Job responsibilities of kitchen staff (simple version) 1. Chef \x0d\ Chef is responsible for some work in the kitchen. The chef is responsible for organizing the work in his area and assigning tasks to the chef. Chefs are the backbone of the kitchen and have special skills. \x0d\ II。 Chef \x0d\ In a hotel, the duties of a chef are mainly administrative. Only chefs in small restaurants need to participate in food processing. The chef's duties are to stop the kitchen, make menus, order food, explain the profit target to be achieved, recruit people, manage the kitchen (especially the service hours), make suggestions on purchasing equipment, and often take charge of or partially take charge of the warehouse. \x0d\ III。 Chef \x0d\ Chef assists the chef in his work. The number of chefs in each area depends on the amount of work to be done. For example, the vegetable group has a heavy workload and needs more chefs than the fish food group. Chefs are generally competent for most jobs. In some cases, when the chef is off duty, he is in charge of the whole team. Iv. Chef \x0d\ Chef is responsible for the cleaning and hygiene of the kitchen, including the finishing work inside and outside the kitchen, including the washing, disinfection and storage of all kinds of tableware and kitchen utensils. Be familiar with the use of tableware and utensils of various specifications and shapes, and master the varieties, uses and cutting and washing of melons and vegetables in different seasons.