1, in the catering department under the leadership of the director, fully responsible for the production of food, control of the kitchen output.
2, the development of the kitchen management system, service standards, operating procedures, the development of the duties of each position, to understand the technical level and expertise of the personnel of each position, reasonable arrangement of jobs, to ensure the normal operation of the kitchen work.
3, the development of the restaurant menus and kitchen recipes, to determine the price of products, control costs and expenses, to maintain a good gross margin.
4, personally collect guests' opinions on food quality, understand the restaurant manager, restaurant supervisor's view of the market situation, and constantly develop and create new dishes, launch seasonal dishes, promote special introductions, and organize special food festival.
5, familiar with the types of raw materials, origin, characteristics, prices, familiar with seasonal varieties, grasp the quality of the supply of goods, prices, the procurement of goods for important banquets, to personally contact with the Purchasing Department, and personally acceptance.
6, inspect the work of the kitchens, organizing large banquets, receptions, food production, reasonable deployment of manpower and technical force, co-ordination of all aspects of work.
7, raw safety and quality control.
8, check the operation of the kitchen equipment and toiletries, with the use of the county, the development of annual procurement plan.
9, check the use of raw materials in the kitchen and inventory, to prevent the backlog of supplies beyond the shelf life, to prevent deterioration and shortages, the development of raw material procurement plan, control the quality of incoming raw materials.
10, strengthen the contact with the floor and the relevant departments, good cooperation, and deal with important complaints.
11, presided over the kitchen daily work meetings held weekly business review meeting to ensure that the daily operation, and constantly improve the quality of output, improve business and profit level.
12, targeted organization of chefs to go out to study, pay attention to the use of new knowledge and promotion of new technologies.
13, the development of culinary technology training program, personally responsible for training, improve the skills of chefs, to maintain the hotel's dining characteristics.
14, personally responsible for the recruitment of the main business backbone, find ways to introduce a certain customer support with expertise in technical personnel, care about the work and life of the staff, and timely provision of the necessary work guidance and assistance, and effectively mobilize their enthusiasm.
15, grasp the maintenance of equipment and facilities, to ensure that a variety of facilities in good condition, to prevent accidents.
16, the strict implementation of fire operating procedures, regularly organize the inspection of fire prevention appliances, fire safety work.
17, proficient in culinary knowledge, understand the food production and processing, according to the requirements of the work process, the proper arrangement of all aspects of the work, good at finding problems in the output, can face up to the problem, to solve the problem, good at developing new products, organize and carry out a variety of food promotional activities.
18, familiar with the national regions and ethnic dietary habits, preferences and eating styles, familiar with the sources of storage storage, processing and knowledge and technology, personal brand-name dishes, can organize and direct all kinds of banquets dishes production, operation of various scales of large or very large banquets of food production.
19, to complete the director of the catering department of other work.
Two, the head chef
1, under the leadership of the executive chef, convey and implement its instructions, report to its work.
2, to assist in the development of the middle kitchen management system, service standards, operating procedures, the duties of each position, the layout of the daily tasks, rationalization of workstations, to ensure the normal operation of the kitchen work.
3, familiar with the types of raw materials, origin, characteristics, prices, familiar with seasonal varieties, the quality of raw materials strict control.
4, the preparation of banquet menus in line with the characteristics of the restaurant and scattered menus, responsible for costing and gross margin control work.
5, check the meal preparation work, master the consumption of raw materials, to determine the emergency replenishment of additional procurement plan application.
6, responsible for controlling the portion size and quality of the lai dishes, checking the operation specification, and urging the staff to comply with the operation procedures.
7, personally collect guests on the quality of food and beverage comments, to understand the restaurant manager, restaurant supervisor on the market situation, and constantly develop, create new Lai style.
8, the organization of large banquets, receptions, food production, reasonable deployment of manpower and technical force, inspection of the work of each post, co-ordination of all aspects of work.
9, check the kitchen daily hygiene, check the quality of the kitchen's output, good food hygiene and safety quality.
10, check the operation of kitchen equipment and kitchen utensils, appliances, assist in the development of annual procurement program.
11, check the use of raw materials in the kitchen and inventory, to prevent the backlog of supplies beyond the shelf life, to prevent deterioration and shortages.
12, strengthen the contact with the floor and the relevant departments, good cooperation, and deal with important complaints.
13, preside over the kitchen daily work meetings, to ensure that the daily operation, and constantly improve the quality of the product, improve the level of business and profits.
14, responsible for the recruitment and assessment of lower-level chefs, find ways to introduce a certain customer support with expertise in technical personnel.
15, check and supervise the subordinate staff training and business training, personally responsible for the training work, improve the chef's skills, to maintain the restaurant's catering characteristics.
16, concerned about the work and life of the staff, and timely provision of necessary work guidance and assistance, and effectively mobilize their enthusiasm.
17, grasp the equipment and facilities tools and appliances maintenance work to prevent accidents.
18, strict fire operating procedures, regular organization and inspection of fire apparatus, fire safety work.
19, proficient in culinary knowledge, understand the food production and processing, according to the requirements of the work process, the proper arrangement of all aspects of the work, on the discovery of problems in the production, can face the problem, solve the problem, good at developing new products, organize and carry out a variety of food promotional activities.
20, familiar with all regions of the country's various ethnic dietary habits, preferences and eating styles, familiar with the sources of storage storage, processing knowledge and technology, proficient in a series of culinary techniques, there are individual brand-name dishes, can organize and direct all kinds of cocktail parties, cold dinner banquets, hot dinner banquets, dish production, operating a variety of scales, large-scale food production.
21, to complete the executive chef, catering manager assigned other work.
Three, cold dish supervisor
1, know the cold dish processing process, according to the requirements of the process, the proper arrangement of the details of the work, can introduce new dishes.
2, responsible for cold dishes chef's work arrangements and work details guidance, organization of the source materials, good preparation of all frozen food, supervise the staff.
3, master the cold dishes production quality requirements and standards, effective cost control.
4, familiar with the production of raw materials, types, characteristics, planning the cost of frozen food, check the inventory situation, to ensure that the material is sufficient, not waste.
5, accept orders, assign employees to process products in an orderly manner. Quality and quantity guaranteed.
6, responsible for collecting guests on the cold dishes of the proposal, and constantly correct to improve their own quality.
7, good at talking, and actively communicate with the ministries to ensure the normal operation of facilities and equipment. Properly handle emergencies.
8, check the staff's appearance, personal hygiene, environmental hygiene, food hygiene.
9, care for the staff life, know people well, effective supervision, timely provision of necessary work guidance. Effectively mobilize the staff's work enthusiasm.
10, supervise the subordinate staff in a timely manner to close the water, electricity, gas to ensure kitchen safety.
11, accurately convey the superior work instructions, to complete other work assigned by the head chef.
Four, pastry supervisor
1, know the process of pastry, according to the requirements of the process, the proper arrangement of the details of the work, can introduce new pastry.
2, responsible for cold dishes chef's work arrangements and work details guidance, organization of the source materials, good preparation of all frozen food, supervise the staff.
3, master the production quality requirements and standards of pasta, effective cost control.
4, familiar with the production of raw materials, types, characteristics, planning the cost of pastry food, check the inventory situation, to ensure that the material is sufficient, not waste.
5, accept orders, assign employees to process products in an orderly manner. Quality and quantity guaranteed.
6, responsible for collecting guests across the point of the proposal, and constantly correct to improve their own quality.
7, good at talking, and actively communicate with the ministries to ensure that the appearance of the product, to ensure that the product of the road 'to ensure the normal operation of facilities and equipment. Properly handle emergencies.
8, check the staff's appearance, personal hygiene, environmental hygiene, food hygiene.
9, care about staff life, know people, effective supervision, timely provision of necessary work guidance. Effectively mobilize the staff's work enthusiasm.
10, supervise the subordinate staff in a timely manner to close the water, electricity, gas, to ensure kitchen safety.
11, accurately convey the work instructions of the superior, to complete other work assigned by the head chef.
Five, the head of the stove
1, under the leadership of the head chef is responsible for cooking all kinds of dishes, to ensure the quality of the product.
2, to assist in the development of stove job duties, service standards, operating procedures to master the positions of the staff business level and expertise, reasonable arrangement of jobs, to determine the normal work of the stove.
3, to assist in the development of restaurant menus, product prices, the rational use of raw materials, reduce waste, strict control of costs, expenses, to maintain a good gross profit.
4, the collection of guests on the dish suggestions, and constantly improve the taste of food, food quality, contact the chef to adjust to a reasonable price of food.
5, skilled in a variety of culinary techniques, to help subordinate staff to improve the level of business, the organization of large, important food products.
6, check the hygiene of the kitchen, to ensure food hygiene, personal hygiene, environmental hygiene. Good hygiene and quality control.
7, check out the repeated operation of facilities and equipment, the use of kitchen utensils, to assist in the development of the annual procurement program.
8, check the use of raw materials in the kitchen, to prevent the backlog of supplies over the shelf life, to prevent deterioration or shortages, to develop a monthly work plan, raw material purchasing plan, control the quality of raw materials purchases.
9, responsible for the training of employees, know {food hygiene law}, to assist in the recruitment of business backbone to improve the overall quality of the kitchen output.
10, supervise staff to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.
11, to complete the head chef, executive chef assigned other work.
Six, cutting board supervisor
1, under the leadership of the head chef is responsible for cutting and matching all kinds of dishes and carve flowers to ensure that the standard supply of basic raw materials to ensure that the quality of the product.
2, the water quality and expertise, rationalization of the workplace, to determine the normal work of the cutting board.
3, to assist in the development of restaurant menus, production prices, rational use of raw materials, reduce waste, strict control of costs, expenses, to maintain a good gross profit. Standing in the raw material inquiry, supervision of food standards.
4, collect guests on the dishes of the proposal, and constantly improve the taste of the dishes, the quality of the dishes, contact the head chef to adjust to a reasonable price of the dishes.
5, skilled in a variety of cutting and cooking techniques, to help subordinate staff to improve their business level, the organization of large, important food products.
6, check the hygiene of the kitchen, to ensure food hygiene, personal hygiene, environmental hygiene. Check whether the subordinate staff work in accordance with the operating standards, good hygiene and quality control.
7, check the operation of facilities and equipment, the use of kitchen utensils, to assist in the development of the annual procurement program.
8, check the use of raw materials in the kitchen, to ensure that all the food stored when leaving, to prevent the backlog of supplies over the shelf life, to prevent deterioration or shortages, to develop a monthly work plan, raw material purchasing plan, to control the quality of incoming raw materials.
9, master the cutting board cut with three kinds of knife method: enterprise cut method, flat cut method, diagonal cut method, with nine kinds of knife skills; chopping, starting, slicing, cutting, chopping, picking, prying, changing, carving. Refinement of four shapes: fixed, silk, ball, slice processing needs, mastery of cutting ingredients head and fruit and vegetable decorative art and skills. Responsible for the training of staff merit, know the food hygiene law, assist in the recruitment of business backbone to improve the overall quality of the kitchen's output.
10, supervise staff to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.
11, to complete the head chef, executive chef assigned other work.
Seven, on the Shish supervisor
1, under the leadership of the head chef is responsible for soaking dried abalone, shark's fin and other high-level food, to ensure that the quality of the product.
2, to assist in the development of the post duties, service standards, operating procedures to master the positions of the staff business level and expertise, reasonable arrangement of jobs, to determine the normal work on the Sh.
3, to assist in the development of restaurant menus, product prices, the rational use of raw materials, reduce waste, strict control of costs, expenses, to maintain a good gross profit.
4, the collection of guests on the dish suggestions, and constantly improve the taste of food, food quality, contact the head chef to adjust to a reasonable price of food.
5, skilled in a variety of cooking techniques, familiar with the steam, pot, stew, simmering and other food production process to help subordinate staff to improve the level of business, the organization of large, important food products.
6, check the hygiene of the kitchen, to ensure food hygiene, personal hygiene, environmental hygiene. Good hygiene and quality control.
7, check the operation of facilities and equipment, the use of kitchen utensils, to assist in the development of the annual procurement program.
8, check the use of raw materials in the kitchen, to prevent the backlog of supplies over the shelf life, to prevent deterioration or shortages, to develop a monthly work plan, raw material procurement plan, control the quality of incoming raw materials.
9, responsible for the training of staff, know the food hygiene law, to assist in the recruitment of the backbone of the business to improve the overall quality of the kitchen output.
10, supervise staff to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.
11, to complete the head chef, executive chef assigned other work.
Eight, cold dish worker
1, obey the work of the head of the cold dish arrangements and guidance, receive raw materials, do a good job of preparation.
2, grasp the quality of the production of cold dishes and requirements and standards, master the selection of raw materials, storage knowledge, is responsible for checking to ensure that the use of raw materials have not deteriorated, leaving the check food storage.
3, lead by example, and strive to master their positions in a variety of culinary skills, to help improve the work skills of the gazpacho workers, the training through the usual work.
4, pay attention to personal hygiene, before going to work to check their own and subordinate staff's appearance and the health of the environment of the cold food stalls.
5, often check whether the facilities and equipment in the area belonging to the normal operation of the supervision of subordinate staff to regularly check and clean up the freezer, to ensure that the preservation of food.
6, to ensure that the cold dishes between the utensils, environment, food disinfection work, good food production health and safety.
7, to complete the other work assigned by the head of the cold dishes.
Nine, pastry workers
1, obey the pastry supervisor's work arrangements and guidance, receive raw materials, do a good job of preparation.
2, master the quality of pastry production and requirements and standards, master the selection of raw materials, storage knowledge, is responsible for checking to ensure that the use of raw materials have not deteriorated, leaving the check the storage of food.
3, lead by example, and strive to master their own positions in a variety of culinary skills, to help improve the work skills of the gazpacho workers, the training throughout the usual work. Assist the pastry supervisor to continuously improve the production process, organic and reasonable with the local flavor characteristics of the combination.
4, pay attention to personal hygiene, before going to work to check their own and subordinate staff's grooming and sanitation of the environment of the cold dish room and stalls. Personally check and accept the raw materials purchased back.
5, often check whether the facilities and equipment in the area belonging to the normal operation of the supervision of subordinate staff to regularly check and clean up the freezer, to ensure that the preservation of food.
6, to ensure that the pastry room utensils, environment, food disinfection work, good food production health and safety.
7, the completion of the pastry supervisor issued by other work.
Ten, fire head worker
1, in accordance with the menu and cost card cooking dishes, strict operating procedures, good quality.
2, understand the day guests flow, to go, characteristics, ready for the day to use the seasonings and spices, check the inventory, in order to ensure that the amount of attention to the control of raw materials at the same time, storage.
3, personally acceptance of the procurement of raw materials back, good receipt of quality, is responsible for the raw materials in the kitchen to play the list, requisition.
4, responsible for the Chinese side of the hygiene work to ensure that the kitchen clean and the ground surface clean, dry.
5, obey the leadership of the fire head of the workers, arrangements. Assist in the work of production.
6, actively communicate with the foreman of the food delivery room, in accordance with the principle of first-in-first-out, special events, reasonable arrangements for the production of dishes. Quality and quantity.
7, pay attention to personal hygiene, grooming, before going to work to check their own hygiene and subordinates.
8, complete the fire head supervisor assigned other work.
Eleven, cutting board worker
1, under the leadership of the cutting board supervisor is responsible for cutting all kinds of dishes and carve flowers to ensure that the standard supply of basic raw materials to ensure that the quality of the product.
2, to assist in the development of cutting board supervisor to rationalize the arrangement of jobs, to determine the normal work of the cutting board.
3, the collection of guests on the dishes of the recommendations, and constantly improve the taste of the dishes, the quality of the dishes.
4, skilled in a variety of cutting and cooking techniques, to help subordinate staff to improve their business level, the organization of large, important food products.
5, the implementation of the kitchen hygiene, to ensure food hygiene, personal hygiene, environmental hygiene. Check whether the subordinate staff work in accordance with the operating standards, good hygiene and quality control.
6, check the operation of facilities and equipment, the use of kitchen utensils, and is responsible for the safety of facilities and equipment.
7, check the use of raw materials in the kitchen, to ensure that all the food stored at the time of departure, to prevent the backlog of supplies beyond the shelf life, to prevent deterioration or shortages, to develop a monthly work plan.
8, master the cutting board cut with three kinds of knife method: enterprise cut method, flat cut method, diagonal cut method, with nine kinds of knife skills; chopping, starting, slicing, cutting, chopping, picking, prying, changing, carving. Refinement of four shapes: fixed, silk, ball, slice processing needs, mastery of cutting ingredients head and fruit and vegetable decorative art and skills. Responsible for the training of the staff merit, know the food hygiene law.
9, supervise subordinates to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.
10, complete the anvil supervisor assigned other work.
Twelve, on the Sh in the work
1, in the upper Sh under the leadership of the supervisor is responsible for soaking dried abalone, shark's fins and other high-level food, to ensure that the quality of the product.
2, the implementation of the implementation of the post duties, service standards, to determine the normal work of the upper Shi.
3, strictly in accordance with the operating procedures, control costs, expenses, to maintain a good gross profit.
4, to assist the director to continuously improve the taste of the dishes, to ensure the quality of the dishes.
5, skilled in a variety of cooking techniques, familiar with the steam, pot, stew, simmering and other food production process to help subordinate staff to improve the level of business, the implementation of large, important food products.
6, responsible for kitchen hygiene, to ensure food hygiene, personal hygiene, environmental hygiene. Good health quality.
7, check the operation of facilities and equipment, the use of kitchen utensils.
8, to assist in checking the use of raw materials in the kitchen, to prevent the backlog of supplies beyond the shelf life, to prevent deterioration or shortage.
9, responsible for the training of staff, know the food hygiene law.
10, supervise staff to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.
11, to complete other work assigned by the supervisor.
Thirteen, gazpacho workers
1, obey the superior chef's work arrangements, the production of banquets, teams, zero point all the gazpacho varieties. Learning with an open mind, trying to improve their own work quality and business level.
2, pay attention to personal grooming, personal hygiene, food hygiene, utensil hygiene, environmental hygiene in the cold dish room.
3, safe use, maintenance of the post of the various facilities and equipment. Ensure the safety of facilities and equipment.
4, against the menu and the customer, check the amount and quality of cold food ingredients. Ensure the quality of food production, portion.
5, often check the temperature of the work regulation, to prevent mold and mildew of the stored food.
6, to help control costs, work in strict accordance with the operating rules, can not steal food and steal, and supervise other personnel.
Fourteen, pastry workers
1, obey the superior chef's work arrangements, production of banquets, teams, snacks all the varieties of pasta. Learning with an open mind and trying to improve their own business level.
2, pay attention to personal grooming, personal hygiene, food hygiene, utensil hygiene, environmental hygiene in the cold dish room.
3, safe use, maintenance of the post of the various facilities and equipment. Ensure the safety of facilities and equipment.
4, against the menu and the customer, check the amount and quality of cold food ingredients. Ensure the quality of food production, portion.
5, often check the temperature of the work regulation, to prevent mold and mildew of the stored food.
6, to assist in controlling costs, work in strict accordance with the operating rules, do not steal food, and supervise other personnel.
Fifteen, cutting board small workers
1, responsible for food ingredients cleaning, slaughter and processing, to ensure the normal supply of guests.
2, obey the superior chef's work arrangements, as a good cutting board chef's assistant, learn with an open mind, and strive to improve their own business level.
3, strictly in accordance with the operating specifications for processing. Pay attention to the comprehensive utilization of raw materials to ensure that the net rate, to avoid waste.
4, in accordance with the specifications and procedures up and send the kitchen needs of all kinds of dried food, such as abalone, shark fins, etc..
5, responsible for the head of raw materials processing, such as peeling garlic, onion skin root.
6, pay attention to their appearance, personal hygiene and work environment hygiene.
7, is responsible for the safe use of maintenance of their own area of the facilities and equipment, so that its normal operation.
Sixteen, dishwasher
1, obey the stewardship room foreman work arrangements, responsible for the designated area of the washing and cleaning work.
2, go to work on time, dress according to the regulations, good personal hygiene, to ensure that meets the personal hygiene standards of hotel employees.
3, get the necessary cleaning supplies, do a good job of washing before the preparatory work.
4, familiar with the operation norms, work standards and service requirements, familiar with the use of various disinfectants, mastering a variety of utensils, tableware, cleaning and sanitation operations of wine.
5, according to the operating procedures for tableware washing, do a scrape, two wash, three rinse, four disinfection, five inspection, six placement.
6, when cleaning to maintain a smooth, pour slag, classification, light take, light wash, light put, light push, to ensure that no damage to tableware.
7, keep clean and sanitized room clean and hygienic, so that the ground is dry without water, tableware stacked neatly without crooked, utensils classified without mixing, garbage cans with lids without foreign odors, the water table is clean without dead ends.
8, is responsible for cleaning up dirty stoves, kitchen utensils, appliances, clean up the workbench, work cabinets, cleaning the kitchen floor health.
9, timely cleaning and transportation of kitchen, restaurant, bar garbage, to ensure that there is no backlog.
10, good physical and mental health, energetic, hard-working.
11, to complete the stewardship room foreman, the supervisor assigned other work.
17, cleaner
1, obey the stewardship work arrangements, responsible for the designated area of the washing and cleaning work.
2, go to work on time, dress according to the regulations, good personal hygiene, to ensure that meet the hotel staff personal hygiene standards.
3, get the necessary cleaning supplies, do a good job of cleaning before the preparatory work.
4, familiar with the operation norms, work standards and service requirements, familiar with the use of various disinfectants, mastering a variety of utensils, tableware, cleaning and sanitation operations of wine.
5, the implementation of safe operating practices, never electric cleaning range hoods, never electric cleaning with gas stove, and in the power supply, gas source switch hanging "no open" obvious signs.
6, according to operating procedures for kitchen equipment and facilities cleaning, adhere to the first high and then low, first up and then down, first after the table, first walls, countertops, after the ground, gutter, first sweeping and then rinse, stove and countertops after rinsing to immediately wipe dry water, ground rinse to mop up the water immediately after rinsing, cleaning, pay attention to the size of the water pressure, to ensure that the tableware is not damaged jealousy.
7, responsible for late-night dishwashing work, clean up the sink tableware, clean up the dishwasher on the miscellaneous garbage, brush clean grease, rinse with high-pressure faucet, do a good job of disinfection.
8, timely cleanup and delivery of the kitchen, restaurant, bar garbage, to ensure that no garbage backlog overnight, no odor pollution environment.
9, good physical and mental health, energetic, hard-working.
10, to complete the stewardship foreman, supervisor of other work assigned. Recommended reading:
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