Direct supervisor: the direct subordinates of the manager of the catering department: the chef and supervisor [post responsibilities] are fully responsible for the management of Chinese and western kitchens, organizing and directing the cooking work, and ensuring that the product quality meets the standards. 1. Make restaurant menus and kitchen recipes according to the characteristics and requirements of the hotel. 2.* Make kitchen rules and regulations and post responsibility system to ensure the normal kitchen work plan. 3. According to the raw material consumption of each kitchen and the inventory quantity of the warehouse. Make raw material ordering plan and control raw material quality. 4. Responsible for signing the list of raw materials, filling in the report on the use of kitchen raw materials, and regularly checking raw materials to prevent deterioration and shortage. 5. Ensure the rational use of raw materials, control the serving quantity, specification and quantity, ensure good quality, reduce loss and cost. 6. Patrol and check the working conditions of each kitchen, reasonably arrange the chef's technical strength, and coordinate all work links. 7. Patrol and check the operation of kitchen equipment and the use of kitchen utensils, and make an order plan. 8. Organize special food festivals, introduce seasonal dishes, increase varieties and sell goods according to different seasons and programs. 9. Listen to the opinions of the guests, understand the sales situation of the dishes, and constantly improve the quality of the dishes. 10. Check the kitchen hygiene every day to ensure the food hygiene and implement the food hygiene and kitchen hygiene system. 1 1. Implement and carry out technical training for chefs on a regular basis to assess and evaluate their technical level.