job responsibilities of the head chef

In today's society, people gradually realize the importance of job responsibilities. Any job responsibility is a synthesis of responsibility, power and obligation, and you should bear as much responsibility as you have power, and do as much as you have power and responsibility. Any practice that is separated will have problems. How are the general job responsibilities formulated? The following are the responsibilities of the head chef that I have compiled for you, hoping to help you.

Job responsibilities of the head chef 1

Main responsibilities:

1. Organize and direct kitchen work, supervise food preparation, and produce high-quality products at the cost specified by superiors.

2. according to the business objectives and policies of the food and beverage department and the production indicators issued, be responsible for the planning and replacement of various menus of Chinese and western food, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

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

4. according to the production characteristics of each post and the business situation of the restaurant, prepare the kitchen work schedule and check the attendance of subordinates to employees.

5. Supervise the kitchen managers, scientifically manage kitchen equipment, utensils and food raw materials, and examine and approve the replacement and purchase plan of kitchen equipment and utensils.

6. master the working procedures of Chinese and western kitchens and deal with the problems in operation in time.

7. examine and approve the work plans, training plans, rules and regulations, post work procedures and standards of kitchen departments.

9. Check and control the quality of dishes, and cook dishes of high specifications and important guests.

9. summarize and analyze the production and operation situation regularly, improve the production technology, accurately control the cost, and continuously improve the production quality and economic benefits of the kitchen.

11, responsible for the inspection and control of the purchase, acceptance, application and use of precious raw materials.

11, take the initiative to consult and understand the guests' opinions on the quality and supply of dishes and dishes, take effective measures to improve, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the hotel and catering department to ensure the implementation of the meeting spirit; Presided over the kitchen work meeting.

13, patrol and check the attendance of each post, shift arrangement and the implementation of work responsibilities, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering promotion plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15. Complete all tasks assigned by the superior.

16. Have the right to monitor and handle food raw materials.

17. Have the right to organize, direct and arrange kitchen production.

18. Have the right to decide the shift of the kitchen and arrange the staff of each position in the kitchen.

19. Have the right to decide rewards and punishments for kitchen employees at all levels, and have the right to suggest the recruitment and dismissal of kitchen employees.

21. Have the right to sign documents and receipts related to kitchen work. Chief Chef's Job Responsibilities 2

Job Title Executive Chef

Department of Food and Beverage

Director of Food and Beverage Department

Kitchen staff directly under him

(1) Job Responsibilities

According to the hotel's business management policy, he is responsible for maintaining the high quality of food in the kitchen department and achieving guest satisfaction. And keep the labor cost and food cost within the budget target.

1, supervise the kitchen staff, responsible for personnel appointment, rewards and punishments, attendance and promotion.

2. Arrange the work schedule of each kitchen post reasonably and keep enough people running.

3. Supervise the cooking work in each kitchen to ensure that the quality and shape of the dishes meet the standards.

4. Plan the work and menu promotion of each restaurant.

5. negotiate with the manager of the catering department and the banquet sales staff about various banquets, meals, cocktail parties and special promotional activities.

6. Be responsible for implementing the requisition plan for food and utensils.

7. Ensure the food hygiene standards in the hotel.

8. assist the food and beverage director to push forward the annual operating budget.

9. attend the monthly meeting of the food and beverage department.

11, attend the weekly meeting of catering managers.

11. Develop special menu within standard cost according to market demand: breakfast, lunch and dinner in restaurants, bar food, banquets, room delivery, children's menu and self-processed food.

12. Plan and implement the food festival promotion activities of the hotel.

13. Be responsible for the training of new employees according to the rules and regulations and explain the job responsibilities to each employee.

14. Implement the performance tracking assessment of new employees after 31 days.

15. Be responsible for discussing business management and business operation with chefs and deputy chefs to improve their work.

16, supervise the staff canteen to ensure high-quality food and meet hygiene standards.

17. Be responsible for controlling and maintaining the following costs: food cost percentage, per capita cost percentage and other expenses.

18. Ensure food inspection and acceptance: food hygiene treatment, inventory procedures, the proportion of meat, poultry and seafood, purchase requisition items and actual inspection and acceptance.

19. Ensure standard purchasing operations, including: all food purchases must be compared by three quotations.

(2) Quality standard

1. Basic quality: strong professionalism, sense of responsibility and good professional ethics, serious and responsible for work, brave in pioneering, and able to lead employees fairly and strictly.

2. Natural conditions: healthy, aged between 32 and 45.

3. Education level: trained as a chef, with a high school education or above, with good quality.

4. foreign language level: English level above the intermediate level of tourism bureau.

5. Work experience: More than 11 years of management experience as a head chef and more than 3 years of working experience as a head chef in a joint venture hotel.

6, special requirements: proficient in all walks of life, with a high level of technology and management, above senior chef, is a national and municipal famous chef. Responsibilities of the Chief Chef 3

1. Responsible for the operation and administrative affairs of the kitchen;

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

3. Be responsible for making various work plans for the kitchen;

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 working cap, keep the appearance and appearance clean, and go to work after washing your hands;

6. The waste water used in cooking and processing food in the kitchen must be removed in time. Job responsibilities of the head chef 4

Job responsibilities:

1. Responsible for catering cost standards, various operating procedures and standardized management systems to ensure kitchen safety and hygiene;

2. Be responsible for organizing catering service research, and improving the quality of meals under the guidance of professional nutritionists, combined with the health status and dietary needs of the elderly in the hospital;

3. Be responsible for the satisfaction survey of catering service in the hospital, collect and sort out the results, implement the improvement plan according to the decision, handle the complaints and feedback about catering for the elderly in the hospital, and sort out and optimize the catering service standards and processes;

4. Cook in person to improve the product and quality of catering;

Job Requirements:

1. College degree or above, more than 3 years working experience in the same position in large-scale catering industry, and the experience of executive chef is preferred.

2. Good communication, coordination, organization and overall management skills, and good teamwork skills;

3. Strong adaptability, willing to accept challenges, and good professional manager mentality and moral literacy;

4. Experience in nursing homes and star hotels is preferred. Chief chef's job responsibilities 5

Job title: Chief chef

Job level: (omitted)

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

Management object: chef of Chinese and western food

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 Head Chef 6

R&D Manager (Head Chef/Head Chef) is under 43 years old, with high school education or above

positions with more than 5 years of cooking experience

positions with Japanese masters studying Japanese food research and development systematically

positions under 43 years old, with high school education or above

positions with more than 5 years of cooking experience

positions with Japanese masters studying Japanese food research and development systematically 7 <

2. Responsible for the coordination and management of daily kitchen affairs, and fully responsible for food quality and safety, production safety and personal safety of employees;

3. Be responsible for formulating and organizing the implementation of the work plan, controlling the kitchen operation and reasonably controlling various costs;

3. Actively participate in the hotel's quality management activities, ensure its effectiveness in kitchen work, and encourage all employees to exert their enthusiasm;

4. Organize and implement employee training to improve employees' production skills.

Job Requirements:

1. Technical secondary school or above, with Japanese study experience preferred;

2. At least 8 years experience in Japanese food kitchens in five-star hotels or high-end chains, and be familiar with the laws, regulations and system norms related to catering;

3. Proficient in food raw materials, kitchen, food hygiene and safety management, and have strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating. Job responsibilities of the head chef 8

Job responsibilities:

Formulate and supervise the implementation of kitchens:

Control the kitchen cost of KPISOPiso food research and development (there are specific job responsibilities in the company)

Job requirements:

Entrepreneurial mentality, strong communication skills, strong execution ability, experience in chain kitchen management is preferred, under 41 years old. There are specific job requirements within the company. Responsibilities of the Head Chef 9

Description of responsibilities:

1. Manage, organize and direct the kitchen work in an all-round way, be fully responsible for and supervise the food production process and flow, and produce high-quality products at the optimal cost.

2. according to the company's business objectives and policies and various production task indicators, responsible for the planning and replacement of various western food menus, and responsible for the examination and approval of product specifications and raw material procurement specifications.

3. Attend relevant meetings held by the company and stores, ensure the consistent implementation of the spirit of the company, and be responsible for convening the working meeting of the western kitchen.

4. Be responsible for the inspection and control of the purchase, acceptance, acquisition and use of food raw materials.

5. check the use and inventory of raw materials in the kitchen, prevent the overstock of materials from exceeding the shelf life, prevent deterioration and shortage, make a raw material procurement plan, and control the incoming quality of raw materials.

8. strengthen contact with storefronts and relevant departments, cooperate well and handle complaints

9. strictly implement the food safety and kitchen hygiene system.

11. Make kitchen work plan, training plan, rules and regulations, job responsibilities and operation procedures.

11. according to the characteristics of each post and the business situation of the restaurant, prepare the kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main kitchen business backbones, find ways to introduce skilled technical personnel, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize their enthusiasm.

13. Complete other tasks assigned by superiors.

Requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years hotel working experience, 3 years cooperation experience with foreign chefs, and overseas working experience is preferred.

more than 3.11 years working experience in western food, including more than 3 years working experience in executive chef of western food.

4. be familiar with western cooking, have high western cooking skills and the ability to formulate standard procedures, and must be proficient in two kinds of cuisines (French, Italian, Spanish, Mediterranean and Southeast Asian), be brave in pioneering and innovating, and pursue art.