1. Under the leadership of the Director of Food and Beverage Department, be fully responsible for food production and control of kitchen products.
2, the kitchen management system, service standards, operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of each post personnel, reasonable arrangement of jobs, to ensure the normal operation of the kitchen work.
3. Make menus and kitchen recipes for each restaurant, determine product prices, control costs, and maintain good gross profit margin.
4. Personally collect customers' opinions on food quality, understand the views of restaurant managers and supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.
5, familiar with the types of raw materials, origin, characteristics, price, familiar with seasonal varieties, grasp the quality and price of supply, for important banquets to purchase goods.
6. Grasp the daily marketing situation, coordinate all aspects of work, and be responsible for the cooking of large banquets.
Second, the kitchen workflow
1, 8: 30-9: 00, the supervisor inspects the goods according to the purchase order, checks the quantity and quality, proposes to return the unqualified raw materials, classifies the raw materials according to the department, and sends them to the initial processing in time, and keeps fresh in time, and makes records on duty.
2.9: 30 The executive chef presides over the regular meeting, and the chef, all departments and all kitchen staff are present to summarize yesterday's work, arrange today's work and convey the company's instructions and spirit.
3.9: 40 Each department starts to work, and the heads of each department arrange their own work.
At 4.20: 30, the executive chef or chef will hold a meeting of department heads to summarize the day's work.
5.2 1: 00, the chef and the chief attendant make a general inspection and get off work.
Extended data:
Responsibilities of all positions in the kitchen
First of all, the chef
1. Assist in formulating kitchen management system, service standards, operating procedures and responsibilities of each post, arrange daily work tasks, arrange jobs reasonably, and ensure the normal operation of kitchen work.
2, familiar with the types of raw materials, origin, characteristics, price, familiar with seasonal varieties, strictly control the quality of raw materials.
3. Draw up banquet menu and leisure menu that meet the characteristics of the restaurant, and be responsible for cost accounting and gross profit margin control.
4. Check the pre-meal preparation, grasp the consumption of raw materials, and determine the application for emergency supplementary procurement plan.
Second, the cold dish supervisor
1, familiar with the cold dish processing process, able to properly arrange the work details according to the process requirements, and able to introduce new dishes.
2, responsible for the cold dish chef's work arrangement and work details guidance, organize recipients of raw materials, do a good job of preparing all frozen food, and supervise employees.
3. Master the quality requirements and standards of cold dish production, and effectively control the cost.
Third, the head of the rotor.
1, responsible for cooking all kinds of dishes under the leadership of the chef to ensure the quality of products.
2. Assist in formulating the job responsibilities, service standards and operating procedures of the burner, master the professional level and expertise of employees in each position, arrange jobs reasonably, and ensure the normal work of the burner.
3. Supervise employees to operate in strict accordance with regulations, and regularly check and maintain facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.
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