What is the main job of the food coordinator? The main responsibilities of the food coordinator

1. The caterers complete the cutting and matching work within the specified time according to the menu given to them by the "chef". It is required to consider the mood and health of the guests to match the dishes.

2. The main responsibilities are as follows: Understand the names, production processes and cooking characteristics of various dishes. Take the required food raw materials on the same day and detain the raw materials the next day. Cut raw materials into semi-finished raw materials that meet the cooking requirements, master the configuration of various raw materials in the menu according to the cost, arrange dishes reasonably, and ensure accurate feeding. Master the performance of the refrigerator and the storage of raw materials to ensure the freshness of food raw materials. Strictly implement the operation procedures, ensure the quality and weight of raw materials, and put an end to waste. Take the initiative to contact the relevant departments to do the correct and timely cutting and matching work.