1. Responsible for the operation and administrative affairs of the kitchen;

2. Carry out all work tasks and work instructions issued by the catering manager;

3. Be responsible for making various work plans for the kitchen;

4. Be responsible for the production, quality and food cost of the kitchen;

5. When entering the kitchen, you must dress according to the regulations, wear a working cap, keep the appearance and appearance clean, and go to work after washing your hands;

6. The waste water used in cooking and processing food in the kitchen must be removed in time.