Responsibilities of the kitchen side dish supervisor:
First, seriously abide by the rules and regulations formulated by the company, and strive to complete their own work in strict accordance with the work requirements.
Second, prepare all kinds of food for each meal in strict accordance with the requirements of the chef, strive to make the categories clear, neatly arranged and orderly, and strive to be the chef's assistant.
Third, be responsible for the knife processing of all dishes, so that the food raw materials meet the cooking requirements.
Four, responsible for staff meals, conference meals, guest meals and dry goods and other raw materials deployment.
Five, pay attention to the comprehensive utilization of raw materials, ensure the net rate, avoid waste.
Six, responsible for the slaughter and primary processing of living animals.
Seven, according to the menu requirements, in strict accordance with the standard recipe timely and accurately side dishes.
Eight, complete other tasks assigned by department leaders.
Responsibilities of other kitchen posts:
Job responsibilities of restaurant chef
1 Make recipes carefully and organize restaurant staff to learn new recipes every month;
2. Master reasonable cooking methods, pay attention to color, aroma, taste and shape, and maintain the nutrition of food;
3. When cooking, cook (stir-fry) until it is cooked and cooked thoroughly, so that the food is evenly heated;
4. Storage cabinets and freezers should be cleaned regularly, food should be stored in order, and raw and cooked should be separated;
5. Supervise the work of the second kitchen, side dishes and dishwashers;
6. Supervise the sanitary conditions in the operation room;
7. Save fuel, water, electricity, etc., and manage articles and appliances;
8. Do a good job in fire prevention, anti-theft and anti-corrosion;
9. Pay attention to the amount of food used, ensure that the diners have meals available according to the quality and quantity, and estimate as accurately as possible, with little or no leftovers;
10. Control the cost of the restaurant and register it every day, and the per capita can't exceed that of 5 yuan;
11.Maintain the notice board of the restaurant regularly;
Responsibilities of the second chef in the restaurant
1, the second chef should do a good job of personal hygiene, insist on wearing work clothes and hats every day, do not wear jewelry when going to work, wash your hands before distributing tableware, and wear work clothes, sanitary masks and gloves when eating.
2, keep the tableware clean, regular disinfection, washing tableware do one wash, two clear, three disinfection.
3. When dining, the actions should be quick, the weight should be even, and the diners should be polite, enthusiastic and patient, so that every diner can feel our sincere service.
4, cooperate with the chef to do a good job of catering, to ensure the quality of food, to prevent deterioration, discoloration, stale food from being exported to the kitchen.
5. Ensure that the food can be supplemented in time during the employee's meal;
6. Pay attention to saving water, electricity and liquefied gas, manage kitchen equipment and take good care of kitchen utensils.
7, before coming off work should do a good job in the regional health, check whether water and electricity, liquefied gas is closed, neat appliances. Job responsibilities of restaurant catering staff
1, do a good job of cleaning, washing vegetables and side dishes, soak vegetables before cleaning to prevent bad leaves from remaining;
2. When employees find residue on the dining table, they should clean it in time, keep the restaurant clean, keep the tables and chairs free of oil, and keep the floor clean;
3. Do a good job in the hygiene of the restaurant to ensure that the restaurant is clean and tidy;
4. Maintain the order of dining staff in the restaurant;
5. Maintain the order of swiping cards and ensure one person, one card and one meal;
Responsibilities of kitchen post
I. Responsibilities of the Executive Chef:
1.Direct superiors of management hierarchy: manager and deputy manager of catering department. Direct subordinate: chef
2。 Job Description: Coordinate the operation of all departments in the Food and Beverage Department. Assist the food and beverage director to make the budget of restaurants and bars. Provide a good communication bridge between the director of food and beverage department and the restaurant manager.
3. Main responsibilities:
1) Make a menu, introduce seasonal dishes and special dishes in due course.
2) 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 a standard menu.
7) Coordinate the relationship between kitchen and dining room.
8) Handle the guests' complaints about dishes.
9) Check and accept food raw materials and ensure good quality.
10) reasonably allocate the technical expertise of employees and give full play to their enthusiasm.
1 1) is responsible for the evaluation of chefs at various points.
12) Attend the regular meeting of the department.
Second, the chef job responsibilities:
1, direct superior of management hierarchy: executive chef. Direct subordinates: stove foreman, cold dish foreman, pastry foreman, Dutch foreman, chopping wood foreman, western food foreman.
2. Job Description: Take on the kitchen duties entrusted by the executive chef. At the same time, we should also be responsible for the on-the-job training of employees Assist the executive chef to complete all kitchen-related work. He controls, monitors and leads the operation of the whole kitchen. Be fully responsible for the operation of the kitchen when the executive chef is away.
3. Main responsibilities:
1) Open various menus according to business needs, be responsible for reasonably allocating labor force and set an example to lead kitchen staff to complete various reception tasks.
2) Be familiar with the cooking techniques of all kinds of dishes, and strictly require employees to elaborate all kinds of dishes according to technical specifications and ensure the quality of dishes.
3) Respect the guests' opinions, pay attention to the reflection of restaurant waiters from various ministries, and constantly improve the work and improve the quality of dishes.
4) Try to master the dining habits and characteristics of all kinds of guests and change the taste of dishes in a targeted manner to meet the needs of guests.
5) Organize the technical force of kitchen departments to research and develop their own restaurant's special dishes.
6) Organize kitchen staff to actively participate in business training, carry out technical exchanges, and constantly improve their business skills.
7) Carry out the "May 4th System" of food hygiene and earnestly manage food hygiene, environmental hygiene and personal hygiene of employees.
8) Implement the fire control system for kitchen stoves, and earnestly do a good job in kitchen fire control management.
9) Make full use of raw materials, put an end to waste, save water, electricity, gas and oil, reduce costs and improve operating gross profit.
10) Care and unite all employees, fully mobilize everyone's enthusiasm, and conscientiously do a good job in the attendance of kitchen employees.
Three, stove foreman chef job responsibilities:
1, the direct superior of the management hierarchy: the chef. Direct report: stove chef
2. Job Description: Control, monitor and lead the operation of the whole stove to ensure cleanliness and food quality.
3. Main responsibilities:
1) is responsible for arranging the preparation of seasoning utensils needed for this position.
2) Responsible for the processing and production of the required condiments (juice, water, sauce, powder).
3) Be responsible for the preliminary cooking arrangement of raw materials.
4) Participate in the adjustment and modification of menus and recipes, and develop new dishes and new technologies.
5) Be responsible for the training of business knowledge and skills.
Summary of kitchen supervisor's work
I. Business Status
1, the turnover on X day in X month to X day in X month is about X million yuan.
2. The main wedding banquets are
(1)x month x day 18 table standard x yuan
(2) There are 36 standard tables on X month and X day, and the wedding banquet turnover is about X million yuan.
3. Other consumption is X million yuan, and the average daily consumption is X million yuan.
4. Catering is mainly based on unit consumption this month, with little zero consumption.
5. The indicators issued by the hotel were not completed this month, mainly due to:
On the one hand, the indicators issued by the hotel are not in line with reality, on the other hand, the department has shortcomings in marketing and service.
Second, the staff work situation
1, employees' enthusiasm is always poor.
2. Employees' work consciousness is not enough.
3. Employees lack enthusiasm for dining customers.
4. Health work has improved, but it cannot be sustained.
Iii. Management adjustment
1, adjusted the management and added a supervisor.
2. Strengthen the follow-up of food and beverage area passages and public hygiene, and regularly clean up the hygiene in this area as soon as possible, which has obviously improved the hygiene.
3. The existing problems of service are mainly the lack of service consciousness of employees, and employees' emotionalization is more common. I have also taken some measures to fight against each other, such as
(1) Substitution measures were taken to solve the problem that employees cannot change their nature.
(2) Implement package service.
(3) Do ideological work for employees.
4, training is mainly aimed at etiquette and politeness training before meals, employees have improved in this respect, other training is less, mainly based on on-site guidance of managers, and this training will be strengthened from next month.
5. Activities have not been carried out by the department, mainly because the catering business is not very good, and it may not be effective after the launch. At present, the department is making an activity plan, which is planned to be submitted for approval in X, and the operation will begin in X, among which those that need sponsorship will be reported to the buyer.
Fourth, the management of restaurants has also introduced some related systems, but the implementation of each group is very slow. The inspection, supervision and guidance of key issues are insufficient, and departments should strengthen management in this regard in the future.
1, strengthen service training (see training plan).
2. Make an activity plan and try to submit it to general manager office before the end of the month.
3. Improve employees' awareness of energy conservation and take good care of hotel property.
4, the weather began to turn hot, do a good job of killing insects and flies.
5. Strengthen employee's labor discipline and employee's attendance system.
6. Cooperate with the hotel in off-season marketing.