Answer: First, the kitchen staff should care about the honor of the hotel, have a sense of ownership, care for the company's property, abide by the company's various management regulations, and have professionalism and professional ethics.

Second, employees should go to work on time according to the schedule set by the kitchen department, and they should not be late, leave early, leave their posts without leave, or leave their posts in a string. The duty time is regarded as working time and should be strictly implemented according to the duty system.

3. Wear work clothes, work caps and work number plates during working hours, operate according to normal operating procedures, take good care of kitchen equipment and tools, and save water, electricity, oil and gas, so that there is no ever-burning lamp and running water.

Fourth, class one is not allowed to do private affairs unrelated to his job. (such as smoking, eating snacks, answering, making phone calls and receiving visitors) Fighting, frolicking, stealing food, stealing and wasting raw materials are strictly prohibited in the kitchen. Do not stay in the non-working area of the kitchen department.

5. Pay attention to personal hygiene, don't have long hair and nails, wash your work clothes and change them frequently. Slippers and sandals are not allowed to go to work, and overalls are not allowed to stay in the hall.

VI. Strictly implement the national hygiene standards. It is forbidden to process and sell unqualified materials, and the parties concerned shall be held responsible for food poisoning caused by negligence.

VII. The staff of the kitchen department should obey the arrangement and transfer of the management personnel, complete all tasks assigned by the superiors on time, and shall not delay or terminate the work without reason. As long as the facts are conclusive, the staff who have made mistakes must sign without boxes and shall not refuse for any reason.

VIII. Other management regulations stipulated by the company shall be strictly observed.

1) Job title: executive chef

Report to superior: general manager or deputy general manager

Supervise subordinates: all kitchen staff

Contact with relevant departments: sales department, finance department, engineering department, personnel department, restaurant department and purchasing department

Quality requirements.

(2) Professional knowledge: have professional knowledge of catering, be familiar with cooking, food nutrition and hygiene, be familiar with laws, regulations and systems related to catering, and have relevant knowledge of planning, supervision, marketing, personnel, service, wages, food cost control, maintenance and hygiene.

(3) Working experience: 5-11 years working experience in kitchen management, knowing the whole process of food processing.

(4) Other requirements: know the layout, planning and preliminary engineering design of the kitchen, and have strong management ability, social activity ability, leadership ability, coordination ability, business development ability, computer application ability, practical work ability, rigorous work attitude and high sense of responsibility.

Main responsibilities:

(1) Formulate various rules and regulations of this department and improve internal management.

(2) Make annual and monthly business plans and lead all employees to complete various tasks and business indicators.

(3) Analyze the annual and monthly operating conditions, strictly control costs, promote food sales, make promotion plans and prepare menus according to seasonal market changes.

(4) Control food standards, correctly grasp gross profit margin, strengthen material management, reduce costs and increase profitability.

(5) Do a good job in food hygiene and production safety, implement various catering hygiene systems, strengthen fire protection training, improve employees' awareness of hygiene and fire safety, and ensure the safety of all parts.

(6) Actively contact various departments, cooperate with the work of each department, and supervise employees to develop the style of mutual help and contribute to the overall construction of the store.

Precautions (supplementary explanation of the problems that should be paid attention to when performing the duties of this position):

(1) Regularly check the maintenance and repair of equipment and facilities to make them in good working condition and use them reasonably to prevent accidents.

(2) Do a good job in the overall construction of the staff, master the employees' ideological status, work performance and business level, strengthen the persistent training, assessment and selection of talents in employees' professional ethics education, organize various activities, stimulate employees' work enthusiasm and strengthen collective cohesion.

Evaluation criteria:

(1) All rules and regulations and internal management are perfect.

(2) The annual and monthly work plans are feasible.

(3) The food cost is effectively controlled, and the gross profit is controlled within the normal range.

(4) The promotion plan that matches the seasonal market changes will win profits for the restaurant.

(5) Ensure food hygiene and safe production.

(6) remarkable achievements have been made in the construction of the staff, and talents have been selected through training to improve their combat effectiveness.

(7) The annual and monthly business analysis is practical and provides decision-making basis for future work.

(II) Job Title: Floor Chef

Report to the superior: Executive Chef

Supervise subordinates: Directors of all positions

Contact with relevant departments: Restaurant Department, Purchasing Department, Finance Department and Sales Department

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