1. Work out the kitchen work plan and cost budget in each period, and on this basis, formulate practical implementation rules to effectively control costs and ensure gross profit.
2. Keep abreast of the changes in guests' tastes and dining methods, and modify the menu to make it more in line with market requirements and meet customers' needs.
3, responsible for the kitchen labor deployment and coordination between teams. Understand the situation of employees, arrange work according to each employee's specialty, and rationally allocate kitchen staff according to the complexity and tasks at any time.
4, responsible for directing on-site guidance and control of food quality, special circumstances personally.
5. Accurately grasp the inventory of raw materials, reasonably arrange the use of raw materials, supervise all production processes, avoid waste, clear goods in time, and strictly control costs.
6, responsible for guiding the daily work of other kitchen staff, do a good job of coordination among personnel, implement work discipline and code of conduct, and solve problems in work in time.
7. Take charge of kitchen hygiene, pay special attention to environmental hygiene, food hygiene and personal hygiene, urge all groups to strictly implement the food hygiene law and kitchen hygiene system, check the personal hygiene of food, tableware, utensils and chefs, and put an end to food poisoning incidents.
8, personally check and accept raw materials every day, put an end to raw materials that do not meet the quality standards and price standards into the kitchen.
9. Responsible for the training and assessment of chefs, strengthen on-the-job training and technical exchanges, strive for standardization of food production and production, and constantly develop new dishes.
Extended data:
Matters needing attention in chef's work
1, pay attention to the daily work of the kitchen, product quality, inspection and supervision, be responsible for directing the production site, serve food in strict accordance with the production process, visually inspect and taste the products, and serve food only after reaching the standard.
2. Pay attention to the work plan and expense budget of the kitchen in each period. And on this basis, formulate practical implementation rules to control food quality, food cost and gross profit margin.
3. Pay attention to keep abreast of the changes in guests' tastes and dining methods, and modify the menu to make it more in line with market requirements and meet customers' needs.
4, pay attention to be responsible for the kitchen labor deployment and coordination between teams. Understand the situation of employees, arrange work according to each employee's specialty, and rationally allocate kitchen staff according to the complexity and tasks at any time.