In today's society, each of us may come into contact with job responsibilities, which mainly emphasize the responsibilities within the scope of work. Want to learn to formulate job responsibilities but don't know who to consult? The following is the job responsibilities of the restaurant chef that I sorted out for you (7 items are common), for reference only. Let's have a look.
The job responsibilities of a restaurant chef. Chef's job responsibilities: under the command of the restaurant foreman, he is responsible for the processing and production of various foods to ensure the quality of food;
2, chef job responsibilities: thoughtful service, polite hospitality;
3. Chef's job responsibilities: observe the schedule, have meals on time, and don't leave the post without permission, or leave the post without permission.
4. Chef's job responsibilities: obey the distribution, cook food according to quality, quantity and time, so that the food is delicious, good quality and fresh;
5. Chef's job responsibilities: Abide by safety operation rules, use operating tools correctly, use raw materials rationally, and save water, electricity, gas and other materials;
6. Chef's job responsibilities: strictly abide by the rules and regulations of the hotel, do a good job in the hygiene of the kitchen and restaurant, ensure that guests are not allowed to eat food with peculiar smell and prevent food poisoning;
7. Chef's job responsibilities: Dress the work clothes neatly before going to work. Smoking and standard cooking are strictly prohibited in the kitchen.
8. Chef's job responsibilities: consciously abide by the rules and regulations of the hotel, study hard and improve cooking skills;
9. Chef's job responsibilities: obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.
The job responsibilities of a restaurant chef 2 1. According to the characteristics and requirements of the hotel, make snacks and banquet menus.
2, make the kitchen operation procedures and job responsibilities, to ensure the normal work of the kitchen.
3, check the kitchen work, reasonable arrangement of manpower and technical strength, as a whole each work link.
4. Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual ordering plan.
5. According to different seasons and major festivals, organize special food festivals, introduce seasonal dishes, increase varieties of colors and promote sales.
6, check the kitchen hygiene every day, do a good job in food hygiene, implement food hygiene regulations and kitchen hygiene system.
7, regular implementation of chef technical training, organize chefs to learn new technologies and advanced experience. Assess the skills of chefs regularly or irregularly, make a duty watch, evaluate the chefs, put forward opinions on the promotion and transfer of chefs, and implement them after approval.
8. Be responsible for ensuring and constantly improving food quality and catering characteristics, directing the cooking of large-scale important banquets, making menus, and conducting on-site checks on the quality of dishes, and important guests can operate by themselves.
9, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work.
10, responsible for controlling food and related labor costs, accurately grasping raw material inventory, and understanding market supply and price. According to the supply of raw materials and the different taste requirements of guests, make menus and specifications, review kitchen requisitions, take charge of monthly kitchen inventory, regularly check and control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. The purchase and picking of high-grade raw materials can only be distributed after being audited or invoiced by the chef, and the cost accounting should be controlled well.
1 1, responsible for guiding the daily work of chefs, constantly improving the quality of dishes according to the taste requirements of guests, and assisting the general manager in designing and improving the menu to make it more attractive, constantly collecting and developing new varieties of dishes and maintaining local flavor.
12, often contact and coordinate with various departments, and listen to the opinions of the guests, and constantly improve the work.
The duties of a restaurant chef. Abide by various rules and regulations, coordinate the relationship with related types of work, and complete the tasks undertaken by this position.
Two, familiar with and master the basic production technology of all kinds of dishes, color, fragrance, taste and shape must meet the quality standards.
Third, according to the needs of canteen management every day, according to the menu and the order of the dishes drawn up by the chef, master the temperature and ensure that the dishes are served on time.
Four, in the process of cooking dishes, strictly follow, at the same time, according to the different teachers and students, change the cooking operation at any time to meet their needs.
Five, study hard, and constantly improve the professional level, and constantly improve the cooking skills.
The duties of a restaurant chef. Abide by the rules, regulations and disciplines of hotels and restaurants. Under the leadership of the general manager, do a good job.
Second, responsible for the overall work of the production department, organizing and directing the cooking work. Do a good job in labor deployment, fully understand subordinates, closely contact chefs, and reasonably arrange the technical posts of chefs.
Third, take the initiative to listen to the opinions of the guests, keep in touch with the service department and various departments, and constantly improve and improve the food quality of the production department.
Four, familiar with and master all kinds of supply, supervision of all kinds of supply procurement plan, and all kinds of supply storage, to prevent the deterioration of raw materials.
Five, control the cost of food, rational use of all kinds of raw materials, reduce waste, make the best use of it.
Six, pay special attention to food quality, often check the specifications, fast delivery, do it in an orderly way, and worry about the customer's urgency.
Seven, do a good job in the management and technical training of chefs, and maintain the characteristics and flavor of local dishes. Familiar with various departments and new dishes, increase the variety of colors and create restaurants and flavors with hotel characteristics.
Eight, pay special attention to the kitchen staff's food, utensils hygiene and personal hygiene, as well as accommodation utensils. Style.
Nine, do a good job of coordination before and after, and listen to the feedback from the guests with an open mind.
Responsibilities of the restaurant chef: 5 1, responsible for assisting the manager in making products.
2. Responsible for the collection of daily materials and food, as well as the opening, loading, cutting and matching of the kitchen.
3. Before going to work every day, the chef in charge of chopping block should check whether the materials used in the freezer are sufficient, whether the ingredients are complete and whether they have gone bad, and predict the amount of materials according to the needs of various materials to keep the freshness of food and store it raw and cooked separately.
The chef in charge of juice should check whether the required frozen tear soup is enough, whether the seasoning is just right and seal it in the refrigerator every day.
5, strict order, always pay attention to the quality and hygiene requirements.
6, meat processing should be precise and accurate, familiar with the distribution and preservation of meat, seafood should be carefully processed as required.
7, responsible for the cleaning of kitchen utensils, the rest of the food back to the freezer, and put the table sanitary ware in order.
The responsibilities of a restaurant chef 6 1. Under the supervision of the executive chef, he is fully responsible for the coordination, command and cooking of Chinese chefs.
2. Understand and master the technical level and work characteristics of each post, and arrange technical posts reasonably according to each person's specialty.
3. Organize the kitchen to implement the monthly, quarterly and annual work plan.
4. Organize, schedule and guide the cooking of large banquets and cocktail parties.
5, familiar with all kinds of raw materials, origin, characteristics, price, off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure timely and quality supply. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check the customs. Implement the acceptance and storage of goods procurement.
6. Regularly understand the market situation, competition situation and customers' opinions with the manager of Chinese food department and the director of Chinese food business department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.
7. Keep good contact with Chinese food sales departments and floors. On the basis of stable and continuous improvement of product quality, improve and improve the technical level and cooking methods.
8, often with the Chinese food department manager, Chinese food business department, purchasing department to investigate the market supply in and out, the price of other catering companies, do a good job in the reasonable pricing of recipes. It is necessary to master the gross profit margin.
9. Control the cost of food, rationally use all kinds of raw materials and reduce waste.
10, make monthly work plan, requisition list and monthly work summary.
1 1. Supervise the chef on duty to check before, during and after meals.
12, do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.
13. Strictly implement the food hygiene law and do a good job in kitchen hygiene.
14, strictly implement fire control operation procedures to prevent fire accidents.
The responsibilities of a restaurant chef 7 1. Make recipes according to the requirements, make all kinds of dishes well, and ensure that the products meet the taste requirements of employees and meet the food hygiene standards;
2, familiar with all kinds of western food production process, fully grasp the western food production technology;
3. Assist the chef to design and formulate all kinds of western food menus, and put forward reasonable suggestions on formulating norms, working procedures and standards to make them more perfect;
4. Be responsible for checking and guiding the correct use of all equipment and appliances at various points in the West Kitchen;
5, check whether the materials are complete every day, whether there is any smell, predict the amount of materials according to the needs of various materials, keep the freshness of food, and store raw and cooked separately;
6. Boiling of various soups and sauces and preparation of ingredients;
7, in strict accordance with the "food hygiene law" operation, warm and thoughtful service to employees.
;