There are mainly the following types:

1, the basic responsibility of the chef is to be responsible for the processing, cooking and related work of the food and dishes needed by the guests;

2. Command all kitchen business activities and manage kitchen staff;

3. Make a daily production plan, determine the position of the head chef, and arrange employee shifts;

4, responsible for maintaining and constantly improving the quality of cooking, timely adjust the menu content, and constantly introduce special dishes;

5, constantly put forward suggestions to improve the way of food procurement, responsible for collecting, modifying and innovating comparable recipes;

6, responsible for food and labor cost control;

7. Be responsible for training and motivating kitchen staff;

8. Work closely with the restaurant and coordinate the relationship with other departments;

9. Be responsible for the formulation, implementation and inspection of kitchen operation specifications and technical standards;

10, work plan, according to the banquet menu, annual, quarterly, monthly and weekly special meals and other recipes and business conditions, plan the brand, specification and quantity of raw materials needed every day to the purchasing department in advance;

1 1, business communication, communicate with restaurants and purchasing departments every day, master the sales and group meals on that day, master the supply of goods, and communicate with waiters every day. Because it is a direct response service provider, it can understand and master the psychology and needs of guests and fully reflect their opinions and wishes.

12, responsible for coordinating the work between posts in this department;