First of all, the chef:
1, immediate superior: store manager
2. Direct subordinates: all staff in the kitchen.
3. Job responsibilities: Be fully responsible for the organization, command and operation of the kitchen, and make high-quality dishes to attract customers.
4. Work content: Organize and guide the kitchen work; Responsible for checking food preparation and equipment operation, supervising the whole process of food production, and checking the safety situation after the market is closed.
(1) is responsible for checking the personal hygiene of kitchen staff and the hygiene of production workshop.
(2) solicit customers' opinions on dishes from time to time, and make timely and reasonable improvements.
(3) Responsible for the inspection and approval of the specifications and quality of food raw materials.
(4) Responsible for assessing the work of kitchen staff and rewarding and punishing them according to the situation.
5, the chef's rights:
(1) Organize and direct production, arrange kitchen shifts, and mobilize the rights of kitchen employees.
(2) Have the right to decide rewards and punishments for kitchen employees.
(3) Have the right to dispose of raw materials purchased by the purchasing department that do not meet the quality requirements and have not been applied for.
Second, the stove chef job responsibilities
1, superior: chef
2, work content:
(1) Obey the arrangement of the chef.
(2) Make preparations for condiments and oils, complete varieties, ensure their use, and make preparations for tools and appliances.
(3) before listing, do a good job in raw material processing (raw products, water pot products, oil pot products)
(4) in the city, obey the arrangement of the chef, operate in sequence, cook on time, and ensure the quality.
(5) Pay attention to saving water, electricity and gas during operation, and reduce the loss of seasonings and raw materials.
(6) Do a good job of cleaning the kitchen surface and keep the environment clean and tidy.
(7) After the market is over, clean up the seasoning jar, oil shovel, soup bucket and other tools, and cover the seasoning jar.
(8) Take an active part in training and constantly improve the professional level.
Three, miscellaneous chef job responsibilities:
1, superior: chef
2, work content:
(1) Obey the management and work arrangement of the chef.
(2) Do a good job in cleaning the seasoning tank and preparing seasoning oil.
(3) work. City, obey the arrangement of the chef.
(4) Pay attention to saving water, electricity and gas in operation, reduce waste and control the cost of dishes.
(5) The use of condiments in operation, strive for reasonable saving and reduce waste.
(6) After the market closes, clean up the work area and turn off the water, electricity and gas switches.
(7) Take an active part in training and constantly improve the professional level.
(8) Give full play to work initiative and do a good job in unity and cooperation among employees.
Four, side dish chef's job responsibilities:
1, superior: chef
2, work content:
(1) Obey the work arrangement of the chef and the head chef.
(2) Organize all kinds of raw materials in the refrigerator to ensure the freshness of raw materials and prevent deterioration.
(3) In strict accordance with the requirements of cutting and cooking, the main materials and ingredients are reasonably prepared.
(4) raw material sizing and cutting should conform to the specifications, and raw materials should be properly kept.
(5) Cooperate closely with the kitchen to prepare dishes to prevent food leakage.
(6) After listing, the remaining raw materials are classified and refrigerated, and the raw materials become water; Clean side dishes, containers, dirty dishes and refrigerators.
(7) After the market is over, treat the waste, comprehensively utilize it, sharpen the knife, turn off the water and electricity switch, and check the mechanical equipment.
(8) Check that the refrigeration equipment operates normally after listing.
(9) Active training to improve business level.
(10) Give full play to work initiative and do a good job of unity and cooperation among employees.
V. Duties of Dutch Chefs
1, direct supervisor: chef
2, work content:
(1) Obey the management of the head chef and foreman.
(2) Do a good job in cleaning the environment within the scope of work, wipe the food table, clean the oil fume hood, and make preparations for dish decoration, flower arrangement and flower carving. Before listing.
(3) Put all kinds of clean tableware on the stage reasonably to ensure convenient use during the listing period.
(4) Every city should put tableware, oil-flavored cans and juice in order and clean them up.
(5) According to the characteristics of the chef, prepare the dishes in time for cooking, and master the speed and rhythm of the dishes.
(6) Decorate the dishes as required, and send the prepared dishes to the delivery department in time.
(7) Inform the chef of the stove of the special requirements put forward by the guests in time to meet the requirements of the guests.
(8) After the market is over, put the cleaned tableware into the workbench and wipe the loading table and tools.
(9) Take an active part in training, improve the professional level, and do a good job in the unity and cooperation of employees.
Six, rough machining job responsibilities
1, immediate superior: chef
2, work content:
(1) Obey the work arrangement of the chef.
(2) Prepare tools, utensils and containers to ensure processing and use.
(3) according to the kitchen to goods, do a good job of vegetable processing and cleaning and raw material rough machining.
(4) Actively cooperate with the pasting work.
(5) Strictly follow the processing standards.
(6) Pay attention to keep the raw materials fresh and properly keep them to prevent deterioration.
(7) Change the water in the fish tank frequently, keep the fish tank clean every day and check the oxygen pump.
(8) Do a good job in environmental sanitation and cleaning appliances and tools in the department.
(9) Give full play to work initiative, do a good job in unity and cooperation, and do a good job in unity and cooperation among employees.
Seven, dishwashers job responsibilities
1, immediate superior: chef
2, work content:
(1) Obey the work arrangement of the head chef and foreman.
(2) Wash dishes and cups in strict accordance with work requirements, and disinfect in strict accordance with disinfection standards.
(3) Ensure the normal use of tableware in the market and ensure that the tableware is in good condition.
(4) Do a good job in the environmental sanitation of the dishwashing room.
(5) Give full play to work initiative, do a good job of washing dishes that day, and don't stay overnight.