Job responsibilities of each kitchen position

Responsibilities of each position in the catering kitchen:

Head chef:

1. Under the leadership of the executive chef, convey and implement his instructions and report to him .

2. Assist in formulating the kitchen management system, service standards, operating procedures, and responsibilities of each position, assign daily tasks, reasonably arrange work positions, and ensure the normal operation of the kitchen.

3. Be familiar with the types, origin, characteristics, and prices of raw materials, be familiar with seasonal varieties, and strictly control the quality of raw materials.

4. Formulate banquet menus and a la carte menus that fit the restaurant’s characteristics, and be responsible for cost accounting and gross profit margin control.

5. Check the meal preparation work, grasp the consumption of raw materials, and determine the application for emergency replenishment and additional purchase plan.

6. Responsible for controlling the weight and quality of dishes, checking operating specifications, and urging employees to comply with operating procedures.

7. Personally collect guests’ opinions on the quality of catering, and understand the restaurant managers’ and restaurant supervisors’ views on market conditions. Continuously develop and create new styles.

8. Organize food production for large-scale banquets and receptions, reasonably allocate manpower and technical forces, and inspect the work of each position. Coordinate all aspects of work.

9. Check the daily hygiene of the kitchen, check the quality of kitchen products, and ensure food hygiene, safety and quality.

10. Check the operation of kitchen equipment and the use of kitchen utensils and utensils, and assist in formulating annual purchasing plans.

11. Check the use and inventory of raw materials in each kitchen to prevent the backlog of materials beyond the shelf life, deterioration and shortage.

12. Strengthen contact with the floor and relevant departments, cooperate well, and handle important complaints.

13. Host daily work meetings in the kitchen to ensure daily operations, continuously improve product quality, business and profit levels.

14. Responsible for the recruitment and assessment of lower-level chefs, and find ways to introduce specialized technical talents with certain customer support.

15. Inspect and supervise the on-the-job training and business training of subordinate employees, personally be responsible for the training work, improve the chef's skills, and maintain the hotel's catering characteristics.

16. Care about the work and life of employees, provide necessary work guidance and assistance in a timely manner, and effectively mobilize their enthusiasm.

17. Do a good job in the maintenance of equipment, facilities, tools and utensils to prevent accidents.

18. Strict fire-fighting operating procedures and organize regular inspections of fire-fighting equipment. Do a good job in fire safety.

19. Be proficient in cooking knowledge, familiar with food production and processing processes, and follow process requirements. Properly arrange work in all aspects, be able to face problems and solve problems when discovering problems in production, be good at developing new products, organize and carry out various food promotion activities.

20. Be familiar with the eating habits, preferences and eating methods of all ethnic groups in various regions across the country, be familiar with the storage, storage and processing knowledge and techniques of goods, be proficient in a series of cooking techniques, and have personal brand-name dishes. Can organize and direct the preparation of dishes for various cocktail parties, cold dinner banquets, and hot dinner banquets, and manage various scales and large-scale food productions.

21. Complete other tasks assigned by the general manager.

Cold dish supervisor:

1. Be familiar with the cold dish processing process, be able to properly arrange work details according to process requirements, and be able to introduce new dishes.

2. Responsible for the work arrangement and work details guidance of the cold dish chef, organize the use of source materials, prepare all frozen foods, and supervise employees.

3. Master the quality requirements and standards for cold dish production and effectively control costs.

4. Be familiar with the production, type and characteristics of raw materials, plan the cost of frozen food, check the inventory situation, and ensure that the materials are sufficient and not wasted.

Five.: Accept orders and assign employees to process and produce products in an orderly manner. Guaranteed quality and quantity.

6. Responsible for collecting guests’ suggestions for cold dishes and constantly making corrections to improve their own quality.

7. Be good at talking and actively communicate with various departments to ensure the normal operation of facilities and equipment. Properly handle emergencies.

8. Check employees’ appearance, personal hygiene, environmental hygiene, and food hygiene.

9. Care about the lives of employees, know people well and make good use of them, supervise effectively, and provide necessary work guidance in a timely manner. Effectively mobilize employees' work enthusiasm.

10. Supervise subordinate employees to turn off water, electricity and gas in time to ensure kitchen safety.

11. Accurately convey the work instructions from superiors and complete other tasks assigned by the head chef.

Pastry Supervisor:

1. Be familiar with the pastry processing process, be able to properly arrange work details according to process requirements, and be able to introduce new pastries.

2. Responsible for the work arrangement and work details guidance of the cold dish chef, organize the use of source materials, prepare all frozen foods, and supervise employees.

3. Master the production quality requirements and standards of pastries and effectively control costs.

4. Be familiar with the production, type and characteristics of raw materials, plan the cost of pastry food, check the inventory situation, and ensure that the materials are sufficient and not wasted.

5. Accept orders and assign employees to process and produce products in an orderly manner. Guaranteed quality and quantity.

6. Responsible for collecting customers’ suggestions on pastries and constantly making corrections to improve their own quality.

7. Be good at talking and actively communicate with various departments to ensure the presentation of the products, ensure that the products are produced in the right way and ensure the normal operation of facilities and equipment. Properly handle emergencies.

8. Check employees’ appearance, personal hygiene, environmental hygiene, and food hygiene.

9. Care about the lives of employees, know people well and make good use of them, supervise effectively, and provide necessary work guidance in a timely manner. Effectively mobilize employees' work enthusiasm.

10. Supervise subordinate employees to turn off water, electricity and gas in a timely manner to ensure kitchen safety

11. Accurately convey work instructions from superiors and complete other tasks assigned by the head chef

Huotou Supervisor:

1. Under the leadership of the head chef, he is responsible for cooking various dishes and ensuring the quality of the products.

2. Assist in formulating Huotou’s job responsibilities, service standards, and operating procedures. Understand the professional level and expertise of employees in each position, reasonably arrange work positions, and determine the normal work of Huotou.

3. Assist in formulating restaurant menus, product prices, rational use of raw materials, reducing waste, strictly controlling costs and expenses, and maintaining good gross profits.

4. Collect guests’ suggestions for dishes, continuously improve the taste and quality of the dishes, and contact the head chef to adjust the price of the dishes to a reasonable price.

5. Be proficient in various cooking techniques, help subordinate employees improve their business level, and organize large-scale and important food production.

6. Check the sanitary conditions of the kitchen to ensure food hygiene, employee personal hygiene, and environmental hygiene. Keep good hygiene and quality control.

7. Check the operation of repeated facilities and equipment, the use of kitchen utensils, and assist in formulating annual purchasing plans.

8. Check the use of raw materials in the kitchen to prevent the backlog of materials beyond the shelf life, prevent deterioration or shortage, formulate monthly work plans, raw material procurement plans, and control the quality of raw material purchases.

9. Responsible for the training of employees, understand the {Food Hygiene Law}, and assist in recruiting business backbones to comprehensively improve the quality of kitchen products.

10. Supervise employees to strictly follow the procedures and regularly inspect and maintain facilities and equipment. Check the natural gas switch, stove, fire-fighting equipment, and do fire prevention work.

11. Complete other tasks assigned by the chef.

Zhanban Supervisor:

1. Under the leadership of the head chef, he is responsible for cutting and carving various dishes to ensure the standard supply of basic raw materials for the dishes and ensure the quality of the products.

2. Assist in formulating the job responsibilities, service standards, and operating procedures of Zhanban. Understand the business quality and expertise of employees in each position, rationally arrange work positions, and determine the normal work of Zhanban.

3. Assist in formulating restaurant menus, product prices, rational use of raw materials, reducing waste, strictly controlling costs and expenses, and maintaining good gross profits. Based on the inquiry of raw materials, supervise food standards.

4. Collect guests’ suggestions for dishes, continuously improve the taste and quality of the dishes, and contact the head chef to adjust the price of the dishes to a reasonable price.

5. Be proficient in various cooking techniques, help subordinate employees improve their business level, and organize large-scale and important food production.

6.: Check the hygiene of the kitchen to ensure food hygiene, employee personal hygiene, and environmental hygiene. Check whether subordinate employees are working according to operating standards and ensure hygiene quality.

7. Check the operation of facilities and equipment, the use of kitchen utensils, and assist in formulating annual purchasing plans.

8. Check the use of raw materials in the kitchen, ensure that all food is stored well when leaving, prevent the backlog of materials beyond the shelf life, prevent spoilage or shortage, formulate monthly work plans, raw material procurement plans, and control raw materials The quality of the incoming goods.

9. Master the three knife techniques of Zhanban cutting: horizontal cutting, flat cutting, and oblique cutting. It has nine knife skills: chopping, lifting, slicing, slicing, chopping, and ticking. Pry, change, carve. Refining the processing needs of four shapes: fixed, silk, ball and slice, mastering the decorative art and skills of cutting ingredients and fruits and vegetables. Responsible for the training of employees, understanding of food hygiene laws, and assisting in recruiting business backbones to comprehensively improve the quality of kitchen products.

10. Supervise employees to strictly follow the procedures and regularly inspect and maintain facilities and equipment.