As the head of the production department (kitchen), the executive chef is equivalent to the "kitchen manager" (the rank and salary are not lower than the department manager). In many large hotels and catering companies, he is even the director or deputy general manager. position. Responsibilities: On the basis of my superb cooking skills and familiarity with Chinese and Western food, 1. Build the core kitchen team and chef team; 2. Set standard recipes and menus, and control the procurement and supply of raw materials; 3. Responsible for the kitchen Production business organization, equipment supplies and safety and health management; 4. Do a good job in the environmental design and layout of the kitchen; 5. Complete the profit tasks set by the company every year while controlling the cost rate; 6. Work between departments, customers, and within the kitchen Establish a good collaborative relationship and be able to coordinate and obtain various help in a timely manner; 7. Keep abreast of the market competition situation, formulate and improve competitive strategies, understand and master the hotel's operation and management status, and the supply and demand status of the department's products. Formulate plans for annual catering operations and business training objectives and implement them conscientiously, regularly summarize and analyze production and operation conditions, improve production processes, and accurately control costs.