1, subject to the leadership of the logistics team leader and the head of the administrative department, and strictly abide by the operating rules and the duties of the restaurant chef.

2, often change the variety of colors, cooking methods, master the heat, the dishes are suitable, the taste is palatable, so that one dish can be cooked one more time, and now it is fried and sold.

3. In the process of cooking, wash the pot every time you fry a dish, and keep the stove clean and hygienic at any time. After cooking, the stove, floor and cooker should be cleaned in time, and water should be injected into the wok, and the unused meat raw materials should be put into the refrigerator in time to keep fresh, so as to prevent deterioration and odor.

4. Pay attention to personal hygiene when cooking, wash your hands when touching food, and strictly control hygiene requirements when operating.

5, vegetable pots, containers, etc. It must be cleaned before serving.

6. Processed dishes must be free of silt, insects, grass and yellow leaves.

7. Cook according to the order of the menu, ensure the efficiency of hot dish processing, and prepare dinner on time.

8. Pay attention to saving water, electricity, gas, condiments, peanut oil and other raw materials during the operation.

Extended data:

Classification of chefs

1, mainly

(a) to complete the standard hours stipulated in the primary formal training of this occupation, and obtain the graduation (completion) certificate.

(two) engaged in this occupation for more than 2 years.

(3) The professional apprenticeship expires.

2. Intermediate energy level

(a) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years in a row, received the formal training of the standard hours stipulated in this occupation, and obtained the graduation (completion) certificate.

(2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation.

(three) to obtain a vocational graduation certificate from a secondary vocational school or above with intermediate skills as the training goal, and to be recognized by the administrative department of labor and social security.

3. Advanced

(a) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate.

(2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation.

(3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years.

(four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.