1. Under the leadership of the logistics supervisor, be responsible for the processing and production of various meals to ensure food quality.

2. Strictly abide by work and rest schedules, start meals on time, and do not leave work without authorization;

3. Obey assignments, cook meals according to quality, quantity, and time, so that the meals are delicious , keep hot and fresh;

4. Responsible for controlling the portions of vegetables and replenishing them in time when there is a shortage.

5. Responsible for cost control, saving fuel and food materials.

6. Responsible for cleaning all areas every day.

7. Responsible for receiving, storing and preserving raw materials every day.

8. Be considerate in service and be polite to others, so that leaders are the same as employees, strangers are the same as acquaintances, and you are the same as everyone else;

9. Observe safe operating regulations and use operations rationally tools, use raw materials rationally, and save water, electricity, and gas; 10. Strictly abide by the "Food Hygiene Law" and various systems, improve kitchen and restaurant hygiene, and ensure that employees are not allowed to eat odorous food to prevent food poisoning;

11. Wear neat work clothes when entering the kitchen. Smoking is not allowed in the kitchen, and no standard stoves are allowed;

12. Consciously abide by the company's rules and regulations, work hard to study business, Improve business operation skills;

13. Obey the supervisor's instructions, maintain kitchen stoves and equipment, and assist employee restaurant waiters in preparing meals.

14. Complete other tasks assigned by superiors.