Second, strictly abide by the schedule, eat on time, and do not leave without leave;
Third, obey the distribution, cook according to quality, quantity and time, so that the food is delicious and fresh;
Fourth, be responsible for controlling food intake, and make up for it in time when it is lacking.
Five, responsible for controlling costs, saving fuel, saving food and materials.
Six, responsible for cleaning the area every day.
Seven, responsible for receiving, storing and keeping fresh raw materials every day.
Eight, thoughtful service, polite to others, so that leaders and employees are the same, strangers and acquaintances are the same, and everyone else is the same;
Nine, abide by the safety operation norms, rational use of operating tools, rational use of raw materials, saving water, electricity and gas; Ten, strictly abide by the "Food Hygiene Law" and various systems, do a good job in the kitchen, dining room hygiene, to ensure that employees do not eat food with peculiar smell.
Eleven, into the kitchen to work clothes neatly dressed, smoking is not allowed in the kitchen, are not allowed to engage in other standards of cooking;
Twelve, consciously abide by the company's rules and regulations, study hard and improve business operation skills;
13. Obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.
Fourteen, complete other tasks assigned by the superior.
1. Responsible for daily kitchen production forecast and work shift arrangement.
2. Organize and maintain an efficient kitchen production team, and participate in the development of kitchen staff recruitment plan.
3. Formulate and implement control measures to maintain the consistency of food quality and quantity.
4. Responsible for the daily inspection and supervision of kitchen business, rational use of manpower and assignment of tasks.
5. Constantly improve the appearance of food and dishes to stimulate my skills and cultivate employees' interest in learning cooking.
6. Be responsible for controlling the food cost and correctly predicting the production and picking quantity.
7. Responsible for cultivating and maintaining an excellent team of chefs and dispatching talented employees in time.
8. Assist the executive chef to design and improve the menu to make it more attractive and help promote sales.
9. Constantly put forward suggestions for improving food procurement methods, and be responsible for collecting, modifying and innovating various recipes.
This answer was recommended by Guo Baosheng, an expert in entertainment and leisure classification. Comment 127.
A, responsible for the canteen cooking, increase the variety.
Second, plan the materials, elaborate, improve the cooking techniques and methods, so as to achieve good color, smell and taste.
Third, assist the team leader to do a good job in the canteen and participate in the formulation of weekly recipes.
Fourth, listen to employees' opinions on food with an open mind and study measures to improve food.
Fifth, ensure that employees can eat on time.
Six, acceptance of procurement materials, check the quantity and quality, and signed by two chefs and team leader on the invoice.
Seven, do a good job in food hygiene, regularly check the quality of goods in the canteen warehouse.
Eight, assist the team leader to do a good job of safety prevention and regular disinfection.
Nine, complete other tasks assigned by the team leader temporarily.