1, under the command of the restaurant foreman, responsible for the processing and production of all kinds of food to ensure the quality of food;

2. Good service and courtesy;

3, abide by the schedule, eat on time, do not leave without leave, do not take off their posts, string posts.

4. Obey distribution, cook according to quality, quantity and time to make food delicious, quality-guaranteed and fresh;

5, abide by the safety operation procedures, the correct use of operating tools, rational use of raw materials, saving water, electricity, gas and other materials;

6, strictly abide by the rules and regulations of the hotel, do a good job in the kitchen, dining room hygiene, to ensure that guests do not eat food with peculiar smell, to prevent food poisoning;

7. Put on your work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and other standard cooking stoves are not allowed.

8, consciously abide by the rules and regulations of the hotel, and strive to learn and improve cooking skills;

9. Obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.

The main duties of a chef

1) Supervise the operation of the kitchen, provide the best quality food for the guests within the cost control range, and meet the needs of the guests to the greatest extent.

Ensure compliance with the Ambassador Hotel's regulations on food quality, preparation, menu and tableware.

Ensure that employees are properly arranged so that there are enough people in each operation room.

Check the operation of all food-related areas.

Maintain the consistency of dishes by checking the seasoning, quantity and appearance of food, and provide help to check the inventory, purchase and payment of all suppliers when necessary.

Ensure compliance with appropriate safety, health and cleanliness regulations.

Coordinate the operation of the kitchen with other departments in the food and beverage department

Make menus according to the needs of the market and customers; Update the menu regularly according to the market trend, and attend the restaurant/banquet sales meeting regularly to improve the catering knowledge of employees.

2) Meet or exceed guests' expectations by ensuring that all departments provide smile quality service and teamwork, and conduct regular smile quality service training.

Provide skills training for employees so that they can provide value-added services to guests.

Adopt one-on-one training method

Regularly supervise service and team cooperation, urge employees to provide smiling quality service and team cooperation, and perform other duties to provide smiling quality service and team cooperation when necessary.

3) Pay attention to the industry trends and put forward appropriate suggestions to maintain the competitiveness and profitability of the hotel and monitor the prices of competitors.

Check the reaction of the dishes currently used.

Recommend new operating policies, procedures or concepts to F&B Director as appropriate.

Taste new dishes regularly and check them regularly.

4) Use leadership skills and encouragement methods to maximize the productivity of employees and the enthusiasm of reporting to their immediate superiors.

Select, guide and train qualified employees.

Hold effective staff meetings and seminars.

Regularly confirm, communicate and supervise the performance that meets the standards.

Adopt people-oriented rules and regulations

5) Maintain the safe working environment of departments and hotels.

Ensure that all employees comply with safety regulations and procedures.

Take corrective measures in the work area where safety needs to be improved.

6) Write reports as required, so as to establish a database with more information, which is convenient for management decision-making and critical evaluation of work performance.

Keep records of food raw materials used in banquets to better control food costs.

7) All problems or abnormal situations shall be reported to the immediate superior immediately.

8) According to the established company policies and measures, perform various duties in a timely and efficient manner to achieve the overall goal of this position.

9) Maintain a good working relationship with all employees of the company and form a harmonious working atmosphere of mutual assistance.

10) always presents a good image of the ambassador hotel to the public.

Article 2: Responsibilities of all positions in the hotel kitchen: chopping board responsibilities.

1. Obey the arrangement of the chef and the chef, and complete the production of the chopping block post;

2. Be responsible for obtaining the raw materials needed for this position and mastering the inventory situation.

3, responsible for the quality acceptance of all kinds of vegetables and food raw materials.

4. Organize vegetable cutting according to the requirements of menus and standard recipes.

5. Be responsible for the safety inspection of equipment and facilities in this post area.

6. Assist the chef to open the raw material list and control the cost.

7. Complete other tasks assigned by superior leaders.

Job responsibilities of dishwashers

1, strictly carry out washing procedures (first washing, second washing, third washing and fourth disinfection) to meet relevant hygiene standards and requirements;

2. Pay attention to the protection of tableware in the process of washing and disinfection, so as to handle with care, wash with care, and minimize losses. Tableware should be sorted and placed neatly after cleaning and disinfection. For damaged tableware, it should be picked out in time and reported to the department head for handling;

3, rational use of washing products, pay attention to saving, reduce waste;

4. Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinet and Bai Gang cabinet on time, clean up the residue and dirt in the sink in time, and clean the workbench, walls, floor and the ground between the trash can and sauerkraut.

Job responsibilities of cold dishes

1, keep hygiene, separate raw and cooked food, and carry out ultraviolet disinfection after work every day.

2. Carefully prepare cold dishes according to process standards.

3, accurate use of special spices, to ensure that special materials are special.

4, all kinds of raw materials and ingredients must be fresh, it is forbidden to use unqualified raw materials.

5. Actively innovate and study new raw materials, new dishes and new tastes.

6, control costs, do a good job of gross profit accounting, accurate data reporting.

7. Complete other tasks assigned by superiors.

Pastry job responsibilities

1, check the preparation of raw materials before business, and check whether the machinery and equipment can operate normally.

2, according to the process standards.

3, do well in advance, put an end to the phenomenon of slow meals.

4. Save raw materials, properly keep the remaining raw materials and accurately report the inventory data.

5. Actively innovate and study new raw materials and new pasta.

6, safe use of electricity, in accordance with the provisions of the mechanical safety operation, put an end to accidents.

7, complete other tasks assigned by the leadership.

operating duty

1, check the preparation of seasonings and utensils needed for this position before meals.

2. Prepare seasonings (juice, water, sauce, etc.) as needed. ) handle the work.

3. Cook the raw materials preliminarily according to the work needs.

4. Cook all kinds of dishes according to technical standards.

5. Participate in the adjustment of dishes and improve new dishes and new technologies.

6, do a good job in this position of business skills training and cleaning up.

7. Be responsible for the maintenance of facilities and equipment in this position.

8, complete other tasks assigned by the leadership.

Job responsibilities of abalone wings

1, under the supervision of the chef and chef, fully responsible for the daily work of abalone wing room, and know the cost accounting of food.

2. Comply with food hygiene laws and regulations and related policies, and strictly control food hygiene.

3, according to the provisions of the operating procedures and process for cooking dishes.

4. Skillfully use different serving skills and be able to handle serving according to different serving requirements.

5. Be responsible for the requisition, storage and equipment maintenance of spices in this position.

6. When having a meal, carefully operate according to the menu requirements, strictly control the quality, and be responsible for checking the cleanliness of the refrigerator and public areas in this department.

7, complete other tasks assigned by the leadership.

Job responsibilities of western food chefs

1. Make menus and recipes with the help of chefs and chefs.

2. Comply with food hygiene laws and regulations and related policies, and strictly control food hygiene.

3. Responsible for the cooking and production of restaurant dishes and food.

4. Cook all kinds of dishes according to process standards and operation specifications.

5. Check whether the purchased food raw materials meet the requirements and do a good job of cost control.

6, safe use of electricity, in accordance with the provisions of the mechanical safety operation, put an end to accidents.

7, complete other tasks assigned by the leadership.