1, directly under the leadership of the general manager; The management object is the chef.
2. According to the instructions of the general manager, be responsible for the daily work adjustment of the company's kitchen administrative system, and communicate with various departments to realize "uploading and issuing".
3. Be responsible for the technical training planning and guidance of the company's chefs.
4. Be responsible for the research and development of dishes and raw materials in the company's kitchen administrative system and the research of kitchen administration.
5. Organize the company to identify the quality of key raw materials.
6, the company chef system overall inspection and assessment score.
7. Deal with all kinds of major emergencies with the general manager of the company.
8, responsible for organizing food design and audit, and constantly understand the food market dynamics and trends.
9, the company kitchen management patrol, solve all kinds of difficult technical problems.
10, off-job training and on-the-job training guidance for chefs.
1 1, adjust the staffing of each branch and report the handling opinions to the general manager of the company for approval.
12. Organize the plan of purchasing, supplying and storing kitchen raw materials, and closely monitor its operation and management process.
13, check and guide the cooking process of kitchen dishes to ensure the normal supply and quality of kitchen dishes.
14, organize food research and development on a regular basis according to the company's plan, and be responsible for completing the responsibility indicators of food research and development on each date.
15, according to the general manager's instructions, participate in and organize national large-scale catering and food academic seminars and exchanges.
16. Chef personally or guide the company's major cooking tasks.
17, responsible for supervising and correcting the implementation of the kitchen management system of the company.
Second, the chef's job responsibilities
1, directly under the leadership of the executive chef: management system scope: red case group, white case group, cold dish group, stove group, roasted meat group, serving group, Dutch group and washing and inspection group.
2, responsible for the attendance of each team leader, according to the quality of their work performance, correctly exercise the power of praise or punishment.
3. Fully handle the daily business work of this site and make preparations in advance.
4. Reasonably mobilize and arrange the headwaiter, chef and chef's staffing, and notify the executive chef to approve the overall staffing of the kitchen.
5, according to the characteristics and requirements of the company, to achieve a stable gross profit margin.
6, make the kitchen operation procedures and job responsibilities, to ensure the normal work of the kitchen.
7, check the kitchen work, reasonable arrangement of manpower and technical strength, as a whole each work link.
8, check the dynamic situation of kitchen equipment and the use of kitchen utensils, make the annual order plan.
9. According to different seasons and major festivals, organize special food festivals, introduce seasonal dishes, increase varieties of colors and promote sales.
10, check the kitchen hygiene every day, ensure the food hygiene, and implement the food hygiene law and the kitchen hygiene system.
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12, responsible for ensuring and constantly improving the quality of dishes and catering characteristics, directing the cooking work of large-scale important banquets, making menus, checking the quality of dishes on site, and personally operating major tasks to ensure quality.
13, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure that the dishes are economical and practical, and provide a good foundation for kitchen work.
14, responsible for controlling food and related labor costs, accurately grasping raw material inventory, and understanding market supply and price. Make menus and prices according to the supply of raw materials and different tastes of guests. Review the daily kitchen application form and be responsible for the monthly kitchen inventory.
Regularly check and control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. For high-grade raw materials, the purchase and requisition must be reviewed by the chef or invoiced before delivery, and the cost accounting should be well controlled.
15, responsible for guiding the chef's daily work, constantly improving the quality according to the customer's taste requirements, and assisting the assistant general manager in designing and improving the menu to make it more attractive, constantly collecting and developing new varieties of dishes, and maintaining the distinctive flavor of local dishes.
16, often contact and coordinate with the front office manager and other relevant departments, listen to the opinions of the guests, and constantly improve the work.
Third, the red case kitchen leader
1, the direct leader is the chef, and the management scope is the kitchen.
2. Be responsible for the attendance of team members.
3. Arrange the chef's work reasonably according to the chef's menu.
4. Assist the chef to make the menu and understand the cost accounting and the selling price of the dishes.
5. Skillfully cook the seasonal, monthly, weekly and Sunday specialties that the kitchen can provide.
6. Check the appearance, appearance and work clothes of all the chefs in the inspection team, assist the chefs to train the chefs, and guide the new chefs to work according to the chef's procedures.
7. Check whether all chefs' cooking seasonings are ready before the meal, and check the preparation of each position of the burner.
8. Responsible for ordering food, various banquets, group meals, and cooperating with chefs who barbecue, cut, lotus, soup pot and pastry.
9. Master the names, origins, uses, usage and production methods of various raw materials, and assign subordinates to receive the food raw materials needed for the kitchen that day.
10, report the kitchen work to the chef and make suggestions, such as kitchen staff problems, kitchen food hygiene problems, guests' complaints and demands for food, and kitchen specialties of the season, month, week and day.
1 1. After work, you should be responsible for checking whether the kitchen utensils are clean, whether they are placed neatly, whether the cooking spices used by the stove head are put away according to the regulations, and turn off all switches of water, electricity, gas and oil in this area to achieve safety standards.
Fourth, the chef of red kitchen.
1, the direct leader is the chef; the management scope is Dutch employees.
2. Responsible for ordering food and cooking general banquet dishes. Meet guests' special cooking requirements for food (such as guests' requirements for food cooking time, guests' taboos, etc.). )
3. Skillfully cook the special dishes of the kitchen season, month, week and Sunday.
4. Abide by the rules of receiving goods in the restaurant, accept the goods receipt issued by the chef, and receive daily goods.
5. Responsible for making boiled food and semi-finished products needed for the day, and configuring various seasonings.
6. After going to work, prepare all the necessary production tools for the furnace head, such as medium iron pot, iron spoon, shovel, towel, bamboo brush, vegetable shell, fence, etc.
7. After dinner, clean up all production tools at the furnace head, put them in place as required, and turn off all water, electricity, gas and oil switches used in this position.
Five, red case chopping block leader
1, the direct leader is the chef: the management scope is the chef with the red chopping board.
2. Be responsible for the attendance of employees in this department.
3, according to the needs of the work, reasonable distribution of members of this group.
4. Responsible for the processing of raw materials such as meat, poultry, aquatic products, game, vegetables, etc. (such as sliced, shredded, diced, blocks, flower shapes, etc.). ).
5. Be familiar with the raw materials and processing of various dishes to ensure the normal supply of meals.
6. Strive to improve the quality and speed of side dishes, so as to be busy but not chaotic.
7. After receiving the menu ordered by the food delivery staff, side dishes are served according to the principle of "first come, first served, first easy, then difficult, first meat, then vegetarian".
8. If the raw materials of the supplied dishes are used up, you should inform the dish clerk in time, and then the waiter will inform the guests to avoid misunderstanding.
9. If you don't know the menu and the name of the dish, you must check it clearly before serving, so as not to make it wrong.
10, strictly abide by the principle of "seeing a single dish, no single dish is not worthy"
1 1, responsible for cleaning and collecting after work.
12, responsible for refrigerator management and daily raw material stacking.
Six, other red chopping block chef
1, the direct leader is the leader of Hongan chopping block.
2. Responsible for the fine processing of meat, poultry and aquatic products (such as slicing, wire drawing, stuffing chopping, flower changing knives, etc.). ).
3, responsible for the processing of meat, poultry, aquatic products and other raw materials. Be responsible for the finish machining of the primary processing material head, and change the material head into the required size and shape.
4. Take the food ordered by the guests from the delivery staff and prepare it according to the principle of "first come, first served"
5, such as the supply of a kind of just sold out, should promptly notify the dish clerk, and then notify the guests through the waiter, so as not to cause misunderstanding.
6. Cooperate with Dutch chefs to speed up cooking.
7. After eating, put all the meat and aquatic products in the refrigerator, clean up the small leftovers and change the water if necessary.
8. Be responsible for the sanitation and cleaning of department refrigerators and public areas, and thoroughly clean the refrigerators at least once a week.
Seven, cold dish group leader
1, the immediate leader is the chef; the management scope is the cold dish chef.
2. Be responsible for the attendance of members of this group.
3, according to the needs of the work, reasonable distribution of members of this group.
4, understand food accounting, according to the local supply situation and people's taste characteristics. Assist chef to make cold dishes menu.
5. Comply with the food hygiene regulations and related policies promulgated by the local government, and strictly control food hygiene.
6. Be able to make all kinds of cold dishes and platters according to the requirements of different banquets and ordering, and try to meet the special requirements of guests.
7. Be responsible for formulating the quantity and variety of cold dishes required, and put forward the list of purchasing raw materials.