Usually, the main management responsibilities of managers in the catering industry are formulated according to the operating conditions, safety, staffing, assessment and task execution of the unit. Refer to the following responsibilities:
1, under the leadership of the general manager's office, be fully responsible for the management of the kitchen, carry out the work instructions of the general manager, and be responsible for and report the work.
2. Coordinate the work of kitchen departments and kitchen staff to ensure the standardization of technical operation.
3. Pay special attention to cost accounting and strengthen the management of food raw materials, various materials, water, electricity and fuel.
4. Responsible for the application and guidance of food raw materials and equipment needed in the kitchen.
5. Cooperate with the engineering department to supervise the repair and maintenance of kitchen equipment.
6. If it is a banquet, discuss specific matters with the head of the restaurant department and put forward requirements related to cooking and service.
7, audit staff canteen menu and cost control.
8, responsible for the training and assessment of the kitchen department, audit the kitchen inventory results. According to the actual situation of kitchen and hotel management, the number of posts and personnel should be set reasonably.
9. Hold regular meetings of chefs, arrange work, and report and analyze sales and new product development with chefs.
10, care about the production and operation, the quantity and specifications of dishes every day, try to taste the dishes, check the quality and strictly control them.
1 1. Supervise the acceptance and cost control of kitchen raw materials.
12, do a good job in food hygiene, kitchen environmental sanitation management and fire safety. Supervise the personal hygiene of food tableware, utensils and chefs, put an end to food poisoning accidents and maintain the normal production order of the kitchen.
13. It is necessary to design a set of reasonable menus for government departments and various reception tasks on schedule, listen to feedback and constantly update them to ensure the reasonable collocation of color, fragrance, taste, shape and nutritional components of dishes without repetition.
14, do a good job in energy saving and consumption reduction, use electric energy reasonably, control water flow reasonably, use gas reasonably, use and keep tableware and utensils reasonably, and rely on employees to let every employee know his responsibility of energy saving and consumption reduction.
15. Formulate various kitchen hygiene systems and implement an integrated hygiene contract. Strengthen labor discipline, formulate rules and regulations, reward diligence and punish laziness (humanization).
16. Check and handle the returning dishes and complaints in the kitchen every day, master the technical level of each chef, and arrange technical posts reasonably.
17, pay attention to the supply of seasonal dishes, develop more low-cost and popular dishes, so that guests at all levels can accept them and make their snacks and snacks better.
18, concerned about employees' thoughts, life and business level. Pay attention to humanized management, make employees self-disciplined and self-disciplined, and work in a relaxed, clean and generous state, so as to improve the cohesion of employees and give full play to their potential.