the main management responsibilities of catering managers should be formulated by the units or departments according to the situation of each unit or department. There is no standard responsibility provision, and it is difficult to generalize.

Usually, the main management responsibilities of catering industry managers are formulated according to the operating conditions, safety, staffing, assessment and task implementation of the unit. The following responsibilities can be referred to:

1. Under the leadership of the general manager's office, be fully responsible for the management of the kitchen, carry out the work instructions of the general manager in charge, and be responsible for and report to him.

2. Coordinate the work of kitchen departments and kitchen staff to ensure the standardization of technical operation.

3. Pay special attention to cost accounting and strengthen the management of food raw materials, various materials, water, electricity and fuel.

4. Be responsible for the requisition and instruction of food raw materials and equipment required by the kitchen department.

5. Cooperate with the engineering department to supervise the repair and maintenance of kitchen equipment.

6. In case of a banquet, discuss specific matters with the person in charge of the restaurant department and make requirements related to cooking and service.

7. review the menu and cost control of the staff canteen.

8. Be responsible for the training and assessment of the kitchen department and review the kitchen inventory results. According to the actual situation of kitchen and hotel management, the number of posts and personnel should be set reasonably.

9. Hold regular meetings of chefs, arrange work, report and analyze sales and new product development with chefs.

11, care about the production and operation, the quantity and specifications of the dishes every day, try to taste the dishes, check the quality and strictly control them.

11, supervise the kitchen's acceptance of raw materials and cost control.

12, the food hygiene, kitchen environmental sanitation management and fire safety. Supervise the personal hygiene of food tableware, utensils and chefs, put an end to food poisoning accidents, and maintain the normal production order of the kitchen.

13. We should design a reasonable set of menus for government departments and various reception tasks on schedule, listen to feedback and constantly update them to ensure the reasonable collocation of color, aroma, taste, shape and nutritional components of dishes, and do not repeat them.

14. Do a good job in saving energy and reducing consumption, make rational use of electric energy, control water flow, use gas, use and keep tableware and utensils reasonably, and rely on employees to let every employee know his responsibility of saving energy and reducing consumption.

15. Formulate various hygiene systems in the kitchen and implement the hygiene contract. Strengthen labor discipline, formulate rules and regulations, reward diligence and punish laziness (humanization).

16. Check and handle the cases of returning dishes and complaints in the kitchen every day, master the technical level of each chef, and arrange technical posts reasonably.

17. Pay attention to the supply of seasonal dishes and develop more low-cost and popular dishes that are acceptable to guests at all levels, so as to make their snacks and snacks better.

18. Care about employees' thinking, life and business level. Pay attention to humanized management, make employees self-disciplined, self-regulated, and work in a relaxed, clean and generous state, so as to improve the cohesion of employees and give play to their potential.