Master Erzao is the master in charge of the second pot, and the dishes processed in different grades are different. Hotel kitchen posts are divided into pots, two pots, three pots, two pots, three pots, and so on.

This paper introduces the job responsibilities of the chef in the second stove for reference. The responsibilities of the chef of the second stove mainly include:

1, under the leadership of the chef, responsible for cooking all kinds of Chinese dishes to ensure the speed of kitchen production.

2. Go to work on time and obey the arrangement, mainly responsible for the cooking of the banquet, and jointly responsible for the menu cooking of the VIP room with the kitchen.

3. Prepare fuel, spices, utensils and kitchen utensils in advance to ensure the cleanliness of all utensils.

4. After the meal, concentrate on ensuring that the first course is served within 10 minutes after receiving the menu, and all the dishes in the menu are served within 30 minutes, so that the speed can meet the requirements of the guests.

5. Strictly implement the kitchen management system, service standards, operating procedures and job responsibilities, implement the provisions of menus and recipes, and accurately use frying, frying, stewing and other methods to cook various dishes to ensure product quality.

6. Be familiar with the use of raw materials, ingredients and seasonings, master the characteristics of fragrance, looseness, softness, fat, strong, sour, sweet, bitter, spicy, salty and fresh, rationally use all kinds of raw materials, reduce waste and control costs.

7. Master the cooking characteristics and technical requirements of all kinds of dishes, and skillfully use the cooker technology to ensure that all dishes are good in color, flavor and product quality.

8. Assist the chef to guide and train other chefs and chefs to improve the production speed of the kitchen.

9. Strictly implement the health management system to ensure the hygienic quality of products and ensure health, safety and quality.

10, check the operation of equipment, pay special attention to the maintenance of equipment and facilities, and prevent serious corrosion and oxidation of equipment, especially connecting spare parts, which will affect the normal operation.

1 1, regularly check the gas pipeline switch, burner and fire-fighting equipment, and do a good job in fire safety.

12, complete other work assigned by the chef of No.1 kitchen.