Kitchen, refers to the room in which food can be prepared and cooked, the following is my carefully collected and organized kitchen department duties, the following I will share with you, come and enjoy it.
Kitchen duties 1
1, mainly responsible for the rate of food products, according to the different dishes for cutting, reasonable use of materials, strict cost control.
2, the various types of raw materials cut with, marinated, aquatic products slaughter processing.
3, keep the freezer clean and sanitary and cutting board all kinds of knife sterilization.
4, do a good job before the daily meal preparation, according to the number of meals to prepare sufficient food ingredients, to ensure the quality of dishes and sales.
Kitchen duties 2
1, mainly responsible for barbecue, marinade production of finished products, but also undertake marinade and various types of sauce boiling.
2, according to the meal times to do a good job before the meal food ingredients and utensils, strict compliance with the operating process, control of raw materials and finished products, to ensure the quality of the dishes.
3, responsible for all kinds of meat and poultry raw materials curing and primary processing work and proper storage.
4, to maintain cutting boards, knives and other utensils disinfection and freezers, ovens and open stall area clean and sanitary.
Kitchen Responsibilities of the Department of Housing 3
1, with the chef to grasp the management. Do a good job of labor deployment and production arrangements.
2, responsible for the daily work of the department and overall technical management, food quality inspection and supervision, and is responsible for commanding the production site.
3, in strict accordance with the procedures for serving food, each food for visual inspection or taste test, food that meets the standard can be sold. Substandard food for technical processing or redo.
4, control food costs, rational use of raw materials.
5, conscientiously do a good job of the production records, the establishment of the guest complaint file.
6, often maintain close contact with the restaurant side, listen to the views of guests, and constantly improve the work to meet the needs of guests.
7, strict implementation of the health management system, pay attention to equipment maintenance and safety, fire prevention work.
8, do a good job and summarize the progress of the work, the annual material consumption plan kitchen department duties.
Kitchen duties 4
1, daily participation in the kitchen department of the morning meeting, record the content, submit the department's work report, report on the food situation and guest complaints and requirements.
2, in front of the guests to maintain a friendly, cordial, neat professional image.
3, to assist the Executive Chef to develop the Western restaurant menu, kitchen menu and food prices.
4, set up work tasks, arrange work details, and give guidance and supervision of staff work.
5, arrange the kitchen staff work schedule, to ensure the rational use of manpower, if necessary, to arrange for staff overtime.
6, supervise and check the personal hygiene and labor discipline of employees.
7, to assist the executive chef to test the quality of food, develop raw material procurement plan, to ensure that all raw materials in the use of the process of no waste or damage and so on.
8, fully responsible for the jurisdiction of the normal use of tools, equipment, facilities, cleaning and maintenance, as well as the cleanliness of the work area.
9, regular performance evaluation of subordinates, to the superior proposed rewards and punishments, and the implementation of technical training for cooks.
10, to ensure that the kitchen food production quality. Regularly check the food flavor, color, required temperature and share of dishes.
11, each post of the business operation check and theoretical learning.
12, correctly convey the instructions of the Executive Chef.
13, according to the work program to do a good job with the Western Restaurant, Purchasing Department, General Warehouse Department, Stewardship Department of the lateral contact, and timely inter-departmental disputes to define the requirements.
14, the development of Western kitchen annual work objectives and work plan, make the budget and monthly work plan, submitted for approval and implementation.
15, is responsible for the development of Western kitchen work procedures and regulations, submitted for approval and implementation.
16, the development of direct subordinate job description and define the scope of work of direct subordinates.
17, accept the rationalization of direct subordinates reported, in accordance with the procedures.
18, to direct subordinate authorization.
19, responsible for the Western kitchen supervisor work procedures of training, implementation, inspection.
20, the development of Western kitchen job skills training program to assist the training department to implement, assessment.
21, inspections, supervision, inspection of subordinates belonging to the work.
22, to understand the work of the Western kitchen and related data.
23, regularly listen to the direct subordinates to report their duties and make their work evaluation.
24, according to the needs of the work of the direct subordinates of the deployment of jobs, reported to the immediate superior approved the implementation of the transfer of human resources department for the record.
25, fill out the direct subordinate fault and reward single, according to the authority in accordance with the program.
26, the approval of direct subordinates reported fault and reward orders, reported to the Ministry of Human Resources approved the implementation.
27, timely ruling on disputes in the work of subordinates.
28, regular debriefing to the Executive Chef.
29, is responsible for the nomination of the department's supervisory level appointments.
30, care for the subordinates belonging to the thought, work, life.
Kitchen Department Duties 5
1, obey the head chef's work arrangements, comply with the hotel and the kitchen rules and regulations;
2, to strengthen the management of the refrigerator and the management of the cold storage area, *** with the work of a good cut;
3, responsible for good food ingredients, cut with the sizing of the custodial work;
4, understand the daily scheduled situation in a timely manner to do a good job of preparation, and check the scheduled banquet cut with the preparation of the daily acceptance of the situation reported to the kitchen office, strict quality control, rejecting questionable raw materials;
5, strict implementation of the work procedures to ensure that the quality of the requirements to be familiar with mastery of the technology, materials, materials, attention to saving, to do the whole material whole, the second material, the second with the second;
6, cut with the supervisor should be Every day on the requisition of the work of the inventory of raw materials to check and then requisition, master the standard number of various types of dishes, strict cost control, to prevent the lack of catty;
7, to strengthen the management of the vegetable room and washing requirements, to help wash the Department of the staff;
8, to do a good job in the preservation of food materials, cleaning, preservation, storage refrigerator needs to be used to insure that the box and the plastic wrap;
9, to strengthen the stalls Contact, to do a good job in mind, the correct cut with the work and the use of the corner of the stalls;
10, the strict implementation of the health system, to ensure food safety, and do a good job of cut with the site countertops, a variety of utensils, utensils, cleanliness and garbage disposal;
11, cherish the various types of equipment and utensils, do a good job of maintenance, safekeeping work;
12, on the out of the sample dish to be Timely grasp of fresh and timely use, reduce waste and carefully check the menu wooden folder whether there is an error;
13, the refrigerator, raw and cooked separately, to do regular cleaning, and to the inward odor, food neatly arranged, the refrigerator temperature should be well mastered. Check the refrigerator every day, to put clear and urgent push work to do meticulous; 14, good solidarity between employees, and actively participate in training, and constantly improve their own quality;
15, grasp the daily best-selling varieties of requisitions, do a good job of requisitions, on the vegetables from time to time to check the freshness and freshness of the water samples have a bad smell;
16, supervise the other operators whether to comply with the specifications and hygiene requirements, the use of technology is reasonable;
16, supervise whether other operators to meet the specifications and hygiene requirements
Kitchen Department Duties 6
● Under the supervision of the general manager of the branch, the executive chef, fully responsible for the organization of the kitchen department, command and cooking.
● Responsible for the development of production standards, work norms, behavioral norms and strict implementation of the various departments of the kitchen department.
● Do a good job in the management of the kitchen staff, to understand the technical level of the kitchen staff positions and work characteristics, according to the expertise of each person, the rational arrangement of technical positions. Give full play to the enthusiasm and creativity of the department staff.
● Responsible for the kitchen staff attendance work, preparation of the kitchen staff attendance table, check the staff's attendance status, check the staff's meter.
● Develop training plans for kitchen staff, regularly organize staff to learn kitchen-related knowledge (basic kitchen theory and practice, general knowledge of hygiene, general knowledge of nutrition, etc.), train staff in teamwork awareness, regularly check the effectiveness of training and make training records. Continuously improve the technical level and basic quality of the kitchen staff.
● Responsible for the organization of the kitchen staff's amateur recreation, holiday party, monthly collective birthday and other activities.
● Responsible for the procurement and distribution of labor insurance and welfare products for kitchen staff, and the rational preparation of the annual vacation plan for staff.
●Responsible for the organization and implementation of the kitchen staff monthly, quarterly and year-end performance appraisal. Organize the modification and improvement of the appraisal system, and strive to appraisal results objectively and fairly.
Duties of the kitchen department7
1. Strictly implement the "four passes" (1 brush, 2 wash, 3 clear, 4 disinfection) to ensure the quality of tableware health.
2. Strictly implement the disinfection procedures to prevent the transmission of germs or cross-infection.
3. Maintain cleanliness and personal hygiene.
4. Responsible for the environmental hygiene of the washroom.
5. Responsible for the use of all kinds of equipment, utensils and supplies in the scrub room.
6. Pay attention to all kinds of tableware when cleaning, to ensure that it is not accidentally broken.
7. Keep the washroom clean and tidy at all times during the shift, and do not do private work.
8. Completion of the work assigned by the leadership.
9. work norms :
(1) cleaning, disinfection process, light take, light wash, light put, protect the tableware to reduce loss.
(2) When using baskets for tableware, they should not exceed two-thirds of the capacity.
(3) In the process of cleaning, the first tableware classification, according to the order of cleaning.
(4) Tableware must be cleaned and placed neatly on the tableware rack according to the category, and the tableware must not be stacked too high to prevent collapse and damage.
(5) broken tableware, need to be picked out in a timely manner and reported to the supervisor to deal with.
(6) Save water and electricity, and develop the habit of turning off lights and water.
(7) Reasonable use of detergents, pay attention to saving, reduce waste.
(8) Responsible for the health of the dishwashing room, scrub the disinfectant cabinet and work surface on time, clean up the residue and dirt in the scrubber tank in a timely manner, and empty the garbage on time.
(9) Keep dishwashing utensils and work area clean and sanitary, clean tools discharge neatly, put in the designated location, care for cleaning tools and supplies, eliminate waste.
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