Job Responsibilities of Restaurant Chefs (General 7)

In today's society, each of us may come into contact with job responsibilities, which mainly emphasize the responsibilities within the scope of work. Want to learn to formulate job responsibilities but don't know who to consult? The following are the job responsibilities of restaurant chefs that I have compiled for you (7 general articles), which are for reference only. Let's take a look.

Job responsibilities of the restaurant chef 1

1. Job responsibilities of the chef: under the command of the restaurant foreman, he is responsible for the processing and production of various foods to ensure the food quality;

2. Job responsibilities of the chef: thoughtful service and courtesy;

3. Chef's job responsibilities: observe the work and rest time, start meals on time, and do not leave without leave, or leave their posts.

4. Chef's job responsibilities: obey the distribution, cook the food according to the quality, quantity and time, so that the food is delicious, with good quality and freshness;

5. Chef's job responsibilities: abide by safety operation rules, use operating tools correctly, use raw materials reasonably, and save water, electricity, gas and other materials;

6. Chef's job responsibilities: strictly abide by the rules and regulations of the hotel, do a good job in the hygiene of the kitchen and dining room, ensure that guests are not allowed to eat food with peculiar smell, and prevent food poisoning;

7. Chef's job responsibilities: wear work clothes neatly before going to work, smoking is strictly prohibited in the kitchen, and it is not allowed to start a small stove in another standard;

8. Chef's job responsibilities: consciously abide by the hotel's rules and regulations, study hard and improve cooking skills;

9. Chef's job responsibilities: obey the supervisor's transfer, maintain the kitchen utensils and equipment, and assist the staff and restaurant waiters in preparing meals. Responsibilities of restaurant chef 2

1. According to the characteristics and requirements of the hotel, make the menu of snacks and banquets.

2. Formulate the operating rules and job responsibilities of the kitchen to ensure the normal work of the kitchen.

3. Patrol and inspect the kitchen work, reasonably arrange manpower and technical strength, and coordinate all work links.

4. check the operation of kitchen equipment and the use of kitchen utensils and appliances, and make an annual order plan.

5. Organize special food festivals according to different seasons and major festivals, introduce seasonal dishes, and increase varieties of colors to promote sales.

6. Check the kitchen hygiene every day, ensure the food hygiene, and implement the food hygiene laws and regulations and the kitchen hygiene system.

7. Implement chef technical training regularly and organize chefs to learn new technologies and advanced experiences. Assess the chef's skills regularly or irregularly, make a duty watch, evaluate the chef, and put forward opinions on the promotion and transfer of the chef, which will be implemented after approval.

8. Be responsible for ensuring and constantly improving food quality and catering features, directing the cooking of large and important banquets, making menus, and checking the quality of dishes on site, which can be operated by important guests themselves.

9, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work.

11, responsible for controlling the cost of food and related labor, accurately grasp the inventory of raw materials, and understand the market supply and price. According to the supply of raw materials and the different taste requirements of guests, make menus and specifications, review the kitchen purchase requisition, take charge of the monthly kitchen inventory, regularly check and control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. The purchase and requisition of high-grade raw materials must be reviewed or billed by the chef before they can be issued, and the cost accounting should be well controlled.

11. Be responsible for guiding the chef's daily work, constantly improving the quality of dishes according to the taste requirements of the guests, and assisting the general manager in designing and improving the menu to make it more attractive, constantly collecting and developing new varieties of dishes, and maintaining the local flavor.

12. Always contact and coordinate with various departments, listen to the opinions of guests, and constantly improve the work. Job responsibilities of restaurant chef 3

1. Abide by various rules and regulations, coordinate and cooperate with the relationship of related types of work, and complete the tasks undertaken by this position.

second, be familiar with and master the basic production techniques of various dishes, and ensure that the color, fragrance, taste and shape meet the quality standards.

third, according to the needs of canteen management, according to the menu drawn up by the chef and the order of food distribution, master the heat to ensure that the food is served on time.

fourth, in the process of cooking dishes, we should strictly follow the rules, and at the same time, we should change the cooking operation at any time to meet the needs of teachers and students.

Fifth, we should study hard, constantly improve our professional skills and cooking skills. Responsibilities of restaurant chef 4

1. Abide by the rules and regulations of the hotel and restaurant. Under the leadership of the general manager, do your job well.

second, responsible for the overall work of the production department, organizing and directing the cooking work. Do a good job in labor deployment, have a comprehensive understanding of subordinates, closely contact the chefs, and reasonably arrange the technical positions of the chefs.

third, actively listen to the opinions of the guests, keep in touch with the service department and various departments, and constantly improve and improve the food quality of the production department.

4. Be familiar with and master all sources of goods, supervise the requisition plan of sources of goods, and keep all kinds of sources of goods to prevent raw materials from deteriorating.

5. Control the food cost, rationally use all kinds of raw materials, reduce waste and make the best use of everything.

6. Pay special attention to the quality of food, check the specifications frequently, supply quickly, be orderly and meet the urgent needs of customers.

7. Do a good job in the management and technical training of chefs, and keep the characteristics and flavor of local dishes. Be familiar with all departments and new dishes, increase varieties of colors, and create restaurants and flavors with hotel characteristics.

8. Pay special attention to the hygiene of food, utensils and personal hygiene of kitchen workers, as well as the appearance of accommodation. Style.

9. Do a good job in the coordination between the front and back, and listen to the feedback from the guests with an open mind. Responsibilities of the restaurant chef 5

1. Responsible for assisting the manager to do a good job of producing food.

2. Be responsible for the daily collection of materials and food, and the kitchen opening, loading and cutting.

3. Before going to work every day, the chef in charge of chopping boards should check whether the materials in the freezer are sufficient and whether the ingredients are complete, whether they are stale, and predict the amount of materials according to the needs of various materials, so as to keep the freshness of food and store raw and cooked food separately.

4. The chef in charge of juicing should check whether the required frozen tears soup is adequate and properly seasoned every day, and store it in the refrigerator in a sealed way.

5. Serve the dishes in strict order, and always pay attention to the quality required by hygiene.

6. The processing of meat should be precise and accurate, be familiar with the storage and preservation of meat, and carefully process seafood as required.

7. Be responsible for cleaning the kitchen utensils, put the remaining food back into the freezer for preservation, and put the cleaning and sanitary appliances on the countertop neatly. Responsibilities of Restaurant Chef 6

1. Under the supervision of the Executive Chef, be fully responsible for the coordination, command and cooking of Chinese chefs.

2. Understand and master the technical level and work characteristics of each post, and arrange technical posts reasonably according to each person's expertise.

3. Organize the kitchen to implement the monthly, quarterly and annual work plan.

4. Organize, dispatch and direct the cooking of large banquets and cocktail parties.

5, familiar with all kinds of raw materials, origin, characteristics, prices, off-peak season. Be familiar with the supply of goods, keep good contact with the purchasing department to ensure the timely supply of goods with good quality. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check. Implement the acceptance and storage of goods purchase.

6. Get to know the market situation, competition situation and guests' opinions regularly with the manager of Chinese food department and the director of Chinese food sales department. Constantly develop and innovate dishes. On the basis of retaining the traditional dishes in the restaurant and keeping the characteristics unchanged, one or two new dishes are produced every week in principle.

7. Keep good contact with the Chinese food sales department and the floor. On the basis of stabilizing and constantly improving the quality of the products, improve and improve the technical level and cooking methods.

8, often with the Chinese food department manager, Chinese food business department, purchasing department to find out the market supply in and out, the prices of other catering companies, and make reasonable pricing of recipes. To master a good gross profit margin.

9. Control food costs, rationally use all kinds of raw materials and reduce waste.

11. Make monthly work plan, material requisition and monthly work summary.

11. Supervise the chef on duty to check before, during and after meals.

12. Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

13. Strictly implement the Food Hygiene Law and do a good job in kitchen hygiene.

14. Strictly implement fire control operation procedures to prevent fire accidents. Responsibilities of Restaurant Chef 7

1. Make recipes according to requirements, do a good job of producing all kinds of dishes, and ensure that the products meet the taste requirements of employees and food hygiene standards;

2. Be familiar with all kinds of western food production processes, and fully master the production technology of western food dishes;

3. Assist the chef to design and formulate all kinds of western food menus, and put forward reasonable suggestions on making specifications, working procedures and standards to make them more perfect;

4. Be responsible for inspecting and guiding the correct use of all equipment and appliances at various points in the West Kitchen;

5. Every day, check whether the materials are complete or not, and predict the amount of materials according to the needs of various materials, keep the freshness of food, and store raw and cooked foods separately;

6. Boiling of various soups and sauces and preparation of ingredients;

7. Operate in strict accordance with the Food Hygiene Law and provide warm and thoughtful service to employees. ;