1. Kitchen job responsibilities are as follows:

1. Under the leadership of the Director of the Catering Department, be fully responsible for food production and control of kitchen products.

2. Develop kitchen management systems, service standards, operating procedures, formulate the responsibilities of each position, understand the technical level and expertise of each position, reasonably arrange work positions, and ensure the normal operation of the kitchen.

3. Formulate menus and kitchen recipes for each restaurant, determine product prices, control costs and expenses, and maintain good gross profit margins.

4. Personally collect guests’ opinions on food quality, understand restaurant managers and restaurant supervisors’ opinions on market conditions, continuously develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize specialty foods Festival.

5. Be familiar with the types, origin, characteristics, and prices of raw materials, be familiar with seasonal varieties, master the quality and price of supply, and purchase goods for important banquets.

6. Understand the daily marketing situation, coordinate the work of all aspects, and be responsible for the cooking of large banquets.

2. Kitchen Workflow

1. 8:30-9:00 The supervisor will inspect the goods according to the purchase order, check the quantity and quality, and propose the return or exchange of raw materials that do not meet the requirements. Raw materials that meet the requirements are classified by department. Those that need processing are sent to primary processing in a timely manner, and those that need to be kept fresh are kept fresh in a timely manner, and records are kept on duty.

2. 9:30 regular meeting, hosted by the executive chef, with the head chef, various departments, and all kitchen staff present to summarize yesterday's work, arrange today's work, and convey the company's instructions and spirit.

3. At 9:40, each department starts working, and the department heads arrange their work.

4. 20:30 The executive chef or head chef will hold a meeting with heads of departments to summarize the day's work.

5. At 21:00, the head chef and the chief on duty will conduct a general inspection and get off work.

Extended information:

Responsibilities of each position in the kitchen

1. Head chef

1. Assist in formulating the kitchen management system and services Standards, operating procedures, responsibilities of each position, daily tasks, and reasonable arrangements for work positions to ensure the normal operation of the kitchen.

2. Be familiar with the types, origin, characteristics, and prices of raw materials, be familiar with seasonal varieties, and strictly control the quality of raw materials.

3. Formulate banquet menus and a la carte menus that suit the restaurant’s characteristics, and be responsible for cost accounting and gross profit margin control.

4. Check the meal preparation work, grasp the consumption of raw materials, and determine the application for emergency replenishment and additional purchase plan.

2. Cold dish supervisor

1. Be familiar with the cold dish processing process, be able to properly arrange work details according to process requirements, and be able to introduce new dishes.

2. Responsible for the work arrangement and work details guidance of the cold dish chef, organize the use of source materials, prepare all frozen foods, and supervise employees.

3. Master the quality requirements and standards for cold dish production and effectively control costs.

3. Huotou Supervisor

1. Under the leadership of the head chef, he is responsible for cooking various dishes and ensuring the quality of the products.

2. Assist in formulating the job responsibilities, service standards, and operating procedures of the stove. Understand the professional level and expertise of employees in each position, reasonably arrange the work positions, and determine the normal work of the stove.

3. Supervise employees to strictly follow the procedures and regularly inspect and maintain facilities and equipment. Check the natural gas switch, stove, fire-fighting equipment, and do fire prevention work.

Baidu Encyclopedia - Kitchen Management