What does a reserve chef need to do

Reserve chef job responsibilities

Job responsibilities:

1, under the leadership of the store manager, to carry out the work of the restaurant kitchen, responsible for organizing the development of the back of the kitchen work plan;

2, grasp the restaurant business situation, the coordination of the kitchen production, to ensure that the supply of a variety of food on time and in accordance with quality and quantity;

< p>3, in close contact with the procurement, grasp the supply of goods. Review the daily Kitchen Department purchase request form, to ensure that the purchased items meet the requirements of the kitchen regulations, and to prevent more purchases, resulting in waste phenomenon; carefully review the kitchen daily purchase table; 4, standardized casting, quasi-pound and full, on-site command, to ensure the quality of the dishes;

5, do a good job of technical training in the kitchen, to improve the technical level of the staff;

6, supervise and inspect the food, cutlery, kitchen utensils, Environment, and personal hygiene, strict implementation of the health and systems to prevent infectious diseases and food hygiene and safety accidents;

7, take the lead in complying with the rules and regulations of the restaurant and the provisions of the employee handbook;

8, do a good job of cost control, strengthen the management of materials, pay attention to water and electricity, improve the use of raw materials, plug the loophole of waste, reduce losses;