Personal shortcomings: emotional, not careful enough, not serious enough.
Disadvantages: lack of innovation consciousness, lack of communication and coordination ability, single management methods and means, lack of prestige.
What needs to be improved: work mistakes, personal shortcomings and deficiencies all need to be improved.
Chef's duties:
1. Attend the morning meeting of the kitchen department every day, record the contents, submit the work report of the department, report the food situation and the complaints and requirements of the guests.
2. Make menus and recipes, and constantly introduce innovative dishes and special dishes every month (Sunday and Sunday) according to seasonal changes.
3. Coordinate the internal work of this department and arouse the enthusiasm of chefs. Supervise food quality and fully meet customers' requirements for food.
4. Assign and supervise the work of subordinates and provide them with a good working environment. Check the appearance, appearance and hygiene of subordinate chefs, and be responsible for their attendance.
5. Supervise the whole process of kitchen preparation and serving.
6. Formulate and implement the chef training plan.
7. Use, manage and maintain the whole kitchen equipment. Check all water, electricity, gas and oil switches before coming off work to ensure the safety of the equipment.
8. Keep close contact with purchasing department, make purchasing plan and provide purchasing application form in time. Sign the kitchen daily bill of lading.
9. According to the working procedure, do a good job in the horizontal contact with the restaurant, purchasing department, warehouse department and steward department, and put forward the requirements for defining disputes between departments in time.
10. Check the quality and quantity of the goods and distribute them to all teams to ensure the smooth completion of the task.
1 1. Comprehensively check the quality of dishes, and put an end to finished and semi-finished products that do not meet the specifications and quality requirements.
12. Formulate the annual G standard and work plan for Chinese kitchens, and formulate the monthly budget and work plan, which will be implemented after approval.
13. The customer is supreme, listen to the opinions and requirements of the guests with an open mind, and design novel dishes to meet the requirements of the guests.
14. Be responsible for formulating the working procedures and rules and regulations of Chinese food kitchen, and implement them after approval.
15. Develop the job description of the direct subordinates and define the work scope of the direct subordinates.
16. Accept the rationalization suggestions reported by direct subordinates and handle them according to procedures.
17. Authorize direct reports.
18. Be responsible for the training, implementation and inspection of the working procedures of Chinese food kitchen supervisors.
19. Make a job skill training plan for Chinese kitchen, and assist the training department to implement and evaluate it.
20. Understand the working conditions and relevant data of Chinese food kitchens.
2 1. Listen to the debriefing reports of direct subordinates regularly and evaluate their work.
22. According to the needs of the work, allocate the jobs of the direct subordinates, report to the immediate superior for approval before implementation, and transfer them to the Human Resources Department for the record.
23. Fill in the fault list and reward list of direct subordinates, and follow the procedures according to the authority.
24. Examine and approve the fault list and reward list reported by direct subordinates, and report them to the Human Resources Department for examination and approval.
25. Make a ruling on the disputes in subordinates' work in a timely manner.
26. Be responsible for the nomination of the monitor of the department.
27. Care about the thoughts, work and life of subordinates.
Middle-aged and elderly people are very fragile and have poor resistance, so they must not slack off in their nutri