Chef director job responsibilities

1, chef director, also known as the director of food and beverage, catering in the hotel plays a very important role, and the director of food and beverage is to determine the strengths and weaknesses of the catering performance of the core person.

2, this leadership position shoulders a heavy responsibility, to be responsible for the development of the entire hotel catering the overall planning, operating budget, work plan and the organization and implementation of food festivals;

3, supervise the normal operation of the restaurants, kitchens, to ensure that the quality of catering food quality;

4, the organization of food and beverage promotions, and continue to expand the source of the market; the development of food and beverage training plan and guide the implementation of the plan;

4, organization of catering promotions, and continue to expand the source market; develop catering training plan and guide the The implementation of the plan;

5, strengthen cost control, to achieve the desired business results;

6, but also to lead by example, to bring out a disciplined, skilled catering staff team.

Chef duties

1, responsible for the kitchen organization and leadership and business management work;

2, responsible for the kitchen labor force deployment and coordination between shifts

3, responsible for directing the cooking work. Formulate the menu, the quality of dishes on-site gatekeeper guide.

4, accurately grasp the balance of raw materials, to understand the market supply and price, according to the different seasons and demand for menus to introduce new dishes, daily review of requisitions.

5, responsible for kitchen hygiene, food hygiene and personal hygiene to urge the strict implementation of food hygiene law, good raw materials purchase and acceptance.