The job responsibilities of a hotel chef

A rough cook

Report to the superior: cut and match the foreman

Job responsibilities:

1. Responsible for the preliminary slaughter and processing of livestock and poultry, sea (river) fresh, etc.

2. According to the bill of lading, extract the frozen food raw materials and vegetables needed by the kitchen that day.

3. Report the daily fresh raw material purchase amount to the executive chef.

4. Responsible for the cleaning and processing of vegetables.

5. Be responsible for the preliminary processing of raw materials.

6. Feed live animals regularly and change water and add oxygen to aquatic animals regularly.

7. Responsible for cleaning and cleaning up used knives, nails, etc. After the work, put the raw materials in the designated place as required.

8. Be responsible for the health of the post area.

9. Be responsible for turning off all water, electricity and gas switches in this position after work.

Hot dish cook

Report to the superior: hot dish foreman

Job responsibilities:

1, under the guidance of the hot food foreman, cook all kinds of dishes in strict accordance with the provisions of the dishes to ensure the quality of the dishes;

2, master the cooking characteristics and technical requirements of various dishes, pay special attention to the quality of various dishes, so that the color, fragrance, taste and utensils are complete;

3. Be familiar with the use of raw materials, ingredients and seasonings, master the cooking skills and production of frying, frying, stewing and stewing, and understand the characteristics and properties of fragrance, looseness, softness, fat, thick, sour, sweet, bitter, spicy, salty and fresh;

4. Make preparations for fuel, spices, utensils and kitchen utensils, and keep all utensils clean and hygienic;

5. Under the arrangement and coordination of the head chef and the team leader, the division of labor is reasonable, various banquets and banquet dishes are completed, daily dishes are arranged, and noodles and rice are also prepared;

6. The first dish should be served within 10 minutes after receiving the menu from the delivery department, and all dishes should be served within 30 minutes after receiving the order;

7. Help each other and improve the efficiency of the kitchen;

8, strictly implement the health work system, to ensure the quality of food hygiene;

9. Complete tasks assigned by superiors.

The duties of a chef

Kitchen job responsibilities

The responsibility of kitchen post is to define the responsibility and organizational position that kitchen staff should bear in kitchen organization. Making job responsibilities is to define job responsibilities, organizational relationships, and put forward job requirements, so that kitchen employees can know their position, work scope, work tasks and authority in the organization, and know who they are responsible for, who they accept work supervision, and who they keep in touch with at work.

Job responsibilities are the basis of measuring and evaluating each employee's work, the basis of communication and coordination in work, the standard and basis for selecting job candidates, and the guarantee for realizing efficient kitchen arrangement and production.

Therefore, it is necessary not only for managers to clarify various job responsibilities, but also for employees to understand. Job responsibilities should be specific, easy to understand, easy to implement, and truly become a guide to kitchen production and management.

The duties of a chef

Title: Chef

Job level: (omitted)

Direct supervisor: the manager of the food and beverage department or the direct leader in charge of the kitchen.

Management object: Chinese and Western chefs.

Responsibilities: responsible for the organization, command and operation management of the whole kitchen; By designing and organizing production, provide distinctive dishes to attract guests; Implementing food cost control to create the best economic benefits for enterprises.

Specific responsibilities:

(1) Organize and guide kitchen work, supervise food production, and produce high-quality products at the specified cost.

(2) According to the business objectives, policies and production tasks issued by the Food and Beverage Department, be responsible for the development of Chinese and western food markets and the formulation of development plans, design various menus, and supervise menu updates.

(3) Coordinate the work of Chinese and western kitchens, coordinate the relationship between kitchens and other relevant departments, and decide the arrangement and transfer of post personnel according to the chef's business ability and technical expertise.

(4) According to each type of work, post production characteristics and restaurant operation, work schedules are made, and subordinates are responsible for checking the attendance of employees and evaluating their work performance.

(5) According to the overall work arrangement of catering enterprises, plan and organize the implementation of the assessment and evaluation of kitchen employees, and formulate the development plans of subordinates and employees.

(6) Supervise the kitchen management personnel to manage the equipment and appliances scientifically, and examine and approve the replacement and purchase plan of kitchen equipment and appliances.

(7) Examine and approve the work plan, training plan, rules and regulations, working procedures and production operation standards of the kitchen department.

(8) Check and control the quality of dishes, and personally cook dishes for important customers.

(9) Regularly analyze and summarize the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the production quality and efficiency of the kitchen.

(10) is responsible for checking and controlling the procurement, acceptance, purchase and use of precious food raw materials in catering enterprises.

(1 1) actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, and supervise the implementation of improvement measures; Responsible for handling complaints from guests about the quality of dishes.

(12) Attend relevant meetings held by enterprises and the Food and Beverage Department to ensure the implementation of the meeting spirit.

(13) Supervise the cleanliness of all positions in the kitchen, ensure the food, production and personal hygiene in the kitchen, and prevent food poisoning accidents.

(14) Check the kitchen production safety, eliminate all kinds of hidden dangers in time, and ensure the operation safety of equipment, facilities and employees.

(15) Review and sign the kitchen work report.

Responsibilities of restaurant director and chef

Under the leadership of the branch manager, be responsible for the overall work of this restaurant:

First, establish a sense of service, educate all staff to care about the construction of the college and the health of teachers and students, love food service, pay attention to arouse the enthusiasm of all staff, improve the service level and meet the needs of teachers and students.

2. Be responsible for making restaurant work plan, implementing rules and regulations, standardizing work behavior, convening meetings, organizing evaluation, attendance and assessment, and strengthening internal management.

Three, responsible for the management of restaurant staff, organize regular political study and technical training, do ideological education, and strive to improve service attitude.

Fourth, do a good job in production safety and food hygiene and safety, conscientiously implement food hygiene, personal hygiene, cooker hygiene and environmental hygiene and safety measures, and make safety inspection records to ensure that food poisoning accidents do not occur.

Five, in conjunction with the chef to do a good job in the acceptance and management of food raw materials, to prevent rotten food raw materials without valid documents from entering the processing and sales links.

6. Be responsible for the management and use of cooking utensils and equipment in the restaurant, establish fixed assets account books, ensure that the accounts are consistent with the contents, put forward maintenance and rectification opinions in time, and ensure the equipment utilization rate of 100%.

Seven, actively do it well? Three MINUS one plus? Work, cooperate with the chef to do a good job in food quality, increase income and reduce expenses, reduce costs, put an end to waste, and do a good job in the management of water, electricity, fuel, food and other materials.

Eight, according to the opinions of the branch, responsible for the supervision and management of restaurant rental points.

Nine, pay attention to the construction of civilized canteens for teachers and students, listen to the relevant opinions of teachers and students on service work with an open mind, conscientiously implement and improve the opinions reflected, and strive to improve the quality of service.

Ten, complete other work assigned by the leadership.

XI。 The deputy director assists the director in his work.

Chef's job responsibilities

Under the leadership of the branch manager, be responsible for the operation and management of this restaurant:

1. Assist the restaurant director in the overall management of the restaurant, and take food quality as the center, and preside over the overall work of the restaurant in the absence of the restaurant director.

2. Be responsible for making the demand plan of the main and non-staple food raw materials in this restaurant, carefully check and accept the quality and quantity of the purchased raw materials, and prohibit rotten raw materials from entering the storage, processing and sales links without valid vouchers to prevent food poisoning accidents.

Third, make weekly and Sunday menus, accurately grasp the proportion of high, medium and low-grade dishes, be responsible for restaurant cost accounting, set reasonable prices, and clearly mark prices.

Fourth, do a good job in the management of the whole process of processing, production and sales, arrange the processing and modulation of main and non-staple foods according to recipes, master the dosage of condiments, and strictly control the quality of meals.

Five, according to the actual restaurant and the taste needs of teachers and students, often organize on-the-job training for chefs, research and improve cooking techniques, improve the quality of meals, and meet the needs of diners with different tastes.

Six, strengthen the production scheduling, scientific and reasonable arrangement of personnel, organize meals on time, ensure the meal time, do now stir-fry and sell, make in batches according to meals, and ensure the supply of hot meals and hot dishes.

Seven, standardize the operation, reasonable side dishes, strengthen the process management of processing procedures, to ensure that the food is delicious and satisfy the diners.

Eight, according to the seasonal changes and changes in the composition of teachers and students, timely and actively organize the development of new varieties. Constantly adjust varieties to make them rich and novel.

Nine, in conjunction with the restaurant director, conscientiously do a good job of employee assessment, objective and fair scoring.