In a rapidly developing society, we often come into contact with job responsibilities, and formulating job responsibilities can effectively regulate operational behavior. There are many points for attention in formulating job responsibilities. Are you sure you can write it? The following are my carefully arranged duties as a chef for reference only. Let's have a look.

Responsibilities of the chef: 1 1. Make the production plan of bakery, and be fully responsible for the preparation and cooking of bakery meals.

2, strictly implement the health law promulgated by the state, do a good job in the kitchen food hygiene, keep the kitchen utensils clean and tidy, and ensure the food safety of guests.

3. Make dim sum cost and control gross profit margin.

4, issued a meal preparation task, quantity, specifications.

5, cooking supervision, technical guidance for each position, check the quality and quantity of cakes.

6. Supervise and update the pastry exhibits at the counter every two months.

Responsibilities of the chef: 1. Responsible for the production of the kitchen, do a good job in the chef's ideological work, do a good job in labor deployment, get to know the subordinate employees, regularly inspect the posts, check the quality of the dishes, closely contact the chef, solve the problems in time, and summarize the food feedback through the front office to continuously improve the quality of the dishes.

Second, control the standards, specifications and requirements of food, correctly grasp the gross profit margin, pay special attention to cost accounting, strengthen the management of food raw materials and articles, reduce costs and increase profits.

Third, regularly modify the menu and introduce new dishes, adhere to the principle of trying the dishes first and then selling them, do a good job of setting dishes and taking pictures before serving the dishes, and establish dishes files.

Fourth, patrol the market regularly every week to understand the market price and explore fresh food raw materials.

Assist the front office manager to make menus and recipes.

Six, after the kitchen staff skill requirements counseling and training. Conduct regular evaluation to improve the staff here.

Seven, responsible for the kitchen staff attendance, system assessment, post adjustment.

Eight, the kitchen staff due to improper operation caused by mistakes or accidental injuries to bear joint and several liability.

Nine, kitchen water, electricity, gas, oil and other consumables are not directly proportional to the abnormal growth of turnover, and bear the main responsibility.

Chef's responsibilities: 3 1. Under the leadership of the executive chef, be fully responsible for the production and management of Chinese food kitchens, lead employees to engage in the production and production of dishes, and ensure that products with specified quality are provided to customers in time.

2. Assist the executive chef in organizing and managing the Chinese food kitchen.

3. Be responsible for the formulation of specifications and production standards of Chinese dishes, and participate in the research and development of new dishes and food promotion activities.

4. Supervise subordinates to take the lead in performing their duties and making specifications and standards, and preside over the cooking of high-standard and important guest dishes.

5. Attend regular departmental meetings, put forward rationalization proposals and preside over Chinese kitchen meetings.

6. Be responsible for the inspection and acceptance of the raw materials needed for the Chinese kitchen every day, and for the review and signature of the application form for raw materials and seasonings for the Chinese kitchen.

7. Be responsible for the organization and management of Chinese kitchen, coordinate team work and temporarily deploy personnel.

8. Responsible for the assessment and evaluation of Chinese kitchen subordinates. Make training plan for kitchen staff and be responsible for its implementation.

9. Supervise all positions in the kitchen to improve the environment and personal hygiene and prevent food poisoning accidents.

10. Actively consult the guests' opinions and suggestions, maintain good communication with the restaurant, and constantly revise and adjust the taste of the dishes. Improve the quality of dishes.

1 1. Responsible for checking and guiding the correct use of all equipment and appliances in the Chinese kitchen, and approving the equipment maintenance report.

12. Supervise subordinates to do a good job in production safety to ensure the operational safety of food processing and production.

Chef's job responsibilities 4 Direct supervisor:

Manager/Deputy Manager of Personnel Administration Department

Direct reports:

Staff canteen chef

Job responsibilities:

1, responsible for the management of the staff kitchen and dining room, and making the menu of the staff dining room. Control the cost reasonably according to the budget, ensure the food standard of employees, improve the life of employees as much as possible, and make employees satisfied.

2. Supervise the quality and hygiene of food processing and production, and handle employees' complaints and suggestions on the quality of food and service.

3, proficient in business, and constantly improve the quality of food and service in the staff canteen.

4. Responsible for the procurement and acceptance of all items in the staff canteen to ensure food quality and safety.

5. Strictly implement the food hygiene law and check the sanitary conditions of kitchens, restaurants, warehouses and various equipment.

6, formulate and implement the fire safety responsibility system, supervise and inspect the implementation of safety measures and kitchen machinery operation procedures.

7. Responsible for arranging the shift and attendance of chefs and health workers.

8. Complete other tasks assigned by superior leaders.

Chef's responsibilities: 5 1. Ensure the high quality of products, food and products produced by all kitchen departments.

Supervise the daily preparation of the kitchen, supervise the completion of various preparations, and ensure that the safety and hygiene of the kitchen workplace conform to the operating procedures.

3. Supervise the completion of health and safety guarantee for large banquets and VIP banquets 14, check the fluency of preparation for large banquets and VIP banquets, guide the problem links of departments, and report to the chef.

5. Check whether the sample retention work of large banquets and VIP banquets meets the standards.

6. Check the pre-meal shop opening in the afternoon market and the evening market to ensure that there are enough sauces, raw materials and oil, and guide the kitchen staff.

7. Supervise and manage the daily work arrangements of various functional departments in the kitchen.

8, check the kitchen hygiene work after daily filing, and fill in the daily kitchen hygiene checklist.

9. Supervise and inspect the kitchen functional departments and supervisors to fill in the checklist to see if it is true.

10, ensure that the kitchen provides safe, delicious and sufficient banquet dishes.

1 1. If there are difficulties, coordinate with other functional departments to solve customer information or other information, and report to the chef.

The responsibilities of a chef 6 1. Accept the guidance, supervision and performance appraisal of the chef and the store manager, and report to them.

2. Strengthen contact, cooperation and cooperation with all floors, understand customer demand, sales and feedback, and improve production in time.

3. Strengthen the contact and coordination with the purchasing department, understand the supply situation, rationally adjust the kitchen materials, and minimize the backlog.

4. Keep abreast of the material inventory, examine and approve enough materials submitted by the kitchen, and strictly control the quality and quantity.

5, presided over the kitchen food cost accounting and control, inspection and supervision of food quantity, to ensure adequate food.

6, responsible for the kitchen feedback, convey superior indicators, assign tasks.

7. Attend the manager's office meeting and relevant company meetings, and report the department's operation status, existing problems and solutions.

8. Be responsible for formulating departmental budget plans, training plans and other work plans, and implementing them.

9, after the kitchen post rules and regulations and work norms, workflow and check the implementation.

10, check the sanitary conditions of all aspects of the kitchen at any time, supervise the chefs and supervisors to strictly enforce the food hygiene law and keep the kitchen clean and tidy; Supervise and inspect the hygiene and personal hygiene of kitchen staff dormitory.

1 1, in case of a large banquet, personally go to the scene to direct and supervise, so as to ensure foolproof.

12, ensure kitchen safety and production safety, and deal with violations and hidden dangers in time; Responsible for supervising the maintenance of kitchen equipment and prolonging the service life of the equipment.

13, responsible for kitchen property management and supervision.

14, monthly performance appraisal of chef, recheck by supervisor.

15, supervise the production of staff meals.

16. After examination and approval, the kitchen staff, supervisor and chef shall take no more than two days off.

17. Complete other tasks assigned by the company and the manager.

Chef's responsibilities: 7 1. Accept the instructions of the executive chef or the kitchen administrative director, report to him, exercise his duties in the absence of the executive chef, and accept the business supervision of the kitchen administrative director.

2, responsible for the organization and management of the kitchen, supervise and coordinate the work between each team.

3. Reasonably arrange the staffing of each post to ensure the normal and orderly production process.

4. Hold meetings of directors and regular meetings of kitchen staff, and carry out the production tasks assigned by the executive chef or the kitchen administrative director.

5. Review the ordering requirements of the required materials put forward by each team every day, urge the procurement to purchase on time, and be responsible for the acceptance supervision.

6. Supervise the chef to use and preserve food raw materials correctly.

7. Supervise and check that the chef cuts, processes and makes the raw materials of each dish according to the working procedures and standards.

8, responsible for the quality management of cost control in each processing procedure, check the speed of food.

9, check and urge the chef to do a good job in food hygiene, environmental hygiene and safety.

10. Supervise and inspect the staff's meals, personal hygiene and dormitory hygiene.

1 1. Participate in the customization of menus, product specifications and vegetable prices, participate in the development and research of new products, and adjust menus and vegetable prices according to the seasons and market supply.

12, supervise and personally participate in the production of staff meals, so as to be frugal and delicious.

13. Assist the executive chef or chef in training and assessment, and put forward suggestions on rewards and punishments.

14, employee attendance, examination and approval of departmental examination forms, and examination and approval of kitchen employees taking less than one day off.

15. Complete other temporary tasks assigned by the executive chef or chef.

The responsibilities of a chef 8 1. Comprehensively check the quality of dishes, and put an end to finished and semi-finished products that do not meet the specifications and quality requirements.

2. Make the annual work target and work plan of Chinese kitchen, make the monthly budget and work plan, and implement them after approval.

3, the guest is supreme, listen to the opinions and requirements of the guests with an open mind, and design novel dishes to meet the requirements of the guests.

4. Be responsible for formulating the working procedures and rules and regulations of Chinese kitchen, and implement them after approval.

5. Work out the job description of the direct reports and define the work scope of the direct reports.

6. Accept the rationalization suggestions reported by direct subordinates and handle them according to procedures.

7. Authorize direct reports.

18, responsible for the training, implementation and inspection of the working procedures of Chinese kitchen supervisors.

9. Make a job skill training plan for Chinese kitchen, and assist the training department to implement and evaluate it.

10, understand the working situation of Chinese food kitchen and related data.

The job responsibilities of a chef. Draw up a good menu: the names of dishes should be easy to understand, and try to avoid the names of dishes like "one book is profitable" and "rich" that guests can't guess. For example, some dishes must use implied names, followed by materials and cooking methods, so that guests can understand the dishes.

If high-end luxury restaurants operate ordinary dishes, guests will think that the grade is too low; No one will care if this public restaurant serves rare delicacies. Therefore, the proposed menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.

Second, do a good job in cost table and cost accounting. Make a detailed list of the materials and dosage of each dish, and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes, and the weight of products will be well controlled, which will bring more accurate figures to cost accounting.

The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the kitchen at the end of the month and accounting. Doing a good job in cost accounting is the fundamental measure to ensure the profitability of restaurants and safeguard the interests of consumers.

The requirements for cost accounting are: the chef must know the market price of raw materials, do a good job in inventory and make a comprehensive and accurate inventory. Inventory once or twice a month to make the results of cost and gross profit margin accurate.

Third, arrange personnel reasonably. We should make a reasonable division of labor according to everyone's specialties and hobbies, arrange them in suitable jobs, give full play to everyone's role and do the work better.

Fourth, product quality. Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, products are the life of restaurants.

Fifth, strengthen the management of raw materials; The management of kitchen raw materials is a very important job. The quality of raw material management is related to the cost and product quality. The purpose of raw material management is to ensure product quality, reduce losses and improve restaurant profits.

Responsibilities of Chef 10 Lead employees to make and produce dishes, and ensure that qualified dishes are provided to guests in time.

2. Assist the executive chef in organizing and managing all aspects of the kitchen.

3. Be responsible for formulating the specifications and production standards of all kinds of dishes, and participate in the research and development of new dishes and related food promotion activities.

4. Supervise subordinates and take the lead in fulfilling the responsibilities of each post and various production standards, and preside over high-standard meetings and cooking of important guests' dishes.

5. Attend regular meetings of various departments, make suggestions and preside over kitchen meetings.

6. Responsible for the daily acceptance of raw materials needed in the kitchen, review and sign the application form for raw materials and seasonings.

7. Responsible for the organization and management of kitchen departments, coordinate the work of each team and temporarily allocate personnel.

8. Responsible for the assessment and evaluation of kitchen subordinates. Make training plan for kitchen staff and be responsible for its implementation.

9. Supervise all positions in the kitchen to improve the environment and personal hygiene and avoid food poisoning accidents.

10. Actively consult the guests' opinions and suggestions, maintain good communication with the restaurant, and constantly modify and adjust the taste of the dishes. Improve the quality of dishes.

1 1. Responsible for checking and guiding the correct use of all kitchen equipment and utensils, and approving equipment maintenance reports.

Chef's job responsibilities 1 1 1. Job responsibilities

1. Responsible for kitchen attendance and scheduling.

2. Arrange work and holidays for kitchen staff.

3. Coordinate the working relationship of kitchen staff.

4. Assist the chef to be responsible for the safety and hygiene of the kitchen.

5. Responsible for the pick-up list and daily purchase orders.

6. Responsible for inventory and accounting.

7. Assist the chef to make the menu.

8. Be responsible for arranging zero point and preparing for self-help and meat taking.

9. Check the equipment maintenance and repair at any time, and make a maintenance list.

10. Assist the chef to check the food quality, the hygiene of the cold storage and kitchen, and the food arrangement.

1 1. The chef acts for him when he is off duty.

12. Acceptance and supervision of goods.

13. Cooperate with the chef to be responsible for the gfd standard of employees.

14. Assist the chef in food quality, staff discipline, uploading and issuing, and carrying out the chef's instructions.

15. Check the running status and product status of the kitchen at any time, and assist the chef in the staff training.

16. Responsible for the chef.

Second, qualifications.

1. Good looks and good health.

2. Have a high school or technical secondary school education.

3. Have a senior chef certificate.

4. Mandarin standard, good English foundation.

5. More than 10 years working experience in a four-star hotel, with skilled skills and management organization ability.

Responsibilities of the chef: 12 1. Assist the food section chief to arrange meals for teachers and students to ensure the quality of meals for teachers and students.

2. Every Tuesday, call all chefs to make weekly meal recipes (list materials) for faculty and students and send them to the administrative department for approval.

3. According to the requirements of the recipe, fill in the requisition form to the warehouse according to the procedure every morning, and send the inexhaustible raw materials to the warehouse in time at night.

4, assist the food section chief to arrange canteen service personnel and do a good job of attendance assessment.

5, before each meal, overall division of labor, organize meals and finishing work.

6, the implementation of water, electricity, oil and gas management measures to prevent running, running, dripping and leaking, and strive to reduce costs.

7, the implementation of safety and health measures, keep the canteen clean and tidy, to prevent food poisoning accidents. Patients should report to the administrative office in time and be ordered to take a vacation or change classes.

8. Strictly implement the shopping application system, fill in the purchase requisition, check the inventory after storage, and report to the superior for approval before shopping. Assist food department supervisor and dispose of waste items (cartons, bottles, etc.). ) in the canteen, and the income will be turned over to the accounting office.

9, according to the reception requirements of the office, make a small hall menu, submitted to the food and beverage department for examination and approval, and arrange the chef, service personnel to do a good job of reception.

10, do a good job of personal hygiene, do not leave long hair, nails and beards, do not smoke when operating, and keep clothes clean and tidy.

Chef's Job Responsibilities 13 Job Title:

Hotel position level:

Hotel grade:

Effective date:

Chef of staff canteen 6 1-5

Direct supervisor: Director of Human Resources Department

Function:

Department:

1. Main responsibilities

Job description (job description)

Overall operation of human resources department in staff canteen

Responsible for supervising the operation of staff canteen to ensure that food and drinks meet high hygiene standards. Comply with local health and safety regulations or other applicable regulations, as well as brand norms and local rules and regulations.

Main responsibilities-(the main work of this position)

Responsible for the overall operation of the staff canteen: including various tasks assigned by the personnel director, personnel management, formulating various rules and regulations, controlling food standards, ensuring food quality, paying attention to diet, environmental sanitation and equipment maintenance and management;

Responsible for the interview and skill assessment of new employees, and provide preliminary suggestions to the personnel manager;

Budget the consumption of raw materials in the staff canteen, fill in the procurement plan, pay attention to reducing consumption and put an end to waste; Responsible for the reasonable deployment of employee recipes according to the season, pay attention to nutrition collocation, and strictly control costs; Ensure the normal supply of every meal every day and properly handle the problems in the staff canteen in time;

Responsible for organizing the regular study and summary of employee workshop rules and regulations, ideological and moral education and related skills and professional knowledge;

Formulate skills training plans for new and old employees and organize their implementation;

Coordinate the working relationship between the staff canteen and various departments; Cooperate closely with the hotel to do all kinds of publicity work. Timely convey the relevant instructions of superior leaders; Do a good job in training the working skills of restaurants;

Check all areas of the restaurant regularly, find and report all problems of the restaurant in time, and make rectification plans in time;

Hold a 5-minute meeting on a regular basis (every working day) to rectify the problems found that day, and hold a plenary meeting of the staff canteen on a regular basis (every two weeks) to discuss the research and development of new dishes, report the work situation and dinner party, understand the ideological trends of employees and put forward reasonable suggestions;

At the end of each month, the staff diet committee meeting will be held, and the specific time will be notified to the secretaries of all departments by the human resources department.

Check employee attendance and gfd every day.

At the morning meeting every day, you must arrange the work for the day and make the work plan for the next day. Including applying for purchase, checking recipes, checking hygiene, etc.

Check and solve problems in night shift work;

Check the environmental sanitation, food placement and sanitary conditions of the vegetable room, and solve the existing problems in time;

Fully understand the market price, arrange it reasonably and use it effectively, so as to ensure the quality of food and reduce the cost of restaurants;

Fully grasp the taste of hotel staff, formulate reasonable and nutritious recipes, strive for low price and high quality, and ensure the satisfaction of employees.

2. Qualifications

Skill requirements

Food and beverage service license or valid hygiene or health certificate stipulated by the local government. Ability to solve problems, reason, convene, organize and train.

degree

High school or technical secondary school or above. Professional certificate in catering service or related field. experience

3. Responsibility

Managers, chefs, supervisors, foremen, chefs and waiters.

Key performance indicators

Complete the assigned work.

Decision-making responsibility (decision-making power)-at least 2 years working experience in the same position in a high-star hotel. Knowledge of material management, hygiene regulations, food nutrition and hygiene; Have certain organizational and communication skills; Self-motivated and responsible.

Chef's job responsibilities 14 I. Job responsibilities

1. Make banquet and a la carte menu to meet the requirements of guests.

2 to ensure the efficiency and quality of food production, and meet the hygiene standards. Supervise the production of various dishes specified in the menu.

3. Develop new dishes, keep abreast of the market supply in different seasons, determine the price of dishes, and formulate menu standards.

4. Control the quality of food production, ensure that the quantity and product speed meet the standards, and coordinate the kitchen production of each team.

5. Be responsible for the quality cost control and expenses of kitchen food and raw materials, ensure the profit rate of the kitchen and prevent the cost leakage of the kitchen.

6. Be responsible for the administration and management of the kitchen.

7. Responsible for kitchen safety and hygiene standards.

8. Cooperate with the restaurant manager, handle guest complaints, and constantly improve and improve.

Second, qualifications.

1. Good looks and good health.

2. Have a special certificate for chefs.

3. College degree or above.

4. Mandarin standard, proficient in English.

5. More than 15 years working experience in a four-star hotel, strong organizational management skills and communication skills.

Chef's responsibilities 15 Under the leadership of the branch manager, be responsible for the overall work of this restaurant:

First, establish a sense of service, educate all staff to care about the construction of the college and the health of teachers and students, love food service, pay attention to arouse the enthusiasm of all staff, improve the service level and meet the needs of teachers and students.

2. Be responsible for making restaurant work plan, implementing rules and regulations, standardizing work behavior, convening meetings, organizing evaluation, attendance and assessment, and strengthening internal management.

Three, responsible for the management of restaurant staff, organize regular political study and technical training, do ideological education, and strive to improve service attitude.

Fourth, do a good job in production safety and food hygiene and safety, conscientiously implement food hygiene, personal hygiene, cooker hygiene and environmental hygiene and safety measures, and make safety inspection records to ensure that food poisoning accidents do not occur.

Five, in conjunction with the chef to do a good job in the acceptance and management of food raw materials, to prevent rotten food raw materials without valid documents from entering the processing and sales links.

6. Be responsible for the management and use of cooking utensils and equipment in the restaurant, establish fixed assets account books, ensure that the accounts are consistent with the contents, put forward maintenance and rectification opinions in time, and ensure the equipment utilization rate of 100%.

Seven, actively do a good job of "three reductions and one increase", cooperate with chefs to do a good job in food quality, increase revenue and reduce expenses, reduce costs, put an end to waste, and do a good job in the management of water, electricity, fuel, food and other materials.

Eight, according to the opinions of the branch, responsible for the supervision and management of restaurant rental points.

Nine, pay attention to the construction of civilized canteens for teachers and students, listen to the relevant opinions of teachers and students on service work with an open mind, conscientiously implement and improve the opinions reflected, and strive to improve the quality of service.

Ten, complete other work assigned by the leadership.

XI。 The deputy director assists the director in his work.

Chef's job responsibilities

Under the leadership of the branch manager, be responsible for the operation and management of this restaurant:

1. Assist the restaurant director in the overall management of the restaurant, and take food quality as the center, and preside over the overall work of the restaurant in the absence of the restaurant director.

2. Be responsible for making the demand plan of the main and non-staple food raw materials in this restaurant, carefully check and accept the quality and quantity of the purchased raw materials, and prohibit rotten raw materials from entering the storage, processing and sales links without valid vouchers to prevent food poisoning accidents.

Third, make weekly and Sunday menus, accurately grasp the proportion of high, medium and low-grade dishes, be responsible for restaurant cost accounting, set reasonable prices, and clearly mark prices.

Fourth, do a good job in the management of the whole process of processing, production and sales, arrange the processing and modulation of main and non-staple foods according to recipes, master the dosage of condiments, and strictly control the quality of meals.

Five, according to the actual restaurant and the taste needs of teachers and students, often organize on-the-job training for chefs, research and improve cooking techniques, improve the quality of meals, and meet the needs of diners with different tastes.

Six, strengthen the production scheduling, scientific and reasonable arrangement of personnel, organize meals on time, ensure the meal time, do now stir-fry and sell, make in batches according to meals, and ensure the supply of hot meals and hot dishes.

Seven, standardize the operation, reasonable side dishes, strengthen the process management of processing procedures, to ensure that the food is delicious and satisfy the diners.

Eight, according to the seasonal changes and changes in the composition of teachers and students, timely and actively organize the development of new varieties. Constantly adjust varieties to make them rich and novel.

Nine, in conjunction with the restaurant director, conscientiously do a good job of employee assessment, objective and fair scoring.

Ten, complete other work assigned by the leadership.

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