Hotel chef's job responsibilities

Roughing chef

Report to superior: cutting foreman

Job responsibilities:

1. Responsible for the preliminary slaughter and processing of poultry and animals, sea (river) fresh, etc.

2. according to the bill of lading, extract the frozen food raw materials and vegetables needed by the kitchen that day.

3. Report the daily purchase quantity of fresh raw materials to the executive chef

4. Be responsible for cleaning and processing vegetables.

5. Be responsible for the preliminary processing of raw materials.

6. Feed live animals regularly, and change water and add oxygen to aquatic animals regularly.

7. Be responsible for cleaning and putting away the used knives, nails, etc. after the work is finished, and putting the raw materials in the designated place as required.

8. Be responsible for the sanitation of this post area.

9. Turn off all water, electricity, gas and other switches in this position after work.

The chef of hot dishes

reports to the superior: the head chef of hot dishes

Responsibilities:

1. Under the leadership of the head chef of hot dishes, cook all kinds of dishes in strict accordance with the regulations of dishes to ensure the quality of dishes;

2. Master the cooking characteristics and technical requirements of various dishes, and pay special attention to the quality of various dishes to make them complete in color, fragrance, taste and utensils;

3. Be familiar with the use of raw materials, ingredients and seasonings, master the cooking skills and production of frying, frying, stewing and stewing, and understand the characteristics and properties of fragrance, looseness, softness, fat, strong and sour, sweet, bitter, spicy, salty and fresh;

4. Make preparations for fuel, spices, utensils and kitchen utensils, and keep all utensils clean and hygienic;

5. Under the arrangement and coordination of the head chef and the shift leader, the division of labor is reasonable, and the dishes of various banquets and banquets are finished, and the daily dishes are arranged at various tables. At the same time, it is responsible for the preparation of flour, noodles and rice;

6. The first dish should be served within 11 minutes after receiving the menu from the food delivery department, and all dishes should be served within 31 minutes after receiving the order;

7. Do a good job of helping each other and improving the efficiency of the kitchen;

8. Strictly implement the health work system to ensure the hygienic quality of dishes;

9. Complete all tasks assigned by superiors.

job responsibilities of the chief chef

job responsibilities of the kitchen

Job responsibilities of the kitchen are to clearly define the responsibilities and organizational positions that the kitchen staff should undertake in the kitchen organization. To formulate job responsibilities is to define job responsibilities, clarify organizational relations, and put forward job requirements, so that employees in various positions in the kitchen can clearly understand their position, work scope, work tasks and authority in the organization, and know who they are responsible for, who they accept work supervision, and who they keep in touch with at work.

Job responsibilities are the basis for measuring and evaluating each employee's work, the basis for communication and coordination at work, the standard and basis for selecting job candidates, and the guarantee for realizing efficient arrangement and production in the kitchen.

Therefore, it is necessary not only to make managers clear about the responsibilities of each post, but also to make employees understand. The job responsibilities should be specific and clear, easy to understand, easy to implement, and truly become a guide to the production and management of the kitchen.

job responsibilities of the head chef

job title: head chef

job level: (omitted)

direct supervisor: the manager of the catering department or the direct leader in charge of the kitchen

management object: the head chef of Chinese and western food

Summary of responsibilities: responsible for the organization, command and operation management of the whole kitchen; By designing and organizing production, provide distinctive dishes to attract guests; Carry out food cost control to create the best economic benefits for enterprises.

Specific responsibilities:

(1) Organize and direct kitchen work, supervise food production, and produce quality products at the specified cost.

(2) according to the business objectives, policies and production tasks assigned by the catering department, be responsible for the development of Chinese and western food markets and the formulation of development plans, design various menus, and supervise the menu update.

(3) coordinate the work of Chinese and western kitchens, coordinate the relationship between kitchens and other relevant departments, and decide the post personnel arrangement and transfer according to the chef's professional ability and technical expertise.

(4) according to the production characteristics of each job, post and the business situation of the restaurant, work out the work schedule, check the attendance assessment of employees by subordinates, and be responsible for evaluating the performance of subordinates.

(5) according to the overall work arrangement of catering enterprises, plan and organize the assessment and evaluation of kitchen employees, and make plans for the development of subordinates and employees.

(6) supervise the kitchen management personnel to manage the equipment and utensils scientifically, and examine and approve the replacement and purchase plan of kitchen equipment and utensils.

(7) examine and approve the work plans, training plans, rules and regulations, working procedures and production standards of kitchen departments.

(8) check and control the quality of the dishes, and cook the dishes for important customers personally.

(9) regularly analyze and summarize the production and operation, improve the production technology, accurately control the cost, and continuously improve the production quality and efficiency of the kitchen.

(11) Be responsible for checking and controlling the purchase, acceptance, acquisition and use of precious food raw materials in catering enterprises.

(11) actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, and supervise the implementation of improvement measures; Responsible for handling complaints from guests about the quality of dishes.

(12) Attend relevant meetings held by enterprises and the Food and Beverage Department to ensure the implementation of the meeting spirit.

(13) Supervise all positions in the kitchen to keep clean and tidy, ensure food, production and personal hygiene in the kitchen, and prevent food poisoning accidents.

(14) Check the safety production situation in the kitchen, eliminate all kinds of hidden dangers in time, and ensure the operation safety of equipment, facilities and employees.

(15) Review and sign reports on kitchen work.

Responsibilities of the restaurant director and chef

Under the leadership of the branch manager, be responsible for the overall work of the restaurant:

1. Establish a sense of service, educate all staff to care about the college construction and the health of teachers and students, love the catering service, pay attention to mobilizing the enthusiasm of all staff, improve the service level and meet the needs of teachers and students.

2. Be responsible for making restaurant work plans, implementing rules and regulations, standardizing work behaviors, convening meetings, organizing comments, attendance and assessment, and strengthening internal management.

Third, be responsible for the management of restaurant staff, organize regular political study and technical training, earnestly do ideological education, and strive to improve service attitude.

4. Pay special attention to the safety in production and food hygiene, earnestly implement the safety measures of food hygiene, personal hygiene, cooker hygiene and environmental hygiene, and record the safety inspection to ensure that no food poisoning accidents occur.

5. Work with the chef to do a good job of acceptance and management when receiving and purchasing food raw materials, so as to prevent rotten food raw materials and food raw materials without valid certificates from entering the processing and sales links.

VI. Be responsible for the management and use of cooking utensils and equipment in the dining room, set up fixed assets account books, ensure that the accounts are consistent with the contents, and put forward maintenance and rectification opinions in time to ensure that the use rate of equipment is 111%.

7. do it actively? Three minus one plus? Work, cooperate with the chef to do a good job in food quality, increase income and reduce expenses, reduce costs, put an end to waste, and do a good job in the management of water, electricity, fuel, food and other materials.

eight, according to the opinions of the branch, responsible for the supervision and management of the rental points in the restaurant.

9. Pay attention to the work of building a civilized canteen with teachers and students, listen to the relevant opinions of teachers and students with an open mind, earnestly implement and improve the reflected opinions, and strive to improve the service quality.

11. Complete other tasks assigned by the leaders.

Xi. the deputy director assists the director in his work.

Responsibilities of the Chef

Under the leadership of the branch manager, be responsible for the business management of the restaurant:

1. Assist the restaurant director in the overall management of the restaurant, focusing on the quality of food, and preside over the overall work of the restaurant when the restaurant director is absent.

2. Be responsible for making the demand plan of the main and non-staple food raw materials in this restaurant, carefully check and accept the quality and quantity of the purchased raw materials, and prohibit rotten and deteriorated raw materials from entering the warehouse and entering the processing and sales links without valid certificates, so as to prevent food poisoning accidents.

Third, make weekly and daily recipes, accurately grasp the proportion of high-,medium-and low-grade dishes, be responsible for the cost accounting of restaurants, and set prices reasonably and clearly.

4. Earnestly manage the whole process of processing, production and sales, arrange the processing and modulation of main and non-staple foods according to recipes, master the dosage of condiments, and strictly control the quality of meals.

5. According to the actual situation of restaurants and the taste needs of teachers and students, we often organize on-the-job training for cooks, research and improve cooking techniques, and improve the quality of meals to meet the needs of diners with different tastes.

6. Strengthen production scheduling, arrange personnel scientifically and reasonably, organize meals on time, ensure the time of meals, stir-fry and sell now, and make them in batches according to meals to ensure the supply of hot meals and hot dishes.

7. Standardize the operation, make the dishes reasonable, and strengthen the process management of processing procedures to ensure the delicious food and satisfy diners.

8. actively organize the development of new varieties in a timely manner according to seasonal changes and changes in the composition of teachers and students. Constantly adjust varieties, so that varieties are rich and novel.

9. In conjunction with the restaurant director, do a good job in employee evaluation and score objectively and fairly.