Job responsibilities of cold dishes

Job responsibilities of cold dishes (9 selected articles)

Job responsibilities refer to the job content required by a post and the scope of responsibilities that should be undertaken. The following are the job responsibilities about cold dishes, welcome to read!

Cold dish job responsibilities 1 1, go to work on time, obey the arrangement of superiors, and abide by the rules and regulations of the hotel and department.

2, according to the requirements of the kitchen to do a good job in the environment, utensils and other health and personal hygiene.

3. According to the tasks assigned by the supervisor, do a good job in raw material processing, cooking, cold dish processing and beautification every day.

4. Manage and make good use of the kitchen utensils, appliances and equipment of this position, carefully check before coming off work, and turn off the gas and water switches.

5, responsible for the collection of cold dishes raw materials, into the kitchen acceptance work, to ensure adequate supply of raw materials in the kitchen.

6, found that the food quality does not meet the requirements, must be promptly reported and processed.

7, according to the banquet reservation and restaurant passenger flow, according to the director's instructions, prepare brine and all kinds of marinades, fruits, etc. Prepare meals in advance to ensure the normal operation of the cold dish room.

8. Complete other tasks assigned by the supervisor.

Responsibilities of Cold Dishes Part II Subordinate Relationship: Chef

1, according to the business routine, responsible for arranging the varieties of cold dishes of the day and making the key seasonal cold dishes.

2. Ensure that the cold dishes are made in time, the taste meets the requirements of most people, and the tray and shape meet the specified requirements;

3, check the quality of cold dishes and raw materials in the refrigerator every day, according to the principle of first-in first-out raw materials, and strive to use up the cold dishes prepared that day, and strictly control the remaining amount of cold dishes to prevent deterioration due to long storage time;

4, actively study business, constantly introduce new dishes, and introduce seasonal dishes according to seasonal changes, and constantly strive to improve the quality of dishes;

5. Make a plan for purchasing raw materials and strictly control the cost of cold dishes;

6. Take good care of and use all kinds of facilities and tools correctly, save water, electricity and daily consumables, and report to the supervisor in time when the facilities and equipment are damaged or fail;

7. Operate in strict accordance with the Food Hygiene Law to ensure the hygiene and safety of cold food;

8. Complete other tasks assigned by the chef.

Cold dish job responsibilities 3 cold dish master job responsibilities:

1. Finish the task of cooking cold dishes every day.

3. Responsible for the cleaning and normal use of the stove.

Qualifications:

1, age 18-45 years old, regardless of sex, in good health;

2. Have a sense of responsibility, good execution and communication skills, and be able to operate in strict accordance with standards;

3. Diligent efforts and high enthusiasm for catering work.

Cold dish job responsibilities Article 4 Main responsibilities:

1. Be responsible for the hygiene of the work area, keep the kitchen utensils clean and bright, disinfect them regularly, and separate raw from cooked when using them.

2. Prepare raw materials and appliances according to the reservation and the arrangement of the supervisor.

3. Cut all kinds of cold dishes into plates according to the requirements of the standard menu.

4. Comprehensive utilization of raw materials to reduce losses and costs.

5. Be responsible for the maintenance of kitchen utensils and equipment used.

6. Develop new dishes according to the hotel menu adjustment plan.

7. Strengthen contact with restaurant service personnel and inform food sales.

8. Complete other work assigned by the foreman.

Working procedure:

1. Use tools on time, and gfd is clean and hygienic.

2. Clean the work area and equipment.

3. Prepare marinade and small materials for cold dishes, process raw materials for cold dishes, prepare all kinds of cold dishes and tableware, and make preparations before meals.

4. According to the menu requirements, cut the disc according to the specifications. Ensure the quality and speed of dishes.

5. Verify the quantity and sales of cold dishes for zero-point take-away, sign with the take-away personnel and make records.

6. The remaining food or raw materials shall be properly preserved, and those that cannot be used shall be disposed of in time.

7. After dinner, clean the work area again and clean all kinds of utensils.

8. Put all kinds of utensils in the designated position, and disinfect the cold dishes with ultraviolet rays.

9. Close the doors, windows, lights, gas and faucets in time, and leave the post only after being inspected by the foreman.

Cold dish job responsibilities 5 Cold dish chef's workflow and standard job title: Cold dish chef

Direct supervisor: cold dish supervisor

Direct reports: None

Quality standards: education, training, experience and skills.

1, with junior high school education or equivalent.

2. Have good ideological quality, decent style, self-discipline spirit, strong dedication and high sense of responsibility, and love their jobs. Strive for perfection in business, work hard and be meticulous.

3. I have received professional training in the catering industry, passed the second-class certificate of chef, and have common knowledge of nutrition collocation.

4, have more than two years of work experience, familiar with the production methods of general cold dishes, and have superb knife skills.

Job responsibilities: The cold dish chef is responsible for the processing and production of cold dishes under the leadership of the cold dish supervisor. Specific responsibilities are as follows:

1. Prepare raw materials and utensils according to the reservation and the arrangement of the supervisor, and make good preparations before meals.

2, according to the food selection standards and operating procedures for processing, with lick cold dishes.

3. Make all kinds of cold dishes according to the needs of the menu, so as to achieve novel patterns, beautiful shapes, exquisite color matching and delicate coordination.

4, comprehensive utilization of food raw materials, quantitative and qualitative, reduce loss, reduce costs.

5, in strict accordance with the requirements of the "cost card", so that the quality of cold dishes is good, serving fast, not pressing vegetables.

6. Save energy, water, electricity and gas. It should be closed in time.

7, responsible for the environmental sanitation of the work area, chopping boards, props, regular disinfection.

8. Be responsible for the maintenance of equipment and facilities in this work area, check the operation of freezer, water and electricity every day, and report any problems found in time.

9, in accordance with the provisions, do a good job in the safety of this position, strictly implement fire control operation procedures, to prevent all kinds of accidents.

10, and complete other work in charge of the sect.

The responsibility of cold dishes 6 1. Under the leadership of the team leader of cold dishes, responsible for the production and production of cold dishes.

2, familiar with all cold dishes production methods, requires skilled technology.

3. Be familiar with the use of raw materials, ingredients and seasonings to ensure that the dishes are delicious.

4. Responsible for the storage and custody of cold dishes.

5. Strong ability to work independently.

6. Be responsible for the innovation of dishes and the improvement of color, fragrance and taste of original dishes.

7. Strictly implement the food hygiene law, prevent food pollution and pay attention to food hygiene.

8. Participate in relevant training organized by the shopping mall to improve their work skills.

9. Attend regular meetings of departments and teams.

10, complete other temporary work assigned by superiors.

Cold dish job responsibilities 7 1, responsible for the production of cold dishes and snacks, and timely launch various flavor snacks and seasonal snacks.

2. Ensure the freshness, taste and serving weight of dishes meet the standards, and strictly control the quality of dishes.

3. Put an end to the waste of raw materials and make the best use of them.

4. Meet the opening and closing time of daily documents on time, and make the first display in the kitchen at the Ming stall.

5. Pay attention to the sales situation in the business, make supplements in time, pay more attention to the opinions of customers, and adjust products and practices in time. At the same time, responsible for the cleaning and disinfection of special tools and tableware in the cold dish room.

6. Do a good job, keep the workplace clean, hygienic and safe, and maintain good personal hygiene at any time.

Actively participate in all kinds of training, correct thinking and work attitude. Communicate with peers to improve business knowledge and professional skills.

Cold dish job responsibilities 8 1. Be responsible to Guangming Archivist and obey the arrangement and deployment of Guangming Archivist.

Second, familiar with the basic knowledge of cold dishes.

Third, have certain creativity, appreciation and innovation ability.

Four, grasp the temperature of all kinds of cooked food by cold, to ensure the quality of food.

Fifth, coordinate the working relationship between colleagues and strengthen business study.

6. Responsible for the safety of water, electricity, gas, sanitation, facilities, equipment and tools.

Familiar with the style, characteristics and operating procedures of hotel dishes.

Eight, responsible for the department of food production speed.

Nine, take good care of the use of this property.

X. Have certain business creativity.

Eleven, new employees have the responsibility of passing, helping and bringing.

Twelve, familiar with the performance of the facilities and equipment used in this position.

Cold dish job responsibilities 9 1. Obey the work arrangement of the kitchen foreman, and be responsible for the processing and production of cold dishes and salads and the cutting and packaging of fruits.

2. Be familiar with the cooking technology and processing standards of cold dishes and fresh fruits, and be proficient in cooking, knife-cutting and plate-setting modeling techniques.

3. Understand the varieties and requirements that the restaurant needs to supply every day, and make timely preparations for raw materials, utensils and containers.

4. Strictly implement the production procedures and quality standards of cold dishes and fruit bowls, strive to innovate in the process of processing and production, comprehensively utilize raw materials and reduce consumption.

5. Strictly implement the "Food Hygiene Law" and various health systems, and strictly do a good job in cleaning and disinfecting cold dishes to ensure food hygiene and safety.

6, love and cherish the use of various equipment and appliances, pay attention to do a good job of maintenance, storage.

7, responsible for the cold dish room health area to keep the workbench clean and tidy.

8. Keep all the finished cold dishes properly to prevent waste.

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