The specific duties of a 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 the 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, according to process requirements, properly arrange all aspects of work, find problems in production, face up to problems, 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.