In today's society, more and more places are exposed to job responsibilities. The formulation of post responsibilities can effectively prevent the phenomenon of shirking work and shirking responsibility between departments or employees caused by unreasonable post allocation. So, have you mastered the format of job responsibilities? The following are the job responsibilities of the Chinese chef I have compiled for reference only. Let's take a look together.
Responsibilities of Chinese food kitchen 1 1, responsible for handling kitchen operation and administrative affairs;
2. Carry out various tasks and work instructions issued by the catering manager;
3. Responsible for the kitchen work plan;
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 work hat, keep gfd clean and tidy, and go to work after washing your hands;
6. The waste water used for cooking and processing food in the kitchen must be removed in time.
Chinese food kitchen responsibilities 2 1, responsible for kitchen operation and administrative affairs;
2. Carry out various tasks and work instructions issued by the catering manager;
3. Responsible for the kitchen work plan;
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 work hat, keep gfd clean and tidy, and go to work after washing your hands;
6. The waste water used for cooking and processing food in the kitchen must be removed in time.
Chinese food chef 3 1 job responsibilities, responsible for cutting and processing raw materials semi-finished products and finished products;
2. Responsible for pickling some vegetables in advance and changing knives;
3. Responsible for the storage and inspection of raw materials for this position;
4. Organize cutting and matching dishes according to the requirements of menus and standards;
5. Responsible for cleaning up the post area;
6. Marinate and season the prepared raw materials, powder size them, and cook them in the oven;
7. Assist the chef to make the pot shape.
Job responsibilities of Chinese kitchen 4. Job title:
Chopping board head in Chinese kitchen
Second, the direct superior:
Chef China
Third, the management object:
China kitchen chopping board staff
Four. Job summary:
Responsible for the operation and management of the collection, primary processing and cutting of Chinese food raw materials. Supervise the chef to finish the task in time to ensure the normal cooking work of the wok chef.
Verb (abbreviation for verb) requires:
1. Natural conditions: good health, good mental state, decent appearance, full of energy, and no special restrictions on height. Age 22~40 years old is preferred, suitable for men.
2. Education: Vocational high school education or equivalent, major in cooking or special training in Chinese kitchen chopping board.
3. Work experience: more than three years working experience as a chopping block chef in Chinese kitchen, and more than one year as a foreman or other management position is preferred.
4. Professional ability: familiar with the business process and chopping block technology of Chinese kitchen, familiar with the source, characteristics and basic knowledge of food raw materials, familiar with the use and maintenance of kitchen utensils such as water, electricity, energy and sewage, and familiar with the rules and regulations of food hygiene and safe operation; Nutrition and catering knowledge; Have superb chopping block skills, certain management ability and cost accounting ability; The expression in Mandarin is basically clear.
5. Others: strong sense of professionalism and responsibility, rigorous work attitude, meticulous and thoughtful work, and enterprising.
VI. Main responsibilities:
1. Be responsible for making the work plan of this position and organizing its implementation.
(1) According to daily orders, semi-finished products delayed in sales yesterday and experience, predict the variety and quantity of raw materials to be applied for the next day.
(2) Attend the daily meeting hosted by the Chinese chef, accept the task, report the daily workload forecast, and apply for the raw materials needed for the next day.
(3) According to the monthly forecast and the chef's technical characteristics, make a shift schedule, flexibly adjust it every week or according to the change of tasks, and arrange overtime and rest in turns appropriately.
(4) Presiding the pre-shift meeting and reasonable division of labor are conducive to giving full play to the chef's technical advantages and improving work efficiency.
(5) fill in the work diary.
2. Responsible for cooperating with the chef to build the staff of this position.
(1) Do a good job in the attendance record and performance appraisal of chefs, reward the excellent and punish the poor, and make a specific list of rewards and punishments according to the relevant regulations of hotels and kitchens.
(2) Reasonably assign tasks, give full play to the chef's specialty, and arrange holidays and overtime according to work tasks and employees' personal requirements.
(3) Cooperate with the kitchen training plan, organize and encourage chefs to participate in training and study regularly to improve their working ability.
(4) Keep communication with chefs and do a good job of unity and encouragement.
3. Be responsible for supervising the daily work of the chef in this position.
(1) Before the shift, we will listen to opinions, assign tasks and boost morale.
(2) Check the appearance, sanitary condition and technical quality of the chef in this position at any time. Give timely guidance and make evaluation records.
(3) Supervise the chefs in this position to use all the equipment and appliances according to the working standards and operating specifications, and check their operation and hygiene at any time, report to the superior in time when finding faults and contact the engineering department for maintenance. Check the product quality of each subordinate position at any time, and urge the chef of this position to complete the production task with good quality and quantity.
(4) Lead by example, participate in post work, demonstrate operation when necessary, and provide business guidance.
(5) Patrol all posts, handle conflicts, and ensure smooth business processes and happy work in all posts.
4. Be responsible for the quality and cost control of products in this position.
(1) is responsible for strict control during picking to ensure the quality of raw materials.
(2) Check the quality of products produced in the post every day to ensure that they meet the requirements of hygiene and production technology. If unqualified products are found, they should be reworked.
(3) Strengthen the contact and communication with the cooker group to ensure that the products meet the requirements of cookers and the business processes between posts are smooth.
(4) Supervise chefs to make ingredients and materials in strict accordance with recipes, control costs and reduce waste.
5. Be responsible for the cleaning and hygiene inspection of this position.
(1) is responsible for supervising the chef to complete the cleaning of facilities, appliances and environment related to this position.
(2) Responsible for coordinating with the steward department to ensure that the environmental areas and facilities in charge are clean and hygienic.
(3) Urge the chef to return or clean the rotten raw materials or food in time to ensure the fresh and hygienic food raw materials.
6. Responsible for handling all kinds of accidents and extraordinary events in this position.
(1) Take charge of on-site command and take emergency measures to prevent the situation from getting worse.
(2) According to the relevant regulations of hotels and kitchens.
(3) The events that cannot be handled should be handled by the superior.
(4) Whether it can be handled or not, it should be reported to the superior in time, and the handling report should be attached.
(5) Any activity should put the interests of guests and employees first.
7. Be responsible for studying hard to improve chopping block skills and developing new products.
(1) Persist in learning, forge ahead, learn business knowledge and skills, and improve business ability and management ability.
(2) Set an example for subordinates and advocate work enthusiasm.
(3) Assist the chef to complete the design, processing and innovation of new products.
8. Responsible for completing other tasks assigned by superiors.
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