1, under the leadership of the catering manager, responsible for the management of the kitchen;

2, presided over the kitchen rules and regulations, and constantly strengthen the kitchen management;

3. Responsible for planning and updating the menu, and setting the food price;

4, master the technical expertise of the kitchen core personnel, reasonable arrangement of technical force of each department;

5. Grasp the daily marketing situation, coordinate all aspects of work, and be responsible for the cooking of large banquets;

6, the good food quality, on-site command, supervision and inspection, to ensure the quality of food, to ensure the speed of serving requirements;

7, responsible for the kitchen food hygiene, supervision and inspection of food, tableware, utensils and personal hygiene in the kitchen, put an end to food poisoning accidents, do a good job of kitchen safety disinfection;

8, grasp the catering market information, familiar with and master the supply and inventory of goods, often check the storage of food warehouses, to prevent deterioration, shortage and backlog of goods, and implement planned management;

9. Pay special attention to cost accounting and control, grasp the variety, quality, quantity and price of purchased goods, strengthen the management of food raw materials, various materials, water, electricity and coal, plug all kinds of loopholes, reduce costs and improve efficiency;

10, do a good job in business communication, pay attention to technical training, do a good job in spreading, helping, bringing and organizing chefs to continuously develop new seasonal dishes, renovate varieties and improve technical quality;

1 1, paying special attention to the sincere unity and enthusiasm of the kitchen;

12, the kitchen daily work meeting should be continued, and the daily work situation should be mastered;

13, master the situation of raw material consumption, food processing and storage, be responsible for formulating the application plan and purchase plan of food raw materials, pay special attention to the acceptance procedures of incoming goods and incoming goods, and prevent the deterioration of raw materials;

14, responsible for checking the operating specifications and quality requirements of chefs in all links;

15, strengthen communication with floors, cooperate closely, collect and listen to guests' opinions and reflections on the quality of dishes, master information, and adjust and supplement dishes in time;

16, responsible for the management of various kitchen facilities, equipment and property, and checking the use of kitchen equipment by chefs;

17, maintenance, do a good job in kitchen fire safety and fire training to ensure safety in production and improve safety awareness;

18, establish the sanitary system for the atrium, cold dish room, bathroom (used by kitchen staff) and kitchen.

Second, the kitchen workflow is as follows:

1, from 8: 30 to 9: 00, the supervisors of each shift will inspect the goods, check the quantity and quality, and return the unqualified raw materials. Classify the raw materials that meet the requirements, send them to the primary processing in time, and check out the rooms in time if they need preservation, and make records on the same day;

2.9: 30 Each department starts to work, and the executive chef and the head chef hold a departmental meeting to convey the work summary of the previous day;

At 3.9: 45, the heads of all departments respectively arranged various processing preparations;

4. 1 1: 25, the executive chef and head chef conduct pre-meal inspection;

5. At around11:30, sales will start in the afternoon;

6. Around 13: 50, the market will be cleaned in the afternoon;

7. 14: 00, except the personnel on duty, other personnel leave work;

8. 16: 30: Each post is on duty, and the heads of all departments hold a pre-meal meeting to start the pre-meal preparation;

9, 5: 00 by the executive chef, chef for pre-meal inspection;

10, around 5: 30, evening sales start;

1 1, 9: 00, except the personnel on duty. The executive chef or chef will attend the meeting of directors of food and beverage department to summarize the work of the day;

12, at 9: 30, the chef will make a general inspection on duty.