Responsibilities of Kitchen Department 1
1, mainly responsible for food output, cutting and matching according to different dishes, reasonable materials and strict cost control.
2. Cutting and pickling of various raw materials and slaughtering and processing of aquatic products.
3. Keep the freezer clean and sanitary, and disinfect all kinds of knives on the chopping block.
4, do a good job of daily pre-meal preparation, prepare enough food raw materials according to the number of people eating, and ensure the quality and sales of dishes.
Responsibilities of Kitchen Department 2
1, mainly responsible for the finished products of barbecue and braised dishes, and also responsible for the boiling of brine and various sauces.
2. According to the number of diners, prepare food raw materials and utensils before meals, strictly abide by the operating procedures, control the finished products of raw materials, and ensure the quality of dishes.
3, responsible for all kinds of meat and poultry raw materials curing and initial processing and safekeeping.
4. Keep chopping boards, knives and other utensils disinfected, and keep refrigerators, ovens and open areas clean and hygienic.
Responsibilities of Kitchen and Rooms Department 3
1, cooperate with the chef to do a good job in management. Do a good job in labor deployment and production arrangements.
2. Responsible for the daily work and overall technical management of the department, food quality inspection and supervision, and direct the production site.
3. Serve in strict accordance with the serving procedure, and visually inspect or taste each dish. Only the dishes that meet the standards can be sold. Technical treatment or rework of unqualified food.
4. Control the cost of food and rationally use all kinds of raw materials.
5, earnestly make production records, establish a guest complaint file.
6, often keep close contact with the restaurant, listen to the opinions of the guests, and constantly improve the work to meet the needs of the guests.
7, strictly implement the health management system, pay attention to equipment maintenance and safety, fire prevention work.
8, do a good job of progress and summary, and plan the responsibilities of the kitchen department every year.
Responsibilities of Kitchen Department 4
1, attend the morning meeting of the kitchen department every day, record the contents, submit the work report of the department, report the food situation and the complaints and requirements of the guests.
2. Maintain a friendly, cordial and clean professional image in front of guests.
3. Assist the Executive Chef in formulating the menu, kitchen menu and food price of the western restaurant.
4. Arrange work tasks, arrange work details, and give guidance and supervision to employees' work.
5, arrange the kitchen staff's work schedule, ensure the rational use of manpower, and arrange employees to work overtime when necessary.
6. Supervise and inspect the personal hygiene and labor discipline of employees.
7. Assist the Executive Chef to check the food quality, make the raw material purchasing plan, and ensure that all raw materials are not wasted or damaged during use.
8. Be fully responsible for the normal use, cleaning and maintenance of tools, equipment and facilities in the area under its jurisdiction, as well as the cleanliness and hygiene of the work area.
9. Regularly evaluate the performance of subordinates, put forward suggestions on rewards and punishments to superiors, and implement technical training for chefs.
10 to ensure the quality of kitchen food. Always check the taste, color, required temperature and quantity of dishes.
1 1, business operation inspection and theoretical study of each position.
12, correctly convey the instructions of the executive chef.
13. Make horizontal contact with western restaurant, purchasing department, general warehouse department and steward department according to working procedures, and put forward the requirements for defining inter-departmental disputes in time.
14, make the annual work target and work plan of western-style kitchen, make the monthly budget and work plan, and implement them after approval.
15, responsible for formulating the workflow and rules and regulations of western-style kitchens, and implementing them after approval.
16. Work out the job description of the direct report and define the work scope of the direct report.
17, accept the rationalization suggestions reported by direct subordinates and handle them according to the procedures.
18, authorizing direct reports.
19, responsible for the training, implementation and inspection of the workflow of western-style kitchen supervisors.
20. Make a job skill training plan for western-style kitchens, and assist the training department in implementation and evaluation.
2 1, patrol, supervise and inspect the work of subordinates.
22, understand the western food kitchen work and related data.
23. Regularly listen to the debriefing of direct subordinates and make job evaluation.
24. Deploy direct subordinates according to work needs, report to the direct superior for approval before implementation, and file with the Human Resources Department.
25. Fill in the fault list and reward list of direct subordinates, and proceed according to the authority and procedures.
26. Examine and approve the fault list and reward list reported by direct subordinates, and report them to the Human Resources Department for examination and approval.
27, in a timely manner to make a ruling on the disputes in the work at a lower level.
28. Report to the Executive Chef regularly.
29. Be responsible for the nomination and appointment of the person in charge of this department.
30. Care about the thoughts, work and life of subordinates.
Kitchen department responsibilities 5
1, obey the chef's work arrangement and abide by the rules and regulations of the hotel and kitchen;
2. Strengthen the management of refrigerators and cold storage areas and do a good job of cutting and matching;
3. Be responsible for the cutting and pasting of food raw materials;
4. Understand the daily booking situation, make preparations in time, check the preparation of the scheduled banquet, report the daily acceptance to the kitchen office, strictly control the quality, and reject the raw materials with problems;
5, strictly implement the working procedures, ensure the quality requirements, be familiar with mastering technology, pay attention to saving materials and materials, and achieve multi-purpose for one material and multi-purpose for two materials;
6. Before purchasing every day, the cutting and matching supervisor should check the stock raw materials of the purchasing work, master the standard quantity of all kinds of dishes, strictly control the cost, and prevent two shortages;
7. Strengthen the management of the vegetable room and the requirements for vegetable washing, and pass the help to the employees of the vegetable washing department;
8. Do a good job in the preservation, cleaning and preservation of food raw materials, and use safety boxes and plastic wrap to store them in the refrigerator;
9, strengthen the contact of each stall, accomplish know fairly well, do a good job of cutting and matching correctly, and use the scraps of each stall;
10, strictly implement various hygiene systems, ensure food safety, and do a good job in cleaning and garbage disposal of countertops, utensils and containers on the cutting and matching site;
1 1, take good care of all kinds of equipment and appliances, and do a good job in maintenance and storage;
12, grasp the freshness of sample dishes and use them in time, reduce waste and carefully check whether the menu wooden clip is wrong;
13, the refrigerator is cooked separately, cleaned regularly, without peculiar smell inside, the food is placed neatly, and the temperature of the refrigerator is controlled. Check the refrigerator every day and be meticulous about the urgent work of sales promotion; 14, do a good job of unity among employees, actively participate in training, and constantly improve their own quality;
15, master the allocation of daily best-selling varieties, do a good job of allocation, and check the freshness of vegetables and water samples irregularly for odor;
16, to supervise whether other operators meet the specifications and hygiene requirements, and whether the technical application is reasonable;
17. Resolutely refuse to sell unclean and spoiled food, and control the picking quantity.
Responsibilities of the kitchen department 6
● Be fully responsible for the organization, command and cooking of the kitchen department under the supervision of the branch general manager and the executive chef.
● Be responsible for formulating the production standards, work norms and behavior norms of the kitchen department and strictly implementing them.
Do a good job in the management of kitchen staff, understand the technical level and work characteristics of employees in various positions in the kitchen department, and arrange technical positions reasonably according to their expertise. Give full play to the enthusiasm and creativity of department employees.
● Be responsible for the attendance of the kitchen staff, prepare the attendance sheet of the kitchen staff, check the attendance of the staff and check the instrument of the staff.
● Make a training plan for kitchen staff, and organize staff to learn kitchen related knowledge (basic kitchen theory and practice, hygiene knowledge, nutrition knowledge, etc.). ) Conduct team awareness training for employees on a regular basis, regularly check the training effect and make training records. Continuously improve the technical level and basic quality of kitchen staff.
● Be responsible for organizing amateur entertainment, holiday parties and monthly collective birthdays of kitchen staff.
● Be responsible for the procurement and distribution of labor insurance and welfare articles for kitchen employees, and make reasonable annual leave plans for employees.
● Be responsible for organizing and implementing the monthly, quarterly and year-end performance appraisal of kitchen staff. Organize to revise and improve the assessment system, and strive to make the assessment results objective and fair.
Responsibilities of the kitchen department 7
1. Strictly implement the "four customs" (1 brushing, 2 washing, 3 cleaning and 4 disinfection) to ensure the sanitary quality of tableware.
2. Strictly implement disinfection procedures to prevent infection or cross infection.
3. Keep the instrument clean and tidy, and pay attention to personal hygiene.
4. Responsible for the hygiene of the bathroom.
5. Responsible for the use and storage of various equipment, appliances and articles in the laundry room.
6. When cleaning, all kinds of tableware should be handled with care to ensure that it is not accidentally damaged.
7. Keep the bathroom clean and tidy at any time during the on-the-job period, and don't do private affairs.
8. Complete all the work assigned by the leaders.
9. Work specifications:
(1) During cleaning and disinfection, handle with care, protect tableware and reduce loss.
(2) When using the dining basket to hold tableware, it should not exceed two-thirds of the capacity.
(3) In the cleaning process, the tableware should be sorted and cleaned in order.
(4) After cleaning, the tableware must be placed neatly on the tableware rack according to the category, and the tableware should not be piled too high to prevent collapse and damage.
(5) The damaged tableware should be picked out in time and reported to the supervisor for handling.
(6) Save water and electricity, and get into the habit of turning off lights and water.
(7) Use washing products reasonably, pay attention to saving and reduce waste.
(8) Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinet and countertops on time, clean up the residue and dirt in the sink in time, and take out the garbage on time.
(9) Keep the tableware and work area clean and hygienic. Clean tools should be neatly arranged and placed in designated locations. Take good care of cleaning tools and supplies to prevent waste.
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