What does the chef open studio
1, fully responsible for the operation and management of the catering department, directly responsible for the general manager. 2, responsible for the development of the catering department of long-term, short-term annual and monthly plans, organization, supervision and completion of the tasks and business indicators, and monthly, annual operating conditions for analysis and report to the general manager. 3, the development of service standards, procedures and operating procedures. Check the service attitude of subordinate staff in various positions, service procedures, to ensure the quality of food, to promote the department to do a good job of hygiene and cleanliness, and carry out regular fire prevention and safety education. 4, with the Finance Department to make the annual budget and monthly plan. Study the expansion of sales scope and sales volume, increase operating income.5. Draw up and organize the replacement plan of food according to the market situation and season, control the standard specifications and requirements of food and drinks, and correctly control the gross margin and cost.6. Cooperate with the personnel department in recruiting, selecting, rewarding, punishing, promoting, transferring, and dismissing employees of the catering department, and be responsible for the organization of the training of the catering department's employees' knowledge of business and hygiene.7, Formulate training plan and assessment system for service technique and cooking technique. Regularly with the executive chef to study the dishes introduced new menus and targeted organizations and chefs to go out to learn other units of advanced experience, technology.