Job responsibilities of food coordinator

1, go to work on time, gfd meets the standard requirements.

2. Receive the raw materials needed for the day within the specified time to ensure that the raw materials meet the requirements.

3, according to the menu content of the day, do a good job of processing, cutting and matching, to ensure the maximum utilization of raw materials, reduce waste.

4. Be familiar with the ingredients, characteristics and quantitative standards of various dishes, and make them in strict accordance with the standards to ensure product quality. Prepare the required materials in advance according to the meal opening time to ensure the serving speed.

5. Responsible for cleaning the food stored in the freezer, strictly classify raw, hot, semi-finished and finished products, and adhere to the principle of first in first out.

6. Clean the sanitation of the responsible area in time after meals, and clean and disinfect the used utensils, containers and other items in time, and put them in their original places, which are dry and have no peculiar smell.

7, according to the inventory and the next day's meal information, accurately fill in the purchase order, and explain the variety and weight of the required ingredients.

8, strictly implement the equipment safety operation procedures, timely check and report security risks.

9. Obey management, unite colleagues, keep learning, and constantly improve business skills on the basis of practice.

10, earnestly complete the task temporarily assigned by the person in charge.

The treatment, development direction and skills that food coordinators need to master;

1, the treatment of gourmet chefs

Catering service provider is one of the positions in the market that demand exceeds supply. Since 2007, wages have been rising continuously. At present, the minimum wage of catering staff in star-rated hotels or Cantonese cuisine is 4500 yuan/month. The maximum is 10 thousand yuan. Chefs in social restaurants generally range from 1500 yuan to 4,000 yuan.

2. The development direction of the Food Division.

Generally speaking, the time for a caterer is three to five years. After study and exercise, you can develop in the direction of wok, often cook staff meals to improve yourself, or you can develop in the direction of supervisor. It is one of the hottest positions in the catering industry in the next few years.

3. Skills that chefs need to master.

If two or more kinds of food are mixed properly, a series of physical and chemical changes will occur between the nutrients contained in them, resulting in synergy, complementarity and reinforcement, thus improving the nutritional value and edible value. This is the mashup effect, also known as mixed collocation.

Food collocation should combine the requirements of nutrition with those of cooking, not only color, fragrance, taste and shape, but also pay attention to the types, quantities and mutual proportions of nutrition, give full play to the characteristics and complementary functions of various foods in nutritional value, and make the nutritional components of food more comprehensive, reasonable and satisfactory.