1, under the leadership of the manager of the catering department, fully responsible for the kitchen production organization and command.

2, coordination and contact between departments, organization and command of the kitchen work, for important guests and banquet cooking dishes.

3, is responsible for determining the name of the kitchen dishes, the main ingredients, ingredients, spices, cooking methods, costs and sales prices.

4, supervision, inspection, coordination of the work of the classes, responsible for their assessment, evaluation and according to the performance of reward and punishment.

5, according to the chef's business ability and technical characteristics, to decide the staffing arrangements and mobilization of various positions.

6, mobilizing chefs to dig traditional dishes, research new varieties, according to the season, according to the market supply situation, appropriate replacement of snacks, banquet menu.

7, according to the characteristics of each class to prepare the work schedule, check the attendance of employees.

8, is responsible for the regular organization of the chef on the technical class, the organization of the chef for business training and assessment.

9, is responsible for the preparation of food ingredients and tableware and other and products of the procurement plan and reported to the manager for approval.

10, the implementation of food hygiene laws, to prevent food poisoning accidents, is responsible for dealing with guests on the dish complaints, put the quality of the output, to ensure that the number of dishes and color and flavor shape, in line with the specifications of the standard.

11, regularly summarize the operation of the dishes, and put forward new requirements and measures to ensure that the quality of service continues to improve, to meet all the requirements of the guests.

12, check and supervise the kitchen of all equipment, substances, tools correct use and scientific management.

Second, vegetable cleaning and processing duties

1, under the leadership of the processing foreman, is mainly responsible for the daily picking and washing of vegetables required by the kitchen.

2, specifically responsible for the picking of vegetables, washing, peeling and picking of spices and a small amount of seafood picking and washing.

3, should be processed in accordance with the requirements and specifications of the dishes.

4, responsible for this post utensils and site hygiene and cleanliness.

5, to complete other matters assigned by the leadership.

Third, the water table duties

1, this post in the processing foreman under the leadership of the main workers responsible for poultry, aquatic products, game and other raw materials of the initial processing.

2, specific to the daily requirements of poultry, aquatic products, game and other raw materials for slaughter shackles, pulling clean hair, scaling and offal, rinse clean.

3, according to the requirements of the dishes on the raw materials for standardized processing.

4, responsible for the maintenance of fish raised in the fish pond, timely treatment of fish about to die.

5, responsible for the maintenance of equipment and tools of the post.

6, processed raw materials in a timely manner to the next process or into the freezer to keep fresh.

7, at any time to protect the post and the cleanliness of the health package area.

8, the completion of the supervisor of the other.

Fourth, the lotus worker duties

1. In the processing foreman's arrangements, responsible for the initial processing of raw materials to be cured in a timely manner.

2. Doubts about the quality of raw materials, must be reported to the supervisor for finalization.

3. Responsible for cleaning up the number of spices regularly every day, receive additional spices.

4. Responsible for maintaining the post site and utensils, tools and sanitation. Prepare all the tableware needed for each meal. Prepare appropriate containers for cooked dishes in advance.

5. Completion of other matters assigned by the leadership.

6. According to the requirements of the dishes and sizing specifications, timely sizing of raw materials to ensure their quality.

7. Often with the stove cooking post exchanges, and constantly improve the sizing technology.

VII, cut with job responsibilities

1, in the cut under the leadership of the foreman, specifically responsible for the cut of the dishes. And in order to cut and match the dishes sent to the loader.

2, responsible for the timely preparation of the required cut ingredients.

3, is responsible for the specifications of the standard requirements in a timely manner cut with, to ensure that the dishes on time, to eliminate the wrong order and leakage order.

4, seriously implement standard recipes to ensure cost control. Improve the cutting rate, make the best use of things

5, responsible for the maintenance of the post equipment and tools.

7, to complete other matters assigned by the supervisor.

8, is responsible for dry loan raw materials up hair, to ensure that a certain inventory.

9, do a good job of this post and health package area of cleanliness and hygiene.

Nine, cut with the foreman duties

1, under the leadership of the head chef, responsible for chef dishes cut with the organization of production work.

2, according to the guest forecast, responsible for the day and the next day raw material plan expected and collocation

3, specific supervision is responsible for raw materials in accordance with the standard and cost of accurate control.

4, regularly check the refrigerator, freezer and food small warehouse raw materials inventory and quality, timely disposal of excess backlog of raw materials.

5, is responsible for supervising the work of the class workstations, health package area and a variety of equipment cleaning and maintenance

6, is responsible for the position of the employee's attendance assessment and evaluation.

7, to assist the head chef to good food quality.

8, is responsible for the post of staff training and internship guidance

10, stove job responsibilities

1, obey the foreman arrangement, specifically responsible for the cooking of dishes. Familiar with the flavor characteristics of each dish and cooking methods.

2, additional utensils and seasonings, responsible for checking and organizing the stove.

3, according to the characteristics of the dishes, to do a good job of cooking in advance of the need to serve.

4, operation in strict accordance with operating procedures and product specification standards, pay attention to health and safety and savings.

5, according to the zero-point guest order menu and cut with good raw material requirements and characteristics of timely cooking.

2, complementary utensils and seasonings, responsible for checking and organizing the stove.

6, responsible for the post and health area cleanliness.

Eleven, steamer job responsibilities

1, under the leadership of the stove foreman, specifically responsible for cooking before and after the dish passes selection and beautification work.

2, complementary utensils and seasonings, responsible for checking and organizing the stove.

3, ready for each meal required tableware, and to protect the neat and clean easy caries

4, with the cook stove chef dishes to ensure that the dishes cooked neat and beautiful.

5, strictly abide by the food hygiene law, at any time to protect the work area environmental health personal hand cloth hygiene.

6, to complete other matters assigned by the supervisor

thirteen, cold dishes production duties

1, obey the arrangement of the foreman, to complete the day's work.

2, to complete the banquet, the team, the zero point of the cold food processing production and plating.

3, according to the customer to receive raw materials and processing semi-finished products, according to the specifications, the quality of a variety of cold dishes.

4, according to the specifications of the plate, will be cooked order with the necessary marinade and condiments, according to the order of dishes in a timely manner.

5, according to the guest list, banquet menu, check the varieties and quantities, is responsible for eliminating the wrong single and missing single

6, proper storage and use of the remaining cold dishes and condiments.

7, adhere to the "three disinfection" and "a separate" system, to maintain workplace hygiene area cleanliness.

Fourteen, snack room duties

1, under the leadership of the head chef, responsible for the organization and management of the production of snack room.

2, responsible for snacks between the staff shift arrangements, attendance assessment and evaluation of their performance.

3, is responsible for the arrangement of production varieties of dim sum room, check the staff's appearance, urge employees to comply with the rules and regulations.

4, according to the customer, is responsible for the issuance of the day and the next day raw materials plan, purchase requisition

5, supervise and lead the staff, in accordance with the specifications of the standard production, and timely delivery of products.

6, responsible for the maintenance of snack room machinery and equipment, maintenance and additions.

7, responsible for dim sum room product cost control.

8, is responsible for supervising the staff at all times to ensure that the equipment, utensils, sanitation and hygiene and cleanliness of the dry area.

9, responsible for staff training program development and facilities.