First, abide by the rules and regulations, coordinate the relationship with related types of work, and complete the tasks undertaken by this position.

Two, familiar with and master the basic production technology of all kinds of dishes, color, fragrance, taste and shape must meet the quality standards.

Third, cook according to the menu drawn up by the kitchen monitor every day to ensure that employees can eat on time.

Four, in the process of cooking dishes, in strict accordance with the operating procedures, at the same time, according to the different eating habits of employees, cooking operations should be changed at any time to meet their needs.

5. Pay attention to personal hygiene when cooking, wash your hands when touching food, and strictly control hygiene requirements when operating.

Six, plan materials, elaborate, improve cooking techniques, improve production methods, so as to achieve good color, smell and taste.

Seven, assist the kitchen monitor to do a good job in the canteen, and participate in the formulation of next week's menu every Friday.

Eight, listen to the opinions of employees on food with an open mind, and study measures to improve food.

Nine, study hard, constantly improve the professional level, and constantly improve the cooking skills.

Ten, cooperate with all staff to do a good job in canteen hygiene.

Eleven, save electricity and water, do a good job in fire prevention, theft and prevention of food poisoning.

Twelve, shall not leave, have something to ask for leave to the monitor, agreed to leave work.

Thirteen, complete other tasks assigned by the leadership temporarily.