Induction and integration of chef's job responsibilities

Chefs should have a strong sense of responsibility, be brave in pioneering and innovating, and have a good style. The following is my carefully collected chef's duties. I will share it with you and enjoy it together.

Responsibilities of Chef 1

1, responsible for the management of kitchen work, and carrying out all work tasks and work instructions issued by the manager;

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

3. Daily inspection of kitchen hygiene, control of food hygiene and safety, implementation of food hygiene law and kitchen hygiene system;

4, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, and put forward a good foundation for service work;

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 parts of the kitchen to manage food raw materials, so that all foods always meet the quantity or weight specified in standard recipes, and reasonably control food costs;

7. Maintain the education and training for employees, especially chefs and kitchen staff, so as to continuously improve them.

Chef's job responsibilities 2

1, responsible for on-site food safety, hygiene and safety control.

2, responsible for the management of hospital canteen workflow.

3. Be responsible for the perfection of dishes and the design of menus.

4. Responsible for warehouse/material management and cost/quality control.

5. Responsible for personnel management, such as operation safety, personnel arrangement, transfer and training.

6. Be responsible for communication and coordination with customers.

7. Other work assigned by superiors.

Chef's job responsibilities 3

1. Group meal experience.

2. Responsible for the organization and leadership of the kitchen and business management.

3. Responsible for the deployment of kitchen labor force and coordination among teams.

4. Responsible for guiding the kitchen workers, making menus and guiding the quality of on-site dishes.

5. Accurately grasp the raw material inventory, understand the market supply and price, make menus according to different seasons and needs, and launch new dishes.

6. Responsible for kitchen hygiene, pay special attention to food hygiene and personal hygiene, supervise and urge the strict implementation of the food hygiene law, and ensure the acceptance of raw materials.

Chef's job responsibilities 4

1, responsible for group meal quality control;

2. Responsible for the management of the group meal project production team;

3. Responsible for quarterly food development and training;

4. Be responsible for the overall management of the kitchen after the project;

Chef's job responsibilities Chapter V

1, do a good job in every dish, do a good job in controlling the cost of the kitchen, and assist the leaders in organizing and managing the whole kitchen;

2. Assist leaders to participate in the customization of menus and food specifications, participate in the development and research of new dishes, and adjust menus according to seasons and market supply.

3. Assist leaders in guiding, training and evaluating subordinates.

4. Be responsible for the control of kitchen work and check the quality and hygiene of dishes;

5. Hosting high-standard banquets and cooking important dishes;

6. Regularly solicit the opinions of the restaurant on the quality and supply of food, and handle the complaints of the guests on the quality of food;

7. Cooperate with relevant employees to do a good job in food sales, cost accounting, equipment maintenance and raw material procurement.

8, check the kitchen environment and production process of fire safety work; .

9, complete other work assigned by the leadership.

Chef's job responsibilities 6

1, responsible for the operation and daily management of the kitchen.

2. Implement all work tasks and work instructions issued by the company.

3. Be responsible for making various work plans for the kitchen.

4. Be responsible for opening the menu and controlling the production, quality and food cost of the kitchen.

5. Be familiar with the operation of the project site, make overall arrangements for the preparation and production of kitchen products, effectively control the cost of trying vegetables, and ensure the timely supply of all kinds of products with good quality and quantity.

6, check the kitchen belongs to the operating norms of employees in various positions, responsible for the training of kitchen employees, help improve the skills and work norms of employees.

Chef's job responsibilities 7

1, responsible for the organization and management of the kitchen, cooking all kinds of food and ensuring its food quality;

2. Reasonably arrange the staffing situation of posts to ensure the normal and orderly production links.

3. Put forward the ordering requirements for audit materials,

4. Ensure the cutting, processing and production of the chef's raw materials.

5. Supervise and check employees' gfd, personal hygiene, attendance, etc.

6, responsible for checking the cleanliness and safety of the kitchen, regular disinfection;

7, do a good job in kitchen cost and quality control;

8. Other work arranged by the leaders;

Summarize and integrate related articles on the responsibilities of chefs;

★ Chef's job responsibilities, job responsibilities, detailed preparation.

★ Five selected templates for job responsibilities of hotel chefs.