The responsibilities of the kitchen side dish supervisor

Catering service staff is a profession, which is also called "cutting and matching" or "chopping board" by peers. He/she completes the cutting and matching work according to the menu given to them by the "cooking master" in a specified amount and within a specified time. I specially arranged the responsibilities of the kitchen food supervisor for your reference only!

Responsibilities of the kitchen food preparation supervisor:

First, seriously abide by the rules and regulations formulated by the company, and strive to complete the job in strict accordance with the job requirements.

Second, prepare all kinds of food for each meal in strict accordance with the requirements of the chef, and strive to be a chef's assistant with clear categories and orderly arrangement.

Third, responsible for the knife processing of all dishes, so that the food raw materials meet the cooking requirements.

Four, responsible for the deployment of raw materials such as staff meals, conference meals, guest meals and dry goods.

Five, pay attention to the comprehensive utilization of raw materials, to ensure the net rate, to avoid waste.

Six, responsible for the slaughter and primary processing of living animals.

According to the requirements of the menu, the dishes are prepared timely and accurately in strict accordance with the standard menu.

Eight, complete other tasks assigned by department leaders.

Responsibilities of other kitchen posts:

The job responsibilities of a restaurant chef

1 Elaborate recipes and organize restaurant staff to learn new recipes every month;

2. Master reasonable cooking methods, pay attention to color, aroma, taste and shape, and maintain the nutrition of food;

3. When cooking, cook (stir-fry) until it is cooked thoroughly, so that the food is heated evenly;

4. Lockers and freezers should be cleaned regularly, food should be stored in an orderly manner, and raw and cooked should be separated;

5. Supervise the work of the second kitchen, side dishes and dishwashers;

6. Supervise the sanitary condition of the operating room;

7. Save fuel, water, electricity, etc. , and manage goods and appliances;

8. Do a good job in fire prevention, theft prevention and anti-corrosion;

9. Pay attention to the amount of food used to ensure that diners have food according to quality and quantity, and try to estimate accurately, leaving little or no food;

10. Control the restaurant cost, register daily, and the per capita can't exceed 5 yuan;

1 1. Maintain the bulletin board of the restaurant regularly;

The duties of the second chef in the restaurant

1, the second chef should do a good job of personal hygiene, insist on wearing work clothes and hats every day, do not wear jewelry when going to work, wash hands before distributing tableware, and wear work clothes, sanitary masks and gloves when eating.

2, keep the tableware clean, regular disinfection, washing tableware do one wash, two clear, three disinfection.

3. When dining, the action should be fast and the weight should be even. Diners should be polite, enthusiastic and patient, so that every diner can feel our sincere service.

4, cooperate with the chef to do a good job of catering, ensure the quality of food, and prevent spoiled, discolored and stale food from being exported to the kitchen.

5. Ensure that employees can replenish food in time during meals;

6. Pay attention to saving water, electricity and liquefied gas, manage kitchen equipment and take care of kitchen utensils.

7, before coming off work should do a good job in regional health, check whether water and electricity, liquefied gas is closed, electrical appliances neatly. Responsibilities of catering staff in restaurants

1, do a good job of cleaning, washing vegetables, side dishes, soaking vegetables before cleaning to prevent bad leaves from remaining;

2. When employees find residue on the dining table, they should clean it in time, keep the restaurant clean, keep the tables and chairs free of oil, and keep the floor clean;

3. Do a good job in the hygiene of the restaurant to ensure that the restaurant is clean and tidy;

4. Maintain the order of dining staff in the restaurant;

5. Maintain the order of swiping cards and ensure one person, one card and one meal;

Kitchen job responsibilities

I. Responsibilities of the Executive Chef:

1. The immediate superior of the management level: the manager and deputy manager of the food and beverage department. Direct report: Chef

2。 Job description: coordinate the operation of all departments in the food and beverage department. Assist the food and beverage director to make the budget of restaurants and bars. Provide a good communication bridge between the director of catering department and the restaurant manager.

3. Main responsibilities:

1) make a menu and introduce seasonal dishes and special dishes in due course.

2) Responsible for the technical training of chefs.

3) Responsible for the quality management and cost control of dishes.

4) Entertain the chef personally to entertain important guests.

5) Put forward the purchasing plan of food raw materials according to the customer's situation and inventory status.

6) Establish a standard menu.

7) Coordinate the relationship between kitchen and dining room.

8) Handle the guests' complaints about dishes.

9) Acceptance of food raw materials to ensure quality.

10) reasonably allocate the technical expertise of employees and give full play to their enthusiasm.

1 1) is responsible for the assessment of chefs at each point.

12) Attend the regular meeting of the department.

Second, the chef's job responsibilities:

1. The direct superior of the management is the executive chef. Direct subordinates: foreman of stove, foreman of cold dishes, foreman of cakes, foreman of Holland, foreman of chopping wood, foreman of western food.

2. Job description: Undertake kitchen duties entrusted by the executive chef. At the same time, we should also be responsible for the on-the-job training of employees and assist the executive chef to complete all kitchen-related work. He controls, supervises and leads the operation of the whole kitchen. Be fully responsible for the operation of the kitchen when the executive chef is away.

3. Main responsibilities:

1) Set up various menus according to business needs, be responsible for reasonably allocating labor force and lead kitchen staff to complete various reception tasks by example.

2) Be familiar with the cooking techniques of all kinds of dishes, and strictly require employees to elaborate all kinds of dishes according to technical specifications to ensure the quality of dishes.

3) Respect the opinions of the guests, pay attention to the reflection of the waiters in various parts of the restaurant, constantly improve the work and improve the quality of the dishes.

4) Try to master the dining habits and characteristics of all kinds of guests, and change the taste of dishes in a targeted manner to meet the needs of guests.

5) Organize the technical force of the kitchen department to research and develop the special dishes of this restaurant.

6) Organize kitchen staff to actively participate in business training, carry out technical exchanges and constantly improve their business skills.

7) Carry out the "May 4th Movement System" of food hygiene, and do a good job in the management of food hygiene, environmental hygiene and personal hygiene of employees.

8) Implement the fire control system for kitchen stoves, and earnestly do a good job in kitchen fire control management.

9) Make full use of raw materials, put an end to waste, save water, electricity, gas and oil, reduce costs and improve operating gross profit.

10) Care about uniting all employees, fully arouse everyone's enthusiasm, and conscientiously do a good job in the attendance of kitchen employees.

Three, stove foreman chef job responsibilities:

1, the immediate superior of the management level: the chef. Direct report: stove chef

2. Job description: Control, monitor and lead the operation of the whole furnace to ensure cleanliness and food quality.

3. Main responsibilities:

1) is responsible for arranging the preparation of seasoning utensils needed for this position.

2) Responsible for the processing and production of required condiments (juice, water, sauce and powder).

3) Responsible for the pre-cooking arrangement of raw materials.

4) Participate in the adjustment and modification of menus and recipes, and develop new dishes and new technologies.

5) Be responsible for the training of business knowledge and skills.

Summary of kitchen supervisor's work

I. Operational status

1, the turnover from x to x is about x million yuan.

2. The main wedding banquets are

(1)x month x day 18 table mark x yuan

(2) There are 36 standard rooms on X month and X day, and the wedding banquet turnover is about X million yuan.

3. Other consumption is X million yuan, and the average daily consumption is X million yuan.

4. Catering is mainly based on unit consumption this month, and there is little zero consumption.

5. The indicators issued by the hotel were not completed this month, mainly because:

On the one hand, the indicators issued by the hotel are not in line with the reality, on the other hand, the department has shortcomings in marketing and service.

Second, the staff work situation

1, the enthusiasm of employees is always very poor.

2. Employees' work consciousness is not enough.

3. Employees lack enthusiasm for dining customers.

4. Health work has improved, but it is not sustainable.

Three. Management adjustment

1. The management has made adjustments and added a supervisor.

2. Strengthen the follow-up of the access and public health in the dining area, and regularly clean up the hygiene in this area as soon as possible, which has obviously improved the hygiene.

3. The problems existing in the service are mainly the lack of service awareness of employees, and the emotionalization of employees is more common. I also took some measures against each other, such as

(1) Take alternative measures to solve the problem that employees cannot change their nature.

(2) Implement a package of services.

(3) Do a good job in the ideological work of employees.

4. The training is mainly aimed at pre-meal etiquette training. Employees have improved in this respect, and other training is less, mainly based on on-site guidance of management personnel. This training will be strengthened from next month.

5. The activity department has not been carried out, mainly because the catering business is not very good, and it may not be effective after it is carried out. At present, the department is making an activity plan, which is planned to be submitted for approval in X, and X will start operation, and those that need sponsorship will be reported to buyers.

Fourth, the management of restaurants has also introduced some related systems, but the implementation of each group is very slow. Inspection, supervision and guidance on key issues are insufficient, and all departments should strengthen management in this regard in the future.

1. Strengthen service training (see training plan).

2. Make an activity plan and try to hand it over to the general manager's office before the end of the month.

3. Improve employees' awareness of energy conservation and care for hotel property.

4, the weather began to turn hot, do a good job of killing insects and flies.

5. Strengthen employee labor discipline and employee attendance system.

6. Cooperate with the hotel for off-season marketing.