2. presided over the development of the kitchen department's rules and regulations, and to implement, strengthen the kitchen chef's assessment and inspection, and constantly improve kitchen management.
3. Timely understanding of the market to be competitive, develop and improve the department in the city or industry strategy, understand and master the hotel's business management, as well as the supply and demand for the department's products, to do know your enemy and know yourself.
4. Formulate the annual catering operation and business training objectives and other aspects of the plan, and seriously implement, and constantly training staff to improve their food production skills, optimize the quality of the kitchen team, optimize the catering operation.
5. Establish a good departmental, interpersonal, inter-customer collaboration, and can be timely coordination and access to a variety of help. Such as guests make special requests (menu does not have the dish), timely resolution of raw materials, as far as possible to meet.
6. Use their knowledge and skills, timely analysis, monitoring the procurement of food ingredients, warehousing, costing, selling price development, etc., for the procurement department, warehousing department, accounting department to do a good job as a consultant.
7. To the domestic and foreign food ingredients, seasonings, additives, coloring, etc. can correctly identify the quality of its advantages and disadvantages, and to be used rationally.
8. Participate in the renewal and transformation of the kitchen, responsible for the management of all types of property in the kitchen, and continue to introduce and digest the use of advanced kitchen management skills, master equipment, appliances, tools, the use of maintenance and repair knowledge.
9. Timely design and organization of the implementation of large banquets and participation in food festivals and other special events, with "food positioning", "restaurant decoration", "food quantity" and other charts. We also design and organize the implementation of important banquets with charts such as "food positioning", "restaurant decoration" and "food quantity".
10. Prepare or modify menus, banquets, food lists, and related recipes and cookbooks according to different situations and standards.
11. Develop quality and quantity standards and operational standards for all products in the department. All types of dishes are posted in the relevant kitchens in the form of photographs, etc., and are constantly maintained and improved.
12. Knowledge of the technical skills of the staff, knowledge and expertise, and rational organization and application.
13. Mastery and application of food hygiene, food nutrition, culinary aesthetics, food cooking process knowledge and skills, organization of research on dishes, quality inspection, new varieties of trial production and peer exchange activities.
14. Strong language, writing and other expressive skills, such as participation in the development of catering business plan, review all types of business statements, hosted the department's work conference, and make the department in a timely manner business statements and other types of reporting information.
15. Kitchen departments, each type of work, each position to design a reasonable, efficient work procedures and operating standards, and supervise its correct operation.
16. Lead all staff to implement the hospitality department and the hotel rules and regulations, and do a good job of timely transmission of information.
17. Strictly implement the "People's Republic of China *** and the State Food Hygiene Law", to assist the food hygiene inspection to do a good job of food sampling, testing and inspection work to ensure food safety.
18. Do a good job of political thinking, care for the staff life.
19. The work of the department staff assessment, reward and punishment, the establishment of an effective incentive mechanism.
20. Directly responsible for the training program for new employees.