operating duty

chef

1. Make a menu and introduce seasonal and special dishes in due course.

2. Responsible for the technical training of chefs.

3. Be responsible for the quality management and cost control of dishes.

4. Entertain important guests in person.

5. According to the customer situation and inventory situation, put forward the purchasing plan of food raw materials.

6. Establish standard recipes.

7. Coordinate the relationship between kitchen and dining room.

8. Deal with guests' complaints about dishes.

9. Acceptance of food raw materials, good quality.

10. Reasonably allocate employees.

1 1. Responsible for the assessment of chefs at each point.

12. Attend the regular meeting of departments.

Order a chef

1. Make preparations before meals.

2. Command the kitchen operation.

3. Arrange the work shifts of kitchen staff and be responsible for attendance.

4. Ensure food quality and control cost consumption.

5. Organize technical exchanges and business competitions.

6. Application materials and supplies.

7. Check the personal hygiene, food hygiene and kitchen hygiene of subordinates every day.

8. Evaluate subordinates.

9. Attend the regular meeting of the department.

10. Assist the executive chef to continuously add new dishes and change the menu.

1 1. Prepare cost cards and control gross profit margin.

Primary processor

1. Responsible for cleaning, slaughtering and processing of food raw materials to ensure the normal supply to guests.

2. Be the chef's assistant.

3. According to the specification for processing.

4. Pay attention to the comprehensive utilization of raw materials to ensure the net yield and avoid waste.

5. do the finishing work.

6. Develop all kinds of dry goods needed in the kitchen according to regulations and procedures, such as sea cucumber, shark's fin, abalone and squid.

7. Responsible for the processing of raw materials, such as removing garlic skin and onion skin roots.

Cut and match chef

Responsible for the knife processing of all dishes to make the raw materials meet the cooking requirements.

Responsible for the allocation of raw materials such as raw materials and dry goods for all senior banquets and receptions.

According to the requirements of a la carte menu, prepare dishes timely and accurately in strict accordance with standard recipes.

If the guest orders something that is not on the menu, try to meet the requirements.

Cold dish chef

1. Make cold dishes for banquets, teams and snacks according to the chef's work instructions.

2. Assist in making cost cards and control gross profit margin.

3. Use and maintain all kinds of equipment in this position safely.

4. Check the quality of cold dishes and the quantity of cold dishes according to the menu and the customer's situation.

5. Always check the temperature of the work box to prevent the stored food from becoming moldy.

Stove cook

1. Cook dishes according to menu and cost card, and strictly operate procedures to ensure good quality.

2. Understand the guest flow, requirements and characteristics of the day, and prepare seasonings and condiments for the day.

3. Familiar with and master the name, origin, taste, characteristics, net material rate, use and production method of various raw materials.

4. Coordinate chefs to develop new dishes and promote seasonal food.

5. Use and maintain all kinds of equipment in this position correctly.

Pastry chef

1. Make snacks for various banquets, teams and snacks.

2. Frequently update color varieties to improve competitiveness.

3. Check the quality of snacks.

4. Responsible for mixing all kinds of raw and cooked fillings.

5. Be familiar with cost accounting, grasp the selling price of snacks and control the cost of finished products.

Related articles of "kitchen management post responsibility mode":

1. kitchen management job responsibility model

2. Responsibilities of the Executive Chef

3. Executive Chef's Job Responsibility Model

4. Job responsibility model

5. The store manager's exemplary job responsibilities

6. The exemplary job responsibilities of hospital staff.

7.Php programmer's job responsibility model.

8. Hotel work quality performance evaluation scheme

9. Exemplary duties of the executive chef