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Hotel chef job responsibility system

1. Under the supervision of the general manager, he is fully responsible for the organization, command and cooking of the kitchen.
Second, understand the technical level and work characteristics of the personnel in each position, and arrange technical positions according to each person's expertise.
Third, organize all employees in the kitchen to actively complete and over-compensate the various project indicators issued by the hotel;
Fourth, organize and dispatch, direct the production of dishes for large banquets;
5. Familiar with the variety of raw materials, origin, and price, and the peak season. Familiar with the supply situation of the goods, maintain good contact with the procurement department, ensure the timely supply of goods, good quality. In the event of an important banquet, you must personally negotiate with the Purchasing Department to do a good job in the procurement of the source of goods, and be responsible for checking the acceptance and storage of the purchase of the source of goods;
6. Regularly understand the market competition format and the opinions of the guests with the restaurant department and the marketing department. Constantly researching and innovating dishes, on the basis of retaining the traditional dishes of our shop, and changing the color of the products, in principle, two to four new dishes are produced every week.
7. The restaurant department and the marketing department maintain good relations and improve and improve the technical level and cooking methods on the basis of stabilizing and continuously improving the quality of the products.
Eight, often go out of the hotel, understand the market supply, other hotel management varieties, market popular dishes, enrich and improve the store's business varieties;
9. Control food costs, rationally use various raw materials, make reasonable pricing of foods, master correct gross profit margin standards, reduce waste, and strive for better benefits.
Ten, do a good job in the management and technical work of the chef, maintain the store's operating characteristics, improve the skill level of the chef.
XI. Strictly implement the kitchen management system and health system, and do a good job in the kitchen.
12. Strictly implement fire safety operation procedures to prevent fire accidents.

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