The manager in charge of the warehouse management of the kitchen is actually a comprehensive position after the positions of the kitchen manager and the warehouse management manager are merged, which can be broadly called "the kitchen manager"

The responsibilities of the kitchen manager:

Responsible for the general manager, fully responsible for the kitchen administration, warehouse management, team building, system implementation and ideological improvement; Adhere to the first line of business hours, supervise and check the environmental hygiene of the kitchen and the gfd and personal hygiene of the employees, prepare the kitchen worksheet, and review the attendance sheet of the kitchen employees; Maintain the unity with the company's philosophy and build a loyal elite team of kitchen and warehouse management. Specific responsibilities:

1. Carry out the operation and management instructions and administrative orders issued by the executive director, act in strict accordance with the hotel's policies and regulations, and set an example. ?

2. Be in charge of the management of the kitchen, and be responsible for the evaluation and examination of chefs and warehouse keepers, and coordinate the work of various departments in the kitchen.

3. according to the management objectives and policies of hotel catering and various production tasks, do a good job in kitchen administration and warehouse management to ensure the smooth implementation and implementation of various plans.

4. Coordinate the relationship between kitchens, warehouses and other departments, and decide the personnel arrangement and job transfer of each position according to the chef's professional ability and technical expertise.

5. listen to the work reports of kitchens and warehouses regularly, and deal with the problems in operation in time. ?

6. strengthen contact with the front office of the hotel, communicate information in time, and keep abreast of customer feedback.

7. master the close contact between the buyer and the warehouse keeper, master the material inventory at any time, be responsible for the examination and approval of product specifications and raw material procurement specifications, and strictly control the quality and quantity.

8. master the supply situation, reasonably adjust kitchen materials, reduce the backlog as much as possible, and reduce the cost of using funds.

9. Attend the hotel regular meeting and report the kitchen operation and existing problems.

11. Be responsible for convening the regular meeting of kitchen and warehouse management, conveying the general instructions and assigning tasks.

11. Be responsible for making kitchen and warehouse management budget plans, training plans and other work plans, and guiding, implementing, checking and coordinating the implementation of the plans.

12. formulate rules and regulations and work specifications for each post of kitchen and warehouse management departments, check and implement them, strengthen on-site management, stick to the first line of business hours, fully grasp the work situation of kitchen, and find and solve various problems in work in time.

13. supervise each inventory and the storage of articles and appliances to ensure the safety and integrity of fixed assets and appliances in the kitchen.

14. check the status of the kitchen and warehouse equipment in time, and do a good job in maintenance, kitchen safety and fire prevention.

15. Take charge of Chen Ben accounting and control of kitchen food cost and warehouse management, check and supervise the weight of dishes, and ensure that there are enough dishes.

16. Supervise the maintenance of kitchen and warehouse equipment, prolong the service life of equipment and save money.

17. Be responsible for the management and supervision of kitchen and warehouse property, plug the loopholes of waste and reduce the loss.

18. Evaluate the performance of chefs and warehouse keepers every month.

19. Continuously improve and complete other tasks assigned by superior leaders in time.