1, under the direct leadership of the chef, fully complete the processing and production of the kitchen.
2, responsible for assisting the chef to do the daily management of the kitchen. Responsible for the daily inspection of health and safety work.
3, responsible for organizing the stove, chopping board, the Netherlands, food delivery personnel to prepare for two meals a day.
4. Responsible for checking whether the preparation of raw materials in each process is correct according to the menu content.
5, responsible for mastering the quality of each dish made by burner staff.
6. Take the lead in developing new dishes, and launch at least two unique new dishes every month, and launch the main dishes of the hotel according to different seasons.
7. Be responsible for the accounting of food sales and gross profit.
8. Take the lead in organizing business training, and constantly improve the technical and business level of themselves and logistics personnel.
9. Responsible for the distribution and processing of primary processed products transferred from the second anvil, and responsible for the production of employee meals.
10, responsible for completing the tasks temporarily assigned by the chef.