Second, the kitchen management system, service standards, operating procedures, formulate the responsibilities of each position, understand the technical level and expertise of each position, arrange jobs reasonably, and ensure the normal operation of kitchen work.
Third, make menus and kitchen recipes for each restaurant, determine product prices, control costs, and maintain a good gross profit margin.
Fourth, personally collect customers' opinions on food quality, understand the views of restaurant managers and restaurant supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.
Five, familiar with the types of raw materials, origin, characteristics, price, familiar with seasonal varieties, grasp the quality and price of supply, and personally contact the purchasing department to purchase goods for important banquets and personally accept them.
Six, patrol the kitchen work, organize large-scale banquet, reception food production, reasonable deployment of human and technical forces, co-ordinate all aspects of work.
Seven, check the hygiene of each kitchen every day, check the quality of food in each kitchen, and ensure the hygiene, safety and quality of food.
Eight, check the operation of kitchen equipment and the use of toilets and county, and make the annual procurement plan.
Nine, check the use and inventory of raw materials in the kitchen, to prevent the backlog of materials beyond the shelf life, to prevent deterioration and shortage. Make raw material purchasing plan and control raw material quality.
Ten, strengthen contact with the hospital and related departments, do a good job of cooperation, deal with important complaints.
Xi。 Preside over the daily kitchen work meeting and hold a business review meeting once a week to ensure daily operation. Continuously improve product quality, improve business level and profit.
12. Organize chefs to study abroad, and attach importance to the application and promotion of new knowledge and technology.
13. Make a training plan for cooking techniques, personally take charge of the training, improve the chef's skills, and maintain the restaurant's catering characteristics.
Fourteen, personally responsible for the recruitment of major business backbones, try to introduce professional and technical personnel with certain customer support, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize their enthusiasm.
Fifteen, pay special attention to the maintenance of equipment and facilities. Ensure that all facilities are in good condition to prevent accidents.
Sixteen, strictly implement fire control operation procedures, organize regular inspection of fire appliances, and do a good job in fire control safety.
Seventeen, proficient in cooking knowledge, familiar with food production and processing flow, according to the technical requirements, properly arrange all aspects of the work, be good at finding problems in production, face up to problems, solve problems, be good at developing new products, and organize various food promotion activities.
18. Be familiar with the eating habits, preferences and eating styles of all ethnic groups in various regions of the country. Familiar with the storage, processing, knowledge and technology of goods, have personal brand-name dishes, can organize and direct the cooking of various banquets, and organize the food production of large or extra-large banquets of various sizes.
Nineteen, complete other work assigned by the director of the food and beverage department.