The chef is the head of the hotel kitchen management department, mainly responsible for the daily management of the wok and the high standard control of all the dishes in the kitchen. Experience in wok or supervisor in large catering industry, as well as the ability and skills of kitchen management are required. Now, I'd like to share the job responsibilities of chef China, hoping to help you!

Responsibilities of China Chef: 1. Under the leadership of the executive chef, be fully responsible for the production management of Chinese food kitchen, lead employees to engage in the production and production of dishes, and ensure that products meeting the specified quality are provided to customers in time.

2. Assist the executive chef in organizing and managing the Chinese food kitchen.

3. Be responsible for the formulation of specifications and production standards of Chinese dishes, and participate in the research and development of new dishes and food promotion activities.

4. Supervise subordinates to take the lead in performing their duties and making specifications and standards, and preside over the cooking of high-standard and important guest dishes.

5. Attend regular departmental meetings, put forward rationalization proposals and preside over Chinese kitchen meetings.

6. Be responsible for the inspection and acceptance of the raw materials needed for the Chinese kitchen every day, and for the review and signature of the application form for raw materials and seasonings for the Chinese kitchen.

7. Be responsible for the organization and management of Chinese kitchen, coordinate team work and temporarily deploy personnel.

8. Responsible for the assessment and evaluation of Chinese kitchen subordinates. Make training plan for kitchen staff and be responsible for its implementation.

9. Supervise all positions in the kitchen to improve the environment and personal hygiene and prevent food poisoning accidents.

10. Actively consult the guests' opinions and suggestions, maintain good communication with the restaurant, and constantly revise and adjust the taste of the dishes. Improve the quality of dishes.

1 1. Responsible for checking and guiding the correct use of all equipment and appliances in the Chinese kitchen, and approving the equipment maintenance report.

12. Supervise subordinates to do a good job in production safety to ensure the operational safety of food processing and production.

Responsibilities of China Chef: 1. Responsible for the operation and administration of the kitchen;

2. Carry out various tasks and work instructions issued by the catering manager;

3. Responsible for the kitchen work plan;

4. Be responsible for the production, quality and food cost of the kitchen;

5. Constantly patrol the kitchen, supervise subordinate employees, solve problems on the spot in time, and help subordinates improve their working ability;

6. Supervise chefs in all kitchen departments to manage food raw materials, so that all foods always meet the quantity or weight specified in standard recipes and control food costs reasonably;

7. Properly handle customer complaints about products;

8, check the kitchen belongs to the operating specifications of employees in each position;

9. Maintain education and training for employees, especially kitchen employees above chef, so as to improve them continuously.

Responsibilities of China Chef: 1. Under the supervision of the executive chef, he is fully responsible for the daily work of the Chinese chef, such as blending, directing and cooking.

2. Understand and master the technical level and work characteristics of each post, and arrange technical posts fairly according to each person's specialty.

3. Organize the kitchen to implement the monthly, quarterly and annual work plan.

4. Organize, schedule and guide the cooking of large banquets and cocktail parties.

5. Familiar with all kinds of raw materials, origin, characteristics, prices and off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure the timely and quality supply of goods. In case of an important banquet, you need to negotiate with the purchasing department in person, do a good job of purchasing goods, and at the same time personally check. Implement the acceptance and storage of purchased materials.

6. Regularly understand the market situation, competition and guest opinions with the manager of Chinese food department and the director of Chinese food business department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.

7. Keep good contact with Chinese food business departments and floors, and improve the technical level and cooking methods on the basis of stable and continuous improvement of product quality.

8. Often work with Chinese food department manager, Chinese food business department and purchasing department to investigate the market supply in and out, the prices of other catering companies, and make fair pricing of recipes. In order to grasp the gross profit margin.

9. Control the cost of food, rationally use all kinds of raw materials and reduce waste.

10. Make monthly work plan, material application and monthly work summary.

1 1. Supervise the chef on duty to check before, during and after meals.

12. Grasp the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

13. Strictly implement the food hygiene law and do a good job in kitchen hygiene.

14. Strictly implement fire control procedures to prevent fire accidents.

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