Job Requirements of Western Chefs

Part I: The responsibilities of western chefs.

Job title: Head Chef of Western-style Kitchen Directly in charge: Executive Chef Position: Preside over the daily management of Western-style kitchen.

Direct responsibility:

1. Attend the morning meeting of the kitchen department every day, record the contents, submit the work report of the department, report the food situation and the complaints and requirements of the guests.

2. Maintain a friendly, cordial and clean professional image in front of guests.

3. Assist the Executive Chef in formulating the menu, kitchen menu and food price of the western restaurant.

4. Arrange work tasks, arrange work details, and give guidance and supervision to employees' work.

5. Arrange the work schedule of kitchen staff, ensure the rational use of manpower, and arrange employees to work overtime when necessary.

6. Supervise and inspect the personal hygiene and labor discipline of employees.

7. Assist the Executive Chef to check the food quality, make the raw material purchasing plan, and ensure that all raw materials are not wasted or damaged during use.

8. Be fully responsible for the normal use, cleaning and maintenance of tools, equipment and facilities within the jurisdiction, as well as the cleanliness and hygiene of the work area.

9. Regularly evaluate the performance of subordinates, put forward suggestions on rewards and punishments to superiors, and implement technical training for chefs.

10. Ensure the quality of kitchen food. Always check the taste, color, required temperature and quantity of dishes.

1 1. Business operation inspection and theoretical study of each post.

12. Correctly convey the instructions of the Executive Chef.

13. Make horizontal contact with western restaurant, purchasing department, general warehouse department and steward department according to working procedures, and put forward the requirements for defining disputes between departments in time.

14. Make the annual work target and work plan of western-style kitchen, make the monthly budget and work plan, and implement them after approval.

15. Be responsible for formulating the working procedures and rules and regulations of western-style kitchens, which will be implemented after approval.

16. Develop the job description of the direct subordinates and define the work scope of the direct subordinates.

17. Accept the rationalization suggestions reported by direct subordinates and handle them according to procedures.

18. Authorize direct reports.

19. Be responsible for the training, implementation and inspection of the working procedures of western-style kitchen supervisors.

20. Make a western-style kitchen job skills training plan, and assist the training department in implementation and assessment.

2 1. Patrol, supervise and inspect the work of subordinates.

22. Understand the working conditions and relevant data of western-style kitchens.

23. Listen to the reports of direct subordinates regularly and evaluate their work.

24. According to the needs of the work, allocate the jobs of the direct subordinates, report to the immediate superior for approval before implementation, and transfer them to the Human Resources Department for the record.

25. Fill in the fault list and reward list of direct subordinates, and follow the procedures according to the authority.