In today's social life, there are more and more places where we can come into contact with job responsibilities. Job responsibilities refer to the work content that a post needs to complete and the scope of responsibilities that it should undertake. Duty is the unity of duties and responsibilities, which consists of two parts: the scope of authorization and the corresponding responsibilities. I'm sure that most people have a headache about formulating job responsibilities. The following are the kitchen job responsibilities (7 selected articles) that I helped you sort out, hoping to help you.
Responsibilities of the kitchen 1 1, accept the work assigned by the foreman, and carry out preliminary processing and cutting according to the operating standards.
2. Picking and washing raw materials, removing rotten leaves, silt, skins, tendons, pulp, seeds, etc.
3. Slaughter aquatic products, poultry and livestock as required, remove, cut and pick up materials in different grades to improve the utilization rate of raw materials.
4. Pay attention to the comprehensive utilization of leftovers to reduce the cost of dishes.
5. Take raw materials from the refrigerator to ensure the quality of food raw materials.
6. Maintain the refrigerators and appliances used to make them in good working condition.
7, responsible for their respective regional health, according to the foreman assigned to clean up the work, keep all kinds of appliances and equipment clean.
8, after all the appliances are cleaned up, put them neatly in the specified position.
9. Complete other tasks assigned by the foreman.
10, report to the foreman before leaving the post.
Responsibilities of the kitchen 2 1, under the arrangement of the processing foreman, cut and process the raw materials needed in the kitchen.
2. Obey the arrangement of the processing foreman and cut according to the requirements of the dish specifications.
3, pay attention to saving when cutting, improve the cutting rate, make the best use of it.
4. Be responsible for sending the cut raw materials to the sizing post in time or putting them into the cold storage for preservation.
5. Report the unqualified raw materials to the foreman and solve them in time.
6. Keep in constant contact with the sizing post and the stove cooking post to continuously improve the cutting technology.
7, responsible for the maintenance of cutting processing equipment.
8, responsible for protecting the workplace and appliance hygiene.
9, complete other matters assigned by the leadership.
Responsibilities of the kitchen 3 1, obey the work arrangement of the chef, and abide by the rules and regulations of the hotel and kitchen;
2. Strengthen the management of refrigerators and cold storage areas, and do a good job in cutting and matching;
3. Be responsible for keeping the cut and paste of food raw materials;
4. Understand the daily booking situation, make preparations in time, check the preparation for cutting and matching the scheduled banquet, report the daily acceptance to the kitchen office, strictly control the quality, and reject the questionable raw materials;
5, strictly implement the work procedures, ensure the quality requirements, be familiar with mastering technology, and pay attention to saving materials and materials, so that the whole material can be used, and the second material can be used;
6. The cutting and matching supervisor should check the stock raw materials of the purchase work every day before purchasing, master the standard quantity of all kinds of dishes, strictly control the cost, and prevent the shortage of two;
7. Strengthen the management of the vegetable room and the requirements for vegetable washing, and pass on the help to the employees of the vegetable washing department;
8. Do a good job in the preservation, cleaning and preservation of food raw materials, and use insurance boxes and plastic wrap to store refrigerators;
9, strengthen the contact of each stall, accomplish know fairly well, correctly do a good job of cutting and matching and use the leftover materials of each stall;
10, strictly implement various hygiene systems, ensure food safety, and do a good job in cleaning the countertops, utensils and containers of the cutting and matching site and disposing of garbage;
1 1, cherish all kinds of equipment and appliances, and do a good job in maintenance and storage;
12, the sample dishes should be kept fresh and used in time to reduce waste and carefully check whether the menu wooden clip is wrong;
13, raw and cooked in the refrigerator should be separated, cleaned regularly, and there is no odor inside, the food should be placed neatly, and the temperature of the refrigerator should be well controlled. Check the refrigerator every day, and be meticulous about the urgent work of selling;
14, do a good job of unity among employees, actively participate in training, and constantly improve their own quality;
15, master the daily best-selling varieties for purchase, do a good job of purchasing, and check the freshness of vegetables and the freshness of water samples from time to time to see if there is any odor;
16, supervise whether other operators meet the specifications and hygiene requirements, and whether the technology application is reasonable;
17, resolutely do not sell unclean or spoiled food, and control the quantity of picking.
Kitchen job responsibilities 4 1, under the leadership of the food and beverage manager, responsible for the management of the kitchen;
2, presided over the kitchen rules and regulations, and constantly strengthen the kitchen management;
3. Be responsible for planning and updating the menu and setting the price of dishes;
4, master the technical expertise of the kitchen core personnel, and reasonably arrange the technical strength of each department;
5. Grasp the daily marketing situation, coordinate the work of each link, and be responsible for the cooking of large banquets;
6, the good quality of dishes, on-site command, supervision and inspection, to ensure the quality of dishes, to ensure the speed of food requirements;
7, responsible for the kitchen food hygiene work, supervise and inspect the personal hygiene of food, tableware, utensils and 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 of goods and inventory, 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 constantly develop various seasonal new dishes, renovate varieties and improve technical quality;
1 1, pay special attention to the kitchen's' sincere unity and enthusiasm for work;
12, the kitchen daily work meeting should be carried out continuously to master the daily work situation;
13, master the consumption of raw materials, food processing and reserves, be responsible for formulating the application plan and procurement plan for food raw materials, and pay special attention to the acceptance procedures for receiving and purchasing goods to 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 the floor, cooperate closely, collect and listen to the guests' opinions and reflections on the quality of dishes, master the information, and adjust and supplement the dishes in time;
16, responsible for all kinds of facilities, equipment and property management in the kitchen, check the chef's use of kitchen equipment and,
17, maintenance, do a good job in the kitchen fire safety work and fire training, ensure safe production, improve safety awareness.
18, formulate the hygiene system for dim sum room, cold dish room, bathroom (used by kitchen staff) and kitchen room.
Responsibilities of kitchen post 5 First, the chef:
1, immediate superior: store manager
2. Direct subordinates: all the staff in the kitchen.
3. Job responsibilities: Be fully responsible for the organization, command and operation of the kitchen, and make high-quality dishes to attract customers.
4. Work content: Organize and direct kitchen work; Responsible for checking the food preparation and equipment operation, supervising the whole process of food production, and checking the safety situation after the market is closed.
(1) is responsible for checking the personal hygiene of the kitchen staff and the hygiene of the production workshop.
(2) solicit customers' opinions on dishes from time to time, and make reasonable improvements in time.
(3) Responsible for the inspection and approval of the specifications and quality of food raw materials.
(4) Be responsible for evaluating the work of kitchen staff, and reward and punish them according to the situation.
5, the chef's rights:
(1) Organize and direct production, arrange kitchen shifts, and mobilize the rights of kitchen employees.
(2) Have the right to decide on rewards and punishments for kitchen employees.
(3) Have the right to dispose of raw materials purchased by the purchasing department that do not meet the quality requirements and without application.
Second, the stove chef job responsibilities
1, superior: chef
2, work content:
(1) Obey the chef's arrangement.
(2) Make preparations for condiments and oils to achieve a complete variety, ensure the use and make preparations for tools and appliances.
(3) before the market, do a good job in processing raw materials (raw products, water pot products, oil pot products)
(4) in the city, obey the arrangement of the chef, operate in sequence, cook in time, and ensure the quality.
(5) Pay attention to saving water, electricity and gas during operation, and reduce the loss of seasonings and raw materials.
(6) Do a good job of cleaning the kitchen surface and keep the environment clean and tidy.
(7) After the market, clean the seasoning jar, oil spatula, soup bucket and other tools, and cover the seasoning jar.
(8) Take an active part in training and constantly improve the professional level.
Responsibilities of kitchen 6 1, operation and management of western-style kitchen
(1) Assist the Executive Chef in setting the menu, kitchen menu and food price of western restaurants.
(2) according to the management of western restaurant, make the purchase plan of western kitchen.
(3) Formulate the workflow of western-style kitchen and the production specifications of various dishes.
2, western kitchen food production management
(1) reasonably equip chefs to ensure the quality and speed of serving, and supervise and check the quality of dishes.
(2) Supervise the chefs of primary processing and cutting, frozen room, hot kitchen and bakery to process and produce dishes according to the work specifications.
3. Control the cost of the western kitchen.
(1) Review the raw material application form and raw material purchase application form of western-style kitchen.
(2) Supervise and check the feeding quantity of chefs at each operating point to avoid waste.
(3) Supervise the kitchen staff to do a good job in the daily maintenance of facilities and equipment such as stoves and ovens, and reduce the losses caused by the failure of facilities and equipment.
4. Environmental sanitation and food safety management
(1) Supervise the chefs and staff at all operating points to do a good job in cleaning the environmental sanitation of western-style kitchens.
(2) Supervise and inspect the personal hygiene of employees.
(3) Supervise the quality of cold meat raw materials to ensure food safety.
5. Personnel management
(1) Assign work to the chefs under his command and give guidance and supervision to the employees' work.
(2) Make business training plans for chefs at each operating point.
(3) Organize the professional training of chefs at each operating point and the teaching of new employees.
(4) Assess the work of chefs at each operating point, and formulate reward and punishment schemes.
Qualifications:
(1) high school or technical school or above, with professional knowledge of western-style kitchen management, marketing and service psychology.
(2) More than five years of work experience and more than two years of work experience in the same position.
(3) Proficient in making special dishes of a certain cuisine; Have the ability to control costs and master the development of dishes
Responsibilities of kitchen post 7 Responsibilities of kitchen foreman
1, under the guidance of the chef (chef recruitment), responsible for the operation and management of the kitchen;
2. Assist in formulating kitchen management standards, set up a team, improve the layout of kitchen equipment and plan and construct;
3. Supervise the work of subordinates to ensure the scientific and long-term use of all kitchen facilities;
4. Supervise the procurement process and check the quality of raw materials;
5. Constantly update the cooking archive of all dishes on the menu;
6. Be responsible for the preparation, cooking and decoration of all meals in the Dining Center, and ensure the quality standards are met;
7. Keep abreast of customer needs, plan and design menus, and timely develop meals that meet the needs of the time and local areas;
8. Assist the chef in other work, and cooperate with the operation department to carry out related work, and be the kitchen foreman.
Responsibilities of kitchen foreman supervisor
First, be responsible for the daily work management and comprehensive technical management of the whole kitchen, and pay special attention to the ideological work of subordinates.
Second, do a good job in the deployment of personnel in various positions in the Chinese kitchen, arrange the work well, and check regularly to ensure the normal operation of the Chinese kitchen.
Three, often keep close contact with the restaurant and the public relations sales department, master the guests' opinions and suggestions on the kitchen products, improve the product level, and manage the system "Responsibilities of Kitchen Foreman".
Fourth, do a good job in the business and technical training of subordinate employees, and organize visits and study.
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