Kitchen matching job responsibilities

Kitchen matching job responsibilities (selected 4 articles)

In the era of continuous progress, in many cases we will come into contact with job responsibilities. Job responsibilities refer to what is required for a position. The content of the work completed and the scope of responsibilities that should be assumed. So what kind of job responsibilities are effective? Below are the kitchen matching job responsibilities that I have collected and organized (selected 4 articles). Welcome to read. I hope you will like it.

Responsibilities of kitchen cutting and matching positions 1

1. When preparing any dish, you must: have superb knife skills to ensure that the dishes are beautiful and standard.

2. Responsible for timely communication and connection with the sales and progress of famous dishes.

3. Ensure that famous dishes are sold normally and are not out of stock or under pressure.

4. The dishes produced must be strictly controlled, and the following must be done: first look, second smell, and third taste.

5. Coordinate the order of production with famous brands.

6. Properly keep and store items and materials. Kitchen cutting and matching job responsibilities 2

1. Under the arrangement of the processing foreman, cut and process the raw materials required in the kitchen.

2. Obey the arrangements of the processing foreman and cut according to the specifications of the dishes.

3. Pay attention to economy when cutting, increase the cutting rate, and make the best use of materials.

4. Responsible for delivering the cut raw materials to the sizing station or placing them in cold storage for freshness in a timely manner.

5. Report the situation of raw materials that do not meet the requirements to the foreman and resolve them in a timely manner.

6. Keep in constant contact with the sizing station and stove cooking station to continuously improve cutting technology.

7. Responsible for the maintenance of cutting and processing equipment.

8. Responsible for protecting the sanitation of the work site and utensils.

9. Complete other matters assigned by the leader. Kitchen cutting and matching job responsibilities 3

1. Accept the work assigned by the foreman and perform preliminary processing and cutting according to operating standards.

2. Sort, wash, and remove all rotten leaves, sediment, skin, tendons, flesh, seeds, etc. from the raw materials.

3. Slaughter aquatic products, poultry, and livestock as required, dismantle, cut, and stage materials to improve the utilization rate of raw materials.

4. Pay attention to the comprehensive utilization of scraps to reduce the cost of dishes.

5. Responsible for retrieving raw materials from the refrigerator to ensure the quality of food raw materials.

6. Maintain the refrigerators and appliances used to keep them in good working condition.

7. Responsible for the sanitation of their respective areas, carry out sanitation and cleaning work as assigned by the foreman, and keep all kinds of utensils and equipment clean.

8. All utensils should be cleaned and arranged neatly in the designated locations.

9. Complete other tasks assigned by the foreman.

10. You can only leave your post after reporting to the foreman.

Kitchen allocation job responsibilities 4

1. Obey the work arrangements of the head chef and abide by the rules and regulations of the hotel and kitchen;

2. Strengthen the management of refrigerators and cold storage areas , *** work together to do a good job in cutting and matching work;

3. Responsible for the cutting, matching, sizing and storage of food raw materials;

4. Understand the daily reservation situation and make timely preparations , and check the preparation for the scheduled banquet, report the acceptance status to the kitchen office every day, strictly control quality, and reject doubtful raw materials;

5. Strictly implement work procedures, ensure quality requirements, be familiar with technology, and select materials . Pay attention to the economical use of materials, and use the whole material in its entirety and reuse the inferior materials;

6. The matching supervisor should check the stock raw materials for the purchase every day before purchasing, and master the standard quantities of various dishes. , strictly control costs to prevent shortages;

7. Strengthen the management of the vegetable room and vegetable washing requirements, and inform the employees of the vegetable washing department;

8. Make good food For the preservation, cleaning and freshness of raw materials, safe boxes and plastic wrap are required for storage in the refrigerator;

9. Strengthen the relationship between each stall, be aware of it, and correctly do the cutting and matching work and the use of leftovers at each stall. ;

10. Strictly implement various sanitation systems to ensure food safety, and do a good job in cleaning the venue tables, various utensils, and containers, and disposing of garbage;

11. Cherish all kinds of equipment and utensils and do a good job in maintenance and storage;

12. The sampled dishes must be kept fresh and used in a timely manner to reduce waste and carefully check whether the menu wooden folders are correct;

13. Separate raw and cooked food in the refrigerator, clean it regularly, and have no odor inside. Food should be placed neatly, and the temperature of the refrigerator should be well controlled. Check the refrigerator every day and be meticulous in the urgent sales work;

14. Do a good job of unity among employees, actively participate in training, and continuously improve their own quality;

15. Master the purchase of best-selling varieties every day, do a good job in purchase, and check the freshness of vegetables and the freshness of water samples from time to time to see if there is any peculiar smell;

16. Supervise other operators to ensure that they meet specifications and hygiene requirements, Whether the use of technology is reasonable;

17. Resolutely not sell unclean or spoiled food, and control the quantity of materials received. ;