Kitchen Job Duties (Selected 7)
In today's social life, we can touch more and more places of job duties, job duties are the content of the work that a position needs to go to complete and the scope of responsibility that should be assumed, duties is the unity of duties and responsibilities, by the authorized scope and the corresponding responsibility of the two parts. I'm sure that most people are very headache to develop job duties, the following is my help to organize the kitchen job duties (selected 7), I hope to be able to help you.
Kitchen job duties 1
1, accept the foreman assigned work, according to the operating standards of primary processing and cutting.
2, picking raw materials, washing, removing rotten leaves, sediment, skin, tendons, pith, seeds, and so on.
3, according to the requirements of aquatic products, poultry, livestock slaughter, disassembly, picking and sorting of materials to improve the utilization of raw materials.
4, pay attention to the comprehensive utilization of scraps, reduce the cost of food.
5, responsible for the refrigerator memory to take raw materials, to ensure the quality of food ingredients.
6, maintenance of the refrigerator used, appliances, etc. so that it is in good working condition.
7, responsible for their respective areas of health, according to the foreman assigned to carry out health cleanup work, keep all kinds of utensils and equipment clean.
8, all utensils cleaned up in the prescribed position in the list of neat.
9, to complete other tasks assigned by the foreman.
10, report to the foreman before leaving the post.
Kitchen duties 2
1, under the arrangement of the processing foreman, the raw materials needed for the kitchen to cut processing.
2, obey the processing foreman's arrangements, according to the specifications of the dishes to be cut.
3, cutting attention to saving, improve the cutting rate, make the best use of things.
4, responsible for cutting the raw materials in a timely manner to the sizing post or into the cold storage fresh.
5, the raw materials do not meet the requirements of the situation reported to the foreman, timely solution.
6, and sizing post, stove cooking post often contact, and constantly improve the cutting technology.
7, responsible for the maintenance of cutting and processing equipment.
8, responsible for protecting the workplace and utensils health.
9, to complete other matters assigned by the leadership.
Kitchen duties 3
1, obey the head chef work arrangements, comply with the hotel and the kitchen rules and regulations;
2, strengthen the management of the refrigerator and the management of the cold storage area, *** with the work of good cutting;
3, responsible for doing a good job of cutting and sizing food ingredients for safekeeping;
4, to understand the situation of the booking of each day in a timely manner to do a good job of preparation, and check the preparation of the scheduled banquet cutting, and check the preparation of the scheduled banquet cutting, and checking the work of the food materials. And check the scheduled banquet cut with the preparation, daily acceptance of the situation reported to the kitchen office, strict quality control, refused to accept the questionable raw materials;
5, the strict implementation of work procedures to ensure that the quality of the requirements, familiar with the mastery of technology, materials, materials, attention to economize, so that the whole material with the whole, the second material with the second;
6, cut with the supervisor should be a daily requisition of the work of the inventory of raw materials check and then requisition to grasp the standard quantity of all types of The standard number of dishes, strict cost control, to prevent the lack of catty;
7, strengthen the management of the vegetable room and washing requirements, pass help washing department staff;
8, do a good job in the preservation of food raw materials, cleaning, preservation, storage of refrigerators need to be used in the safe and cling film;
9, strengthen the contact between the stalls to do the heart, do the right job of the cut with the work and each file Edge use;
10, the strict implementation of the health system to ensure food safety, and do a good job of cutting and dispensing site countertops, a variety of utensils, containers of cleanliness and sanitation and garbage disposal;
11, cherish a variety of equipment and utensils, good maintenance, safekeeping work;
12, out of the sample of the dishes should be timely to grasp the freshness and timely use to reduce waste and carefully check the menu wooden folder is not wrong;
12, out of the sample of the dish should be timely to grasp the freshness and timely use to reduce waste and careful checking Menu wooden folder whether there is an error;
13, the refrigerator raw and cooked separately, to do regular cleaning, and to the inward odor, food placed neatly, the refrigerator temperature should be mastered. Check the refrigerator every day, to put clear and urgent push work to do meticulous;
14, good solidarity between employees, and actively participate in training, and constantly improve their own quality;
15, grasp the daily best-selling varieties of requisitions, do a good job of requisitions, on the vegetables from time to time to check the freshness and freshness of the water samples whether there is a bad smell;
16, supervise the other operators whether it meets the Specifications and health requirements, the use of technology is reasonable;
17, unclean or spoiled food is determined not to sell, control the number of collaterals.
Kitchen duties 4
1, under the leadership of the manager of the catering department, responsible for the management of the kitchen;
2, presided over the development of the kitchen rules and regulations, and constantly strengthen the kitchen management;
3, is responsible for the planning of the menu, update and the development of the price of the dishes;
4, grasp the technical expertise of the core kitchen staff, and rationalize the arrangements for the departments of the Technical force collocation;
5, grasp the daily marketing situation, co-ordinate the work of the various links, responsible for large banquets cooking;
6, the quality of dishes, on-site command, supervision and inspection, to ensure that the quality of dishes, to ensure that the speed of the requirements of dishes;
7, responsible for food hygiene work in the kitchen, supervise and inspect the food, tableware, utensils and kitchen personal hygiene, to prevent food poisoning accidents, to prevent food poisoning, and to ensure that the food is not used in the kitchen, to ensure that the food is not used in the kitchen.
8, grasp the catering market information, familiar with and master the supply of goods and inventory, often check the food warehouse storage work to prevent deterioration of goods, shortages and backlogs, the implementation of the plan management;
9, a good grasp of the cost accounting and control, master the varieties of goods, quality, quantity, price, and to strengthen the food Raw materials, all kinds of materials, water, electricity, coal management, plug all kinds of loopholes, reduce costs and improve efficiency;
10, grasp the business exchanges, pay close attention to technical training, do a good job of passing on, helping, bringing, organizing the chef to continuously develop a variety of seasonal new dishes, renovation varieties, improve the quality of the technology;
11, grasp the kitchen's 'sincerity and solidarity, enthusiasm;
12, the kitchen daily work meeting should continue to be a good example of how the kitchen can be used.
12, the kitchen daily work meeting to be implemented constantly, to master the daily work;
13, grasp the consumption of raw materials, food processing and reserves, is responsible for the development of food and raw materials requisition plan and procurement plan, grasp the good collar, acceptance procedures, to prevent the deterioration of raw materials.
14, responsible for checking all aspects of the chef's operating specifications and quality requirements;
15, strengthen communication with the floor, close cooperation, collect and listen to the guests on the quality of the dishes and reflect the views of the guests to grasp the information, timely adjustments and additions to the dishes;
16, is responsible for all types of facilities and equipment in the kitchen and property management, checking the chef on the use of kitchen equipment and,
17, maintenance, kitchen safety and fire safety training, to ensure safe production, improve safety awareness
18, the development of dim sum special room, cold dishes special room, bathroom (kitchen staff use), kitchen health system.
Kitchen duties 5
First, the chef:
1, direct superior: store manager
2, direct subordinate: all employees in the kitchen
3, job responsibilities: fully responsible for the organization of the kitchen, the command and operation of the work, the production of high-quality dishes to attract customers.
4, job content: organization, command of the kitchen work; responsible for checking the preparation of dishes, equipment operation, supervision of the whole process of dish production, check the security situation after the closure of the market.
(1) is responsible for checking the personal hygiene of the kitchen staff and the hygiene of the production workshop
(2) from time to time to solicit the views of customers on the dishes, and make reasonable improvements in a timely manner.
(3) is responsible for the specifications of food raw materials, quality inspection, validation work.
(4) is responsible for the assessment of the work of the kitchen staff, according to the situation of rewards and punishments
5, the chef's rights:
(1) have the right to organize and direct the production, arrange the kitchen shifts, the right to mobilize the kitchen staff workstation.
(2) have the right to decide on rewards and punishments for kitchen staff.
(3) The right to deal with raw materials that do not meet the quality requirements of the purchasing department and are purchased without application.
Second, the stove chef duties
1, superior: chef
2, work content:
(1) obey the chef's schedule.
(2) do a good job of seasoning, oil preparation to achieve a complete variety, to ensure that the use of the same time to do a good job of preparation of tools and utensils.
(3) before the market, do a good job of processing raw materials (raw goods products, water pot products, oil pot products)
(4) in the market, obey the arrangement of the chef, according to the order of the operation, cooking in a timely manner, to ensure quality.
(5) pay attention to the operation of water, electricity, gas saving, reduce the loss of seasonings and raw materials.
(6) to do a good job of the stove surface clearance, keep the environment clean.
(7) After the city, cleaning seasoning tank cans, oil poke, soup cans and other tools, seasoning cans with lids.
(8) actively participate in training, and constantly improve the level of business.
1, the operation and management of the Western kitchen
(1) to assist the executive chef to develop the Western restaurant menu, kitchen recipes and dish prices
(2) according to the operation of the Western restaurant, the development of the Western kitchen purchasing plan
(3) to develop the workflow of the Western kitchen and each style
2, the western kitchen dish production management
(1) reasonably equipped with chef strength, to ensure that the quality of food and food speed, supervision, inspection of the quality of the dishes
(2) supervise the preliminary processing and cutting chef, freezer chef, hot kitchen chef, pastry chef according to the norms of the dish processing and production work
(2) Supervision of preliminary processing and cutting chef, frozen chef, hot kitchen chef, pastry chef according to the standard work
3, control the cost of Western kitchen
(1) review the Western kitchen raw material requisition form, raw material purchase request form
(2) supervision and inspection of the operation of the chef's feeding the number of points, to avoid waste
(3) Supervision of kitchen staff to do a good job of stoves, Oven and other facilities and equipment of the daily maintenance work, to reduce the facilities, equipment failure caused by losses
4, environmental health and food safety management
(1) Supervision of the operating point of the chef and staff to do a good job of cleaning the environment of the kitchen kitchen health
(2) Supervision and inspection of personal hygiene of employees
(3) supervise the quality of cold meat raw materials to ensure food safety
5, personnel management
(1) to the chef under the work and give guidance and supervision of the work of the staff
(2) the development of the operating point of the chef's business training program
(3) the organization of the operating point of the chef's business training and new staff. Chef's business training and new employee's teaching work
(4) the operation point chef's work assessment, the development of rewards and punishment program
Qualifications:
(1) high school or technical school and above, with western kitchen management, marketing and service psychology and other professional knowledge
(2) More than five years of work experience, more than two years of work experience in the same position
(3) proficient in the production of specialties of a particular cuisine; the ability to control costs and master the development of dishes
Kitchen Job Responsibilities 7Kitchen Foreman's Job Responsibilities
1, in the chef (Chef Recruitment) under the guidance of the head, responsible for responsible for the kitchen's operational Management;
2, to assist in the development of kitchen management guidelines, set up a team, improve the layout of the kitchen equipment and planning and construction;
3, supervise the work of subordinates, to ensure that the kitchen all the facilities of kitchen utensils scientific, long-term use;
4, supervise the procurement process, spot-checking the quality of raw materials;
5, constantly update the menu on the culinary archives of all dishes;
6, responsible for the meal center of all meal preparation, cooking, decoration, and to ensure that quality standards;
7, at any time to understand customer demand, planning and design of menus, timely development of meals in line with the then and local demand;
8, to assist the head chef in other work, and with the operations department to carry out the relevant work, the kitchen foreman job responsibilities.
Kitchen Foreman Supervisor Job Responsibilities
First, responsible for the daily work of the entire kitchen management and overall technical management, to grasp the ideological work of subordinates.
Second, do a good job in the kitchen in the deployment of personnel in various positions, the arrangement of work, and regular checks to ensure that the normal operation of the kitchen.
Third, often with the restaurant side as well as the public relations and sales department to maintain close contact with the guests to grasp the views of the kitchen produce, suggestions, improve the level of production, management system "kitchen foreman duties".
Fourth, do a good job of subordinate staff business and technical training, visits, learning organization.
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