The job responsibilities of a chef

In today's society, people gradually realize the importance of job responsibilities. Any job responsibility is a synthesis of responsibility, power and obligation. How much power you have to bear and how much responsibility you have to do. Any separation will cause problems. How are the general job responsibilities formulated? The following are the responsibilities of the chef I have compiled for you, hoping to help you.

Responsibilities of the Chef 1 Main responsibilities:

1. Organize and guide kitchen work, supervise food preparation, and produce high-quality products at the cost specified by the higher level.

2. According to the business objectives and policies of the Food and Beverage Department and the production indicators issued, be responsible for the planning and replacement of all kinds of Chinese and western menus, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

3. Coordinate the work of Chinese and western kitchens and the relationship between kitchens and other departments, and decide the personnel arrangement and transfer of each position according to the professional ability and technical expertise of chefs.

4, according to the production characteristics of each post and restaurant management, prepare the kitchen work schedule, check the staff attendance.

5, supervise the kitchen management personnel, scientific management of kitchen equipment, utensils, food raw materials, etc., and approve the replacement and purchase plan of kitchen equipment and utensils.

6. Master the workflow of Chinese and western kitchens, and handle the problems in operation in time.

7, examination and approval of kitchen departments work plan, training plan, rules and regulations, post work procedures and standards.

9. Check and control the quality of dishes, and cook dishes with high specifications and important guests.

9. Regularly summarize and analyze the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the kitchen production quality and economic benefits.

10, responsible for the inspection and control of the procurement, acceptance, application and use of valuable raw materials.

1 1. Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the Hotel and Catering Department to ensure the implementation of the meeting spirit; Preside over the kitchen work meeting.

13, patrol and check the attendance, scheduling and implementation of work responsibilities of each post, check the cleanliness, safety and completeness of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15, complete all tasks assigned by superiors.

16, with the right to monitor and handle food raw materials.

17, the power to organize and direct kitchen production.

18, has the right to decide the kitchen shift and arrange the staff of each position in the kitchen.

19, has the right to decide the rewards and punishments for kitchen employees at all levels, and has the right to suggest the recruitment and dismissal of kitchen employees.

20. Have the right to sign documents and receipts related to kitchen work.

Chef Job Responsibilities 2 Job Title Executive Chef

Bumen catering department

Direct supervisor of food and beverage department

Direct kitchen staff

(1) Job responsibilities

According to the hotel's business management policy, be responsible for maintaining the high quality of food in the kitchen department and achieving guest satisfaction. And control the labor cost and food cost within the budget target.

1, supervise kitchen staff, be responsible for personnel appointment and dismissal, rewards and punishments, attendance and promotion.

2. Arrange the work schedule of each kitchen post reasonably and keep enough staff running.

3. Supervise the cooking work in the kitchen to ensure that the quality and shape of dishes meet the standards.

4. Plan the work and menu promotion of each restaurant.

5. Negotiate various banquets, dinners, cocktail parties and special promotions with the food and beverage manager and banquet sales staff.

6, responsible for the implementation of food and utensils procurement plan.

7. Ensure the food hygiene standards of the hotel.

8. Assist the Food and Beverage Director to promote the annual operating budget.

9. Attend the monthly meeting of the Food and Beverage Department.

10, attend the weekly meeting of catering managers.

1 1. According to the market demand, develop special menus within the standard cost range: breakfast, lunch and dinner in restaurants, bar food, banquets, food delivery, children's menus and self-processed foods.

12. Plan and implement the food festival promotion activities of the hotel.

13. Be responsible for the training of new employees and explain their job responsibilities to each employee according to the rules and regulations.

14. Conduct performance tracking evaluation for new employees after 30 days.

15, responsible for discussing business management and operation with the head chef and deputy head chef to improve the work.

16, supervise the staff canteen to ensure the food quality and meet the hygiene standards.

17. Responsible for controlling and maintaining the following costs: percentage of food cost, percentage of per capita cost and other expenses.

18. Ensure food acceptance: food hygiene treatment, inventory procedures, the ratio of meat, poultry and seafood, the items to be purchased and the actual acceptance.

19. Ensure the standard purchasing operation, including: all food purchases must be compared through three quotations.

(2) Quality standards

1, basic qualities: strong enterprising spirit, sense of responsibility and good professional ethics, serious and responsible for work, brave in pioneering, and able to lead its employees fairly and strictly.

2. Natural conditions: healthy, aged between 32 and 45.

3, education level: professional training for chefs, high school education or above, good quality.

4. Foreign language level: English level above intermediate level of Tourism Bureau.

5. Work experience:/kloc-more than 0/0 years management experience of chef, more than 3 years working experience of joint venture hotel chef.

6. Special requirements: proficient in cooking, with high technical level and management level. Senior chef or above, national and municipal chefs.

Chef's responsibilities: 3 1. Responsible for the operation and administration of the kitchen;

2. Carry out various tasks and work instructions issued by the catering manager;

3. Responsible for the kitchen work plan;

4. Be responsible for the production, quality and food cost of the kitchen;

5. When entering the kitchen, you must dress according to the regulations, wear a work hat, keep gfd clean and tidy, and go to work after washing your hands;

6. The waste water used for cooking and processing food in the kitchen must be removed in time.

Chief Chef Job Responsibilities 4 Job Responsibilities:

1, responsible for catering cost standards, various operating procedures and standardized management systems to ensure the safety and hygiene of the kitchen;

2, responsible for organizing catering service research, under the guidance of professional nutritionists, combined with the health status and dietary needs of the elderly in the hospital, to improve the quality of meals;

3. Be responsible for the satisfaction survey of catering service in the hospital, collect and sort out the results, implement the improvement plan according to the decision, handle the complaints and feedback of catering for the elderly in the hospital, and sort out and optimize the catering service standards and processes;

4. Cook in person to improve the quality and quality of catering products;

Job requirements:

1, college degree or above, more than 3 years working experience in the same position in large-scale catering industry, and executive chef experience is preferred.

2. Good communication, coordination, organization and overall management skills, as well as good teamwork skills;

3. Strong adaptability, willingness to accept challenges, and good professional manager mentality and moral literacy;

4. Working experience in nursing homes and star hotels is preferred.

Chef Job Responsibilities 5 Job Title: Chef

Job level: (omitted)

Direct supervisor: the manager of the food and beverage department or the direct leader in charge of the kitchen.

Management object: Chinese and Western chefs.

Responsibilities: responsible for the organization, command and operation management of the whole kitchen; By designing and organizing production, provide distinctive dishes to attract guests; Implementing food cost control to create the best economic benefits for enterprises.

Specific responsibilities:

(1) Organize and guide kitchen work, supervise food production, and produce high-quality products at the specified cost.

(2) According to the business objectives, policies and production tasks issued by the Food and Beverage Department, be responsible for the development of Chinese and western food markets and the formulation of development plans, design various menus, and supervise menu updates.

(3) Coordinate the work of Chinese and western kitchens, coordinate the relationship between kitchens and other relevant departments, and decide the arrangement and transfer of post personnel according to the chef's business ability and technical expertise.

(4) According to each type of work, post production characteristics and restaurant operation, work schedules are made, and subordinates are responsible for checking the attendance of employees and evaluating their work performance.

(5) According to the overall work arrangement of catering enterprises, plan and organize the implementation of the assessment and evaluation of kitchen employees, and formulate the development plans of subordinates and employees.

(6) Supervise the kitchen management personnel to manage the equipment and appliances scientifically, and examine and approve the replacement and purchase plan of kitchen equipment and appliances.

(7) Examine and approve the work plan, training plan, rules and regulations, working procedures and production operation standards of the kitchen department.

(8) Check and control the quality of dishes, and personally cook dishes for important customers.

(9) Regularly analyze and summarize the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the production quality and efficiency of the kitchen.

(10) is responsible for checking and controlling the procurement, acceptance, purchase and use of precious food raw materials in catering enterprises.

(1 1) actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, and supervise the implementation of improvement measures; Responsible for handling complaints from guests about the quality of dishes.

(12) Attend relevant meetings held by enterprises and the Food and Beverage Department to ensure the implementation of the meeting spirit.

(13) Supervise the cleanliness of all positions in the kitchen, ensure the food, production and personal hygiene in the kitchen, and prevent food poisoning accidents.

(14) Check the kitchen production safety, eliminate all kinds of hidden dangers in time, and ensure the operation safety of equipment, facilities and employees.

(15) Review and sign the kitchen work report.

Responsibilities of Chef 6 R&D Manager (Chef/Chef) Under 43 years old, with high school education or above.

More than 5 years of cooking experience.

There are Japanese masters who have systematically studied Japanese material research and development.

Under the age of 43, with high school education or above.

More than 5 years of cooking experience.

There are Japanese masters who have systematically studied Japanese material research and development.

Chief Chef Job Responsibilities 7 Job Responsibilities:

1, supervise the kitchen work, and ensure the food quality and other aspects of the kitchen to maintain stable and consistent high-quality products;

2, responsible for the coordination and management of the kitchen daily affairs, fully responsible for food quality and safety, production safety, personal safety of employees;

3, responsible for formulating and organizing the implementation of the work plan, control the kitchen operation, reasonable control of various expenses;

3. Actively participate in the hotel's quality management activities, ensure its effectiveness in the kitchen work, and encourage all employees to play an active role;

4. Organize and implement employee training to improve employees' production skills.

Job requirements:

1, technical secondary school degree or above, Japanese learning experience is preferred;

At least 2.8 years working experience in Japanese kitchen in five-star hotel or high-end chain store, familiar with catering related laws, regulations and system norms;

3. Proficient in food raw materials, kitchens, food hygiene and safety management, with strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating.

Chef job responsibilities 8 job responsibilities:

The kitchen formulates and supervises the implementation:

Kpisopiso food research and development kitchen cost control, etc. (There are specific job responsibilities within the company)

Requirements:

Entrepreneurial mentality, eager for success, strong communication skills, strong execution, chain kitchen management experience is preferred, under 40 years old. There are specific work requirements within the company.

Job responsibilities of the head chef 9 Job description:

1. Fully manage, organize and guide the kitchen work, be fully responsible for and supervise the food production process and flow, and produce high-quality products at the best cost.

2. According to the company's business objectives and policies and various production task indicators, be responsible for the planning and replacement of all kinds of western food menus, and be responsible for the examination and approval of product specifications and raw material procurement specifications.

3. Attend relevant meetings held by the company and the shopping mall, ensure the consistent implementation of the company spirit, and be responsible for holding western kitchen work meetings.

4 responsible for the inspection and control of the procurement, acceptance, acquisition and use of food raw materials.

5. Check the use and inventory of raw materials in the kitchen, prevent the backlog of materials from exceeding the shelf life, prevent deterioration and shortage, make a raw material procurement plan, and control the quality of raw material procurement.

8. Strengthen contact with storefronts and relevant departments, cooperate well and handle complaints.

9. Strictly implement the system of food safety and kitchen hygiene.

10. Make kitchen work plan, training plan, rules and regulations, responsibilities and operating procedures.

1 1. According to the characteristics of each post and the operation of the restaurant, prepare the kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main business backbones in the kitchen, try every means to introduce technical talents with expertise, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize the enthusiasm of employees.

13. Complete other tasks assigned by superiors.

Job requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years hotel working experience, 3 years cooperation experience with foreign chefs, overseas working experience is preferred.

3. 10 years working experience in western food, including more than 3 years working experience as executive chef of western food.

4. Familiar with western cooking, with high western cooking skills and the ability to formulate standard procedures, you must be proficient in two cuisines (French, Italian, Spanish, Mediterranean and Southeast Asian), be brave in pioneering and innovating, and have unique opinions on artistic pursuit.

5. Familiar with kitchen operation management and cost control methods, be able to independently formulate HACCP and SOP standard processes, and be familiar with the performance, use and maintenance methods of kitchen equipment.

6. Have a strong sense of responsibility and enterprising spirit, and love art and life.

7. Be healthy and energetic, and can accept transfer arrangements.

Responsibilities of Executive Chef 10 Responsibilities of Executive Chef of Shenzhen Longcheng Group Longcheng Property Management Co., Ltd.:

1, prepare kitchen management system, working standards and operating procedures,

Realize standardization, proceduralization and standardization.

2. Scientific management of product production and formulation of product processing standards.

Rational use of raw materials, reduce costs and improve gross profit margin.

3. Market-oriented, collect peer information and study customer consumption demand.

Strengthen the development of dishes, innovate constantly, and provide marketable dishes.

4. Be responsible for product quality management and strictly control product quality.

5, responsible for the management of the project kitchen, kitchen hygiene, fire control on a regular basis.

Safety inspection, supervision of the use, maintenance and management of equipment and facilities,

Eliminate all kinds of hidden dangers and ensure the department's safety in production.

6. Regularly solicit the opinions of the canteen on food quality and production supply.

Handle customer complaints about the quality of dishes.

7. Handle other matters assigned by the leaders.

Requirements:

1, over 40 years old, over 8 years working experience in the management of chefs in large restaurants or hotels, and over 3 years working experience as executive chef in government canteens.

2. Have a strong sense of responsibility, teamwork ability and certain pressure resistance; Have rich management ability.

3, have a high cooking skill, understand and be familiar with the source of ingredients,

Specification, quality, general purchase price, etc.

4. Have a good foundation in cost control, food nutrition and kitchen equipment.

Job Responsibilities of Chef 1 1 Job Description:

1, responsible for the overall work management, business management, safety and health management of the kitchen department;

2, responsible for the technical management and supervision of kitchen products;

3. Implement all work tasks and work instructions issued by the company;

4, responsible for the revision, improvement and formulation of all kinds of food standard manuals;

5. Be responsible for the production, quality and food cost of the kitchen;

6. Constantly patrol the kitchen, supervise subordinate employees, solve problems on the spot in time, and help subordinates improve their working ability;

7. Maintain the education and training for employees, so as to improve them continuously.

Job requirements:

1, college degree or above;

At least 2.3 years working experience in international star hotels or senior Chinese restaurants, senior deputy chefs, chain restaurants and fresh restaurants;

3.3 years working experience in kitchen management;

4. Strong sense of responsibility, pioneering and innovative, and capable style;

5. Have high cooking skills and be familiar with fresh food, food and materials.

6. Familiar with cost control management and kitchen equipment.

Responsibilities of the Chef 12 ● Make menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.

● Formulate the operation procedures and job responsibilities of each kitchen. Make sure the kitchen works properly.

● According to the usage of raw materials in each kitchen and the inventory quantity in the warehouse, make the raw material ordering plan and control the purchase quality of raw materials.

● Be responsible for signing and approving the raw material outbound order, and fill in the kitchen raw material usage report. Check raw material inventory frequently to prevent deterioration and shortage.

● Ensure the rational use of raw materials, control the style, specifications and quantity of dishes, ensure good quality and reduce loss and cost. ● Patrol and check the working conditions of each kitchen, reasonably arrange manpower and technical strength, and coordinate all work links.

Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual order plan.

● Organize special food festivals, introduce seasonal dishes, increase fancy varieties and promote sales according to different seasons and major festivals.

● Listen to customers' opinions, understand the sales situation, and constantly improve and improve the food quality.

● Check kitchen hygiene every day to ensure food hygiene, and implement food hygiene regulations and kitchen hygiene system.

● Conduct regular technical training for chefs. Organize chefs to learn new technology and advanced experience. Assess chef's skills regularly or irregularly, make a duty watch, evaluate chef's work, and put forward opinions on chef's promotion and transfer.

Job responsibilities of the head chef 13 Job information:

1. Responsible for the operation and administration of the kitchen;

2. Execute all tasks and work instructions issued by the manager;

3. Responsible for the kitchen work plan;

4. Be responsible for the production, quality and food cost of the kitchen;

5. Constantly patrol the kitchen, supervise subordinate employees, solve problems on the spot in time, and help subordinates improve their working ability;

6. Supervise the management of kitchen food raw materials and control the food cost reasonably;

7. Properly handle guests' complaints about dishes;

8. Check the operating specifications of employees in various positions in the kitchen;

9. Train kitchen staff regularly.

Job requirements:

1. Age 30-45 years old, technical secondary school education or above;

2. Good communication and coordination skills, team spirit and professionalism;

3. Have relevant experience in a four-star hotel.

Job responsibilities of the head chef 14 Job description:

1. Assist the person in charge of catering to review the annual business objectives of hotel catering and reach the implementation plan.

2. Have rich hotel catering experience and be familiar with the layout of catering equipment; Formulate and improve the organizational structure and management system of hotel kitchens.

3. Cooperate with the person in charge of catering to design and formulate various kitchen operation and operation standards.

4. Actively collect information feedback from the catering market, understand the market demand, and develop and promote new dishes in time.

5. Guide the design of food in the hotel kitchen to ensure the product quality; Effectively implement and ensure the realization of the established gross profit margin

6. Be familiar with the control requirements of the Food Hygiene Law, and regularly check the daily work of the kitchen to ensure food safety.

7. Guide the kitchen staff to control and maintain all the equipment, facilities and appliances in the kitchen to ensure that the meal loss rate is controlled within a reasonable range.

8. Guide the hotel kitchen to rationally allocate the human resources of each kitchen and reduce the expatriate labor force at the reception peak of the banquet.

9. Participate in the on-site management of large-scale catering activities to ensure that guests get satisfactory catering products and good service experience.

10. Actively participate in the product exchange of hotel catering, interact with the person in charge of catering, and maintain the public adaptability of hotel catering products.

Responsibilities of the chef: 15 1. Assist the catering manager (deputy manager) to be fully responsible for the production and management of Chinese and western kitchens, and provide all kinds of relevant information and suggestions to the catering manager or hotel management department in time.

2. Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved the kitchen management.

3. Keep abreast of the market competition, formulate and improve the strategy of the department in the city or industry where it is located, understand and master the operation of the hotel and the supply and demand of the products of the department, and know yourself and yourself.

4. Formulate the annual catering operation plan and business training objectives, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen employees, and optimize catering operations.

5. Establish a good cooperative relationship between departments, personnel and customers, coordinate in time and get all kinds of help. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.

6. Use your own knowledge and skills, timely analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials, and be a good consultant to the purchasing department, warehousing department and accounting department.

7 can correctly identify the quality of domestic and foreign food raw materials, seasonings, additives and pigments, and use them reasonably.

8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.

9. Design and organize the implementation of large-scale banquets and special activities such as food festivals in time, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.

10. Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards.

1 1. Formulate the quality, quantity and operation standards of all products in this department, post all kinds of dishes in the kitchen in the form of photos, and keep and constantly improve them.

12. Be familiar with the technical skills and professional knowledge of employees, and organize and use them reasonably.

13. Master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics, food cooking technology, and organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning.

14. Strong verbal skills, such as participating in the formulation of the business plan of the Food and Beverage Department, reviewing various business reports, presiding over departmental work meetings, and making departmental business reports in time.

15. Design reasonable and efficient working procedures and operating standards for kitchen departments, jobs and posts, and supervise their correct operation.

16. lead all employees to implement the rules and regulations of the hotel department and the hotel, and deliver information in time.

17. Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist the food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety.

18. Do a good job in political and ideological work and care about employees' lives.

19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.

20. Directly responsible for the training plan for new employees.

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