First of all, under the direct leadership of the chef, the kitchen processing and production work is fully completed.

Second, responsible for assisting the chef to do the daily management of the kitchen. Responsible for the daily inspection of health and safety work.

Three, responsible for organizing the stove, chopping block, the Netherlands, food delivery personnel to make preparations for two meals a day.

Four, responsible for checking whether the raw material preparation of each process is correct according to the menu content.

Five, responsible for mastering the quality of each dish made by the 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.

Seven, responsible for the accounting of grain sales and gross profit.

Eight, responsible for leading the organization of business training, and constantly improve the technical and business level of logistics personnel.

Nine, responsible for the distribution and processing of primary processed products transferred from the second anvil, and responsible for making employee meals.

Ten, responsible for completing the tasks assigned by the chef temporarily.