On the template of kitchen workers' job responsibilities

Obligation, responsibility, power and interest are four indispensable factors in every job. Responsibility goes to people, power must go to people, and it must be closely linked with actual interests, reflecting the principle of distribution. The following is the job responsibility model I brought to you. Welcome to read the reference. Let's have a look!

Job responsibilities of kitchen workers (1)

Cold dish worker

First, obey the work arrangement and guidance of the cold dish supervisor, collect raw materials and make good preparations.

Second, master the quality, requirements and standards of cold dishes, master the selection of raw materials, keep knowledge, and be responsible for checking and ensuring the use of raw materials.

This material has not deteriorated. Check the food storage when you leave.

Third, lead by example, try to master all kinds of cooking skills in your own post, help improve the working skills of cold dish coolies, and put training into your usual work.

Fourth, pay attention to personal hygiene. Before going to work, check the sanitation of gfd and opening environment between yourself and your subordinates.

5. Regularly check whether the facilities and equipment in the area are in normal operation, supervise subordinate employees to regularly check and clean the freezer to ensure the preservation of food.

6. Ensure the disinfection of utensils, environment and food between cold dishes, and ensure the hygiene and safety of food.

Seven, complete other work assigned by the director of cold dishes.

Responsibilities of Kitchen Workers (2)

Pastry worker

First, obey the work arrangement and guidance of the pastry supervisor, collect raw materials and make good preparations.

Second, master the quality, requirements and standards of pastry production, master the selection of raw materials, keep knowledge, be responsible for checking to ensure that the raw materials in use have not deteriorated, and check the storage of food when leaving.

Third, lead by example, try to master all kinds of cooking skills in your own post, help improve the working skills of cold dish coolies, and put training into your usual work. Assist the pastry supervisor to continuously improve the production technology and organically and reasonably combine it with local flavor characteristics.

Fourth, pay attention to personal hygiene. Before going to work, check the sanitation of gfd, cold dish room and opening environment of yourself and your subordinates. Personally check and accept the purchased raw materials.

5. Regularly check whether the facilities and equipment in the area are in normal operation, supervise subordinate employees to regularly check and clean the freezer to ensure the preservation of food.

6. Ensure the disinfection of utensils, environment and food between cakes, and ensure the hygiene and safety of food.

Seven, complete other tasks assigned by the pastry supervisor.

Responsibilities of Kitchen Workers (3)

Huotou zhonggong

First of all, cook dishes according to the menu and expense card, and strictly operate the procedures to ensure good quality.

Second, understand the guest flow, destination and characteristics of the day, prepare the seasonings and condiments used that day, check the inventory, and pay attention to the control and storage of raw materials while ensuring the dosage.

Third, personally check and accept the purchased raw materials, ensure the receiving quality, and be responsible for invoicing and purchasing Chinese kitchen raw materials.

4. Be responsible for the health work of the Chinese side, and ensure the cleanliness of the kitchen and the cleanliness and dryness of the floor.

Five, obey the leadership and arrangement of the rotor worker. Assist in production work.

Six, actively communicate with the foreman between dishes, according to the principle of first-in, first-out, center, reasonable arrangement of food production. Quality and quantity.

Pay attention to personal hygiene, gfd, and check the health status of yourself and your subordinates before going to work.

Eight, complete other work assigned by the rotor supervisor.

The responsibilities of kitchen workers (4)

Dipper

First, under the leadership of the director of dipping board, he is responsible for cutting and carving all kinds of dishes, ensuring the standard supply of basic raw materials and product quality.

Second, assist in formulating the reasonable work arrangement of the supervisor of the dipping board and ensure the normal work of the dipping board.

Third, collect guests' suggestions on dishes, and constantly improve the taste and quality of dishes.

Fourth, master all kinds of cutting and cooking techniques to help subordinates improve their business level and organize large and important foods.

5. Implement kitchen hygiene to ensure food hygiene, personal hygiene of employees and environmental hygiene. Check whether the subordinate employees work according to the operating specifications to ensure health and quality.

Six, check the operation of facilities and equipment, the use of kitchen utensils, and be responsible for the safety of facilities and equipment.

Seven, check the use of raw materials in the kitchen, ensure that all the food is stored when you leave, prevent the backlog of materials from exceeding the shelf life, prevent deterioration or shortage, and make a monthly work plan.

Eight, master three kinds of cutting methods for matching color plates: cutting method, flat cutting method and oblique cutting method, and have nine kinds of cutting skills; Chop, lift, slice, cut, chop, pick, pry, change and carve. Refine four shapes: fixed, silk, ball and slice, and master the decorative art and skills of cutting ingredients and fruits and vegetables. Be responsible for the training of employees and understand the food hygiene law.

Nine, supervise subordinates in strict accordance with the operating procedures, regular inspection and maintenance of facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.

10. Complete other tasks assigned by the dip board supervisor.

Responsibilities of Kitchen Workers (5)

Shangshi zhonggong

1. Under the leadership of the guru, he is responsible for making high-grade foods such as dried abalone and shark's fin to ensure the product quality.

Second, implement and implement the post responsibilities and service standards of the staff sergeant, and determine the normal work of the staff sergeant.

Third, work in strict accordance with the operating procedures, control costs and maintain good gross profit.

Fourth, assist the supervisor to continuously improve the taste of the dishes and ensure the quality of the dishes.

Five, master all kinds of cooking techniques, familiar with steaming, stewing, stewing and other food production processes, to help subordinates improve their business level and implement large and important food products.

Six, responsible for the kitchen hygiene, to ensure food hygiene, personal hygiene, environmental hygiene. Ensure the hygiene quality.

Seven, check the operation of facilities and equipment, the use of kitchen utensils.

Eight, to help check the use of raw materials in the kitchen, to prevent the backlog of materials beyond the shelf life, to prevent deterioration or shortage.

Nine, responsible for training employees to understand the food hygiene law.

Ten, urge employees in strict accordance with the operating procedures, regular inspection and maintenance of facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.