First, the executive chef duties
1, directly under the leadership of the general manager; management object for the head chef
2, according to the general manager's instructions, is responsible for the company's kitchen system of day-to-day work regulation, departmental communication, to achieve "uploading and downloading "
3, is responsible for the company's chef team technical training planning and guidance
4, is responsible for the company's kitchen system dishes, raw materials, research and development, kitchen management research
5, the organization of the company on the quality of the key raw material identification
6, the company's chef system of inspection and assessment of the rating for the overall control and control
7, with the company's general manager **** with a variety of major emergencies
8, is responsible for organizing the design of the dishes and audit, and constantly understand the dish market dynamics and trends
9, the company's kitchen operations management inspections, to solve a variety of difficult technical problems
10, the chef off-the-job training, on-the-job training and guidance
p> 11, regulating the staffing of the outlets, and will deal with the views of the company's general manager for approval
12, the organization of the development of the kitchen raw materials purchasing, supply and storage planning, and close monitoring of its operations management process
13, the kitchen dishes cooking process for inspection, guidance, to ensure that the kitchen dishes and the quality of the normal supply of food
14, according to the company's planning, regularly organizing dish research, training and guidance
14, according to the According to the company's planning, regular organization of dish research and development, and is responsible for the completion of the date of dish research and development of responsible indicators
15, according to the general manager's instructions, participate in and organize the country's large-scale catering, food academic seminars and exchanges and activities
16, on the company's major culinary tasks should be personally chef or to be guided
17, is responsible for the implementation of the company's Kitchen management system to supervise and correct the situation
17, is responsible for the company's Kitchen management system to implement Supervision and correction of the implementation of the company's kitchen management system
Second, the head chef duties
1, directly under the leadership of the Executive Chef: management system scope: red case group, white case group, cold dishes group, stove group, barbecue, on the Shishu group, the cleaning group, as well as washing and inspection team
2, responsible for the attendance of the team leader, according to their work performance Good or bad, the correct exercise of praise or punishment authority
3, full authority to deal with the day-to-day business of the station and do a good job beforehand
4, reasonable mobilization, arrangements for the team leader, cooks, cooks, the overall personnel arrangements for the kitchen need to inform the executive chef for approval
5, according to the characteristics of the company and the requirements of the completion of the stability of the gross profit rate
6 Develop kitchen operating procedures and job responsibilities to ensure that the kitchen work properly
7, inspect the kitchen work, rationalize the arrangement of manpower and technical force, co-ordination of all aspects of the work
8, check the kitchen equipment and kitchen utensils, appliances, the use of the situation, the development of the annual ordering plan
9, according to the different seasons and major festivals, the organization of the characteristic According to different seasons and major festivals, the organization of special food festival, the introduction of seasonal dishes, increase the variety of flowers and colors to promote sales
10, daily inspection of the kitchen hygiene, good food hygiene, food hygiene law and the implementation of kitchen hygiene system
11, regular implementation of the chef's technical training, chefs to learn the technology and advanced experience, regular or occasional chef skills assessment, the development of duty schedules, evaluation of the chef, the cooks Promotion and mobilization of opinions
12, is responsible for ensuring and constantly improve the quality of food and catering characteristics, directing large and important banquets cooking work, develop menus, the quality of dishes on-site control, major tasks are personally operated to ensure the quality
13, the reasonable deployment of personnel, scientific arrangements for operating procedures to ensure that the food festival Qin, the kitchen provides a good basis for work
14, reasonable deployment of personnel, scientific arrangement of operating procedures to ensure that food festival Qin, provide a good foundation for the work of the kitchen
14, is responsible for controlling food and related labor costs, accurately grasp the amount of raw materials in stock, to understand the market supply, and prices. According to the supply of raw materials and guests of different tastes require the development of menus and prices. Review the daily kitchen requisitions, responsible for the monthly kitchen inventory work,
Often check and control the quality and quantity of food in stock, to prevent deterioration, shortages, and rationalize the use of food ingredients. High-grade raw materials. Purchase and consumption must be reviewed by the head chef or billing to receive and send, good costing
15, is responsible for guiding the daily work of the chef, according to the guest taste requirements, and constantly improve the quality and assist the assistant general manager in designing and improving the menu to make it more attractive, and continue to collect, develop new varieties of dishes and maintain the characteristic flavor of the local dishes
16, often and the front room Manager and other relevant departments to contact and coordinate, and listen to guests, and constantly improve the work
Third, red case stove team leader
1, directly under the leadership of the head chef, the management of the scope of the stove chef
2, is responsible for the attendance of the members of the team
3, according to the head chef to produce menus, reasonable arrangements for the Chef on duty
4, assist the head chef to produce menus, know the costing and selling price of dishes
5, skilled cooking kitchen can provide seasonal, monthly, weekly and daily specialties
6, check the group of all chefs grooming, instrumentation and overalls, to assist the head chef to train chefs, and to guide the new chef in accordance with the chef's program
7, open the meal Before checking all the chef's cooking seasoning is ready, check the preparation of each post of the stove
8, responsible for zero meal, a variety of banquets and groups of meals out of the dish work, and barbecue, cut with, playing the load, soup pots and pasta chef to get a good collaboration
9, mastering a variety of raw materials, name, origin, dish usage, usage and production methods, assigned to subordinates to get the day of kitchen Required food ingredients
10, to report to the head chef kitchen work and put forward proposals, such as kitchen personnel issues, kitchen food hygiene issues, guests of food complaints and requirements, seasonal, monthly, weekly, daily kitchen specialties, etc.
11, after work is completed, should be responsible for checking the kitchen utensils, utensils, whether clean, whether neatly arranged, the stove used in the cooking seasonings according to the provisions of the receipt of good, close all the water in the area, the kitchen, the kitchen, the kitchen, and the kitchen. Good, close the region of all water, electricity, gas, oil and other switches, to achieve safety and standardization
Fourth, red case stove chef
1, directly under the leadership of the head chef: the management scope of the payroll staff
2, is responsible for the zero point dish and the cooking of the general banquet dishes. To meet the special cooking requirements of guests on food (such as guests on food cooking time requirements, guests are abstinence issues, etc.)
3, skilled cooking kitchen can provide seasonal, monthly, weekly, daily kitchen specialties
4, to comply with the provisions of the restaurant to receive the goods, acceptance of the head chef signed by the receipt of the goods list, to receive the goods of the day
5, is responsible for producing the day required Required blanching food and semi-finished products, configure a variety of seasonings
6, go to work, ready for all the stove must be used in the production of tools, iron pots, iron spoons, spatulas, towels, bamboo brushes, vegetable shells, grab hedge
7, after the meal is finished, cleaning all the stove production tools, and placed in accordance with the requirements of the post to turn off all the use of water, electricity, gas and oil switches
5 red case pier pier strong> five, red case pier team leader
1, directly under the leadership of the head chef: management scope of the red case pier chef
2, responsible for the department's employees' attendance
3, according to the needs of the work, the reasonable configuration of the group
4, responsible for the washing of the primary processing of meat, poultry, aquatic products and game class Vegetable raw materials processing (such as slices, silk, dices, blocks, flowers, etc.)
5, familiar with the dishes on a variety of raw materials and raw materials for its processing, to ensure that the normal supply of meals
6, efforts to improve the quality and speed of food preparation, to be busy but not chaotic
7, received the order of the menu of the food handler, according to the "first come, first made, first difficult, then simple, and then the first to the first to the next, and then the next to the next, and then the next to the next. First system, first difficult and then simple, first meat and then vegetarian" principle of food preparation
8, such as in the case of the supply of raw materials for the dishes run out, you should promptly notify the food handler, and then by the waiter to tell the guests, to avoid misunderstandings caused by the guests
9, on the order menu, the name of the dish is not clear must be clear and then food preparation, so as not to cause the mismatch
10, strict compliance with the "see the list of food preparation," and the "see the list of food preparation," and the "see the list of food preparation. "See single with dishes, no single does not match the principle of"
11, after work should be responsible for after cleaning and pickup work
12, responsible for the management of the refrigerator and daily raw materials yardage
six, other red case pier chef
1, directly under the leadership of the red case pier group leader
2, responsible for meat, poultry, aquatic products category of fine processing (such as slicing, shredding, mincing, change the flower knife, etc.)
3, is responsible for a variety of different raw materials that have been processed meat, poultry, aquatic products category of the code flavor sauce system. Responsible for the initial processing of the head of the material for fine processing, the head of the material into the required size and shape
4, from the food handler to take over the guest order menu, according to the "first-come-first-served" principle of preparation
5, such as the supply of a certain kind of only has been sold out, you should inform the food handler in a timely manner, and then through the waiter to inform the guests to avoid misunderstandings caused by the guests
5, such as a certain kind of supply has been sold out, should promptly inform the food handler, and then through the waiter to inform the guests to avoid Cause guests to misunderstand
6, with the rucksack chef to do a good job of cooperation, speed up the speed of food
7, the meal, responsible for all the meat, aquatic products into the refrigerator, pack up the head of the small materials, the water must be changed to change the water
8, is responsible for the department of refrigerator and the public **** area hygiene and cleanliness, the refrigerator is thoroughly cleaned at least once a week
< strong> 7, cold food team leader
1, the immediate leader of the chef: management scope of the cold food chef
2, responsible for the attendance of the members of the group
3, according to the needs of the work, a reasonable allocation of the members of the group
4, know how to account for the food, according to the local sources of supply and the characteristics of people's tastes. Assist the head chef to develop cold food menu
5, comply with the local government food hygiene laws and regulations and related policies, strict food hygiene
6, according to the specifications of different banquets, à la carte meal requirements for the production of a variety of cold dishes and platters, and try to meet the special requirements of the guests
7, is responsible for the development of a variety of cold dishes needed to use, varieties, and put forward the procurement of Raw material list,