In today's society, the frequency of job responsibilities is getting higher and higher, so it is very important for enterprises to standardize employment and avoid risks. What kind of job responsibilities are effective? The following are the responsibilities of the chef that I have sorted out. Welcome to read the collection.

Responsibilities of Chef 1 Responsibilities of Sun Yat-sen Jinghua Century Hotel Co., Ltd., a Western Chef:

1. Formulate relevant systems, processes and standards for kitchen service;

2. Make menus, develop new dishes, and strictly control kitchen costs;

3, the daily management of kitchen staff, responsible for the technical training of kitchen staff;

4. Supervise the food processing process and carry out strict quality control;

5. Guide the use, maintenance and replacement of kitchen equipment;

6. Strictly control the quality of raw materials according to the customer's purchasing plan;

7, complete the dishes.

Requirements:

1, more than 8 years experience, 3-5 years working experience in the same position;

2. Be good at various cuisines, have their own unique dishes, and be proficient in cost control and on-site operation management standards;

3. Have relevant knowledge of nutrition, have a good sense of innovation and market foresight;

4. Strong team management ability, skilled in training professional skills and food knowledge;

5, good health, hard-working, love the catering industry;

6. Experience in chain catering is preferred; Have relevant experience in social catering and food court operation, and have some practical experience in making Chinese and western food;

Chief Chef Job Responsibilities 2 Job Responsibilities:

1, supervise the kitchen work, and ensure the food quality and other aspects of the kitchen to maintain stable and consistent high-quality products;

2, responsible for the coordination and management of the kitchen daily affairs, fully responsible for food quality and safety, production safety, personal safety of employees;

3, responsible for formulating and organizing the implementation of the work plan, control the kitchen operation, reasonable control of various expenses;

3. Actively participate in the hotel's quality management activities, ensure its effectiveness in the kitchen work, and encourage all employees to play an active role;

4. Organize and implement employee training to improve employees' production skills.

Job requirements:

1, technical secondary school degree or above, Japanese learning experience is preferred;

At least 2.8 years working experience in Japanese kitchen in five-star hotel or high-end chain store, familiar with catering related laws, regulations and system norms;

3. Proficient in food raw materials, kitchens, food hygiene and safety management, with strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating.

Chief Chef Job Responsibilities 3 Job Responsibilities:

1, responsible for catering cost standards, various operating procedures and standardized management systems to ensure the safety and hygiene of the kitchen;

2, responsible for organizing catering service research, under the guidance of professional nutritionists, combined with the health status and dietary needs of the elderly in the hospital, to improve the quality of meals;

3. Be responsible for the satisfaction survey of catering service in the hospital, collect and sort out the results, implement the improvement plan according to the decision, handle the complaints and feedback of catering for the elderly in the hospital, and sort out and optimize the catering service standards and processes;

4. Cook in person to improve the quality and quality of catering products;

Job requirements:

1, college degree or above, more than 3 years working experience in the same position in large-scale catering industry, and executive chef experience is preferred.

2. Good communication, coordination, organization and overall management skills, as well as good teamwork skills;

3. Strong adaptability, willingness to accept challenges, and good professional manager mentality and moral literacy;

4. Working experience in nursing homes and star hotels is preferred.

Chief Chef Job Responsibilities 4 Main Responsibilities:

1. Organize and guide kitchen work, supervise food preparation, and produce high-quality products at the cost specified by the higher level.

2. According to the business objectives and policies of the Food and Beverage Department and the production indicators issued, be responsible for the planning and replacement of all kinds of Chinese and western menus, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

3. Coordinate the work of Chinese and western kitchens and the relationship between kitchens and other departments, and decide the personnel arrangement and transfer of each position according to the professional ability and technical expertise of chefs.

4, according to the production characteristics of each post and restaurant management, prepare the kitchen work schedule, check the staff attendance.

5, supervise the kitchen management personnel, scientific management of kitchen equipment, utensils, food raw materials, etc., and approve the replacement and purchase plan of kitchen equipment and utensils.

6. Master the workflow of Chinese and western kitchens, and handle the problems in operation in time.

7, examination and approval of kitchen departments work plan, training plan, rules and regulations, post work procedures and standards.

9. Check and control the quality of dishes, and cook dishes with high specifications and important guests.

9. Regularly summarize and analyze the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the kitchen production quality and economic benefits.

10, responsible for the inspection and control of the procurement, acceptance, application and use of valuable raw materials.

1 1. Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the Hotel and Catering Department to ensure the implementation of the meeting spirit; Preside over the kitchen work meeting.

13, patrol and check the attendance, scheduling and implementation of work responsibilities of each post, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15, complete all tasks assigned by superiors.

16, with the right to monitor and handle food raw materials.

17, the power to organize and direct kitchen production.

18, has the right to decide the kitchen shift and arrange the staff of each position in the kitchen.

19, has the right to decide the rewards and punishments for kitchen employees at all levels, and has the right to suggest the recruitment and dismissal of kitchen employees.

20. Have the right to sign documents and receipts related to kitchen work.

Chef's responsibilities 5 1. Make restaurant menus and kitchen recipes according to the characteristics and requirements of the hotel.

2. Formulate kitchen production procedures and post responsibility system to ensure the normal kitchen work plan.

3, according to the use of raw materials in each kitchen and warehouse inventory. 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 quantity, specification and quantity of dishes, ensure good quality, reduce loss and cost.

6. Check the kitchen work, 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 of food, and constantly improve the quality of food.

10, check the kitchen hygiene every day, ensure 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.

Responsibilities of the Chef 6 ● Make menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.

● Formulate the operation procedures and job responsibilities of each kitchen. Make sure the kitchen works properly.

● According to the usage of raw materials in each kitchen and the inventory quantity in the warehouse, make the raw material ordering plan and control the purchase quality of raw materials.

● Be responsible for signing and approving the raw material outbound order, and fill in the kitchen raw material usage report. Check raw material inventory frequently to prevent deterioration and shortage.

● Ensure the rational use of raw materials, control the style, specifications and quantity of dishes, ensure good quality and reduce loss and cost. ● Patrol and check the working conditions of each kitchen, reasonably arrange manpower and technical strength, and coordinate all work links.

Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual order plan.

● Organize special food festivals, introduce seasonal dishes, increase fancy varieties and promote sales according to different seasons and major festivals.

● Listen to customers' opinions, understand the sales situation, and constantly improve and improve the food quality.

● Check kitchen hygiene every day to ensure food hygiene, and implement food hygiene regulations and kitchen hygiene system.

● Conduct regular technical training for chefs. Organize chefs to learn new technology and advanced experience. Assess chef's skills regularly or irregularly, make a duty watch, evaluate chef's work, and put forward opinions on chef's promotion and transfer.

Chief Chef Job Responsibilities 7 Job Responsibilities:

1. Implement the company's work objectives, and assist chain stores to achieve business indicators such as product quality, turnover, profit, personnel development and system establishment;

2. Deal with the daily affairs of the chain store, be fully responsible for the management of the kitchen department, and ensure the high-quality, smooth and safe daily operation of the kitchen department;

Supervise subordinate employees to implement the company's rules and regulations, work attitude and performance;

4. Ensure the product quality of chain stores, and at the same time be able to complete the research and development and production of new products as required;

5. Do a good job in the ideological work and training of kitchen staff, make internal training plans and implement measures;

6. Complete the work assigned by the superior and report the work of the kitchen department of the chain store in time.

Qualifications:

1.8- 10 years working experience in China, Japan and Korea (barbecue) industry;

2. Rich management experience and good professional skills;

3. Have systematic experience in new product development and market research;

4. There are some views on the openness and types of edible products.

Chef job responsibilities 8 job information:

1. Responsible for the operation and administration of the kitchen;

2. Execute all tasks and work instructions issued by the manager;

3. Responsible for the kitchen work plan;

4. Be responsible for the production, quality and food cost of the kitchen;

5. Constantly patrol the kitchen, supervise subordinate employees, solve problems on the spot in time, and help subordinates improve their working ability;

6. Supervise the management of kitchen food raw materials and control the food cost reasonably;

7. Properly handle guests' complaints about dishes;

8. Check the operating specifications of employees in various positions in the kitchen;

9. Train kitchen staff regularly.

Job requirements:

1. Age 30-45 years old, technical secondary school education or above;

2. Good communication and coordination skills, team spirit and professionalism;

3. Have relevant experience in a four-star hotel.

Chef Job Responsibilities 9 Job Title: Chef

Job level: (omitted)

Direct supervisor: the manager of the food and beverage department or the direct leader in charge of the kitchen.

Management object: Chinese and Western chefs.

Responsibilities: responsible for the organization, command and operation management of the whole kitchen; By designing and organizing production, provide distinctive dishes to attract guests; Implementing food cost control to create the best economic benefits for enterprises.

Specific responsibilities:

(1) Organize and guide kitchen work, supervise food production, and produce high-quality products at the specified cost.

(2) According to the business objectives, policies and production tasks issued by the Food and Beverage Department, be responsible for the development of Chinese and western food markets and the formulation of development plans, design various menus, and supervise menu updates.

(3) Coordinate the work of Chinese and western kitchens, coordinate the relationship between kitchens and other relevant departments, and decide the arrangement and transfer of post personnel according to the chef's business ability and technical expertise.

(4) According to each type of work, post production characteristics and restaurant operation, work schedules are made, and subordinates are checked for employee attendance assessment, and they are responsible for evaluating employees' work performance.

(5) According to the overall work arrangement of catering enterprises, plan and organize the implementation of the assessment and evaluation of kitchen employees, and formulate the development plans of subordinates and employees.

(6) Supervise the kitchen management personnel to manage the equipment and appliances scientifically, and examine and approve the replacement and purchase plan of kitchen equipment and appliances.

(7) Examine and approve the work plan, training plan, rules and regulations, working procedures and production operation standards of the kitchen department.

(8) Check and control the quality of dishes, and personally cook dishes for important customers.

(9) Regularly analyze and summarize the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the production quality and efficiency of the kitchen.

(10) is responsible for checking and controlling the procurement, acceptance, purchase and use of precious food raw materials in catering enterprises.

(1 1) actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, and supervise the implementation of improvement measures; Responsible for handling complaints from guests about the quality of dishes.

(12) Attend relevant meetings held by enterprises and the Food and Beverage Department to ensure the implementation of the meeting spirit.

(13) Supervise the cleanliness of all positions in the kitchen, ensure the food, production and personal hygiene in the kitchen, and prevent food poisoning accidents.

(14) Check the kitchen production safety, eliminate all kinds of hidden dangers in time, and ensure the operation safety of equipment, facilities and employees.

(15) Review and sign the kitchen work report.

Responsibilities of the Chef 10 ● Under the supervision of the Chinese food department manager and the executive chef, he is fully responsible for the organization, command and cooking of the Chinese food kitchen.

● Understand and master the technical level and work characteristics of each post, and reasonably arrange technical posts according to everyone's expertise.

● Organize the kitchen to implement monthly, quarterly and annual work plans.

● Organize, schedule and guide the cooking of large banquets and cocktail parties.

Familiar with all kinds of raw materials, origin, characteristics, prices and off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure timely and quality supply. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check the customs. Implement the acceptance and storage of goods procurement.

● Regularly understand the market situation, competition and guest opinions with the manager of Chinese food department and the director of Chinese food sales department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.

Keep good contact with the Chinese food sales department and floors, and improve the technical level and cooking methods on the basis of stable and continuous improvement of product quality.

● Often investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to understand the market supply situation and the product prices of other catering companies, and make reasonable pricing for recipes. It is necessary to master the gross profit margin.

● Control the food cost, rationally use all kinds of raw materials and reduce waste.

● Make monthly work plan, requisition list and monthly work summary.

● Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

● Strictly implement the food hygiene law and do a good job in kitchen hygiene.

● Strictly implement fire control operation procedures to prevent fire accidents.

Job Responsibilities of Chef 1 1 Job Description:

1, responsible for the overall work management, business management, safety and health management of the kitchen department;

2. Responsible for the technical management and supervision of kitchen products;

3. Implement all work tasks and work instructions issued by the company;

4, responsible for the revision, improvement and formulation of all kinds of food standard manuals;

5. Be responsible for the production, quality and food cost of the kitchen;

6. Constantly patrol the kitchen, supervise subordinate employees, solve problems on the spot in time, and help subordinates improve their working ability;

7. Maintain the education and training for employees, so as to improve them continuously.

Job requirements:

1, college degree or above;

At least 2.3 years working experience in international star hotels or senior Chinese restaurants, senior deputy chefs, chain restaurants and fresh restaurants;

3.3 years working experience in kitchen management;

4. Strong sense of responsibility, pioneering and innovative, and capable style;

5. Have high cooking skills and be familiar with fresh food, food and materials.

6. Familiar with cost control management and kitchen equipment.

Responsibilities of the Head Chef 12 Job Description:

1. Assist the person in charge of catering to review the annual business objectives of hotel catering and reach the implementation plan.

2. Have rich hotel catering experience and be familiar with the layout of catering equipment; Formulate and improve the organizational structure and management system of hotel kitchens.

3. Cooperate with the person in charge of catering to design and formulate various kitchen operation and operation standards.

4. Actively collect information feedback from the catering market, understand the market demand, and develop and promote new dishes in time.

5. Guide the design of food in the hotel kitchen to ensure the product quality; Effectively implement and ensure the realization of the established gross profit margin

6. Be familiar with the control requirements of the Food Hygiene Law, and regularly check the daily work of the kitchen to ensure food safety.

7. Guide the kitchen staff to control and maintain all the equipment, facilities and appliances in the kitchen to ensure that the meal loss rate is controlled within a reasonable range.

8. Guide the hotel kitchen to rationally allocate the human resources of each kitchen and reduce the expatriate labor force at the reception peak of the banquet.

9. Participate in the on-site management of large-scale catering activities to ensure that guests get satisfactory catering products and good service experience.

10. Actively participate in the product exchange of hotel catering, interact with the person in charge of catering, and maintain the public adaptability of hotel catering products.

Job responsibilities of the chef 13 Job responsibilities:

The kitchen formulates and supervises the implementation:

Kpisopiso food research and development kitchen cost control, etc. (There are specific job responsibilities within the company)

Requirements:

Entrepreneurial mentality, eager for success, strong communication skills, strong execution, chain kitchen management experience is preferred, under 40 years old. There are specific work requirements within the company.

Responsibilities of Chef 14 R&D Manager (Chef/Chef) is under 43 years old and has a high school education or above.

More than 5 years of cooking experience.

There are Japanese masters who have systematically studied Japanese material research and development.

Under the age of 43, with high school education or above.

More than 5 years of cooking experience.

There are Japanese masters who have systematically studied Japanese material research and development.

Responsibilities of Executive Chef 15 Responsibilities of Executive Chef of Shenzhen Longcheng Group Longcheng Property Management Co., Ltd.:

1, prepare kitchen management system, working standards and operating procedures,

Realize standardization, proceduralization and standardization.

2. Scientific management of product production and formulation of product processing standards.

Rational use of raw materials, reduce costs and improve gross profit margin.

3. Market-oriented, collect peer information and study customer consumption demand.

Strengthen the development of dishes, innovate constantly, and provide marketable dishes.

4. Be responsible for product quality management and strictly control product quality.

5, responsible for the management of the project kitchen, kitchen hygiene, fire control on a regular basis.

Safety inspection, supervision of the use, maintenance and management of equipment and facilities,

Eliminate all kinds of hidden dangers and ensure the department's safety in production.

6. Regularly solicit the opinions of the canteen on food quality and production supply.

Handle customer complaints about the quality of dishes.

7. Handle other matters assigned by the leaders.

Requirements:

1, over 40 years old, over 8 years working experience in the management of chefs in large restaurants or hotels, and over 3 years working experience as executive chef in government canteens.

2. Have a strong sense of responsibility, teamwork ability and certain pressure resistance; Have rich management ability.

3, have a high cooking skill, understand and be familiar with the source of ingredients,

Specification, quality, general purchase price, etc.

4. Have a good foundation in cost control, food nutrition and kitchen equipment.

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