Chef's job responsibilities
1, responsible for the organization and leadership of the kitchen and business management;
2, responsible for the kitchen labor deployment and coordination between teams.
3, responsible for directing the cooking work. Make menus to guide the quality of on-site dishes.
4, accurately grasp the raw material inventory, understand the market supply and price, according to different seasons and needs to develop a menu to launch new dishes, review the purchase requisition every day.
5. Responsible for kitchen hygiene, pay special attention to food hygiene and personal hygiene, supervise and urge the strict implementation of the food hygiene law, and check the purchase of raw materials.
Chef post responsibility system
1, under the supervision of the food and beverage manager, fully responsible for the organization, command and cooking of the kitchen.
2. Understand and master the technical level and work characteristics of personnel in each position, and arrange technical positions reasonably according to personal expertise.
3. Organize the kitchen to implement the monthly, quarterly and annual work plan.
4, familiar with all kinds of raw materials, origin, characteristics, price, off-season. Familiar with the source of goods. Keep good contact with purchasing department to ensure timely and quality supply. In case of an important banquet, you need to negotiate with the purchasing department in person to do a good job of purchasing goods. At the same time, personally check and implement the acceptance and warehousing of incoming goods.
5. Regularly learn about the market, competition forms and guests' opinions with the restaurant manager. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two dishes are served every week.
6. Keep good contact with the floor, continuously improve the product quality on the basis of stability, and improve the technical level and cooking methods.
7, often with the catering manager, front desk sales 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.
8. Control the cost of food, rationally use all kinds of raw materials and reduce waste.
9. Make monthly work plan, material requirements and work summary.