Job responsibilities of kitchen cold dish employees 1 direct supervisor: cold dish foreman direct subordinate: none.
Scope of work: responsible for the processing and production of cold dishes.
Authority: Have the right to reject raw materials that are not qualified in initial processing. Main responsibilities:
1, responsible for the hygiene of the work area, keep the kitchen utensils clean and bright, disinfect them regularly, and separate raw and cooked when using them.
2. Prepare raw materials and utensils according to the reservation and the arrangement of the supervisor.
3, according to the requirements of the standard menu, cut all kinds of cold dishes into plates.
4, comprehensive utilization of raw materials, reduce loss, reduce costs.
5. Be responsible for the maintenance of kitchen utensils and equipment.
6, according to the hotel menu adjustment plan, develop new dishes.
7, strengthen the connection with the restaurant service personnel, inform the food selling situation.
8. Complete other work assigned by the foreman.
Working procedure:
1, work with tooling on time, and gfd is clean and hygienic.
2, cleaning the work area hygiene, appliance hygiene.
3. Prepare the marinade and small materials used for cold dishes, process the raw materials for cold dishes, prepare all kinds of cold dishes and tableware, and make preparations before meals.
4, according to the menu requirements, according to the specifications for cutting, loading plate. Ensure the quality and speed of dishes.
5. Verify the quantity of cold dishes for zero-point take-out and the selling situation, sign with the take-out personnel for confirmation, and make records.
6, the rest of the food or raw materials properly preserved, can not be used in a timely manner.
7, after the meal, clean the work area health again, clean all kinds of appliances.
8, all kinds of appliances are placed in the designated position, and the cold dish room is disinfected with ultraviolet light.
9, timely close the door, window, lights, gas, tap, after the foreman inspection, can leave.
Job responsibilities of kitchen cold dishes staff 2 1, under the leadership of the cold dishes team leader, responsible for the production and production of cold dishes.
2, familiar with the preparation method of all cold dishes, requires skilled technology.
3. Be familiar with the use of raw materials, ingredients and seasonings to ensure that the dishes are full of color, fragrance and taste.
4. Responsible for the storage and safekeeping of cold dishes.
5. Strong ability to work independently.
6. Be responsible for the innovation of dishes and the improvement of the color, fragrance and taste of original dishes.
7. Strictly implement the Food Hygiene Law to prevent food contamination and pay attention to food hygiene.
8. Participate in relevant training organized by the store to improve their work skills.
9. Attend regular meetings of departments and teams.
10, complete other temporary work assigned by the superior.
Job responsibilities of cold dish staff in kitchen Article 3 Direct superior: cold dish supervisor
Direct subordinates: None
Quality standards: education, training, experience and skills.
1, with junior high school education or equivalent.
2, with good thinking quality, decent style, self-discipline, strong dedication and a high sense of responsibility, love their jobs. Strive for perfection in business, work hard and be meticulous.
3. I have received professional training in catering industry, have passed the certificate of chef above grade 2, and have general knowledge of nutrition collocation.
4, have more than two years of work experience, familiar with the production methods of general cold dishes, and have superb knife skills.
Job responsibilities: The cold dish chef is responsible for the processing and production of cold dishes under the leadership of the cold dish supervisor. The specific responsibilities are as follows:
1, according to the reservation situation and the arrangement of the supervisor, prepare raw materials and utensils, and make preparations before the meal.
2, according to the food selection standards and operating procedures for processing, with lick cold dishes.
3. Make all kinds of cold dishes according to the needs of the menu, so as to achieve novel patterns, beautiful shapes, exquisite color matching and delicate coordination.
4, comprehensive utilization of food raw materials, quantitative and qualitative, reduce loss, reduce costs.
5, in strict accordance with the requirements of the "cost card", so that the quality of cold dishes is good, the dishes are served quickly, and the dishes are not pressed.
6, save energy, water, electricity, gas, etc. should be closed in time.
7, responsible for the environmental sanitation in the work area, the chopping block, props, regular disinfection.
8. Be responsible for the maintenance of equipment and facilities in this work area, and check the operation of freezer, water and power supply every day, and report any problems in time.
9, in accordance with the provisions, do a good job in the safety of this position, strictly implement the fire control operation procedures, to prevent all kinds of accidents.
10, complete other work in charge of the sect.
Responsibilities of cold dish staff in the kitchen 4 1, complete the daily cold dish making task.
2. Be responsible for the cleaning and normal use of the stove.
Qualifications:
1, age18-45 years old, regardless of sex, in good health;
2. Have a sense of responsibility, good execution and communication skills, and be able to operate in strict accordance with standards;
3. Diligent efforts and high enthusiasm for catering work.
Responsibilities of cold dish staff in the kitchen 5 1, go to work on time, obey the arrangement of superiors, and abide by the rules and regulations of the hotel and the department.
2, according to the requirements of the kitchen to do a good job in the environment, utensils and other health and personal hygiene.
3, according to the task assigned by the supervisor, do a good job of raw material processing, cooking, processing and beautification of cold dishes every day.
4. Manage and make good use of kitchen utensils, appliances and equipment in this position, carefully check before coming off work, and turn off the gas and water switches.
5, responsible for the cold dish raw material collection, into the kitchen acceptance work, ensure the kitchen raw material supply is sufficient.
6, found that the food quality does not meet the requirements, must be reported and handled in a timely manner.
7, according to the banquet reservation and restaurant passenger flow, according to the director's instructions, prepare the brine and all kinds of marinades, fruits, etc. needed for the meal in advance to ensure the normal operation of the cold dish room.
8. Complete other tasks assigned by the supervisor.
Job responsibilities of kitchen cold dish employees Article 6 Affiliation: Chef
1, responsible for arranging the varieties of cold dishes of the day and the production of key seasonal cold dishes according to the business routine.
2. Ensure that the cold dishes are produced in time, the taste meets the requirements of most people, and the tray and shape meet the specified requirements;
3, check the quality of cold dishes and raw materials in the refrigerator every day, according to the principle of first-in first-out raw materials, and strive to use up the cold dishes made on the same day, and strictly control the remaining amount of cold dishes to prevent deterioration due to long storage time;
4, actively study business, constantly introduce new dishes, and launch seasonal dishes according to seasonal changes, and constantly strive to improve the quality of dishes;
5. Make plans to purchase raw materials and strictly control the cost of cold dishes;
6. Take good care of and use all kinds of facilities and tools correctly, save water, electricity and daily consumables, and report to the supervisor in time when facilities and equipment are damaged or broken down;
7. Operate in strict accordance with the Food Hygiene Law to ensure the hygiene and safety of cold food;
8. Complete other tasks assigned by the chef.