In today's social life, there are more and more places where we can come into contact with job responsibilities. Job responsibilities refer to the work content that a post needs to complete and the scope of responsibility that it should undertake. The post is the unity of duties and responsibilities, which consists of two parts: the scope of authorization and the corresponding responsibilities. I believe that most people have a headache about how to make job responsibilities. The following are the kitchen job responsibilities (7 selected articles) that I helped you sort out, hoping to help you.
Responsibilities of the kitchen 1 1, accept the work assigned by the foreman, and make preliminary processing and cutting according to the operating standards.
2. Select and clean raw materials to remove rotten leaves, silt, skins, tendons, pulp and seeds.
3. Slaughter aquatic products, poultry and livestock as required, and remove, cut and take materials in different grades to improve the utilization rate of raw materials.
4. Pay attention to the comprehensive utilization of leftovers and reduce the cost of dishes.
5. Take raw materials from the refrigerator to ensure the quality of food raw materials.
6. Maintain refrigerators and electrical appliances in good working condition.
7, responsible for the health of their respective areas, according to the foreman assigned to clean up the work, keep all kinds of utensils and equipment clean.
8. After all appliances are cleaned, put them neatly in the designated position.
9. Complete other tasks assigned by the foreman.
10, report to the foreman before leaving.
The responsibilities of the kitchen 2 1. Under the arrangement of the processing foreman, cut the raw materials needed for processing the kitchen.
2. Obey the arrangement of the processing foreman and cut according to the requirements of the food specifications.
3, pay attention to saving when cutting, improve the cutting rate, make the best use of it.
4. Be responsible for sending the cut raw materials to the sizing post in time or storing them in the cold storage.
5. Report the unqualified raw materials to the foreman and solve them in time.
6. Keep regular contact with the cut-to-length post and the furnace cooking post, and constantly improve the cutting technology.
7, responsible for the maintenance of cutting processing equipment.
8. Be responsible for protecting the hygiene of workplaces and appliances.
9, complete other matters assigned by the leadership.
Responsibilities of the kitchen 3 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.
Kitchen job responsibilities 4 1, under the leadership of the food and beverage manager, responsible for the management of the kitchen;
2, presided over the kitchen rules and regulations, and constantly strengthen the kitchen management;
3. Responsible for planning and updating the menu, and setting the food price;
4, master the technical expertise of the kitchen core personnel, reasonable arrangement of technical force of each department;
5. Grasp the daily marketing situation, coordinate all aspects of work, and be responsible for the cooking of large banquets;
6, the good food quality, on-site command, supervision and inspection, to ensure the quality of food, to ensure the speed of serving requirements;
7, responsible for the kitchen food hygiene, supervision and inspection of food, tableware, utensils and personal hygiene in the kitchen, put an end to food poisoning accidents, do a good job of kitchen safety disinfection;
8, grasp the catering market information, familiar with and master the supply and inventory of goods, often check the storage of food warehouses, to prevent deterioration, shortage and backlog of goods, and implement planned management;
9. Pay special attention to cost accounting and control, grasp the variety, quality, quantity and price of purchased goods, strengthen the management of food raw materials, various materials, water, electricity and coal, plug all kinds of loopholes, reduce costs and improve efficiency;
10, do a good job in business communication, pay attention to technical training, do a good job in spreading, helping, bringing and organizing chefs to continuously develop various seasonal new dishes, renovate varieties and improve technical quality;
1 1, do a good job in the kitchen' sincere unity, enthusiasm for work;
12, the kitchen daily work meeting should continue, and master the daily work situation;
13, master the situation of raw material consumption, food processing and storage, be responsible for formulating the application plan and purchase plan of food raw materials, pay special attention to the acceptance procedures of incoming goods and incoming goods, and prevent the deterioration of raw materials.
14, responsible for checking the operating specifications and quality requirements of chefs in all links;
15, strengthen communication with floors, cooperate closely, collect and listen to guests' opinions and reflections on the quality of dishes, master information, and adjust and supplement dishes in time;
16, responsible for the kitchen facilities and property management, check the chef's use of kitchen equipment and,
17, maintenance, do a good job in kitchen fire safety and fire training to ensure safety in production and improve safety awareness.
18, establish the sanitary system for the atrium, cold dish room, bathroom (used by kitchen staff) and kitchen.
Kitchen post 5 Responsibilities 1. Chef:
1, immediate superior: store manager
2. Direct subordinates: all staff in the kitchen.
3. Job responsibilities: Be fully responsible for the organization, command and operation of the kitchen, and make high-quality dishes to attract customers.
4. Work content: Organize and guide the kitchen work; Responsible for checking food preparation and equipment operation, supervising the whole process of food production, and checking the safety situation after the market is closed.
(1) is responsible for checking the personal hygiene of kitchen staff and the hygiene of production workshop.
(2) solicit customers' opinions on dishes from time to time, and make timely and reasonable improvements.
(3) Responsible for the inspection and approval of the specifications and quality of food raw materials.
(4) Responsible for assessing the work of kitchen staff and rewarding and punishing them according to the situation.
5, the chef's rights:
(1) Organize and direct production, arrange kitchen shifts, and mobilize the rights of kitchen employees.
(2) Have the right to decide rewards and punishments for kitchen employees.
(3) Have the right to dispose of raw materials purchased by the purchasing department that do not meet the quality requirements and have not been applied for.
Second, the stove chef job responsibilities
1, superior: chef
2, work content:
(1) Obey the arrangement of the chef.
(2) Make preparations for condiments and oils, complete varieties, ensure their use, and make preparations for tools and appliances.
(3) before listing, do a good job in raw material processing (raw products, water pot products, oil pot products)
(4) in the city, obey the arrangement of the chef, operate in sequence, cook on time, and ensure the quality.
(5) Pay attention to saving water, electricity and gas during operation, and reduce the loss of seasonings and raw materials.
(6) Do a good job of cleaning the kitchen surface and keep the environment clean and tidy.
(7) After the market is over, clean up the seasoning jar, oil shovel, soup bucket and other tools, and cover the seasoning jar.
(8) Take an active part in training and constantly improve the professional level.
Kitchen responsibilities 6 1, west kitchen operation management
(1) Assist the Executive Chef in setting the menu, kitchen menu and food price of the western restaurant.
(2) According to the management of the western restaurant, make the purchasing plan of the western kitchen.
(3) Formulate the workflow of western-style kitchens and the production specifications of various dishes.
2, western food kitchen food production management
(1) Arrange chefs reasonably, ensure the quality and speed of serving, and supervise and inspect the quality of dishes.
(2) Supervise the chefs in the primary processing and cutting, freezing room, hot kitchen and bakery to process and make dishes according to the work specifications.
3. Control the cost of the western kitchen.
(1) Review the raw material application form and raw material purchase application form of western-style kitchen.
(2) Supervise and inspect the feeding quantity of chefs in each operating point to avoid waste.
(3) Supervise the kitchen staff to do the daily maintenance of facilities and equipment such as stoves and ovens, and reduce the losses caused by the failure of facilities and equipment.
4. Environmental sanitation and food safety management
(1) Supervise chefs and staff in all operating points to do a good job in environmental sanitation and cleaning of western-style kitchens.
(2) Supervise and inspect the personal hygiene of employees.
(3) Supervise the quality of chilled meat raw materials to ensure food safety.
5. Personnel management
(1) Assign work to his chefs and guide and supervise employees.
(2) Make business training plans for chefs in each operating point.
(3) Organize the professional training of chefs in each operating point and the teaching of new employees.
(4) Assess the chefs' work in each operating point, and formulate reward and punishment schemes.
Qualifications:
(1) High school or technical school or above, with professional knowledge of western food kitchen management, marketing, service psychology, etc.
(2) More than five years of work experience and more than two years of work experience in the same position.
(3) Proficient in the production of special dishes of a certain cuisine; Have the ability to control costs and master food development.
Kitchen job responsibilities 7 kitchen foreman responsibilities
1, responsible for the operation and management of the kitchen under the guidance of the chef (chef recruitment);
2. Assist in formulating kitchen management standards, form a team, improve the layout of kitchen equipment and plan and construct;
3. Supervise the work of subordinates to ensure the scientific and long-term use of all kitchen facilities;
4. Supervise the procurement process and check the quality of raw materials;
5. Constantly update the cooking files of all dishes on the menu;
6. Responsible for the preparation, cooking and decoration of all meals in the catering center, and ensure that they meet the quality standards;
7. Understand the customer's needs in time, plan and design the menu, and develop meals that meet the local and local needs in time;
8. Assist the chef in other work, and cooperate with the operation department to carry out related work as the kitchen foreman.
The duties of the kitchen foreman supervisor
1. Be responsible for the daily work management and comprehensive technical management of the whole kitchen, paying special attention to the ideological work of subordinates.
Second, do a good job in the deployment of personnel in all positions of the Chinese kitchen, arrange the work well, and check regularly to ensure the normal operation of the Chinese kitchen.
Third, keep close contact with the restaurant and the public relations sales department, grasp the guests' opinions and suggestions on kitchen products, improve the product level, and manage the system "kitchen foreman's responsibilities".
Fourth, do a good job in business and technical training for subordinate employees and organize study tours.
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