What are the kitchen jobs?

Abstract: In the work of hotel kitchen, not all "chefs" are called chefs, and the titles of chefs are different for each position. As long as there is a small hotel, there will be a complete kitchen system, not to mention a three-star hotel. So, what is the job of the kitchen? Let's take a look at the responsibilities of the kitchen and reveal the mystery of the hotel kitchen. I. Executive Chef

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

2, the kitchen management system, service standards, operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of each post personnel, reasonable arrangement of jobs, to ensure the normal operation of the kitchen work.

3. Make menus and kitchen recipes for each restaurant, determine product prices, control costs, and maintain good gross profit margin.

4. Personally collect customers' opinions on food quality, understand the views of restaurant managers and supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.

5. Be familiar with the types, origin, characteristics and prices of raw materials, seasonal varieties, and master the quality and price of supply. For the procurement of materials for important banquets, you should personally contact the purchasing department and personally check and accept them.

6, patrol the kitchen work, organize large-scale banquet, reception food production, reasonable deployment of manpower and technical strength, co-ordinate all aspects of work.

7. Health, safety and quality.

8, check the operation and use of kitchen equipment and toilets, county annual procurement plan.

9, check the use and inventory of raw materials in the kitchen, to prevent the backlog of materials beyond the shelf life, prevent deterioration and shortage, make raw material procurement plan, control the quality of raw materials.

10, strengthen contact with floors and relevant departments, do a good job of coordination and handle important complaints.

1 1. Preside over the daily kitchen work meeting and hold a business review meeting once a week to ensure the daily operation, continuously improve the product quality, and improve the business and profit level.

12. Organize chefs to study abroad and attach importance to the application and promotion of new knowledge and technology.

13. Make a training plan for cooking techniques, personally take charge of the training, improve the skills of chefs, and maintain the catering characteristics of restaurants.

14, personally responsible for the recruitment of major business backbones, trying to introduce professional and technical personnel with certain customer support, caring about the work and life of employees, providing necessary work guidance and help in time, and effectively mobilizing their enthusiasm.

15, pay special attention to the maintenance of equipment and facilities to ensure that all kinds of facilities are in good condition and prevent accidents.

16, strictly implement fire control operation procedures, organize regular inspection of fire fighting equipment, and do a good job in fire control safety.

17, proficient in cooking knowledge, familiar with food production and processing flow, properly arrange all aspects of work according to technological requirements, be good at finding problems in production, facing problems squarely, solving problems, developing new products and organizing various food promotion activities.

18, familiar with the eating habits, preferences and eating methods of all ethnic groups in various regions of the country, familiar with the storage, processing, knowledge and technology of goods, having personal brand-name dishes, able to organize and direct the cooking of various banquets and organize the food production of large or extra-large banquets of various sizes.

19. Complete other tasks assigned by the Director of Food and Beverage Department.

Second, the chef.

1. Under the leadership of the executive chef, convey and carry out his instructions and report to him.

2. Assist in formulating the management system, service standards, operation procedures and responsibilities of each position in the Chinese kitchen, arrange daily work, reasonably arrange jobs, and ensure the normal operation of kitchen work.

3, familiar with the types of raw materials, origin, characteristics, price, familiar with seasonal varieties, strictly control the quality of raw materials.

4. Draw up banquet menu and leisure menu that meet the characteristics of the restaurant, and be responsible for cost accounting and gross profit margin control.

5. Check the pre-meal preparation, grasp the consumption of raw materials, and determine the application for emergency supplementary procurement plan.

6. Be responsible for controlling the weight and quality of the incoming drugs, checking the operation specifications, and urging employees to abide by the operation specifications.

7. Personally collect customers' opinions on the quality of catering, understand the views of restaurant managers and supervisors on the market situation, and constantly develop and create new styles.

8. Organize food production for large banquets and receptions, rationally allocate manpower and technical strength, check the work of each post and coordinate all work links.

9, check the daily hygiene of the kitchen, check the quality of kitchen products, the good food hygiene, safety and quality.

10, check the operation of kitchen equipment and the use of kitchen utensils, and assist in making the annual purchasing plan.

1 1. Check the use and inventory of raw materials in each kitchen to prevent the overstock of materials from exceeding the shelf life and prevent deterioration and shortage.

12, strengthen contact with floors and relevant departments, do a good job of coordination and handle important complaints.

13, presided over the kitchen daily work meeting, to ensure daily operation, and constantly improve product quality, business and profit level.

14, responsible for the recruitment and assessment of junior chefs, trying to introduce skilled technicians with certain customer support.

15. Check and supervise the on-the-job training and business training of subordinates, and be personally responsible for training, improve the skills of chefs and maintain the catering characteristics of restaurants.

16, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize the enthusiasm of employees.

17, pay special attention to the maintenance of equipment, facilities, tools and appliances to prevent accidents.

18, strict fire control operation procedures, organize regular inspection of fire equipment, and do a good job in fire control safety.

19, proficient in cooking knowledge, familiar with food production and processing flow, properly arrange all aspects of work according to process requirements, be able to face up to problems found in production, solve problems, be good at developing new products and organize various food promotion activities.

20. Familiar with the eating habits, preferences and eating styles of all ethnic groups in various regions of the country, familiar with the knowledge and technology of source storage and processing, proficient in a series of cooking techniques, with personal brand-name dishes, able to organize and direct the cooking of various cocktail parties, cold meals and hot meals, and able to handle large foods of various sizes.

2 1. Complete other tasks assigned by the Executive Chef and the F&B Manager.

Third, the director of cold dishes

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

2, responsible for the cold dish chef's work arrangement and work details guidance, organize recipients of raw materials, do a good job of preparing all frozen food, and supervise employees.

3. Master the quality requirements and standards of cold dish production, and effectively control the cost.

4. Be familiar with the production, types and characteristics of raw materials, plan the cost of frozen food, and check the inventory to ensure that the materials are sufficient and not wasted.

5. Accept orders and assign employees to process and produce products in an orderly manner. Quality and quantity.

6, responsible for collecting guests' suggestions on cold dishes, constantly correct and improve their own quality.

7, good at heart-to-heart, actively communicate with the ministries, to ensure the normal operation of facilities and equipment. Properly handle emergencies.

8. Check employees' gfd, personal hygiene, environmental hygiene and food hygiene.

9. Care about employees' lives, make good use of people, supervise effectively, and provide necessary work guidance in time. Effectively mobilize the enthusiasm of employees.

10, supervise subordinates to turn off water, electricity and gas in time to ensure the safety of the kitchen.

1 1. Accurately convey the work instructions of superiors and complete other tasks assigned by the chef.

Fourth, the pastry supervisor.

1, familiar with the processing flow of pasta, able to arrange work details reasonably according to the requirements of the process flow, and able to introduce new pasta.

2, responsible for the cold dish chef's work arrangement and work details guidance, organize recipients of raw materials, do a good job of preparing all frozen food, and supervise employees.

3. Master the quality requirements and standards of pastry production, and effectively control the cost.

4. Be familiar with the production, types and characteristics of raw materials, plan the cost of pastry food, check the inventory, and ensure that the materials are sufficient and not wasted.

5. Accept orders and assign employees to process and produce products in an orderly manner. Quality and quantity.

6. Be responsible for collecting suggestions from guests and constantly correcting and improving their own quality.

7. Be good at heart-to-heart, and actively communicate with various ministries to ensure that products are on the right track and that facilities and equipment operate normally. Properly handle emergencies.

8. Check employees' gfd, personal hygiene, environmental hygiene and food hygiene.

9. Care about employees' lives, make good use of people, supervise effectively, and provide necessary work guidance in time. Effectively mobilize the enthusiasm of employees.

10, supervise subordinates to turn off water, electricity and gas in time to ensure the safety of the kitchen.

1 1. Accurately convey the work instructions of superiors and complete other tasks assigned by the chef.

Five, the burner

1, responsible for cooking all kinds of dishes under the leadership of the chef to ensure the quality of products.

2. Assist in formulating the job responsibilities, service standards and operating procedures of the burner, master the professional level and expertise of employees in each position, arrange jobs reasonably, and ensure the normal work of the burner.

3. Assist in making restaurant menus and product prices, rationally use raw materials, reduce waste, strictly control costs and maintain good gross profit.

4. Collect guests' suggestions on dishes, constantly improve the taste and quality of dishes, and contact the chef to adjust the reasonable price of dishes.

5, master all kinds of cooking techniques, help subordinates to improve their business level, organize large-scale important food.

6, check the kitchen hygiene, ensure food hygiene, employee personal hygiene, environmental hygiene. Ensure the hygiene quality.

7, check the operation of repeated facilities and equipment, the use of kitchen utensils, to help make the annual purchasing plan.

8, check the use of raw materials in the kitchen, to prevent the backlog of materials beyond the shelf life, prevent deterioration or shortage, make monthly work plan, raw material procurement plan, control the quality of raw materials.

9. Be responsible for training employees, understanding the {Food Hygiene Law}, assisting in recruiting business backbones, and comprehensively improving the quality of kitchen products.

10, supervise the staff to operate in strict accordance with the regulations and regularly check and maintain the facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

1 1. Complete other tasks assigned by the chef and executive chef.

Six, chopping block supervisor

1, under the leadership of the chef, responsible for cutting and carving all kinds of dishes, ensuring the standard supply of basic raw materials for dishes and ensuring product quality.

2, water quality and specialty, reasonable arrangement of jobs, to determine the normal work of the chopping block.

3. Assist in making restaurant menus and product prices, rationally use raw materials, reduce waste, strictly control costs and maintain good gross profit. Supervise food standards on the basis of raw material investigation.

4. Collect guests' suggestions on dishes, constantly improve the taste and quality of dishes, and contact the chef to adjust the reasonable price of dishes.

5, master all kinds of knife cooking skills, help subordinates to improve their business level, organize large-scale important food.

6, check the kitchen hygiene, ensure food hygiene, employee personal hygiene, environmental hygiene. Check whether the subordinate employees work according to the operating specifications to ensure health and quality.

7, check the operation of facilities and equipment, the use of kitchen utensils, to assist in making the annual purchasing plan.

8, check the use of raw materials in the kitchen, make sure all the food is stored when you leave, prevent the backlog of materials from exceeding the shelf life, prevent deterioration or shortage, make a monthly work plan, raw material procurement plan, and control the quality of raw materials.

9. Master three cutting methods of chopping block: chipping, flat cutting, oblique cutting and nine cutting skills; Chop, lift, slice, cut, chop, pick, pry, change and carve. Refine four shapes: fixed, silk, ball and slice, and master the decorative art and skills of cutting ingredients and fruits and vegetables. Be responsible for staff training, understand food hygiene law, assist in recruiting business backbones, and comprehensively improve the quality of kitchen products.

10, supervise the staff to operate in strict accordance with the regulations and regularly check and maintain the facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

1 1. Complete other tasks assigned by the chef and executive chef.

Seven. Supervisor Shang Shi

1. Under the leadership of the chef, he is responsible for making high-grade foods such as dried abalone and shark's fin to ensure the product quality.

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

3. Assist in making restaurant menus and product prices, rationally use raw materials, reduce waste, strictly control costs and maintain good gross profit.

4. Collect guests' suggestions on dishes, constantly improve the taste and quality of dishes, and contact the chef to adjust the reasonable price of dishes.

5. Proficient in all kinds of cooking techniques, familiar with the production technology of steaming, stewing, stewing and other foods, helping subordinate employees to improve their business level and sort out large and important foods.

6, check the kitchen hygiene, ensure food hygiene, employee personal hygiene, environmental hygiene. Ensure the hygiene quality.

7, check the operation of facilities and equipment, the use of kitchen utensils, to assist in making the annual purchasing plan.

8, check the use of raw materials in the kitchen, to prevent the backlog of materials beyond the shelf life, prevent deterioration or shortage, make monthly work plan, raw material procurement plan, control the quality of raw materials.

9. Be responsible for staff training, understand the food hygiene law, assist in recruiting business backbones, and comprehensively improve the quality of kitchen products.

10, supervise the staff to operate in strict accordance with the regulations and regularly check and maintain the facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

1 1. Complete other tasks assigned by the chef and executive chef.

Eight, cold dishes in the industry

1, obey the work arrangement and guidance of the cold dish supervisor, collect raw materials and make good preparations.

2. Master the production quality, requirements and standards of cold dishes, master the selection of raw materials, keep knowledge, be responsible for checking to ensure that the raw materials in use have not deteriorated, and check the storage of food when leaving.

3, set an example, and strive to master all kinds of cooking skills in their posts, help improve the working skills of cold dishes coolies, and put training into their usual work.

4. Pay attention to personal hygiene. Before going to work, check the sanitary condition of gfd and the opening environment between yourself and your subordinates' cold dishes.

5. Regularly check whether the facilities and equipment in the area are in normal operation, supervise subordinate employees to regularly check and clean the freezer to ensure the preservation of food.

6. Ensure the disinfection of utensils, environment and food between cold dishes, and ensure the hygiene and safety of food.

7. Complete other tasks assigned by the cold dish supervisor.

Nine, pastry workers

1, obey the work arrangement and guidance of pastry supervisor, collect raw materials and make good preparations.

2. Master the quality, requirements and standards of pastry production, master the selection of raw materials, keep knowledge, be responsible for checking to ensure that the raw materials in use have not deteriorated, and check the storage of food when leaving.

3, set an example, strive to master all kinds of cooking skills in their posts, help improve the working skills of cold dishes coolies, and put training into their usual work. Assist the pastry supervisor to continuously improve the production technology and organically and reasonably combine it with local flavor characteristics.

4. Pay attention to personal hygiene. Before going to work, check the sanitation of gfd, cold food room and opening environment of yourself and your subordinates. Personally check and accept the purchased raw materials.

5. Regularly check whether the facilities and equipment in the area are in normal operation, supervise subordinate employees to regularly check and clean the freezer to ensure the preservation of food.

6. Ensure the disinfection of utensils, environment and food between cakes, and ensure the hygiene and safety of food.

7. Complete other tasks assigned by the pastry supervisor.

Ten, rotor palace

1, cooking dishes according to menu and expense card, strict operating procedures and good quality.

2. Understand the guest flow, destination and characteristics of the day, prepare the seasonings and condiments used that day, check the inventory, and pay attention to the control and storage of raw materials while ensuring the dosage.

3. Personally check and accept the purchased raw materials, ensure the receiving quality, and be responsible for invoicing and purchasing the kitchen raw materials.

4, responsible for Chinese health work, to ensure that the kitchen is clean, the ground is clean and dry.

5. Obey the leadership and arrangement of the rotor worker. Assist in production work.

6. Actively communicate with the head waiter in the delivery room, and make reasonable arrangements for the production of dishes according to the principle of first-in first-out and special affairs. Quality and quantity.

7. Pay attention to personal hygiene, gfd, and check the hygiene status of yourself and your subordinates before going to work.

8. Complete other tasks assigned by the rotor supervisor.

Eleven, chopping block workers

1, under the leadership of the chopping block supervisor, is responsible for cutting and carving all kinds of dishes, ensuring the standard supply of basic raw materials for dishes and ensuring the product quality.

2. Assist the chopping block supervisor to arrange the work reasonably and ensure the chopping block to work normally.

3. Collect guests' suggestions on dishes, and constantly improve the taste and quality of dishes.

4. Be proficient in all kinds of cutting and cooking techniques, help subordinate employees improve their business level and organize large and important foods.

5. Implement kitchen hygiene to ensure food hygiene, personal hygiene of employees and environmental hygiene. Check whether subordinate employees work according to operating standards to ensure health and quality.

6, check the operation of facilities and equipment, the use of kitchen utensils, and be responsible for the safety of facilities and equipment.

7, check the use of raw materials in the kitchen, to ensure that all the food is stored when you leave, to prevent the backlog of materials beyond the shelf life, to prevent deterioration or shortage, and make a monthly work plan.

8. Master three cutting methods of chopping block: cutting, flat cutting, oblique cutting and nine cutting skills; Chop, lift, slice, cut, chop, pick, pry, change and carve. Refine four shapes: fixed, silk, ball and slice, and master the decorative art and skills of cutting ingredients and fruits and vegetables. Be responsible for the training of employees and understand the food hygiene law.

9, urge subordinates in strict accordance with the operating procedures, regular inspection and maintenance of facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

10, complete other work assigned by the chopping block supervisor.

XII. What is a middle school?

1. Under the leadership of Shang Shi, the supervisor is responsible for making high-grade foods such as dried abalone and shark's fin to ensure the product quality.

2. Implement and implement the duties and service standards of the guru, and determine the normal work of the guru.

3. Work in strict accordance with the operation process, control costs and maintain good gross profit.

4. Assist the supervisor to continuously improve the taste of the dishes and ensure the quality of the dishes.

5. Proficient in all kinds of cooking techniques, familiar with the production technology of steaming, stewing, stewing and other foods, helping subordinate employees to improve their business level and implement large and important food products.

6, responsible for kitchen hygiene, ensure food hygiene, employee personal hygiene, environmental hygiene. Ensure the hygiene quality.

7, check the operation of facilities and equipment, the use of kitchen utensils.

8. Assist to check the usage of kitchen raw materials, prevent the backlog of materials from exceeding the shelf life, and prevent deterioration or shortage.

9, responsible for training employees, understand the food hygiene law.

10, supervise the staff to operate in strict accordance with the regulations and regularly check and maintain the facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

1 1. Complete other tasks assigned by supervisor Shang Shi.

Thirteen, cold dishes coolies

1, obey the work arrangement of the superior chef, make banquets, team up and order all cold dishes. Learn with an open mind and strive to improve your work quality and professional level.

2, pay attention to personal gfd, personal hygiene, food hygiene, utensils hygiene, cold dish room environmental hygiene.

3. Safe use and maintenance of various facilities and equipment in this position. Ensure the safety of facilities and equipment.

4. Check the sales volume and quality of cold dish raw materials according to the menu and customer situation. Ensure the quality and quantity of food.

5. Always check the temperature specified in the work to prevent the stored food from becoming moldy.

6. Assist in cost control, work in strict accordance with operating specifications, do not steal food or take it, and supervise other personnel.

Fourteen, pastry coolies

1, obey the work arrangement of the superior chef, make banquets, team and order various pasta. Learn with an open mind and strive to improve your professional level.

2, pay attention to personal gfd, personal hygiene, food hygiene, utensils hygiene, cold dish room environmental hygiene.

3. Safe use and maintenance of various facilities and equipment in this position. Ensure the safety of facilities and equipment.

4. Check the sales volume and quality of cold dish raw materials according to the menu and customer situation. Ensure the quality and quantity of food.

5. Always check the temperature specified in the work to prevent the stored food from becoming moldy.

6. Assist in cost control, work in strict accordance with operating specifications, do not steal food or take it, and supervise other personnel.

Fifteen, chopping block coolies

1, responsible for the cleaning, slaughtering and processing of food raw materials to ensure the normal supply to guests.

2. Obey the work arrangement of the superior chef, be a good assistant to the chopping block chef, learn with an open mind, and strive to improve your professional level.

3, in strict accordance with the operating specifications for processing. Pay attention to the comprehensive utilization of raw materials to ensure the net yield and avoid waste.

4. Develop all kinds of dry goods needed in the kitchen, such as abalone and shark's fin, according to the specifications and procedures.

5, responsible for the processing of raw materials, such as garlic skin, onion skin root, etc.

6. Pay attention to your gfd, personal hygiene and working environment hygiene.

7. Be responsible for the safe use and maintenance of facilities and equipment in their own areas, so as to make them run normally.

16. dishwasher

1. Obey the work arrangement of the foreman in the steward's office and be responsible for the washing and cleaning work in the designated area.

2. Go to work on time, dress according to regulations, and do a good job in personal hygiene to ensure that it meets the personal hygiene standards of hotel employees.

3. Prepare necessary cleaning supplies and make all preparations before washing.

4. Be familiar with the operating specifications, working standards and service requirements, the use of various disinfectants, and the clean and hygienic operation of various utensils, tableware and wine utensils.

5. Wash, scrape, wash, rinse, disinfect, inspect and do six things for tableware according to the operation procedures.

6, when cleaning, keep steady, slag, classification, gently take, gently wash, gently put, gently push, to ensure that the tableware is not damaged.

7. Keep the cleaning and disinfection room clean and hygienic, so that the ground is dry and free of water, the tableware is neatly stacked without skew, the utensils are classified without confusion, the trash can is stamped without ambiguity, and the water table is clean without dead ends.

8. Responsible for cleaning the dirty stove, kitchen utensils, cleaning the workbench and cabinet, and cleaning the kitchen floor.

9. Clean up the garbage sent to kitchens, restaurants and bars in time to ensure that there is no backlog.

10, good physical and psychological quality, energetic, hard-working.

1 1. Complete other tasks assigned by the foreman and supervisor in the steward room.

Seventeen. laundry

1, obey the housekeeper's work arrangement and be responsible for the washing and cleaning work in the designated area.

2. Go to work on time, dress according to regulations, and do a good job in personal hygiene to ensure that it meets the personal hygiene standards of hotel employees.

3. Prepare necessary cleaning supplies and make all preparations before cleaning.

4. Be familiar with the operating specifications, working standards and service requirements, the use of various disinfectants, and the clean and hygienic operation of various utensils, tableware and wine utensils.

5. Implement the safety operation specifications, never clean the range hood or the burner with electricity, and hang obvious "No Opening" signs at the switch of power supply and air supply.

6. Clean the kitchen equipment and facilities according to the operating procedures, insist on high before low, up before down, from front to back, from the walls and countertops to the ground and gutter, and sweep first and then flush. Dry the water immediately after the burner and countertop are rinsed, and dry the water immediately after the floor is rinsed. Pay attention to the water pressure when cleaning to ensure that the tableware is not damaged.

7, responsible for washing dishes in the middle of the night, clean up the tableware in the pool, clean up the sundries on the washing table, brush the oil, rinse with high-pressure faucet, and do a good job of disinfection.

8. Clean up the garbage sent to kitchens, restaurants and bars in time to ensure that the garbage does not accumulate overnight and there is no odor polluting the environment.

9, have good physical and psychological quality, energetic, hard-working.

10, complete other work assigned by the foreman and supervisor. Recommended reading:

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