2. Be responsible for the technical training of chefs.
3. Responsible for the quality management and cost control of dishes.
4. Banquet the chef for important guests in person.
5. Put forward the purchasing plan of food raw materials according to the customer situation and inventory status.
6. Establish standard recipes.
7. Coordinate the relationship between kitchen and dining room.
8. Handle guests' complaints about dishes.
9. Acceptance of food raw materials, good quality.
10. Reasonably allocate employees.
11.Responsible for the evaluation of chefs at various points.
12. Attend the department regular meeting. 1.Do a good job of preparation before meals.
2. Command the kitchen operation.
3. Arrange the work shifts of kitchen staff and be responsible for attendance.
4. Ensure food quality and control cost consumption.
5. Organize technical exchanges and business competitions.
6. Apply for materials and supplies.
7. Check the personal hygiene, food hygiene and kitchen sanitation of subordinates daily.
8. Evaluate subordinates.
9. Attend the regular meeting of the department.
10. Assist the Executive Chef in constantly adding new dishes and changing menus.
11.Prepare cost cards to control gross profit margin. 1.Responsible for cleaning, slaughtering and processing of food raw materials to ensure the normal supply to guests.
2. Be an assistant to the chef.
3. Process according to specifications.
4. Pay attention to the comprehensive utilization of raw materials to ensure the net yield and avoid waste.
5. Do the finishing work.
6. Develop all kinds of dry goods needed by the kitchen according to regulations and procedures, such as sea cucumber, shark's fin, abalone and squid.
7. Responsible for the processing of raw materials, such as removing garlic skin and onion skin roots. Responsible for the knife processing of all dishes to make the raw materials meet the cooking requirements.
Responsible for the deployment of raw materials such as raw materials such as raw materials and dry goods for all high-level banquets and receptions.
According to the requirements of ordering menu, timely and accurately prepare dishes in strict accordance with standard recipes.
If the guest orders something that is not on the menu, try to meet the requirements as much as possible. 1.Make cold dishes for banquets, teams and snacks according to the work instructions of the chef.
2. Assist in drawing up the cost card and control the gross profit margin.
3. Use and maintain all kinds of equipment in this position safely.
4. Check the quality of raw materials for cold dishes and the quantity of cold dishes according to the menu and the customer's situation.
5. Always check the temperature of the work box to prevent the stored food from mildewing. 1.Cook the dishes according to the menu and cost card, and strictly operate the procedures to ensure good quality.
2. Understand the guest flow, requirements and characteristics of the day, and prepare the seasonings and condiments used that day.
3. Familiar with and master the name, origin, taste, characteristics, net material rate, use and production method of various raw materials.
4. Coordinate the chef to develop new dishes and promote seasonal food.
5. Use and maintain all kinds of equipment in this position correctly. 1.Make all kinds of snacks for banquets, teams and snacks.
2. Frequently update varieties of colors to improve competitiveness.
3. Check the quality of good snacks.
4. Responsible for mixing all kinds of raw and cooked fillings.
5. Be familiar with cost accounting, master the selling price of snacks and control the cost of finished products.