Store Manager Job Responsibilities
Direct superior: General Manager
Direct subordinates: Floor Manager, Head Chef
Job Responsibilities:< /p>
Be fully responsible for all aspects of hotel catering service management and food supply.
1. Formulate annual and monthly business plans for the department, and lead all employees to actively complete various reception tasks and business targets
Analyze and report annual and monthly operations.
2. Develop service standards and operating procedures. Check the work of management employees and the service attitude and service procedures of the restaurant,
the quality of kitchen products and the implementation of various rules and regulations, and promptly correct and deal with any problems found.
3. Promote catering sales, regularly organize personnel to conduct market research, understand customer needs, and timely adjust the sales mix of catering products
according to market conditions and needs in different periods, and make targeted adjustments Carry out catering promotion activities in a timely manner and strive to meet the needs of guests to the greatest extent.
4. Participate in material procurement, and work with the store manager, finance department, and purchasing department personnel to determine the purchase price and suitable suppliers.
Participate in pricing of catering products.
5. Responsible for implementing weekly and daily cost control accounting, and conducting regular in-depth inspections of the work and revenue and expenditure control status of each department.
6. Control the standards and specifications of food and beverages, correctly grasp the gross profit margin, and do a good job in cost accounting. Strengthen the management of food raw materials and items, reduce costs and increase profits.
7. Personally organize and arrange large group meals and important banquets, and strengthen inspection and supervision of restaurants and kitchen work to ensure that no problems occur.
8. Develop service technology and cooking technology training plans and assessment systems, regularly study new dishes with the dish research team, and launch new menus. Organize service staff and chefs to learn the techniques and experiences of external units in a targeted manner.
9. Do a good job in the basic construction of the workforce, be familiar with and understand the ideological status, work performance and professional level of employees, carry out regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, Motivate employees by organizing employees (knowledge competitions, smile activities, skills competitions, etc.).
10. Do a good job in the maintenance of equipment and facilities, so that they are always in good condition and used reasonably, strengthen daily management, and prevent accidents.
11. Pay close attention to health work and safety work, organize and inspect health evaluations in personal, environmental, operational and other aspects, and implement the food hygiene system and energy saving and consumption reduction system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens and warehouses.
12. Host weekly meetings of the catering department, complete uploading and issuing tasks, and do a good job in internal coordination and communication and cooperation with relevant departments.
13. Responsible for performance evaluation of subordinates and implementing rewards and punishments according to the reward and punishment system.
14. Be directly responsible for the service quality, product quality and guest satisfaction of the catering department.
15. Responsible for meeting the monthly and annual operating indicators of the catering department.
16. Complete other tasks assigned by the general manager.
Executive Chef Job Responsibilities
Direct superior: Store Manager
Direct subordinate: Kitchen Department Supervisor
Job Responsibilities
1. Develop annual kitchen work plans and specific implementation plans based on the annual and monthly operating indicators issued by the store manager.
2． Develop operating procedures and job responsibility systems for each kitchen to ensure normal kitchen work.
3． Develop menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.
4. Responsible for the daily work and comprehensive technical management and food quality control of the kitchen, strengthen on-site management, adhere to quality standards, supervise the food input and technical operations of the kitchen, and solve problems in a timely manner.
5. Responsible for organizing and directing cooking work, rationally allocating technical forces, supervising the preparation and serving processes (sequence, speed, quality) of banquets, receptions, and group meals (sequence, speed, quality), and controlling food quality and procurement plans. , Strengthen the cost accounting and comprehensive utilization of each kitchen.
6． Make full and rational use of raw materials, control the specifications and quantity of dishes on plates, control technology, quantity and quality, reduce losses, and strictly control food costs.
7. Serve dishes in strict accordance with the serving procedures, conduct visual inspection or taste test on each dish, and perform technical processing or redo food that does not meet the standards.
8． In accordance with the penalty system for food quality accidents, handling and rectification will be made based on the size of the responsibility and losses.
9. Listen humbly to guests' opinions, maintain close contact with various restaurants, understand the quality and sales of dishes, and continuously improve and improve the quality of kitchen products.
10． Carefully prepare various product records; handle customer complaints about dishes and establish customer complaint files.
11. Participate in regular management meetings held by the catering department and promptly propose rectification measures based on the opinions collected.
12. Organize chefs to explore traditional dishes and local dishes, develop special dishes, regularly modify menus and introduce new dishes, adhere to the principle of testing dishes first and then selling them, do a good job of finalizing and taking photos before serving, and establish a file of dish varieties.
13. Based on the usage of raw materials in each kitchen and the inventory quantity in the warehouse, formulate raw material ordering plans and control the quality of raw material purchase.
14. Responsible for signing and approving raw material delivery orders and filling out kitchen raw material usage reports, and frequently checking raw material inventory to prevent deterioration and shortages.
15. Regularly inspect the market every week to understand market prices and discover fresh food ingredients. Try out new raw materials and ingredients, and constantly research and try new dishes to keep your products at the forefront of the market.
16. Supervise chefs in the proper use and maintenance of kitchen equipment.
17. Check kitchen hygiene every day, ensure food hygiene, and strictly implement food hygiene regulations and kitchen hygiene work systems.
18． Strictly implement fire safety operating procedures to prevent fire accidents.
19. Strengthen food cost control, maintain good kitchen discipline, and strictly prohibit theft and eating.
20． Regularly implement and carry out chef technical training, assess the chef's technical level, evaluate the chef's work performance, pay attention to the chef's appearance and hygiene, and implement rewards and punishments according to the reward and punishment system.
21． Personally serve VIPs, banquets and cocktail parties.
22. Make work plans and work summaries.
23． Coordinate various teams and groups, strengthen unity and cooperation, so that everyone can make the best use of their talents and everyone can do their best.
Reservation Supervisor Job Responsibilities
Direct superior: Floor Manager
Direct subordinates: greeter, reservation clerk
Job Responsibilities< /p>
1. Responsible for booking, arranging and accurately recording all kinds of meals. According to the detailed records and requirements of banquet reservations, prepare customer notices and banquet notices and distribute them to relevant departments or positions.
2． Receive every booking guest in a serious and polite manner, proactively introduce the facilities, business features and flavored dishes of each restaurant, and actively promote them.
3． Try to remember the names, habits, taboos, and preferences of regular guests and important guests to make them feel at home.
4. Submit the reserved menu to the head chef and floor manager in a timely manner, negotiate with the head chef to formulate the menu, negotiate with the floor manager to determine service standards and methods, and inform relevant departments of dining requirements.
5. Report the status of important banquets, VIP guest meals, team meals, and conference meals to superiors in a timely manner.
6． Establish a guest history file for reservations and conduct monthly analysis to provide information to superiors.
7. Maintain close contact with the marketing department and other relevant departments, supervise the preparation and implementation of various reception work, and successfully complete various dining reservations and reception work.
8． Actively solicit guests' opinions on dish quality, dish delivery speed, price level, service quality and other aspects, and promptly report to the floor manager for rectification and implementation.
9. Organize and improve customer history files, regularly solicit guests' opinions or suggestions through telephone greetings or personal visits, and maintain good relationships with customers. Stabilize existing customer sources and develop new customer source markets.
10． Responsible for the sanitation and cleaning of this point and the collection of various supplies.
11. Strengthen on-site training and supervision of subordinates, be responsible for performance evaluation of subordinates' work, and implement rewards and punishments according to the reward and punishment system.
12. Strengthen one's own quality and cultivation, and continuously improve business knowledge and professional standards.
13. Complete other tasks assigned by leaders.
Host Responsibilities
Direct supervisor: Reservation Supervisor
Job Responsibilities
1. Responsible for showing guests to the restaurant and welcoming them off. Reasonable arrangement of dining seats requires initiative, courtesy, enthusiasm and thoughtfulness, neat attire, and elegant posture.
2． Check the reservation status of the day before meals every day, accept temporary reservations from guests at meal time, record them, and be responsible for reporting and implementation.
3． Use service honorifics, greet guests with a smile, proactively ask how many guests there are, and bow when guests come into or leave the restaurant.
4. Try to remember the names, habits, taboos, and preferences of regular guests and important guests to make them feel at home.
5. Be familiar with hotel service facilities and projects, answer relevant inquiries from guests, solicit and collect guest opinions, and report to the reservation supervisor in a timely manner.
6． When making a reservation by phone or in person, the reservation book should be accurately filled in, the reservation record should be repeated and confirmed, and the supervisor should be notified in a timely manner.
7. When the restaurant is full, you should politely explain to the guests and help the guests contact other restaurants in the hotel to eat, or ask the guests to wait in the lobby seating area.
8． Assist the grandstand attendants when necessary and provide good service.
9. Any items left behind by guests should be handed over to the supervisor immediately. If the guest has left, the supervisor will hand them over to the floor manager for handling.
10． Responsible for the environment layout of banquets and team dining, as well as the placement and arrangement of welcome signs and signage.
11. Responsible for maintaining a sanitary environment within designated areas.
12. Continuously strengthen the improvement of one's own quality, cultivation and professional level.
13. Assist floor attendants with customer service.
14. Complete other tasks assigned by superiors.
Floor Supervisor Job Responsibilities
Direct superior: Floor Manager
Direct subordinate: Director
Job Responsibilities:
Under the leadership of the floor manager, he is responsible for managing the reception services of each restaurant, ensuring that guests are provided with high-quality services and completing the monthly business targets.
1． Participate in regular meetings of the floor department, report on the operation and work status of each department, and put forward reasonable suggestions for improving work.
2． Hold a regular meeting before meals, reasonably arrange department heads and service shifts according to customer conditions, assign tasks to each department head, and supervise subordinates to actively promote food and beverages.
3． Check the restaurant atmosphere layout, environmental sanitation, table setting standards, necessary utensils, supplies preparation, etc. to ensure service quality and work efficiency.
4. According to the dining characteristics and special requirements of guests, on-site supervision will be strengthened to promptly discover and correct problems arising in the service to ensure service quality and reduce the occurrence of complaints.
5. During business hours, special attention will be given to special guests and important guests, and VIP services will be provided personally.
6． Coordinate the work on the floor, pantry and kitchen to ensure that there is no disconnect between the trinity.
7. Understand the customs and taste characteristics of various guests, especially the eating habits and special requirements of important guests and repeat guests, and establish and organize guest history files to provide targeted services.
8． Hospitality and humility, good communication with guests, always understand the needs and satisfaction of guests, communicate with guests at any time, solicit their opinions and suggestions, and provide timely feedback.
9. Properly handle various problems and guest complaints.
10． Assist the store manager to research new dishes, strengthen sales, and complete weekly and daily recommendations from the kitchen.
11. Ensure the quality and quantity of restaurant utensils and cutlery. Strengthen the reasonable control of customer supplies and low-value consumables.
12. After closing every day, conduct a comprehensive inspection of the restaurant to ensure it is clean, beautiful and safe.
13. Timely check the status of restaurant equipment and perform regular maintenance, be responsible for the maintenance and update of restaurant hardware facilities, strictly manage the materials and utensils of each restaurant, ensure that the accounts are consistent, and maintain the required integrity rate.
14. Have good communication with superiors and subordinates in the department, understand employees' ideological trends, work performance and business level, pay attention to employees' ideological education, be good at tapping employees' potential and stimulate their work enthusiasm and initiative.
15. Supervise and implement the training of employees in this department, continuously improve the professional technology and service skills of restaurant services, improve service attitude and achieve good implementation results.
16. Conduct regular performance evaluations on the restaurant staff and implement rewards and punishments according to the reward and punishment system.
17. Fill in the duty book and shift handover book in a timely manner, and report the hotel's operating conditions and the occurrence of some special circumstances (including guest complaints) to the manager.
18． Work hard to learn business knowledge and professional knowledge, expand your knowledge, and constantly improve your management level.
19. Complete other tasks assigned by superiors.
Job Responsibilities of Box Manager
Direct superior: Floor Supervisor
Direct subordinate: Box Attendant
Job Responsibilities:
Supervise employees in this department to complete various services with high quality and efficiency.
1． Check the appearance and attendance of employees in the department, assign daily work tasks, carry out reasonable division of labor, and supervise the implementation and completion of department work.
2． Before meals, lead and direct employees to complete various preparatory tasks before meals.
(1) Set up the table and check whether the table top is standard, that is, it is clean, beautiful, and standardized, and the overall atmosphere of the box should be good.
(2) Supervise and complete the cleaning work of the restaurant to ensure that the porcelain and glassware are clean and undamaged, and the tables, chairs, turntables and other utensils are clean and intact.
(3) Replenish the tableware and utensils at the service desk.
(4) Set up the banquet table according to the reservation requirements.
(5) Check every equipment in the responsible area to ensure that the facilities can be used normally.
3． Understand the chef's recommendations and kitchen supply conditions on the day, and work closely with the pantry and kitchen.
4. Pay attention to special guests and important guests, introduce menu contents, recommend special dishes, and answer guests' inquiries.
5. Ensure that department employees serve guests in accordance with standards and service procedures, and supervise employees to provide high-quality and efficient services to guests.
6． Strictly demand yourself, lead by example, and take the lead in serving guests when business is busy.
7. Control the dining situation of guests in the service area on-site, solve the problems raised by guests in a timely manner, properly handle guest complaints, and record them. If they exceed their authority and ability, they must report to superiors in a timely manner.
8． Understand guests' names and special requirements, establish good relationships with guests, and strive for repeat business.
9. After the restaurant's business hours are over, do the finishing work and comprehensively check whether the restaurant's hygiene is up to standard and whether there are any safety hazards.
10． Strengthen communication with subordinate employees and understand their ideological trends.
11. Lead employees to carry out training, conduct performance evaluations of employees, and make recommendations on rewards and punishments to supervisors.
12. Work hard to learn catering service and management knowledge, and continuously improve personal business level and work ability.
13. Complete other tasks assigned by superiors.
Box Waiter Job Responsibilities
Direct superior: Box Manager
Job Responsibilities:
Provide efficient and high-quality catering services to guests.
1． Carry out comprehensive sanitation work before starting meals, conscientiously do sanitation work in the area you are responsible for, and ensure an elegant and clean sanitary environment.
2． Obey the director's arrangements, make preparations for meals in accordance with work procedures and standards, change tablecloths and set tables according to standards; clean tables, chairs, and turntables; and prepare dining utensils.
3． When greeting guests who come to dine at the hotel, the service style should be fast, gentle in movement, soft in speech, and well coordinated.
4. Accurately grasp the daily menu of the hotel and work closely with the food preparation room. When the meal is served, provide guests with high-quality services such as ordering, serving, distributing dishes, drinks, and checkout according to service procedure standards.
5. Special care should be given to children and sick and disabled guests, and services should be provided according to corresponding standards.
6． Anticipate guest needs, try to help guests solve various problems during the dining process, and report guest problems and complaints to the director in a timely manner when necessary to seek solutions.
7. After the banquet, send guests off politely and say goodbye to them.
8． At the end of the shift, tidy up the dining room and put away valuables.
9. Use all hotel facilities and equipment safely and correctly.
10． Complete other tasks assigned by superiors.
Lobby Director Job Responsibilities
Direct superior: Floor Supervisor
Direct subordinate: Lobby Attendant
Job Responsibilities:
1. Check the appearance and attendance of employees in this team, assign work tasks, and supervise the work of waiters.
2． Before starting a meal, lead employees to make all preparations for the meal.
(1) Set up the table and check whether the table meets the standards, that is, it must be clean, beautiful, and standardized, and the overall atmosphere of the restaurant must be good.
(2) Supervise and complete the cleaning work of the restaurant, ensure that porcelain and glassware are clean and undamaged, and ensure that tables, chairs, turntables and other utensils are clean and intact;
(3) Supplementary services Tableware and utensils on the table;
(4) Set up the dining table according to the reservation requirements.
(5) Check every equipment in the responsible area to ensure that the facilities can be used normally.
3． Understand the chef's recommendations and kitchen supply conditions on the day, and work closely with the pantry and kitchen.
4. Pay attention to special guests and important guests, introduce menu contents, recommend special dishes, and answer guests' inquiries.
5. Ensure that waiters serve guests in accordance with service procedures and standards, and supervise employees to provide high-quality and efficient services to guests.
6． Strictly demand yourself, lead by example, and take the lead in serving guests when the business is busy.
7. Control the guest usage in this service area, solve the problems raised by guests in a timely manner, and handle them properly
8. Customer complaints should be recorded and reported to superiors in a timely manner if they exceed their authority and capabilities.
Understand guests’ names and special requirements, establish good relationships with guests, and strive for repeat business.
9. After the restaurant's business hours are over, do the finishing work and comprehensively check whether the restaurant tables are set up to standard, whether the hygiene is up to standard, and whether there are any safety hazards.
10． Strengthen communication with subordinate employees and understand their ideological trends.
11. Lead employees to carry out training, conduct performance evaluations of employees, and make recommendations on rewards and punishments to superiors.
12. Work hard to learn catering service and management knowledge, and continuously improve personal business level and work ability.
13. Complete other tasks assigned by superiors.
Lobby Waiter Job Responsibilities
Direct superior: Hall Manager
Job Responsibilities:
Provide high-quality catering services to guests.
1． Do comprehensive hygiene work before starting a meal, and carefully clean the area you are responsible for to ensure cleanliness and elegance.
2． Obey the director's arrangements, make all preparations for meals in accordance with work procedures and standards, change tablecloths and set up tables according to standards; clean restaurant tables, chairs, and turntables; prepare dining utensils.
3． When greeting guests who come to the restaurant to dine, the service style should be fast, gentle in movement, soft in speech, and well-coordinated.
4. Accurately grasp the daily dishes served in the restaurant and work closely with the food preparation room. When the meal is served, provide guests with high-quality services such as ordering, serving, distributing dishes, drinks, and checkout according to service procedure standards.
5. Special care should be given to children and sick and disabled guests, and services should be provided according to corresponding standards.
6． Anticipate guest needs, try to help guests solve various problems during the dining process, and report guest problems and complaints to the director in a timely manner when necessary to seek solutions.
7. Use restaurant facilities and equipment safely and correctly.
8． After the shift is over, do the finishing work.
9. Quickly replenish tableware and countertop supplies to ensure cleanliness and hygiene after meals.
10． Complete other tasks assigned by superiors.
Pantry Room Manager Job Responsibilities
Direct superior: Supervisor
Direct subordinate: Food passer
Job Responsibilities:
1. Before starting the meal, learn about the banquet ordering status of the day and the precautions for passing dishes to important guests or banquets.
2． Check employees' appearance and attendance status, assign tasks, and carry out reasonable division of labor.
3． In accordance with work procedures and standards, organize and lead employees to prepare for each meal every day.
4. Notify the floor in time of the dishes to be estimated every day.
5. Control the pace of dish delivery, check the quality, portion size, plating, and temperature of each dish, and carefully check the order number.
6． Assist the head chef to control the quality of products and strictly control products that do not meet the standards, return them to the kitchen and make them again.
7. Assist the head chef in training front desk staff on new dishes.
8． Responsible for the collection and storage of all items in the pantry.
9. Do a good job in the ideological work of subordinate employees, lead by example, and conscientiously perform various tasks.
10． Complete other tasks assigned by the supervisor.
Job Responsibilities of Food Passer
Direct superior: Pantry Manager
Job Responsibilities:
1. Accept the arrangement of the manager, Quickly complete the task of passing food.
2. Accept the task of passing dishes assigned by the minister, and understand the precautions for passing dishes to important guests and banquets.
3. Make preparations before meals in accordance with work procedures and standards.
4. According to the order and the director's requirements, accurately deliver the dishes to the corresponding destination, and report the dish name and station number to the floor waiter.
5. Check the quality, temperature and portion size of the dishes while passing them around.
6． Coordinate the coordination between kitchen and floor.
7. Keep work area and utensils clean and hygienic.
8． After the meal, take back the tray, recycle the wooden clips on the floor work cabinet, and complete the finishing work.
9. Complete other tasks assigned by superiors.
Kitchen department job responsibilities
Part 1: Chef
Direct superior: Store manager
Direct subordinate: Kitchen director
p>Job Responsibilities
1. Develop annual kitchen work plans and specific implementation plans based on the annual and monthly operating indicators issued by the store manager.
2． Develop operating procedures and job responsibility systems for each kitchen to ensure normal kitchen work.
3． Develop menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.
4. Responsible for the daily work and comprehensive technical management and food quality control of the kitchen, strengthen on-site management, adhere to quality standards, supervise the food input and technical operations of the kitchen, and solve problems in a timely manner.
5. Responsible for organizing and directing cooking work, rationally allocating technical forces, supervising the preparation and serving processes (sequence, speed, quality) of banquets, receptions, and group meals (sequence, speed, quality), and controlling food quality and procurement plans. , Strengthen the cost accounting and comprehensive utilization of each kitchen.
6． Make full and rational use of raw materials, control the specifications and quantity of dishes on plates, control technology, quantity and quality, reduce losses, and strictly control food costs.
7. Serve dishes in strict accordance with the serving procedures, conduct visual inspection or taste test on each dish, and perform technical processing or redo food that does not meet the standards.
8． In accordance with the penalty system for food quality accidents, handling and rectification will be made based on the size of the responsibility and losses.
9. Listen humbly to guests' opinions, maintain close contact with various restaurants, understand the quality and sales of dishes, and continuously improve and improve the quality of kitchen products.
10． Carefully prepare various product records; handle customer complaints about dishes and establish customer complaint files.
11. Participate in regular management meetings held by the catering department and promptly propose rectification measures based on the opinions collected.
12. Organize chefs to explore traditional dishes and local dishes, develop special dishes, regularly modify menus and introduce new dishes, adhere to the principle of testing dishes first and then selling them, do a good job of finalizing and taking photos before serving, and establish a file of dish varieties.
13. Based on the usage of raw materials in each kitchen and the inventory quantity in the warehouse, formulate raw material ordering plans and control the quality of raw material purchase.
14. Responsible for signing and approving raw material delivery orders and filling out kitchen raw material usage reports, and frequently checking raw material inventory to prevent deterioration and shortages.
15. Regularly inspect the market every week to understand market prices and discover fresh food ingredients. Try out new raw materials and ingredients, and constantly research and try new dishes to keep your products at the forefront of the market.
16. Supervise chefs in the proper use and maintenance of kitchen equipment.
17. Check kitchen hygiene every day, ensure food hygiene, and strictly implement food hygiene regulations and kitchen hygiene work systems.
18． Strictly implement fire safety operating procedures to prevent fire accidents.
19. Strengthen food cost control, maintain good kitchen discipline, and strictly prohibit theft and eating.
20． Regularly implement and carry out chef technical training, assess the chef's technical level, evaluate the chef's work performance, pay attention to the chef's appearance and hygiene, and implement rewards and punishments according to the reward and punishment system.
21． Personally serve VIPs, banquets and cocktail parties.
22. Make work plans and work summaries.
23． Coordinate various teams and groups, strengthen unity and cooperation, so that everyone can give full play to their talents and do their best.
Part 2: Kitchen Department Supervisor
Direct superior: Head chef
Direct subordinate: Chef of each stall
Position responsibilities:
1． Assist the head chef in developing new varieties of dishes.
2． Responsible for the daily work and overall technical management of the kitchen, food quality inspection and supervision, and responsible for directing the production site. For guests with special requirements or high-end banquets, we must focus on the quality of the products.
3． Check the chef's appearance and supervise the chef's operation according to the procedures.
4. Check all cooking ingredients before serving meals and check the preparation work at each station.
5. Check the a la carte menu, banquet menu, raw material selection and dish quality, and strictly control all food from raw materials to semi-finished products to finished dishes. Serve dishes strictly according to the serving procedures, conduct visual inspection or taste test on each product, and perform technical processing or redo food that does not meet the standards.
6． Strictly control food costs, make full use of various food raw materials, and strictly control food quality.
7. According to the restaurant's customer base, be responsible for the planning, ordering, acceptance, and use of required food raw materials.
8． Carefully keep records of the production of various foods and establish customer complaint files.
9. Check the operation and sanitation conditions of stoves, refrigerators, countertops, power supplies, etc., report any malfunctions to the head chef in a timely manner, and report to the engineering department for repairs.
10． Always maintain close contact with the outside department, listen humbly to guests’ opinions and suggestions, and constantly improve the quality of products to meet the requirements of various guests.
11. Determine the deployment of staff in this team, designate candidates for important banquets and key guest dishes, and supervise the implementation. Strengthen training, improve the technical level and professional capabilities of subordinate employees, and conduct regular assessment and evaluation of subordinates.
12. Personally supervise the implementation of the "Health Management System", "Safety Management System", energy saving and consumption reduction system, etc.
Part Three: Chopping Board Chef
Direct superior: Kitchen Department Supervisor
Job Responsibilities:
1. Responsible for the knife processing of meat, poultry, and aquatic products before cooking, such as slicing, shredding, mincing stuffing, and cutting knives.
2． Responsible for adding flavor and sauce to various raw materials that have been processed by knife skills.
3． Accept the tasks assigned by the supervisor, and complete the processing tasks of raw materials in a timely manner according to the quality and quantity according to the standards.
4. Take the customer's order from the waiter and prepare the ingredients on a "first come, first served" basis.
5. Obey the instructions of the chef and chef supervisor, and process all the required ingredients in advance according to the banquet menu.
6． Make rational use of various raw materials, control quality and quantity, and strive to reduce the cost of dishes.
7. If the raw materials of a certain dish provided by the restaurant have been exhausted, the waiter should be notified in time, and then the guest should be informed through the waiter to avoid misunderstanding by the guest.
8． After the meal is finished, put all remaining meat, poultry, and aquatic products in the refrigerator according to food storage safety methods (refrigerator items should be stored strictly according to the floor plan) for proper storage.
9. Be familiar with food hygiene laws, increase fire safety awareness, and beware of fire accidents.
10． Responsible for the hygiene of this position and the cleaning and maintenance of equipment and utensils.
11. Actively participate in various technical training and technical competitions to continuously improve your cooking skills.
12. Complete other tasks assigned by the kitchen department supervisor.
Part 4: Stove Cook
Direct superior: Kitchen Department Supervisor
Job Responsibilities:
1. Responsible for cooking a la carte dishes and general banquet dishes, and meeting guests' special cooking requirements for dishes.
2． Skilled in cooking seasonal, monthly, weekly and daily specials provided by the kitchen.
3． Responsible for preparing semi-finished products required for the day and replenishing various seasonings.
4. After work, prepare cooking utensils for making dishes and check the cooking equipment.
5. Do a good job in cooking in accordance with standard requirements and control the quality of each of your dishes.
6． After finishing the meal, sterilize and wash kitchen utensils, place them as required, and turn off the equipment.
7. Responsible for the use, maintenance and sanitation of various stoves, appliances and equipment in the area.
8． Pay attention to saving water, electricity and fuel, and strive to reduce costs.
9. Be proficient in the safe operation methods of pressure cookers and gas stoves, enhance fire safety awareness, and prevent fire accidents.
10． Complete other tasks assigned by superiors.
Part 5: Hetai Chef
Direct superior: Kitchen Department Supervisor
Job Responsibilities:
1. Accept the tasks assigned by the kitchen department supervisor and maintain good hygiene in the area where you work.
2． Make preparations before the meal and be responsible for carving various decorative flowers.
3． Keep the quantity and quality of dishes in check.
4. Pay attention to the use and maintenance of utensils.
Part Six: Steamed Vegetable Chef
Direct superior: Kitchen Department Supervisor
Job Responsibilities:
1. Assist the head chef in developing varieties of steamed vegetables.
2． Make all preparations before the meal.
3． Responsible for the processing and quality assurance of various fresh and live raw materials for meals.
4. Carry out sanitation and the use and maintenance of utensils and equipment in the area.
5. Comply with hotel rules and regulations and complete other tasks assigned by superiors.
Part 7: Dessert Chef
Direct superior: Kitchen Department Supervisor
Job Responsibilities:
1. Under the guidance of the head chef, he is responsible for the production of Chinese pastries and snacks in accordance with standardized procedures.
2． Prepare food in proportion to control food costs.
3． Responsible for the planning, ordering and requisition of raw materials.
4. Make timely snacks required for banquets, groups and snacks to ensure the quality of the snacks.
5. Put leftover pastry products of the day in the refrigerator or designated place as required.
6． Enhance cost awareness, comprehensively utilize raw materials, and reduce costs.
7. Study hard on technology, improve dim sum making methods, and increase varieties of designs and colors.
8． Do a good job in sanitation and finishing work in the area.
9. Strictly implement food hygiene regulations and ensure food hygiene and quality.
10． After get off work, turn off equipment in the work area.
Part 8: Braised/Cold Dish Chef
Direct superior: Kitchen Supervisor
Job Responsibilities:
1. Check the equipment, refrigeration cabinets, refrigerators, etc. used in the cold dish room every day to see if they are operating normally. If any problems are found, notify the engineering department for repairs in a timely manner.
2． According to the size of the daily tasks, the quantities of food raw materials, fruits, vegetables, seasonings, etc. are issued one day in advance and submitted to the head chef for ordering or picking up.
3． Responsible for changing ingredients, seasoning, plating and making different marinades according to correct operating procedures.
4. Responsible for food carving production, adopting different propositions according to the needs of orders and different occasions.
5. For important banquets or cocktail receptions, colorful platters and various cold dishes must be prepared.
6． Assist the foreman of Hunan Kitchen to improve and produce new products and increase the colors and varieties of cold dishes.
7. Check the quality of the food in the refrigerator every day and make sure it is sold on the same day it is made. Spoiled food must not be cooked and sold in platters, and raw and cooked food should be stored separately. Disinfect dishes, knives and other tools every day.
8． Properly integrate food raw materials to reduce waste and strive to reduce costs.
9. Pay attention to personal hygiene, resolutely implement the "May 4th" system, abide by the food hygiene system, and strictly control food hygiene and quality.
10． Do a good job in sanitation and finishing work in the area.