The duties of the kitchen foreman

Lead: Supervise the waiters to do a good job of cleaning before meals, tidy up the dining room and dining table, and supplement various items according to the specifications. The following is the responsibility of the kitchen foreman I share with you, welcome to learn from it!

The duties of the kitchen foreman

1, responsible for the operation and management of the kitchen under the guidance of the chef (chef recruitment);

2. Assist in formulating kitchen management standards, form 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 files of all dishes on the menu;

6. Responsible for the preparation, cooking and decoration of all meals in the catering center, and ensure that they meet the quality standards;

7. Understand the customer's needs in time, plan and design the menu, and develop meals that meet the local and local needs in time; ;

8. Assist the chef in other work, and cooperate with the operation department to carry out related work as the kitchen foreman.

The duties of the kitchen foreman supervisor

First, be responsible for the daily work management and comprehensive technical management of the whole kitchen, and do a good job in the ideological work of subordinates.

Second, do a good job in the deployment of personnel in all positions of the Chinese kitchen, arrange the work well, and check regularly to ensure the normal operation of the Chinese kitchen.

Third, keep close contact with the restaurant and the public relations sales department, grasp the guests' opinions and suggestions on kitchen products, improve the product level, and manage the system "kitchen foreman's responsibilities".

Fourth, do a good job in business and technical training for subordinate employees and organize study tours.

The duties of the chef in the western food kitchen of the hotel

1. Carry out the work instructions of the western food manager, be fully responsible for the business management and budget management of the kitchen, and report to the manager.

2, responsible for the deployment of western-style kitchen chef strength, master the technical expertise of each western-style chef, arrange jobs reasonably, and mobilize the enthusiasm of each western-style chef.

3. Grasp the daily business situation, make overall arrangements for all aspects of work, participate in the design of important western-style banquets, and ensure the normal conduct of western-style banquets.

4, in strict accordance with the work regulations and quality requirements, the good food quality, to ensure that the daily production of food meets the specifications, quality and quantity requirements.

5. Implement the "Food Hygiene Law" and the rules and regulations of the West Kitchen to ensure food hygiene, ensure the clean environment of the West Kitchen, ensure that the personal hygiene of food, tableware, cookers, utensils and chefs meets the requirements, and put an end to food poisoning accidents.