In the real society, job responsibilities are more and more widely used in life, and formulating job responsibilities is conducive to improving work efficiency and quality. I believe that most people have a headache about how to make job responsibilities. The following are my job responsibilities for wok, for reference only. Welcome to reading.

Wok 1 job responsibilities. Accept the supervision of the wok leader, cook all kinds of dishes in strict accordance with the regulations of dishes, and ensure the quality of products.

2, master the characteristics of each cuisine, master all kinds of cooking skills, know how to use all kinds of spices, to ensure that the dishes are full of color, flavor and taste.

3. When you start eating, make the best dishes in the shortest time.

4. Do a good job of sanitation before and after meals, prepare all kinds of ingredients and seasonings, and clean and maintain equipment and appliances.

5. Be responsible for preserving the remaining condiments.

6. Do a good job in the cleanliness, hygiene and safety of the environment, facilities and settings in the work area.

7. Strictly implement the food hygiene law to ensure the hygienic quality of products.

8. Participate in relevant training organized by the shopping mall to improve their work skills.

9. Attend regular meetings of departments and teams.

10, complete the work temporarily assigned by the superior.

1 1, communication work (superior, Lianhua Station).

Job responsibilities of No.2 1. Under the leadership of the chef, organize and mobilize all cookers to cook all kinds of dishes in strict accordance with the regulations of dishes to ensure the quality of products. Master the cooking characteristics and technical requirements of various dishes.

2. Be familiar with the name, origin, characteristics, price, out-of-town rate and off-season of various raw materials. Assist the chef to check the freshness, quality and quantity of purchased items. Whether it meets the requirements. And is responsible for the storage of raw materials.

3. When the supply of goods changes and the seasons change, assist the chef to change dishes, design innovative new dishes according to the requirements of the chef, assist in managing and caring for all kinds of equipment and supplies in this position, and replenish and repair damaged wet wipes in time.

4. Obey the chef's work assignment, and help and guide other comrades to complete various tasks as much as possible. Assist the chef to take stock of all equipment and supplies at the end of the year and the end of the month. Strictly implement the health work system and do a good job in cleaning the wok head.

Job responsibilities of No.3 1. According to the reservation and the arrangement of the supervisor, prepare the seasonings and ingredients used that day and make all the preparations for the meal.

2. Strictly implement the operation procedures to ensure the quality of food, and have the right to return the food with stale raw materials and unqualified cutting and matching.

3. Strictly distinguish between frying, frying, sliding, frying, frying and other cooking methods to ensure that the dishes made by each cooking method have a unique flavor.

4. Improve technology and develop new dishes.

5. Be responsible for cleaning the work area, filter and purify the remaining seasonings such as oil, cooking wine, soy sauce and vinegar, and clean the container regularly.

6, the daily consumption of materials, accomplish know fairly well, save energy, reduce costs, put an end to waste.

7. Responsible for the maintenance of equipment and kitchen utensils in the work area.

8. Complete other tasks assigned by the supervisor.

Wok 4 1 Job responsibilities, responsible for kitchen operation and administrative affairs;

2. Carry out all work tasks and work instructions issued by the catering manager;

3. Responsible for the kitchen work plan;

4. Be responsible for the production, quality and food cost of the kitchen;

5. When entering the kitchen, you must dress according to the regulations, wear a work hat, keep gfd clean and tidy, and go to work after washing your hands;

6. The waste water used for cooking and processing food in the kitchen must be removed in time.

Job responsibilities 5 Responsibilities and tasks:

1, with good ability to judge, coordinate and solve problems.

2, complete the training work, the ability to put forward improvement suggestions for employees' work when necessary.

3. Make dishes according to departmental standards and designated recipes.

4. Control and maintain food costs.

5. Assign tasks according to the requirements of the department and supervise the completion.

6. Complete the training.

Job requirements:

1, high school education or above, under 45 years old.

2. More than 5 years relevant working experience, and experience in large-scale banquet is preferred.

3. Good team spirit, communication, organization and problem solving skills.

4, careful work, strong sense of responsibility.

Wok 6 1 Job responsibilities, mainly responsible for the cooking of hot dishes, and diversified cooking in strict accordance with different tastes of food to ensure the quality of dishes.

2. At the same time, undertake the cooking of various soup materials, accurately weigh, unify, standardize and standardize.

3. Check seasonings, sauces, soups and utensils, and urge Dutch chefs to prepare meals.

4. Organize Dutch chefs to learn the cooking operation of dishes and their dishes and decorations, get to know each other, strengthen communication and ensure close cooperation with each other in their work.

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