Part 1: Responsibilities of the Restaurant Chef

Responsibilities of the Restaurant Chef

1. Under the command of the restaurant foreman, he is responsible for the processing and production of various foods to ensure the food quality;

2. Good service and courtesy;

3. Observe the work and rest time, have meals on time, and don't leave your post without leave, or leave your post.

4. 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. Abide by safety operation rules, use operating tools correctly, use raw materials rationally, and save materials such as water, electricity and gas;

6. Strictly abide by the rules and regulations of the hotel, improve 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. Dress the work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and no standard cooking stoves are allowed.

8. Consciously abide by the rules and regulations of the hotel, study hard and improve the cooking technology;

9. Obey the supervisor's transfer, maintain the kitchen utensils and equipment, and assist the staff canteen attendants to prepare for meals.

The main responsibilities of the chef

1) Supervise the operation of the kitchen, Provide guests with the highest quality food within the cost control range to meet the needs of guests to the greatest extent

Make sure to adhere to the regulations of the State Guest Hotel on food quality, preparation, menu and plate setting

Make sure to arrange employees appropriately so that there are enough people in each operation room

Check the operation of all food-related areas

Maintain the consistency of dishes by checking the seasoning, quantity and appearance of food. Help to check all suppliers' inventory, purchase and pay when necessary

ensure to comply with the appropriate safety, health and cleanliness regulations

coordinate the operation of the kitchen with other departments of the food and beverage department

make menus according to the needs of the market and customers; Regularly update the menu according to market trends, and regularly attend restaurant/banquet sales meetings to enhance employees' catering knowledge

2) Meet or exceed guests' expectations by ensuring that departments provide smiling quality services and group cooperation, and regularly conduct smiling quality service training

Provide skills training for employees so that they can provide value-added services to guests

Adopt one-on-one training methods

Regularly supervise services and group cooperation, And urge employees to provide smiling and quality services and groups to meet the needs, Perform other duties to provide smiling, quality service and group cooperation

3) Pay attention to industry trends and make appropriate suggestions to maintain the competitiveness and profitability of the hotel, monitor the prices of competitors

Review the response of the dishes currently used

Recommend new operating policies to the F&B director appropriately, Procedure or concept

Conduct formal food tasting as a part of new dishes and conduct regular inspection

4) Use leadership skills and encouragement methods to maximize employees' productivity and enthusiasm for reporting to their immediate superiors

Select, guide and train qualified employees

Hold effective staff meetings and seminars

Regularly confirm the performance that meets the standards. Communicate and supervise

adopt people-oriented rules and regulations

5) maintain a safe working environment in departments and hotels

ensure that all employees comply with safety regulations and procedures

take corrective measures in the working areas where safety needs to be improved

6) write reports as required. In order to establish a database with more information, which is convenient for making management decisions and critically evaluating work performance.

Keep records of food raw materials used for banquets to better control food costs.

7) Report all problems or abnormal situations to the immediate superior immediately.

8) Perform all duties in a timely and efficient manner according to established company policies and measures. In order to achieve the overall goal of this position

9) Maintain a good working relationship with all employees of the company to form a mutual help and harmonious working atmosphere

11) Present a good image of the Ambassador Hotel to the public at all times. Part 2: Responsibilities of each position in the hotel kitchen

Responsibilities of chopping board

1. Obey the arrangement of the head chef and the head chef and complete all the production work of chopping board positions;

2. Be responsible for obtaining the raw materials needed for this position and mastering the inventory situation

3. Be responsible for accepting the quality of all kinds of vegetables and food raw materials.

4. Organize the cutting and matching of dishes according to the requirements of menus and standard recipes

5. Be responsible for the safety inspection of equipment and facilities in the post area

6. Assist the chef to open the raw material list and do a good job in cost control

7. Complete other tasks assigned by the superior leaders

Responsibilities of the dishwasher

1. Strictly implement the washing procedures (one flushing, two rinsing and three rinsing)

2. Pay attention to the protection of tableware during washing and disinfection, so as to handle it gently, wash it gently and put it gently, and minimize the loss. The washed and disinfected tableware should be sorted and placed neatly, and the damaged tableware should be picked out in time and reported to the department head for treatment;

3. Use washing products reasonably, pay attention to saving and reduce waste;

4. Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinet and Bai Gang cabinet on time, clean the residue and dirt in the washing tank in time, clean the workbench, wall and floor, and clean the ground in the trash can and sauerkraut room.

responsibilities of cold dishes

1. keep health, isolate raw and cooked foods, and disinfect them with ultraviolet rays after work every day

2. carefully prepare cold dishes according to process standards

3. accurately use special seasonings to ensure that special materials are special

4. all kinds of raw materials and ingredients must be fresh, and it is forbidden to use unqualified raw materials

5. actively innovate and study new raw materials and new dishes. Do a good job in gross profit accounting, and report the data accurately

7. Complete other tasks assigned by superiors

Job responsibilities

1. Check the preparation of raw materials before business, and check whether the machinery and equipment can operate normally

2. Carefully produce products according to the process standards

3. Make preparations in advance to prevent the phenomenon of slow meals

4. Save raw materials and surplus. Accurate inventory data report

5. Actively innovate, research new raw materials and new noodles

6. Use electricity safely and operate according to the mechanical safety operation regulations. Put an end to accidents

7. Complete other tasks assigned by the leaders

Job responsibilities of wok

1. Check the preparation of seasonings and utensils needed for this position before meals

2. Process and make the required compound condiments (juice, water, sauce, etc.)

3. Conduct preliminary cooking of raw materials according to work needs

4. Participate in the adjustment of dishes, improve new dishes and new technologies

6. Do a good job in business skills training and the sanitary cleaning work of this position

7. Be responsible for the maintenance and maintenance of facilities and equipment of this position

8. Complete other tasks assigned by the leaders

Responsibilities of abalone wings

1. Under the supervision of the head chef and chef, be fully responsible for the daily work of abalone wings room and know about food.

2. Abide by food hygiene laws and regulations and relevant policies, and strictly control food hygiene.

3. Cook the dishes according to the specified operating procedures and technological processes.

4. Be able to skillfully use different dish-loading techniques, and can handle dish-loading according to different dish requirements.

5. Be responsible for collecting and keeping seasonings and maintaining equipment in this position.

6. When starting a meal, operate carefully according to the requirements of the menu, strictly control the quality, and be responsible for checking the cleanliness of the refrigerator and the public area.

7. Complete other tasks assigned by the leaders

Responsibilities of western-style chefs

1. Make menus and recipes with the assistance of the head chef and chef

2. Comply with food hygiene regulations and relevant policies and strictly control food hygiene.

3. Be responsible for the cooking and production of restaurant dishes and food.

4. Cook all kinds of dishes according to the technical standards and operation specifications.

5. Check whether the purchased food raw materials meet the requirements and control the cost.

6. Use electricity safely, and operate according to the regulations on mechanical safety operation to prevent accidents

7. Complete other tasks assigned by leaders.