Chef Job Duties General 15
In our ordinary daily life, a variety of job duties frequently appear, job duties have the role of improving the internal competitive vigor, better identify and use of talent. There are many considerations for the development of job responsibilities, are you sure you will write? The following is my help to organize the chef job duties, I hope to be able to help you.
Chef job responsibilities 1
1, according to the scheduled will be required for a variety of raw materials, semi-finished products and sauce sauce respectively prepared in advance.
2, skillful mastery of the post of various products of the steaming technology, precise fire is not born not old, to ensure quality, to achieve guest satisfaction.
3, responsible for the post of all the utensils of the custody, every night insist on the steamer to change the water, the emergence of abnormalities, immediately notify the Ministry of Engineering to repair.
4, according to the provisions of the regular inventory of raw materials in this post.
5, responsible for the post every day before and after the shift check, fire prevention, electrical safety.
6, responsible for the post of food hygiene and sub-region health.
7, constantly improve the skills, to complete other tasks assigned by the leadership
Chef Job Responsibilities 2First, in the arrangement of the logistics supervisor, responsible for all the cooking production of the cafeteria, including teachers and students of the normal meals (special buffet), the school leader small stove.
Second, plan to use materials, fine work, improve cooking techniques, improve production methods, to achieve color, aroma and taste are good.
Third, to assist the head of logistics to do a good job in the cafeteria, responsible for the development of weekly recipes.
Fourth, humbly listen to teachers and students on the food, research measures to improve food.
V. Ensure that teachers and students can start meals on time.
Sixth, the purchase of materials for acceptance, check the number and quality.
VII, responsible for improving cafeteria hygiene, pay attention to dietary safety, the implementation of the food reserve 24-hour system, regularly check the quality of the items in the cafeteria warehouse to prevent food poisoning.
VIII, saving electricity, fire prevention, not just go out.
Nine, to complete the school cafeteria supervisor temporarily assigned to other tasks.
1. Responsible for the daily kitchen production forecast and work shift arrangements.
2. Organize and maintain an efficient kitchen production team and participate in the development of the kitchen staff recruitment plan.
3. Develops and implements control measures to maintain consistent food quality and portion sizes.
4. Responsible for the daily inspection and supervision of kitchen operations, rationalizing the use of manpower and assigning tasks.
5. Continuously improve the food, improve the appearance of the dishes, with my skills to inspire, cultivate the staff to study and learn the interest of culinary arts.
6. Responsible for controlling the cost of food, correctly predicting the amount of production and the amount of material received.
7. Responsible for the training and maintenance of a good team of chefs and timely promotion of talented workers.
8. Assist the Executive Chef in designing and improving menus to make them more appealing for sales.
9. Continuously put forward proposals to improve food procurement methods, responsible for the collection, modification and innovation of a variety of recipes.
The cook's job duties 4
system, leading all personnel to complete the task of food security.
1, responsible for the management of the kitchen, conscientiously perform their duties, to comply with the rules and regulations
2, the strict implementation of the "Food Sanitation Law" to do a good job of food, indoor and outdoor sanitation and personal hygiene, and regularly organize inspections to ensure that the quality of hygiene is safe and reliable.
3, strictly according to the recipe operation, master the main, the number of food, quality and variety of rotation. Ensure that the meal variety is complete, fancy.
4, master the costing of the three meals a day, check each link in the production, to eliminate the waste of raw materials.
5, improve safety awareness, strengthen the management of water, electricity, coal, gas, fuel, and do a good job of preventive security checks to eliminate insecurity.
6, regular visits to the staff to solicit staff to the food advice and requirements in a timely manner to grasp the situation to the director of the report.
7, responsible for the quality of the kitchen staff to check the quality of operation, illegal operation and quality requirements of the finished product, semi-finished products should be corrected in a timely manner, the daily meal when the organization and coordination of personnel division of labor, organize a good meal and finishing work.
8, the strict implementation of the weekly menu plan, carefully grasp the main and side food species of the amount, strengthen the scientific management, and improve every meal, daily costing.
9, strengthen the business and technical learning, and constantly improve the work consciousness and business skills.
10, to complete other tasks assigned by the leadership.
Cook duties 5
First, responsible for canteen cooking production, increase the variety of colors.
Second, plan to use materials, fine work, improve cooking techniques, improve production methods, color, aroma and taste.
Third, to assist the team leader to do a good job in the cafeteria, participate in the development of weekly recipes.
Fourth, listen to the staff's views on food, research measures to improve food.
V. Ensure that employees can open the meal on time.
Sixth, the purchase of materials, acceptance, check the quantity and quality, and by the two chefs and team leader together in the invoice signed.
VII, good dietary hygiene, regularly check the quality of the items in the cafeteria warehouse to prevent food poisoning.
viii. Assist the team leader to do a good job together with the safety precautions, regular disinfection.
Nine, to complete the team leader temporarily assigned to other tasks.
Cook duties 61, under the leadership of the personnel administration manager, fully responsible for the organization and command of the kitchen production;
2, responsible for determining the name of the kitchen dishes, the main ingredients, ingredients, spices, cooking methods, costs and sales prices;
3, according to the chef's ability and technical characteristics of the business, to decide on the arrangements for the staff of the positions and the transfer of work;
3, according to the chef's business ability and technical characteristics, to determine the staff arrangements and transfer of work;
4, familiar with and master all the sources of goods, supervise the requisition plan of the sources of goods, as well as the custody of various goods, to prevent the deterioration of raw materials;
5, to grasp the quality of food, often check the specifications, quality and quantity, and on time to complete the work task; control the cost of food, the rational use of all kinds of raw materials, reduce waste, and to make the best use of the goods;
6, to mobilize the chef to excavate the traditional dishes, research new varieties, according to the season, according to the season, the chef to explore the traditional dishes, to study new varieties. Research new varieties, according to the season, according to the market supply situation, appropriate replacement of the zero point, banquet menu;
7, according to the characteristics of the class to prepare the work schedule, check the staff's attendance;
8, is responsible for organizing the chef on a regular basis on the technical class, the organization of the chef for business training and assessment;
9, is responsible for the preparation of food ingredients and tableware and other and the product of the procurement plan and Reported to the manager for approval;
10, the implementation of food hygiene laws, to prevent food poisoning accidents, is responsible for dealing with guests on the dish complaints, the quality of the product, to ensure that the number of dishes and the color and flavor shape, in line with the specifications of the standard;
11, regularly summarize the operation of the dish, and put forward new requirements and measures to ensure that the quality of service continues to improve, to meet the guests of all requirements;
12, regular summary of the operation of the dish, and proposed new requirements and measures to ensure that service quality, to meet all requirements; < /p>
12, check and supervise the kitchen of all equipment, substances, tools correct use and scientific management. Responsible for supervising the safe use of cookware and equipment, and keep clean;
Cook Job Responsibilities 7Position Name: Stove Cook
Direct Superior: Head Chef
Direct Subordinate: None
Quality Standards: Education, Training, Experience, Skills in four areas
1, with junior high school or above, or equivalent education.
2, has a good fine thought quality, decent style, strict discipline, a strong sense of enterprise and a high sense of responsibility, love of work. Excellence in business, serious work, meticulous, with the spirit of hard work and study of culinary technology.
3, received professional training in the catering industry, with more than one level of chef and qualification certificates, familiar with the catering industry a variety of raw materials and seasonal characteristics of the origin, proficient in cooking methods, good at identifying the quality of the dishes and taste.
4, proficient in the production of various dishes, skilled in mixing skills, a high level of culinary skills, a wide range of knowledge of hot dishes dishes.
5, mastery of food ingredients science, cooking science, food nutrition and hygiene. This job: under the leadership of the head chef, seriously complete the work of dish cooking, specific duties are as follows:
1, responsible for the mid-range dishes of quick-fried, to assist the head chef to produce high-grade dishes, and to obey the head chef's temporary arrangements for other work.
2, in strict accordance with the "cost card" standard implementation, serious cooking, to do color, aroma, taste, type are good.
3, responsible for the training of the technical level of the staff of the charge, supervise the quality of the finished product.
4, energy saving, water, point, gas, etc. to close in time.
5, responsible for environmental health in the work area.
6, responsible for the maintenance of equipment and facilities in the work area.
7, according to the provisions of the job security work, strict implementation of fire operating procedures to prevent a variety of accidents.
Job Description
Hot dish foreman
Job Name:
Hot dish foreman
Direct Supervisor:
Kitchen Chef Manager
Direct Subordinates:
Cooks, cooks
Duty:
Responsible for the production of hot dishes in the kitchen
Job Responsibility:
1. The foreman has a pre-shift talk every day, After-shift evaluation.
2. Check the quality of the zero menu ingredients cutting, cooking dishes. All food from raw materials to class finished products to be made into dishes are strictly controlled, the right to quality does not meet the requirements of the dishes returned to redo.
3. Check the operation of the stove, refrigerator, gas, counter, power supply and other health conditions, found faults reported to the head chef in a timely manner, and contact with the Ministry of Engineering for maintenance.
4. Collect the opinions and suggestions of Chinese and foreign guests on the dishes in order to improve and enhance.
5. Supervise the attendance and assessment work of the staff in this group, implement the health responsibility system of the hot food room, and check the personal hygiene of the staff in this group every day.
6. Decide on the deployment of staff in the group, designate the key guest dishes produced by the candidate and supervise the implementation.
7. Strengthen the training to improve the technical level of the group staff and business capacity in order to complete the tasks assigned by the hotel.
8. Completion of other work assigned by the superior.
9. Correctly convey the instructions of the head chef.
10. According to the work program to do a good job with the relevant departments of the horizontal contact, and timely to the interdepartmental dispute to define the requirements.
11. Develop job descriptions and define the scope of work for direct reports.
12. Assign work tasks to cooks and cooks.
13. Receive the rationalization suggestions reported by the cooks and cooks, and deal with them according to the procedures.
14. Inspect, supervise and check the work of subordinate staff.
15. To grasp the hot dishes group work and related data.
16. Regularly listen to the direct subordinates to report and make their work evaluation.
17. Fill in the direct subordinate's fault list and reward list, according to the authority in accordance with the program.
18. Rule on disputes in the work of cooks and cooks in a timely manner.
19. Regularly report to the head kitchen cook.
20. Concerned about the chef, kitchen workers thinking, work, life.
Jurisdiction:
1. Hot dishes group of employees.
2. Office space and office facilities and equipment belonging to the hot dishes group.
1. Under the leadership of the head chef, strictly in accordance with the provisions of the dishes cooked all kinds of dishes, to ensure that the quality of the output.
2. Assist the head chef to check and accept the purchase of the source of fresh, quality and quantity to meet the requirements.
3. Familiarize yourself with the name, origin, characteristics of various raw materials, and with the price of the off-peak season, changing dishes at any time.
4. Obey the head chef's work deployment, reasonable division of labor, to complete the daily casual guests and feast dishes.
5. Maintain close contact with the front office every day, and keep abreast of guests' opinions and suggestions on the kitchen products.
6. Skilled standard cooking kitchen research and development of seasonal, monthly, weekly and daily specialties.
7. Familiar with the use of raw materials, ingredients, seasonings, mastery of various culinary skills, understanding of sour, sweet, bitter, spicy, salty, fresh and other characteristics and properties.
8. Check whether the cooking materials used before the start of the meal is ready to fuel, seasonings, small ingredients utensils, kitchen utensils, etc., and keep all utensils clean and sanitary.
9. Supervise the operation specification and decoration of the plate, dish distribution and product quality at any time during the meal, and pay attention to the serving program.
10. After the meal according to the requirements of the closing work, especially the implementation of security measures.
Job Description
Szechuan Restaurant Supervisor
Position Name:
Szechuan Restaurant Supervisor
Direct Supervisor:
Chinese Food Restaurant Manager
Direct Subordinates:
Service Foreman, Food Runner, Usher and Sommelier
Duties:
Provide Szechuan Cuisine Service to Customers
Direct Responsibilities. >
1, daily pre-dinner meeting, summarize the previous day's 'work, arrange the focus of the day's work, and timely convey the instructions of superiors.
2, according to the program to do a good job with the various Chinese restaurants and the kitchen department, beverage department relationship, timely inter-departmental disputes to define the requirements.
3, according to the monthly development of Sichuan cuisine restaurant work plan, submitted for approval and implementation.
4, the development of each foreman, usher and sommelier job description, and define the scope of their work.
5, accept the rationalization proposals reported by lower-level employees, in accordance with the procedures.
6, grasp the work of the Szechuan food hall and related data.
7, the development of Szechuan restaurant staff job skills training program, reported for approval and implementation.
8, check, guide the staff to set the table, check the hygiene in the restaurant.
9, good guest relations, dealing with customer complaints.
10, check the staff attendance status and personal instrument hygiene.
11, according to the need to deploy the lower level employees of the workplace, reported to the Chinese restaurant manager approved the implementation. 12, fill out the direct subordinate fault sheet and reward sheet, according to the program. 13, regularly report to the Chinese restaurant manager.
14, care for the Szechuan restaurant staff thinking, work and life . Leadership Responsibility:
1, responsible for the completion of the work plan of the Sichuan Cuisine Hall.
2, the quality of work and the consequences of the Szechuan restaurant staff is responsible.
3, on the Sichuan Cuisine Hall workflow and rules and regulations are responsible for the implementation.
4, to the Sichuan Cuisine Hall to the hotel is responsible for the impact.
5, the Sichuan Cuisine Hall is responsible for the security of the hotel's secrets.
6, on the Sichuan Cuisine Hall belongs to the staff of the instrument and restaurant hygiene is responsible.
Main power:
1, on the Sichuan Cuisine Hall employees have the right to command.
2, the work of the Szechuan restaurant staff have supervision, inspection, assessment rights.
3, on the Sichuan cuisine hall staff work disputes have the right to decide.
4, on the Sichuan restaurant staff post deployment and reward and punishment have the right to recommend.
Jurisdiction:
1, Szechuan restaurant employees.
2, Szechuan restaurant and facilities.
3, Szechuan restaurant health responsibility area.
Qualifications:
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Chef Job Responsibilities 11I. Position Name:
Oven Cook
II. Direct Supervisor:
Oven (
3, subordinates:
plate cook
4, job summary:
Responsible for the Chinese dishes cut, dry raw materials, the rise of the work, to ensure that the stove in a timely manner to provide the specifications in line with the portion of the dishes.
V. Specific duties:
1, understanding of the guest, familiar with the menu, clear work tasks on the day.
2, responsible for receiving and rising dry ingredients, to improve the quality of rising and rising rate, to ensure that there is a certain stock of turnover use of raw materials.
3, responsible for the timely receipt of a variety of raw materials, ready for a variety of side dishes and vegetables for meals, and do a good job in preparation for meals.
4, in the event of a large Chinese banquet, obey the allocation of the banquet in a timely manner to do a good job cutting dishes, to ensure that the banquet smooth meal.
5, according to the specifications of the cut dishes head, ready to prepare the main, ingredients, and accurate distribution work to ensure that the speed of production and effective cost control.
6, according to the cooking requirements of the dishes, the fire-resistant dishes in a timely manner, the timely delivery of raw materials to the stove.
7, do a good job after the meal closing work, properly save a variety of raw materials and semi-finished products and utensils.
8, regular check, organize the refrigerator, freezer, keep the raw materials stored neatly and quality intact.
9, to maintain personal and work station and the package area of health and cleanliness.
10, the correct use and maintenance of instruments and equipment and utensils, keep it intact and clean.
11, to complete other work assigned by the superior.
Six, the quality of skills required:
1, love of work, work hard, serious and responsible.
2, familiar with the knowledge of culinary technology.
3, with skillful knife skills.
4, with more than two years of cutting work experience, has reached the third level of Chinese cooking chef level.
5, healthy and energetic.
1, responsible for assisting the master to do a good job of production.
2, is responsible for the daily material food pickup and the kitchen open stove to beat the load cutting and so on.
3, the chef responsible for cutting board every day before going to work to check whether the freezer material is enough to use whether the ingredients are complete, whether there is no flavor according to a variety of material to be expected to use the amount of material to maintain the freshness of the food, raw and cooked food stored separately.
4, the chef in charge of the juice daily to check whether the required frozen hot tears soup enough amount of seasoning is just right, and sealed storage refrigerator.
5, strictly in accordance with the order of dishes, always pay attention to the health requirements of the quality of the product.
6, the processing of meat should be fine and accurate, familiar with the allocation of meat storage and preservation, seafood should be carefully processed according to the requirements.
7, responsible for the cleanliness of the kitchen utensils, the remaining food back to the freezer to save, and the cleanliness of the countertop hygiene appliances neatly placed.
Chef Job Duties 13Post Name: Shangshi Chef
Direct Supervisor : Abalone Supervisor
Post Level Responsibilities:
1, Responsible for steaming the day the restaurant needs rice, master the different rice cooking techniques, and do a good job of the staff required meals sufficient rice.
2, to ensure the rational operation of steam equipment, and often check to ensure good use.
3, master the different food steaming requirements, and according to the requirements of the dishes so that the dishes to achieve the original flavor, color, aroma and shape of the effect.
4, and stove personnel division of labor, cooperate with each other load, pier head to complete the task of making dishes, the rational use of energy.
5, the correct modulation of a variety of dishes, so that the taste of the dishes required to form a unique flavor of different thickness.
6, the correct preparation of various types of condiments, such as onions, ginger, garlic, pepper and other methods of changing the knife.
7, do a good job of closing health work, check the steamer box whether there are raw materials, in order to prevent steaming over rotten.
December 8, 2000
Cook duties 14Cook duties and health system
1, employees must go to work on time, to fulfill the sign-in procedures.
2, into the kitchen must be dressed in accordance with the regulations, wear a work cap, keep the instrument, grooming neat, wash your hands and go to work.
3, obey the foreman or team leader arrangements, according to the regulations to complete the tasks.
4, working time, no unauthorized leave the post, string post, read books and newspapers, etc., do not do things unrelated to work.
5, seriously study professional technology, do not do things that hinder the kitchen production and kitchen hygiene.
6, consciously maintain kitchen equipment and utensils, reasonable use of machinery and equipment, pay attention to safety.
7, consciously develop hygienic habits, at any time to maintain the workplace and the health of the area of clean and tidy.
8, the kitchen cooking and processing of food with the waste water must be excluded in a timely manner.
9, the ground ceiling, walls, doors and windows should be strong and beautiful, all holes, holes, seams, gaps should be filled and sealed, and keep clean, so as to avoid bee roaches, rats stealth hiding or in and out.
10. Regularly clean the fume extraction equipment.
11, the work of the kitchen table, cabinet under the inner and kitchen corners, should pay special attention to cleaning, to prevent residual food corrosion.
12, food should be operated on the workbench processing, and raw and cooked food separate processing, knife, vegetable pier, rags, etc. must be kept please clean, sanitation.
13, food should be kept fresh, clean, hygienic, and cleaned and categorized in plastic bags tightly wrapped, or in the cover containers were stored in the refrigerated area or frozen area, to determine to do not expose the food too long in the life temperature.
14, employees work, work clothes and hats should be worn neatly, not to leave long hair, long nails.
A, executive chef duties
1, fully responsible for the operation and management of the kitchen, to ensure that the needs of the catering and consumer places, to provide guests with excellent dishes food, and to do a good job of costing and control of the dish crystals, the creation of new dishes, to train the technical force, to maintain a high quality, skilled chef team.
2.
2, strengthen the contact with the front office business department, to understand the needs of the guests as well as the sales situation, timely improvement of production.
3, and the procurement department in close contact with the supply situation, the reasonable transfer of kitchen materials, reduce backlogs, reduce the use of capital costs.
4, at any time to grasp the inventory of materials, approval of the kitchen reported shopping materials, strict quality and quantity.
5, inspection of the kitchen fire safety work, found hidden dangers timely rectification.
6, at any time to inspect the kitchen health conditions, so that the kitchen to maintain health and cleanliness.
7, supervise the maintenance of kitchen equipment, prolong the service life of the equipment, saving money.
8, according to business conditions and the creation of new dishes, the timely introduction of new menus.
9, often keep in close contact with the restaurant, listen to guests, and constantly improve the work and the quality of food, full of guest requirements.
10, a reasonable arrangement of shifts, mobilize staff motivation, and supervise staff in the work of due diligence, training staff multi-tasking.
11, strict implementation of the health management system, pay attention to equipment repair, maintenance and safety and fire prevention work.
12, responsible for the daily work of the department's management, production quality inspection and supervision, and is responsible for directing the production site.
Second, the kitchen supervisor duties
1, supervise and lead the chef to do a good job of cooking hot dishes, responsible for kitchen safety and labor arrangements.
2, responsible for the daily management of the stove process; supervise the chef according to the operating procedures and process requirements for cooking a variety of dishes.
3, check the quality of dishes, strict quality control.
4, responsible for the kitchen staff instrumentation, grooming inspection and the staff of various departments to arrange the deployment of work.
5, responsible for kitchen staff attendance and disciplinary matters recorded.
6, check and supervise the chef to do a good job of food hygiene, sanitation and fire safety.
7, to the head chef to provide cooking spices requisition list and responsible for goods acceptance.
Third, stove cook duties
1, according to the operation of the service program and process requirements for cooking a variety of casual meals and banquets.
2, responsible for hot dishes plated and produced.
3, responsible for the preparation of the stove process of all seasonings and the correct use.
4, proper storage of the remaining condiments.
5, do a good job in the work area of the environment, facilities, equipment, cleanliness and health and safety.
Fourth, the cutting board chef duties
1, responsible for the daily management of the cutting process.
2, supervise the cook correct use and custody of food raw materials.
3, to provide food raw material requisition to the head chef.
4, the food raw materials received acceptance.
5, responsible for processing and cutting process quality management and cost control.
6, the food raw materials for processing and cutting.
7, according to the specifications of the main ingredients and ingredients of each menu.
8, the correct storage of all types of remaining raw materials.
9, at any time with the food chef contact, control the speed and quality of the output.
10, do a good job of cleaning the work area and the maintenance of equipment and utensils.
11, responsible for concurrently managing the work of the water table, meat cutting, marinating, refrigerator and cold storage hygiene management.
Fifth, the charge job responsibilities
1, is responsible for the dish crystal main ingredients, ingredients and materials head equipped with work.
2, supervise the cutting board chef with the main ingredients, ingredients and ingredients head whether complete, if not complete, let the cutting board chef complete.
3, to do a good job of decorating the plate, do a good job of desk and environmental health.
4, according to the quality standards of the dishes marinated and seasoned, on the paste paste, shoot powder and do modeling.
5, get the plate garnish.
6, pick and good desk and environmental health, clean up the assembly of dishes left behind plates, bowls, dishes, etc., add to the installation of various colors of seasonings.
7, the requirements of rapid cooperation with the front office business, product appropriate and timely.
Six, on the Sh chef duties
1, is responsible for the quality of the kitchen steaming Leipzig and soup, to achieve the main ingredients, ingredients, spices, varieties, quantities, and finished products, such as the taste of the fire to meet the established standards.
2, to ensure that the quality of "delivery", so that the dry goods issued by the success rate of up to standard and the texture to meet the requirements.
3, supervise the chef to do a good job of processing or semi-processed raw materials storage.
4, do a good job of receiving raw materials, pick up tableware, utensils and clean up debris work.
5, according to the norms and procedures of steaming dishes, soup, hanging soup and delivery.
6, good environmental hygiene, carefully wash all the work utensils and containers, and keep good.
7, in accordance with the specification requirements to do a good job of finished products, semi-finished products custody.
Seven, pastry chef duties
1, the correct custody of food ingredients, semi-finished products and finished products.
2, the correct use, maintenance, maintenance of kitchen equipment.
3, keep the work area and equipment and utensils neat and sanitary.
4, pay attention to the inspection and maintenance of machinery and equipment, to prevent workplace accidents.
5, according to the production procedures and standards for processing and production of a variety of pasta food, to ensure that the pasta of good quality, delicious.
6, correctly keep the raw materials, semi-finished products and finished products of food.
Eight, cold dishes chef duties
1, supervise and lead the cold dishes between the chef to do a good job of cold dish processing and production, to provide guests with good quality cold dishes.
2, is responsible for the quality management and cost control of the cold dishes.
3, responsible for cold dishes plating and production.
4, the rational use of food raw materials, and save the remaining raw materials.
5, often check and organize the freezer refrigerator.
6, do a good job of cold food room environment, facilities, equipment, cleanliness and health and safety.
Nine, water table duties
1, responsible for the kitchen production of fresh raw materials used in the slaughter, washing, processing, adhere to the procedures, to ensure that the quality of corporate output.
2, each slaughter, washing and processing work is completed, timely cleaning, washing pool, bucket, water basin.
3, according to the provisions of the water table equipment, facilities, storage and use, to extend the time of fresh varieties of live.
4, good environmental and workstation health, do a good job of all the safety of the water table.
5, to comply with the rules and regulations of the enterprise, to complete the chef to the other tasks.
A, quality requirements
1, love of work, consciously study the business, self-discipline, conscientious and responsible.
2, proficient in cooking principles, with a certain culinary aesthetics, familiar with the characteristics of cooking ingredients; familiar with the stove equipment cleaning and maintenance knowledge.
3, with a certain degree of management ability, proficiency in Chinese cooking techniques, the ability to update changes in the dishes.
4, with a high school diploma or the equivalent of high school education (conditions can be relaxed), has reached the level of three or more Chinese cooking chef.
5, physical health, energetic.
6, the best age: 26-35 years old.
Second, job responsibilities
1, organization and arrangement of the group of employees in accordance with the standard production of various types of color, aroma, taste and type of hot dishes, to ensure that the dishes out
quality of excellent, timely and orderly.
2, participate in the menu preparation and new product development, according to the customer and business conditions, reasonable arrangement of the work of the team staff.
3, the daily kitchen duty and inspection work
Third, the work content
1, the daily kitchen meeting.
2, check the day's guests and raw materials preparation.
3, do a good job before the meal utensils ready.
4, stove five check records.
5, meal in the high-grade raw materials, important guests dining.
6, do a good job of health work in this shift and check the custody of raw materials for the noon meal.
7, every week to develop staff scheduling table, to the kitchen office for the record.
8, the arrangement of banquet menus, meeting menus.
9, responsible for large banquets, buffets, preparatory work (such as: dish preparation, tableware preparation, decoration preparation, etc.)
10, the quality of late dishes.
11, the organization of health clearance every Monday, and make a good record, 13:30 and other kitchen office inspection.
12, the organization of biweekly training, content time to the kitchen office.
13, conscientiously complete the other tasks assigned by the head chef.
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