Responsibilities of kitchen cold dish staff

The cold dish clerk is a common job position in the kitchen. Here are the articles about the responsibilities of the cold dish clerk in the kitchen that I collected for you. I hope I can help you. If you feel good, you can share them with more friends! Job responsibilities of kitchen cold dish employees 1

Direct supervisor: cold dish foreman direct subordinate: None

Scope of work: Responsible for the processing and production of cold dishes

Permission: Have the right to reject raw materials that are not qualified in the initial processing. Main responsibilities:

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

2. prepare raw materials and utensils according to the reservation and the arrangement of the supervisor.

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

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

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

6, according to the hotel menu adjustment plan, develop new dishes.

7. Strengthen the connection with the restaurant service personnel and inform the food sales.

8. Complete other tasks assigned by the foreman.

Working procedures:

1. Work with tooling on time, and gfd is clean and hygienic.

2, cleaning the work area hygiene, appliance hygiene.

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

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

5. verify the quantity of cold dishes and the selling situation, sign with the takeaway personnel and make records.

6, the rest of the food or raw materials properly preserved, can not be used in a timely manner.

7. After the meal is served, 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 dish room with ultraviolet lamp.

9. Close the doors, windows, lights, gas and water taps in time, and accept the foreman's inspection before leaving the post. Responsibilities of cold dish staff in the kitchen 2

1. Under the leadership of the cold dish team leader, be responsible for the production and production of cold dishes.

2. Be familiar with the preparation methods of all cold dishes, and be skilled.

3. Be familiar with the use of raw materials, ingredients and seasonings to ensure that the dishes are full of color, fragrance and taste.

4. Responsible for the storage and safekeeping 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 to prevent food contamination and pay attention to food hygiene.

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

9. Attend regular meetings of departments and teams.

1. Complete other temporary work assigned by the superior. Job responsibilities of cold dish staff in kitchen 3

immediate superior: cold dish supervisor

immediate subordinate: none

Quality standard: education, training, experience and skills

1. Have junior high school education or above or equivalent.

2. I have good thinking quality, decent style, strict with myself, strong dedication and high sense of responsibility, and love my job. Strive for perfection in business, work hard and be meticulous.

3. I have received professional training in the catering industry, have passed the certificate of chef above Grade II, and have general knowledge of nutrition collocation.

4. Have more than two years' working experience, be familiar with the making methods of common cold dishes, and have superb knife-cutting skills.

Job responsibilities: Under the leadership of the cold dish supervisor, the cold dish chef is responsible for the processing and production of cold dishes. The 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 the meal.

2. Select and process the materials according to the selection criteria and operating procedures of the dishes, and serve the 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, reducing loss and cost.

5, strictly in accordance with the requirements of the cost card, so that the quality of cold dishes is good, the dishes are served quickly, and the dishes are not pressed.

6. Save energy, and turn off water, electricity and gas in time.

7. Be responsible for the environmental sanitation in the work area, and disinfect the chopping board and props regularly.

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

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

1. Complete other work of the sect in charge. Responsibilities of cold dishes in the kitchen 4

1. Complete the daily cold dishes making task

2. Be responsible for the sanitary cleaning and normal use of the stove.

Qualifications:

1. Age 18-45 years old, regardless of gender, 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 and enthusiastic about catering. Job responsibilities of kitchen cold dishes staff 5

1. Go to work on time, obey the arrangement of superiors and abide by the rules and regulations of the hotel and the department.

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

3. according to the tasks assigned by the supervisor, do a good job in raw material processing, cooking, processing and plate beautification of cold food every day.

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

5, responsible for the cold dish 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 handled.

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

8. Complete other tasks assigned by the supervisor. Responsibilities of cold dishes in the kitchen 6

Affiliation: Chef

1. According to the business routine, be responsible for arranging the varieties of cold dishes of the day and the production of key seasonal cold dishes

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

3. Check the quality of cold dishes and raw materials in the refrigerator every day, and strive to use up the cold dishes made on the same day according to the principle of first-in first-out raw materials, 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 plans to purchase 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 facilities and equipment are damaged or broken down;

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.