Cook job responsibilities

Job responsibilities of cooks (15 general articles)

In today’s society, job responsibilities are used in many places. Clear job responsibilities can allow employees to know and master their job responsibilities, and maximize Carry out labor employment management and scientifically allocate manpower to ensure that people can make the best use of their talents and match their posts. So how are the relevant job responsibilities determined? The following are the job responsibilities of cooks that I have carefully compiled for reference only. Let’s take a look.

Cook Job Responsibilities Chapter 1

1. Work hard to study cooking techniques and cook delicious meals according to the characteristics of infants and young children, so as to achieve good color, aroma and taste, and a combination of meat and vegetables. , with rice and noodles, various colors and varieties, improving the quality of food.

2. Strictly implement food hygiene requirements, ensure food acceptance, cook food thoroughly, separate raw and cooked kitchen utensils, and strictly prevent food poisoning.

3. Provide meals on time according to the children’s schedule. In winter, we should do a good job in preventing cold and warmth, and provide hot meals, hot dishes, hot soups, and hot snacks. In summer, we should do a good job in preventing heatstroke and cooling, and provide appropriate cold food. boiling water.

4. Do a good job in the cleanliness of the kitchen, clean it every day, wash the floor every week, keep the kitchen environment clean and sanitary, utensils, cooking utensils, electrical appliances and other items must be scrubbed and disinfected regularly, and be responsible for the safekeeping of items. May be lent or used for other purposes at will.

5. We must do a good job in personal life, cut nails frequently, bathe frequently, change clothes frequently, get haircuts frequently, and wear work clothes and work caps at work.

6. The cooks must unite and cooperate to complete tasks with quality and quantity, strictly distinguish between public and private matters, and complete the procedures for items entering and exiting the warehouse.

7. Do a good job in conservation, save water, electricity, gas, and reduce waste. Job Responsibilities of Cooks Part 2

(1) Responsible for the processing of main and non-staple food in the construction site canteen.

(2) Responsible for the timely supply of meals and ensuring that construction site workers eat on time.

(3) Strictly abide by the Food Hygiene Law and relevant food processing standards to ensure the quality of meals. And maintain canteen and personal hygiene.

(4) Responsible for completing temporary dining tasks arranged by the leader.

(5) Complete other temporary tasks assigned by leaders. Job Responsibilities of Cooks Part 3

1. Responsible for the daily food purchase. It is not allowed to purchase spoiled food or food that has exceeded the shelf life.

2. Food should be cooked thoroughly, cooked dishes should be delivered to the dining location in time, raw and cooked dishes should be strictly separated, and cooked thoroughly after every meal; pay attention to the specifications and quality of side dishes.

3. Cook on time and according to standards to ensure punctual meals; strictly control food hygiene, actively implement the hygiene post responsibility system, ensure food hygiene, and prevent food poisoning; do a good job in cleaning and sanitation in the kitchen .

4. Strengthen the sanitation work on the pot platform and surrounding areas, and clean and sweep the pot platform and surrounding areas in a timely manner to keep the pot platform and surrounding areas clean and tidy. Job Responsibilities of Cooks Chapter 4

1. Under the leadership of the squad leader, work actively, be serious and responsible for your job, process and cook food and dishes carefully to ensure taste and quality.

2. Food must be cooked thoroughly. The cooked dishes must be sent to the cooked food room in time. Raw and cooked dishes must be strictly separated. Every meal must be returned to the pot and cooked thoroughly.

3. When garnishing dishes, attention should be paid to specifications and quality, and the grade should be implemented according to the proportion standards.

4. When serving meals, it is necessary to promptly grasp the supply and demand situation at the window, adjust the surplus and shortage of each window, and replenish in time to ensure supply.

5. Keep the stove surface and environment clean and sanitary. Place the seasoning basin in a fixed position to ensure cleanliness and hygiene. Wash and dry operating tools after use and place them on a shelf.

6. Finished products and semi-finished products sold every day should be properly handled and stored safely.

7. Pay attention to personal hygiene, actively implement the health post responsibility system, ensure food hygiene, and prevent food poisoning.

8. Pay attention to fire prevention work, use gas safely, and prevent fires. Job Responsibilities of Cooks Part 5

1. Commit to and from get off work on time, do not be late, do not leave early, and handle leave procedures in accordance with regulations if you are sick or have something to do. Do not leave the canteen casually during working hours.

2. We must establish the idea of ??serving teachers and students wholeheartedly. Study your business diligently, continuously improve the quality of your meals, and do your job well.

3. Earnestly implement the management system, be impartial and selfless, do not take too much, and do not open back doors.

4. Strictly implement the canteen hygiene system, strictly control hygiene within the scope of each person's division of labor, and improve canteen hygiene and personal hygiene.

5. Treat teachers and students equally, be patient, kind, enthusiastic and considerate, and provide convenience as much as possible. We also listen humbly to the opinions and requirements of the catering teachers and students, and continuously improve our work.

6. Comrades should care for each other, love each other, help each other, be brave enough to shoulder heavy responsibilities, and take the initiative to do things where the division of labor is unclear. Work together to do a good job in the canteen.

7. Use the stove according to the operating procedures. Illegal operations are strictly prohibited. Maintain and maintain relevant equipment in a timely manner to ensure safety and correctness and save fuel.

8. Complete other tasks assigned by the supervisor and the school. Job Responsibilities of Cooks Chapter 6

1. Conscientiously implement the food safety law, establish professional ethics, conscientiously participate in learning, strive to improve professional skills, and obey assignments.

2. Observe the schedule, do not be late, leave early, or be absent from work. Strictly abide by national laws, abide by various canteen rules and regulations, and do your job well.

3. Evacuation from the post is not allowed during working hours, joking is strictly prohibited, and operating procedures are strictly observed.

4. We must pay attention to professional ethics, speak in a civilized manner, do not make loud noises during work, do not play in the workplace, and comrades must strengthen unity and help each other.

5. Protect public property, be diligent and frugal, and do not waste food. Bags of flour and rice must be emptied, swept clean, and returned to the warehouse. Hygiene awareness should be enhanced and maintained, good hygiene habits should be developed, canteen sanitation, environmental sanitation and personal hygiene should be improved, plastic bags should not be thrown carelessly, and discarded items should be thrown into the trash can. Do a good job in sanitation work in your assigned area. Restaurant staff will ensure that the restaurant floor, tabletops, and chairs are clean and tidy at all times. Aim to clean up after each meal and conduct a general cleaning of the environment once a week to keep it clean and hygienic.

6. Work clothes and caps must be worn when working. Canteen staff must wash and disinfect their hands before working, wear neat work clothes and hats when working, wash hands after using the toilet, and are strictly prohibited from wearing slippers during work. Work with good health (keep hygiene inside and outside the cafeteria, wash work clothes frequently, cut nails frequently, and get haircuts frequently, and women should not wear shawl hair).

7. The processing of staple food must meet the prescribed quantity standards, not too much or too little, and the rice must not be mixed with raw skewers. Non-staple food processing must be free of insects, soil, weeds, and foreign matter. Shreds, dices, slices, and blocks must comply with regulations. Pay attention to hygiene when loading, loading, taking out, and cooking vegetables.

8. Continuously improve service attitude, listen humbly to the opinions of diners, and strive to improve service quality. When selling food at the window, be kind, proactive, enthusiastic and thoughtful, answer questions, treat everyone equally, and promptly encounter problems. Report to administrator.

9. Be familiar with the performance of various mechanical equipment and tools, have certain knowledge of electricity, and be able to correctly master the usage methods to ensure safe operation and avoid personal equipment accidents. Always learn safety and fire prevention knowledge to prevent fire accidents from happening. Job Responsibilities of Cooks Part 7

1. Earnestly implement dining rules, care about the collective, adhere to principles, obey assignments, and strive to complete assigned tasks.

2. Observe labor discipline, go to and from get off work on time, do not do private work during working hours, and provide meals to students, faculty and staff on time.

3. Pay attention to the nutritional mix and strive to improve cooking techniques. Each meal should have no less than two dishes (one meat and one vegetarian), and try not to repeat meat dishes within a week.

4. Observe health conventions, strive to improve the hygiene of the canteen and the environment in front of the canteen, and do a small sweep a day and a sweep once a month; do not buy rotten food or serve bad dishes. Earnestly do a good job in decontaminating tableware and other cooking utensils. The tableware must be soaked in boiling water once a day, and cooking utensils must not be loaned out.

5. Save water and electricity, and take good care of the existing property in the canteen. If there is any loss, the cause should be found and held accountable.

6. Continuously improve service attitude, listen humbly to the opinions of diners, strive to improve service quality, and improve canteen work.

7. Improve the annual and semester assessment system for canteen personnel and ensure rewards and punishments. Job Responsibilities of Cooks Chapter 8

1. Abide by rules and regulations, abide by operating procedures, do not operate in violation of regulations, and do your job conscientiously.

2. Study cooking techniques diligently to ensure that the color, aroma, taste and shape of the meals are complete, and the quality and quantity of the meals are ensured.

3. Cherish food, save raw materials and fuel, and do a good job in cost accounting to ensure that the quality and price of meals are consistent.

4. Take good care of cooking utensils and equipment.

5. Pay attention to the hygiene of the canteen, abide by the "Food Hygiene Law", do not process rotten and spoiled raw materials, maintain good personal hygiene, and keep the operating room hygienic, clean and tidy.

6. Do a good job in safety, fire prevention, poison prevention, theft prevention and rodent control.

7. Frequently solicit and listen to the opinions of dining staff on canteen work, increase the variety of food varieties, improve service attitude, improve work, and serve the front line of production.

8. Respect leadership, obey instructions, and complete various tasks assigned by leaders on time. Job Responsibilities of Cooks Part 9

1. Love your job, obey leadership, follow arrangements, and abide by labor disciplines and various rules and regulations.

2. Study the business seriously, master professional operating procedures, make food in strict accordance with the specifications, and strive to improve the quality of food.

3. Provide civilized service, treat others politely, be proactive, enthusiastic and patient; be kind in attitude and use civilized language. When encountering conflicts, resolve them properly and "never fight back when hit or scolded".

4. Strictly abide by the "Food Hygiene Law" and the "May 4th" hygiene system, and strive to improve food hygiene, environmental hygiene and personal hygiene.

5. Be diligent and frugal, protect public property, and do a good job in production safety.

Sixth, actively participate in business learning and improve cultural and business quality.

(1) Cooking positions

1. Strictly implement cooking requirements and rules.

2. Seriously study business techniques, continuously improve the cooking level of color, aroma, taste and shape, and introduce delicious special dishes.

3. According to the nature and characteristics of different foods, pay attention to the cooking heat and time to ensure the quality of the dishes.

4. Cook thoroughly to prevent food poisoning.

5. Before putting the dishes into the pot, attention should be paid to removing the remaining impurities caused by lax washing and cutting.

6. Strengthen the sanitation work on the pot platform and surrounding areas, and clean and sweep the pot platform and surrounding areas in a timely manner to keep the pot platform and surrounding areas clean and tidy.

(2) Washing, cutting and preparing positions

1. Before cleaning, carefully remove impurities and residual branches and leaves in the cooking ingredients.

2. After washing, put it into clean containers. It is strictly forbidden to place it on the ground.

3. Pay attention to the hygiene of washing and cutting (preparing). Any cooking raw materials before initial processing must be washed first and then cut.

4. According to the requirements for making dishes, pay attention to cutting and matching specifications, and do not cut corners.

5. During washing and cutting (preparation), strengthen site sanitation, do not throw objects anywhere, clean equipment and clean the environment in a timely manner.

6. Prepare dishes to achieve a reasonable combination of nutrition, color, shape and main ingredients to ensure the quality of the dishes.

(3) Window service positions

l. Firmly establish the idea of ??serving teachers, students and employees wholeheartedly, establish the "window" awareness, and serve with a smile.

2. Explore work rules, speed up the work rhythm, prepare meals in advance, and pay attention to the appearance of window service (i.e. work clothes are neatly worn, clean and hygienic, and service badges must be worn in a standardized manner).

3. Strictly implement the civilized service system and be smiling, enthusiastic, patient, careful and tireless.

4. Concentrate, be serious and responsible. If you make any mistakes accidentally, you should correct them immediately and apologize proactively.

5. Keep windows hygienic. Food (vegetables) scattered in windows should be cleaned at any time. Food that falls out of containers is strictly prohibited from being resold.

6. Be sure to finish meals in a timely manner, clean windows, clean cooking utensils, and dispose of leftover food.

(4) Positions of restaurant cleaners and tableware washers

1. Establish hygiene awareness, ensure that the area in charge is clean and hygienic, and create a good civilized and hygienic dining environment.

2. Responsible for cleaning tables, stools, floors, sinks, doors, windows and surrounding environment in the restaurant.

3. Restaurant cleaners should clean up the debris on the table in time during the meal to facilitate the diners behind. After the meal, the restaurant must be thoroughly cleaned. Make sure the site is cleared after work is completed.

4. Take good care of public property and investigate the responsibility for loss or damage.

5. Enhance the awareness of conservation and do a good job in making, self-repairing and keeping cleaning and sanitary tools.

6. Clean the dishes carefully, carefully and thoroughly, and handle them with care to avoid damage.

7. Clean the dishes and store them in designated locations, and strictly implement the tableware disinfection system.

8. After washing. The floor and surrounding areas should be cleaned promptly to keep the workplace clean and hygienic.

9. There should be a dedicated person responsible for turning off the water, electricity and steam switches before leaving get off work to ensure safety.

10. The leftovers in the dishwashing area must be properly handled and removed in a timely manner.

(5) Staple food production positions

1. Strictly implement the requirements for staple food production, produce according to staple food recipes, determine production according to sales, and make according to meals.

2. Seriously study business techniques, continuously improve the quality of staple food production, and constantly adjust and develop staple food varieties.

3. Strive for excellence and make it carefully to ensure that there are no impurities in the rice, so that the rice is moderately soft and hard, the porridge has a uniform consistency, the pasta has moderate alkalinity, is not sour or yellow, has sufficient weight, is white in texture, has a thin skin, and is soft. tasty.

4. Use mechanical equipment such as dough mixers, steamed bun machines, and dough presses in strict accordance with operating procedures. Achieve safe production and do daily maintenance and upkeep of machinery.

5. Carefully make steamed buns, baked products and fried products, so that they are sufficient, delicious and freshly made and sold.

6. Pastry foods that need to be aired should be aired in the finished product room in a timely manner, and dust and mosquito bites should be properly prevented.

7. Do a good job of hygiene, pay attention to economy, clean the desks, machinery and equipment and surrounding areas in a timely manner after work, and do a good job of saving water and electricity. Job Responsibilities of Cooks Part 10

1. Commit to get off work on time. If you are sick or have something to do, please go through the leave procedures according to the regulations. Do not leave the canteen casually during working hours.

2. We must establish the idea of ????serving teachers and students wholeheartedly, study hard on cooking techniques, improve the quality of meals, and achieve complete color, aroma, taste, and shape. We must also pay attention to saving materials and strive to cook delicious and delicious dishes. Popular dishes at reasonable prices.

3. Strictly implement the relevant systems in the canteen. Within the scope of each person's division of labor, hygiene must be strictly maintained to prevent spoiled, moldy and rotten food from being supplied to teachers and students.

4. Be focused when handling various foods, pay attention to hygiene and safety, do not smoke, and do not joke.

5. Meat and vegetable dishes should be washed, and all utensils should be washed promptly after use and returned to their original places. The indoor and outdoor environment of the work area should be cleaned.

Sixth, the food should be hot, the pasta should be diverse, and the fermentation of steamed buns should be moderate to ensure the supply of noodles, rice and dishes.

7. Treat teachers and students equally when dining, be patient, kind, enthusiastic and considerate, and provide convenience as much as possible.

8. Save coal, electricity, and water, take good care of cooking utensils, and eliminate waste.

9. Meal times should be strictly enforced and meals should not be started in advance or delayed arbitrarily.

10. The cooks themselves strictly abide by the meal registration system, and it is strictly forbidden to make under-records or omissions.

11. It is strictly prohibited to share or buy food and various materials in the canteen privately. If it needs to be disposed of, it should be reported to the General Affairs Office and can only be purchased with approval.

12. Continuously improve service attitude, insist on civilized service, treat others politely, comrades care for each other, love each other, raise any opinions in person, and do not talk behind their backs. Help each other at work and shoulder heavy responsibilities bravely. We should take the initiative to do things where the division of labor is unclear, and promote the spirit of helping others. Job Responsibilities of Cooks Chapter 11

1. Job Responsibilities

1. Earnestly implement the company’s rules and regulations and obey the instructions of superiors and the supervision and inspection of relevant personnel.

2. Do a good job in canteen cost accounting, reduce consumption, and save raw materials, auxiliary materials, water and electricity.

3. Provide employees with delicious meals in a variety of colors and varieties.

4. Responsible for the cleaning and disinfection of tableware.

5. Clean, clean and maintain the kitchen and restaurant in accordance with regulations.

6. Treat employees or customers who come to dine in a friendly manner and treat them equally.

7. Properly use and maintain kitchen utensils, equipment and facilities.

8. Report work regularly to the staff canteen supervisor.

9. Strengthen learning and continuously improve the level of meal preparation and service.

10. Complete other tasks assigned by the supervisor of the staff canteen.

2. Assessment methods

1. Failure to abide by the relevant rules and regulations of the company and disobey superior leadership. (5 points penalty)

2. Serious waste of water, electricity and other materials (including rice, meat and vegetables, etc.). (3 penalty points)

3. The meals are the same every day and do not take the initiative to change them. (1 penalty point)

4. The hygiene of the kitchen and restaurant is poor, and the cleaning and disinfection of tableware are not ideal. (Penalty: 2 points)

5. Treating dining employees with a rude attitude will have a bad impact. (Penalty: 3 points)

6. Failure to properly keep the tableware in the canteen, providing it to others or taking it out for your own use. (2 penalty points)

7. Failure to serve meals on time affects the normal work of employees. (Penalty: 2 points)

8. The meal tickets received every day were not recorded in the account in time, and the meal expenses of the logistics dining staff were not calculated at the end of the month. (Penalty 3 points) Job Responsibilities of Cooks Chapter 12

1. Cooks should study skills seriously, constantly improve their skills, provide no less than 6 varieties of dishes (two meat and four vegetarian) every day, and change them frequently taste.

2. Be polite to others, have a good service attitude, and treat teachers, students, relatives and friends equally. You must wear work clothes and a work hat when selling meals.

3. Pay attention to cleanliness and hygiene in staple and non-staple food. Clean and sort out the food before putting it in the pot, and never put spoiled vegetables in the pot. Do not smoke when cooking or serving food. No spoiled food will be sold.

4. Pay attention to personal hygiene. Manicure your nails and get a haircut frequently, keep your work clothes and hats clean, and wash your hands after using the toilet. Participate in a health examination once a year and work with a certificate.

5. Do a good job in cleaning and sanitation within each scope of responsibility. Effectively carry out dust prevention, fly prevention, pollution prevention, tableware disinfection and rodent control to prevent accidents.

6. Provide meals on time according to regulations and do not sell meals in the kitchen. It is prohibited for non-canteen cooks to eat in the kitchen. Put an end to corruption, theft, private division, and excessive possession.

7. Do a good job in saving electricity, water and steam.

8. Obey the leadership and work assignments of the canteen director, unite comrades, and live in harmony. Cook Job Responsibilities Chapter 13

1. Consciously abide by laws, regulations and school rules and regulations, maintain the school's honor, and care for the collective. Pay attention to the overall situation, be attentive to your own work, obey the organizational arrangements, and ensure efficient and high-quality service work.

2. Understand the requirements of teachers and students for food, study hard on business, and continuously improve the quality of food.

1) Guarantee supply. Everyone can buy fresh meals on time, and the needs of different students should be paid attention to, especially the lives of students from economically disadvantaged families. Pay attention to keeping food warm in winter.

2) Nutrition and food matching. Reasonable combination of staple food and non-staple food, pasta, stir-fry and soup, etc., to adapt to the nutrition and taste of teachers and students.

3) Ensure quality. Pay attention to the color, aroma, taste, freshness and reliability of the food, and do not sell uncooked rice.

4) Make full preparations before meals, ensure timely supply, and assist life guidance staff in maintaining dining order. Educate students on thrift, discipline and hygiene, and educate students through service.

3. Food hygiene must strictly implement the "Food Hygiene Law", especially to prevent food poisoning.

1) Lettuce should be picked and washed.

2) Do not purchase, process or sell spoiled food and fake and expired food.

3) Raw and cooked food should be stored and cut separately.

4) Cooking utensils and containers must be cleaned and disinfected in time.

5) Do not touch cooked food with your hands.

4. Implement the division of labor and responsibility system for environmental sanitation.

1) There are no weeds, garbage or ponds around the canteen. It should be cleaned every day and cleaned every month.

2) Drainage is smooth and sewers are cleaned regularly.

3) The tables in the restaurant should be cleaned and arranged neatly every day.

4) The canteen is filled with coal ash every day.

5) Keep the canteen free of flies and rats.

5. Good personal hygiene

1) Cut your nails often and don’t spit.

2) Wear clean and tidy work clothes when working.

3) Participate in regular physical examinations. Those suffering from infectious diseases should take the initiative to report to their leaders and obey the arrangements.

6. Commit to get off work on time, do not be late, do not leave early, and do not leave work midway. Listen humbly to the rational suggestions of teachers and students, constantly improve your work, work hard, and work hard.

7. Be diligent, thrifty and self-disciplined, and do not take advantage of responsibilities for personal gain.

8. Responsible for the safety and sanitation of the canteen. Job Responsibilities of Cooks Chapter 14

1. Actively participate in various studies, improve political and ideological awareness and professional level, and serve teachers and students wholeheartedly.

2. Study cooking techniques diligently and continuously improve the quality of food and service.

1. According to the recipe arrangement, the main and non-staple foods are processed and made with care and diversification.

2. Make preparations before meals, ensure meal times, continuously improve meal supply methods, and reduce the queuing time of teachers and students.

3. Do not deduct the portions of meals for teachers and students.

4. Do not sell spoiled or abnormally shaped food to students that may affect their health.

3. Do a good job in cleaning and sanitation in the canteen to ensure food hygiene.

1. Wash the lettuce well.

2. Do not process or sell spoiled food.

3. Raw and cooked food should be separated and processed separately.

4. Cooking utensils and containers should be washed and disinfected regularly.

5. Do not touch finished products or food with your hands when selling food, and no smoking is allowed during operation.

6. Main and non-staple foods and raw and auxiliary materials must be properly kept to prevent rodents and pests from biting them and causing spoilage. Containers for storing cooked food must be covered and covered.

7. Tableware should be washed and disinfected regularly.

8. Wipe the dining table and food counter clean.

9. Clean the canteen every morning, lunch and dinner, and conduct general cleaning of the kitchen at least once a week.

4. Pay attention to personal hygiene, cut nails and haircut frequently, do not grow a beard, do not spit, and wear work clothes and a work cap when working.

5. Save water and electricity, and take good care of all kinds of machinery and equipment. Any losses caused by violation of operating procedures must be compensated by the parties involved.

6. Work hard without complaining, listen to the opinions of the masses with an open mind, and do not quarrel with teachers and students.

7. Pay attention to safety work and do not touch electrical switches with wet hands to prevent accidents such as burns from hot gas, hot oil, and boiling water.

8. Strengthen unity and help each other. It is forbidden to fight while working, and it is strictly forbidden to bring relatives and friends into the kitchen.

9. It is not allowed to take food or cooking utensils out of the canteen. It is prohibited to not charge tickets or charge less tickets when preparing meals. Violators will be severely punished.

10. Obey orders, strictly abide by work and rest schedules, consciously abide by labor disciplines, ask for leave when sick or have something to do, and are not allowed to be absent from work at will. Job Responsibilities of Cooks Part 15

1. Go to work on time, never be late or leave early; ask for leave from the General Affairs Office if you are sick or sick; do not leave the canteen casually during working hours; do not bring children to the kitchen or restaurant.

2. Study humbly, study hard, continuously improve your professional level, and complete your job with quality and quantity. Firmly establish the idea of ??serving teaching and serving teachers and students.

3. Conscientiously implement the kitchen management system, be impartial, put others before yourself, and do not open the back door.

4. Define positions and responsibilities in the kitchen, divide work and cooperate, and strictly control hygiene within their respective responsibilities.

5. Treat dining staff equally, be patient, kind, enthusiastic and caring, and provide convenience.

6. Colleagues help each other, shoulder heavy responsibilities bravely, and take the initiative to do things where the division of labor is unclear.

7. Provide drinking water supply for students and clean and sanitation work in the kitchen and restaurant. ;