2. Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved the kitchen management.
3. Keep abreast of the market competition, formulate and improve the strategy of the department in the city or industry where it is located, understand and master the operation of the hotel and the supply and demand of the products of the department, and know yourself and yourself.
4. Formulate the annual catering operation plan and business training objectives, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen employees, and optimize catering operations.
5. Establish a good cooperative relationship between departments, personnel and customers, coordinate in time and get all kinds of help. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.
6. Use your own knowledge and skills, timely analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials, and be a good consultant to the purchasing department, warehousing department and accounting department.
7 can correctly identify the quality of domestic and foreign food raw materials, seasonings, additives and pigments, and use them reasonably.
8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.
9. Design and organize the implementation of large-scale banquets and special activities such as food festivals in time, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.
10. Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards.
1 1. Formulate the quality, quantity and operation standards of all products in this department, post all kinds of dishes in the kitchen in the form of photos, and keep and constantly improve them.
12. Be familiar with the technical skills and professional knowledge of employees, and organize and use them reasonably.
13. Master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics, food cooking technology, and organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning.
14. Strong verbal skills, such as participating in the formulation of the business plan of the Food and Beverage Department, reviewing various business reports, presiding over departmental work meetings, and making departmental business reports in time.
15. Design reasonable and efficient working procedures and operating standards for kitchen departments, jobs and posts, and supervise their correct operation.
16. lead all employees to implement the rules and regulations of the hotel department and the hotel, and deliver information in time.
17. Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist the food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety.
18. Do a good job in political and ideological work and care about employees' lives.
19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.
20. Directly responsible for the training plan for new employees.