I. Responsibilities of the Executive Chef

1. Assist the catering manager (deputy manager) to be fully responsible for the production and management of Chinese and western kitchens, and provide all kinds of relevant information and suggestions to the catering manager or hotel management department in time.

2. Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved the kitchen management.

3. Keep abreast of the market competition, formulate and improve the strategy of the department in the city or industry where it is located, understand and master the operation of the hotel and the supply and demand of the products of the department, and know yourself and yourself.

4. Formulate the annual catering operation plan and business training objectives, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen employees, and optimize catering operations.

5. Establish a good cooperative relationship between departments, personnel and customers, coordinate in time and get all kinds of help. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.

6. Use your own knowledge and skills, timely analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials, and be a good consultant to the purchasing department, warehousing department and accounting department.

7 can correctly identify the quality of domestic and foreign food raw materials, seasonings, additives and pigments, and use them reasonably.

8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.

9. Design and organize the implementation of large-scale banquets and special activities such as food festivals in time, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.

10. Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards.

1 1. Formulate the quality, quantity and operation standards of all products in this department, post all kinds of dishes in the kitchen in the form of photos, and keep and constantly improve them.

12. Be familiar with the technical skills and professional knowledge of employees, and organize and use them reasonably.

13. Master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics, food cooking technology, and organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning.

14. Strong verbal skills, such as participating in the formulation of the business plan of the Food and Beverage Department, reviewing various business reports, presiding over departmental work meetings, and making departmental business reports in time.

15. Design reasonable and efficient working procedures and operating standards for kitchen departments, jobs and posts, and supervise their correct operation.

16. lead all employees to implement the rules and regulations of the hotel department and the hotel, and deliver information in time.

17. Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist the food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety.

18. Do a good job in political and ideological work and care about employees' lives.

19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.

20. Directly responsible for the training plan for new employees.

Second, the chef's job responsibilities

1, the overall management and command of daily technical work, and arrange the deployment of technical force for various large, medium, small and important banquets, grasp whether the production process is smooth, rationally use the supply of goods, change the variety of dishes regularly according to the season, pay special attention to quality and production and sales, and correctly grasp the product specifications. Constantly update and change dishes to meet the needs of guests.

2. Plan to enter all sources of goods, and check the food quality and production process of each line and post every day to ensure smooth flow.

3. Pay special attention to the ideological and moral education of employees, and inspect and supervise employees to abide by the employee code. Technology of improving employees' business by combining production training.

4, often contact and communicate with the restaurant, easy to grasp the psychological needs of the guests, and whether the supply is out of line, understand the quality of food, and constantly improve the production methods.

5. Strictly control food and cost, rationally use all kinds of raw materials, reduce waste, strictly block the "three mouths" and make the best use of everything. <1> Pay special attention to food quality and check the specifications frequently; < 2 > pay special attention to the use management and technical training of employees; < 3 > Manage the hygiene of food and utensils and the personal hygiene of employees, as well as the style of gfd, etc.

6, reasonable arrangement of kitchen shifts, scientific division of labor, management, personnel deployment, regular assessment of subordinate employees, rewards and punishments in strict accordance with the requirements of the hotel staff code.

Third, the job responsibilities of the chef

1, the chef is comprehensive in technology, responsible for commanding the technical operation of the back pot, mastering the cooking methods of various dishes, changing dishes according to the needs of guests, and in order to carry out strict cost accounting, the price and gross profit of each dish are clearly calculated.

2. Cooperate with the chef to ensure the effective use of raw materials for each dish, conscientiously do a good job of dishes before the opening of the day and the next day, ensure the quality of dishes, check the quality of dishes and the decoration of dishes, and so on.

3, responsible for the supervision and inspection of food, environmental sanitation, coordinate the close cooperation between posts, handle the contradictions between workers.

4, often check the use of all kitchen equipment, cooperate with the chef to guide staff training.

5, responsible for cooking high-end dishes or large banquets. ; And work with the first exhibition master to plan innovative new varieties of dishes.

6. Command the workshop to guide the cooking work and cooking requirements of the pot kitchen.

7, supervise the kitchen staff attendance, responsible for the end of the month summary, in the absence of the chef, presided over all the kitchen work.

Fourth, job responsibilities

1, carefully check the electrical equipment at work, do a good job of preparing seasoning food, and assist the exhibition class in the initial cooking of some foods.

2. Check the quality, quantity and variety of operating dishes accurately before cooking.

3, cooking adhere to the "four don't do", which is not only bad, but also bad; The knife work is not standard and not done well; Do not sign quality and quantity; If the ingredients are uneven or incomplete, don't make them.

4. Master the time and order of serving, so as to be prepared, orderly and good.

5. When cooking, carefully follow the operation flow, keep the characteristics of taste separation, and achieve "eight out", that is, the taste does not meet the requirements; The heating temperature is not enough; Incorrect color; The amount of food is not allowed; Can't piece together the whole; Appetizing snacks or seasoned dishes will not come out; The container is unclean, does not meet the specifications or cannot be damaged; The floor attendant has to order without asking.

Five, what job responsibilities?

1, at work, carefully check the electrical equipment, be responsible for making soup and master steaming, stewing and stewing; Comprehensive technical work. The dry material expands or evaporate.

2. Be responsible for soaking some dry goods; And strictly control the quality and make preparations for semi-finished products, so as not to cause any losses.

3, when steaming vegetables, we must pay attention to quality control, so that accurate feeding, appropriate seasoning, temperature standards, etc.

4, seriously abide by the operating rules, processing raw materials, meet the quality and cooking requirements, and so on.

5. Properly manage semi-finished raw materials and soup-making raw materials, and understand their supply and marketing situation.

Six, the first contact job responsibilities

1, the dipping head technology should be comprehensive, and the commodity cost, food price and gross profit calculation should be mastered.

2. Master and prepare all products and semi-finished products for high-end banquets and receptions, master the use of material heads and the storage and use of high-end dry goods and seafood.

3. All dyed plates should be responsible for the storage and use of all raw materials, especially the preparation method of semi-finished products and the technical mastery of pickling methods should be comprehensive. Prepare the vegetable raw materials to be supplied, and prepare well before business.

4. In strict accordance with the operation menu and order of side dishes, side dishes procedures, timely and accurate cutting and matching, so as not to overstock, chaos and leakage.

5, according to the hotel's operating procedures and weight specifications to deal with daily business work, strictly control the quality and quantity.

6, grasp the purchase price, according to the management menu, according to the price, according to the goods, according to the number of side dishes; Fine knife work, standard knife work and complete ingredients. Use the available parts of raw materials, and don't throw away the available food.

7. If the guest has special requirements, make sure to meet the guest's requirements and make the charge reasonable.

8. Be responsible for ordering, checking and collecting the sources of cooking materials. Proper management and use of cooking materials in warehouses, cold storage and refrigerators; Earnestly submit and implement the procurement plan.

9. Supervise the work of other dyeing boards and control the consumption and quality standards of dishes.

10, and the chef is responsible for making banquet recipes and selling recipes.

Seven, barbecue, cold meal job responsibilities

1, carefully check the electrical equipment at work, do a good job in preparing condiments, and do a good job in processing raw materials according to business needs.

2. Carefully operate the procedures, barbecue and cold meals to meet the cooking standards and satisfy the guests.

3, adhere to the side dish program, according to the menu requirements, make the materials suitable, ensure the quality, accurate quantity, standardized knife work, timely cutting and matching, patchwork, and elaborate decoration.

4. Responsible for the supply of roasted brine food, ensure the quality of raw materials and food, formulate the specifications and supply sources of food, and update the varieties of roasted brine regularly.

5, conscientiously implement the rules of food hygiene, do two separate, five disinfection, two guarantees; Two separation: refers to the separation of raw and cooked food and sundries; Disinfection: refers to indoor air disinfection, raw fruit and vegetable disinfection, container disinfection and hand disinfection; Two guarantees; Refers to ensuring that food is non-toxic and harmless, and the qualified rate of food sampling inspection reaches the standard.

Eight, dim sum job responsibilities

1, according to the business situation and the different requirements of the guests, provide snacks with diverse varieties, outstanding flavor and pure taste; All snacks should be kept fresh as far as possible, and the pre-made snacks should be turned over in time to prevent excessive material return.

2, snacks should be made according to the standards of feeding, finishing, vulgar beauty and quality assurance, so as to achieve "four out", that is, not ripe and not cooked enough; Not in line with taste; Incorrect color and substandard specifications; Those without floor service can't be called out.

3. The utensils for making snacks (such as steamer) must be cleaned every day to prevent insects from crawling in overnight and affecting food hygiene.

4. It is forbidden to use chemical additives and pigments that do not meet food hygiene when making snacks. Take good care of the prepared food.

Nine. Duties of Dutch work

1, Dutch is the chef's main assistant, and it is also closely related to other types of work. The main task is to assist the chef to adjust the order of serving, the delivery procedure, the initial cooking of raw materials, and the stitching shape before cooking. Some dishes need to be salted, seasoned, powdered and starched.

2. Be familiar with and master the processing knowledge before cooking and the working sequence after cooking, coordinate and deliver the work in time, and know the priorities of the work, etc.

X. Responsibilities of Water Station

1, properly manage fresh seafood raw materials, check regularly, adjust the situation of live seafood, ensure the quality and timely supply.

2. Scraps should be properly handled to make the best use of them.