Kitchen administrative tasks include:

1. Under the leadership of the director of the catering department, be fully responsible for food production and control of kitchen products.

2. Develop kitchen management systems, service standards, operating procedures, formulate the responsibilities of each position, understand the technical level and expertise of each position, reasonably arrange work positions, and ensure the normal operation of the kitchen.

3. Formulate menus and kitchen recipes for each restaurant, determine product prices, control costs and expenses, and maintain good gross profit margins.

4. Personally collect guests’ opinions on food quality, understand restaurant managers and restaurant supervisors’ opinions on market conditions, continuously develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize specialty foods Festival.

5. Be familiar with the types, origin, characteristics and prices of raw materials, be familiar with seasonal varieties, master the supply quality and price of goods, and contact the purchasing department personally for the purchase of goods for important banquets. And personally accept it.

6. Inspect the working conditions of each kitchen, organize food production for large banquets and cocktail parties, reasonably allocate manpower and technical forces, and coordinate all work links.

7. Production safety and quality.

8. Check the operation of each kitchen equipment and the use of toilet utensils and toilets, and formulate annual purchasing plans.

9. Check the use and inventory of raw materials in each kitchen to prevent the backlog of materials beyond the shelf life, deterioration and shortage. Develop raw material procurement plans and control the quality of raw material purchases.

10. Strengthen contact with the floor and relevant departments, cooperate well, and handle important complaints.