Job responsibilities of the executive chef (general 11 articles)

Nowadays, job responsibilities play an increasingly important role, and formulating job responsibilities can effectively standardize operational behavior. I believe many friends are very upset about the job responsibilities. The following are the job responsibilities of the executive chef that I have carefully arranged, hoping to help everyone.

Job responsibilities of the executive chef 1

Description of responsibilities:

1. Fully manage, organize and direct the kitchen work, be fully responsible for and supervise the food production process and flow, and produce high-quality products at the optimal cost.

2. according to the company's business objectives and policies and various production task indicators, responsible for the planning and replacement of various western food menus, and responsible for the examination and approval of product specifications and raw material procurement specifications.

3. Attend relevant meetings held by the company and stores, ensure the consistent implementation of the spirit of the company, and be responsible for convening the working meeting of the western kitchen.

4. Be responsible for the inspection and control of the purchase, acceptance, acquisition and use of food raw materials.

5. check the use and inventory of raw materials in the kitchen, prevent the overstock of materials from exceeding the shelf life, prevent deterioration and shortage, make a raw material procurement plan, and control the incoming quality of raw materials.

8. strengthen contact with storefronts and relevant departments, cooperate well and handle complaints

9. strictly implement the food safety and kitchen hygiene system.

11. Make kitchen work plan, training plan, rules and regulations, job responsibilities and operation procedures.

11. according to the characteristics of each post and the business situation of the restaurant, prepare the kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main kitchen business backbones, find ways to introduce skilled technical personnel, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize their enthusiasm.

13. Complete other tasks assigned by superiors.

Requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years hotel working experience, 3 years cooperation experience with foreign chefs, and overseas working experience is preferred.

more than 3.11 years working experience in western food, including more than 3 years working experience in executive chef of western food.

4. be familiar with western cooking, have high western cooking skills and the ability to formulate standard procedures, and must be proficient in two kinds of cuisines (French, Italian, Spanish, Mediterranean and Southeast Asian), be brave in pioneering and innovating, and have unique views on artistic pursuit.

5. Be familiar with kitchen operation management and cost control methods, HACCP, and make SOP standard process independently, and be familiar with the performance, use and maintenance methods of kitchen equipment.

6. Have a strong sense of responsibility and enterprising spirit, and love art and life.

7. Be healthy and energetic, and can accept transfer arrangements. Responsibilities of the Executive Chef 2

Job Title

The Executive Chef

The Department of Food and Beverage

The Director of Food and Beverage Department

The kitchen staff directly subordinate to him

(1) Responsibilities

According to the hotel's business management policy, he is responsible for maintaining the high quality of the food in the kitchen department and achieving the satisfaction of the guests. And keep the labor cost and food cost within the budget target.

1, supervise the kitchen staff, responsible for personnel appointment, rewards and punishments, attendance and promotion.

2. Arrange the work schedule of each kitchen post reasonably and keep enough people running.

3. Supervise the cooking work in each kitchen to ensure that the quality and shape of the dishes meet the standards.

4. Plan the work and menu promotion of each restaurant.

5. negotiate with the manager of the catering department and the banquet sales staff about various banquets, meals, cocktail parties and special promotional activities.

6. Be responsible for implementing the requisition plan for food and utensils.

7. Ensure the food hygiene standards in the hotel.

8. assist the food and beverage director to push forward the annual operating budget.

9. attend the monthly meeting of the food and beverage department.

11, attend the weekly meeting of catering managers.

11. Develop special menu within standard cost according to market demand: breakfast, lunch and dinner in restaurants, bar food, banquets, room delivery, children's menu and self-processed food.

12. Plan and implement the food festival promotion activities of the hotel.

13. Be responsible for the training of new employees according to the rules and regulations and explain the job responsibilities to each employee.

14. Implement the performance tracking assessment of new employees after 31 days.

15. Be responsible for discussing business management and business operation with chefs and deputy chefs to improve their work.

16, supervise the staff canteen to ensure high-quality food and meet hygiene standards.

17. Be responsible for controlling and maintaining the following costs: food cost percentage, per capita cost percentage and other expenses.

18. Ensure food inspection and acceptance: food hygiene treatment, inventory procedures, the proportion of meat, poultry and seafood, purchase requisition items and actual inspection and acceptance.

19. Ensure standard purchasing operations, including: all food purchases must be compared by three quotations.

(2) Quality standard

1. Basic quality: strong professionalism, sense of responsibility and good professional ethics, serious and responsible for work, brave in pioneering, and able to lead employees fairly and strictly.

2. Natural conditions: healthy, aged between 32 and 45.

3. Education level: trained as a chef, with a high school education or above, with good quality.

4. foreign language level: English level above the intermediate level of tourism bureau.

5. Work experience: More than 11 years of management experience as a head chef and more than 3 years of working experience as a head chef in a joint venture hotel.

6, special requirements: proficient in all walks of life, with a high level of technology and management, above senior chef, is a national and municipal famous chef. Job responsibilities of the executive chef 3

● According to the characteristics and requirements of each restaurant, make the menus and kitchen recipes of each restaurant.

● Formulate the operating procedures and job responsibilities of each kitchen. Make sure the kitchen works normally.

● according to the usage of raw materials in each kitchen and the inventory quantity in the warehouse, make the raw material ordering plan and control the incoming quality of raw materials.

● Responsible for signing and approving the raw material outbound order and filling in the kitchen raw material usage report. Always check the inventory of raw materials to prevent deterioration and shortage.

● Ensure the rational use of raw materials, control the style, specification and quantity of vegetables, ensure good quality, reduce loss and cost. ● Patrol and check the working conditions of each kitchen, reasonably arrange manpower and technical strength, and coordinate all work links.

● check the operation of kitchen equipment and the use of kitchen utensils and appliances, and make an annual order plan.

● according to different seasons and major festivals, organize special food festivals, introduce seasonal dishes and increase fancy varieties to promote sales.

● Listen to customers' opinions, understand the sales situation, and constantly improve and improve the food quality.

● Check the kitchen hygiene every day, ensure the food hygiene, and implement the food hygiene laws and regulations and the kitchen hygiene system.

● Implement chef technical training on a regular basis. Organize chefs to learn new technology and advanced experience. Assess the chef's skills regularly or irregularly, make a duty watch, evaluate the chef's work, and put forward opinions on the promotion and transfer of the chef. Responsibilities of the executive chef 4

Main responsibilities:

1. Organize and direct kitchen work, supervise food preparation, and produce high-quality products at the cost specified by superiors.

2. according to the business objectives and policies of the food and beverage department and the production indicators issued, be responsible for the planning and replacement of various menus of Chinese and western food, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

3. coordinate the work of Chinese and western kitchens and the relationship between kitchens and other departments, and decide the personnel arrangement and transfer of each position according to the chef's professional ability and technical expertise.

4. according to the production characteristics of each post and the business situation of the restaurant, prepare the kitchen work schedule and check the attendance of subordinates to employees.

5. Supervise the kitchen managers, scientifically manage kitchen equipment, utensils and food raw materials, and examine and approve the replacement and purchase plan of kitchen equipment and utensils.

6. master the working procedures of Chinese and western kitchens and deal with the problems in operation in time.

7. examine and approve the work plans, training plans, rules and regulations, post work procedures and standards of kitchen departments.

9. Check and control the quality of dishes, and cook dishes of high specifications and important guests.

9. summarize and analyze the production and operation situation regularly, improve the production technology, accurately control the cost, and continuously improve the production quality and economic benefits of the kitchen.

11, responsible for the inspection and control of the purchase, acceptance, application and use of precious raw materials.

11, take the initiative to consult and understand the guests' opinions on the quality and supply of dishes and dishes, take effective measures to improve, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the hotel and catering department to ensure the implementation of the meeting spirit; Presided over the kitchen work meeting.

13, patrol and check the attendance of each post, shift arrangement and the implementation of work responsibilities, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering promotion plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15. Complete all tasks assigned by the superior.

16. Have the right to monitor and handle food raw materials.

17. Have the right to organize, direct and arrange kitchen production.

18. Have the right to decide the shift of the kitchen and arrange the staff of each position in the kitchen.

19. Have the right to decide rewards and punishments for kitchen employees at all levels, and have the right to suggest the recruitment and dismissal of kitchen employees.

21. Have the right to sign documents and receipts related to kitchen work. Responsibilities of the executive chef 5

1. Assist the food and beverage manager (deputy manager) to take charge of the production and management of Chinese and western kitchens in an all-round way, and provide all kinds of relevant information and suggestions for the food and beverage manager or hotel management department in time.

2. Presided over the formulation of various rules and regulations of the kitchen department, and carried them out, strengthened the assessment and inspection of the kitchen chefs, and constantly improved the kitchen management.

3. keep abreast of the market competition, formulate and improve the department's strategy in the city or industry, understand and master the hotel management and the supply and demand of the department's products, so as to know ourselves and ourselves.

4. Make annual plans on catering business and business training objectives, and earnestly implement them, and constantly train employees to improve their food production skills, optimize the quality of kitchen workers and optimize catering business.

5. establish a good cooperative relationship among departments, people and customers, and coordinate and get all kinds of help in time. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.

6. Use your own knowledge and skills to analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials in time, and be a good consultant for the purchasing department, warehousing department and accounting department.

7. The quality of domestic and foreign food raw materials, seasonings, additives and pigments can be correctly identified and used reasonably.

8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.

9. timely design and organize the implementation of large-scale banquets and participate in special activities such as food festivals, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.

11. Make or modify menus, banquet lists, food lists and related recipes according to different situations and standards.

11. Formulate the quality, quantity and operation standards of all products in this department, and post all kinds of dishes in the relevant kitchens in the form of photos, and keep and improve them constantly.

12. Be familiar with the technical skills and expertise of employees, and organize and use them reasonably.

13. master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics and food cooking technology, and organize activities such as research on dishes, quality inspection, trial production of new varieties and peer exchange and learning.

14. Strong language and writing skills, such as participating in the formulation of the business plan of the food and beverage department, reviewing various business reports, presiding over the work meeting of the department, and making the business reports and other various reporting materials of the department in time.

15. Design reasonable and efficient working procedures and operating standards for all departments, jobs and posts of the kitchen, and supervise its correct operation.

16. lead all employees to implement the rules and regulations of the hospitality department and the hotel, and timely transmit information.

17. Strictly implement the Food Hygiene Law of the People's Republic of China, assist the food hygiene inspection to do a good job of food sample retention and testing, and ensure food safety.

18. Do a good job in political and ideological work and care about employees' lives.

19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.

21. Be directly responsible for the training plan of new employees. Job responsibilities of the executive chef 6

Job responsibilities:

1. Implement the company's work objectives, and assist the chain stores to complete the operating indicators such as product quality, turnover, profit, personnel development and system establishment;

2. Handle the daily affairs of the chain store, be fully responsible for the management of the kitchen department, and ensure the high-quality, smooth and safe daily operation of the kitchen department;

3 supervise subordinate employees to implement the company's rules and regulations, work attitude and performance;

4. Ensure the product quality of chain stores, and at the same time complete the research and development and production of new products as required;

5. do a good job in ideological work and training of kitchen staff, formulate internal training plans and implement measures;

6. complete the work assigned by the superior and report the work of the kitchen department of the chain store in time.

Qualifications:

More than 1. 8-11 years working experience in Chinese, Japanese and Korean (barbecue) industries;

2. Rich management experience and good professional skills;

3. Have systematic working experience in new product development and market research;

4. I have some opinions on the openness and types of edible products. Responsibilities of the executive chef 7

Description of responsibilities:

1. Assist the person in charge of catering to audit the annual operation of hotel catering.