What is the responsibility of a chef?

Responsible for daily kitchen production forecast and work shift arrangement.

Organize and maintain an efficient kitchen production team, and participate in the development of kitchen staff recruitment plan.

Formulate and implement control measures to maintain the consistency of food quality and quantity.

Responsible for the daily inspection and supervision of kitchen business, rational use of manpower and assignment of tasks.

Constantly improve the food, improve the appearance of dishes, to show my skills to stimulate and cultivate employees' interest in learning cooking.

Responsible for controlling food costs, correctly predicting output and selecting.

Responsible for training and maintaining an excellent team of chefs and dispatching talented employees in time.

Assist the executive chef to design and improve the menu to make it more attractive and help promote sales.

Constantly put forward suggestions for improving food procurement methods, and be responsible for collecting, modifying and innovating various recipes.

Chef:

Cooker: refers to the staff who cook and cook in canteens, restaurants and guest houses of the army, enterprises, institutions, troops and collective units. A person who cooks in a collective unit.

Cooking: Cooking and doing other work in the kitchen.