A cook is a person who takes cooking as his profession and cooking as his main job. The following are my job responsibilities to the chef, welcome your reference, and hope to help you!

Chef's job responsibilities 1 1, responsible for making barbecue dishes required for banquets, buffets, a la carte, set meals and other forms according to customers' notice.

2. Responsible for the collection, processing and cooking of raw materials, and responsible for the quality and hygiene of dishes.

3. Receive the order and banquet list, and cut and match the barbecue products in time according to the specifications.

4. Keep the remaining raw materials and sauces properly and do a good job of finishing after meals.

5. Check and tidy the refrigerator regularly to ensure the quality and neatness of the stored food.

6. Keep individuals, jobs and all-inclusive areas clean and tidy at all times, and be responsible for the disinfection of cold dishes.

7, correct maintenance, rational use of equipment, and keep it in good condition.

8. Complete other work assigned by the foreman.

Responsibilities of Chef 2 1. Responsible for the operation and management of the kitchen under the guidance of the chef (chef recruitment);

2. Assist in formulating kitchen management standards, form a team, improve the layout of kitchen equipment and plan and construct;

3. Supervise the work of subordinates to ensure the scientific and long-term use of all kitchen facilities;

4. Supervise the procurement process and check the quality of raw materials;

5. Constantly update the cooking files of all dishes on the menu;

6. Responsible for the preparation, cooking and decoration of all meals in the catering center, and ensure that they meet the quality standards;

7. Understand the customer's needs in time, plan and design the menu, and develop meals that meet the local and local needs in time; ;

8. Assist the chef in other work and cooperate with the related work of the operation department.

Chef's job responsibilities 3 1. Under the leadership of the chef, responsible for organizing the production of Chinese dishes.

2. According to the customer's forecast, be responsible for planning, forecasting and collecting the raw materials of the day and the next day.

3. The specific supervisor is responsible for accurately controlling raw materials according to standards and costs.

4. Regularly check the stock and quality of raw materials in refrigerators, freezers and food warehouses, and deal with excess raw materials in time.

5. Responsible for supervising the cleaning and maintenance of jobs, health responsibility areas and various equipment in the class.

6. Be responsible for the attendance assessment and evaluation of employees in this position.

7. Assist the chef to control food quality.

8. Be responsible for the training of employees in this position and the guidance of interns.

The job responsibilities of a chef. The kitchen supervisor must be familiar with the daily operation of the kitchen.

1. You must master the production technology and production standards (color, fragrance, taste and shape) of all products.

2. Must master the operation process and maintenance of all equipment.

Second, the daily rice market management

1. Check whether the raw materials are sufficient and fresh before meals;

2. Arrange the personnel in each position reasonably during the peak period of rice market, and make appropriate shifts to ensure the smooth production; Do a good job of sampling 30% of the total output during the peak period to ensure that the product quality meets the standards.

3. After-meal cleaning and other finishing work (excess materials are transferred to the freezer for refrigeration) and labeled.

Three, inventory, inventory, purchasing and receiving management

1. The inventory must be stored according to the specifications, and the inventory should be put backwards, first in first out, last in first out.

2. The organization of daily inventory work must be serious, accurate and quantitative;

3. Purchase must add 20% on the basis of actual consumption in the same period before placing an order;

4. Organize the acceptance of goods and quality in strict accordance with the receiving procedures;

Fourth, do a good job in kitchen cost control. Ensure that the cost is within 40%.

Verb (abbreviation of verb) administration.

1. Attend and preside over daily morning meetings, weekly meetings and monthly meetings, make work plans and summaries, and boost staff morale.

2. Do a good job in employee scheduling, scheduling and attendance.

3. Do a good job in kitchen staff assessment and cadre selection.

Six, organize the kitchen staff training (theoretical training and practical operation) and assessment work.

Seven, organize the kitchen daily, weekly and monthly cleaning and hygiene work.

Eight, organize the maintenance and maintenance of kitchen equipment.

Nine, serious kitchen work discipline, put an end to stealing vegetables, stealing vegetables and other waste phenomena.

Ten, deal with customer complaints about food, often put forward suggestions to improve kitchen management.

Chef's job responsibilities 5 1, responsible for the preparation of raw materials and auxiliary materials before food processing;

2, it is forbidden to use expired and deteriorated materials;

3. Prepare staff meals and banquet meals according to the specified time;

4. Reasonably arrange the quantity and types of cooking to prevent waste;

5. Do a good job in sanitary management of kitchen equipment and tools;

6. Do a good job in the maintenance of kitchen equipment and tools;

7. Maintain personal hygiene and clean work clothes during work;

8. Assist the restaurant supervisor to do a good job in hygiene, safety and fire prevention of the department;

9. Other temporary tasks.

The job responsibilities of a chef. Abide by various rules and regulations, coordinate the relationship between related types of work, and complete the tasks undertaken by this position.

Two, familiar with and master the basic production technology of all kinds of dishes, color, fragrance, taste and shape must meet the quality standards.

Third, according to the needs of canteen management every day, according to the menu and the order of the dishes drawn up by the chef, master the temperature and ensure that the dishes are served on time.

Four, in the process of cooking dishes, strictly follow, at the same time, according to the different teachers and students, change the cooking operation at any time to meet their needs.

Five, study hard, and constantly improve the professional level, and constantly improve the cooking skills.

Chef's job responsibilities 7 I. Purpose

The purpose is to make chefs clearly define their duties, earnestly perform their duties, ensure the safety of meals, ensure the balance of nutrition, and keep the kitchen and restaurant clean and tidy.

Second, the scope.

Suitable for the position of chef in our canteen.

Three. accountability

The factory director manages the staff of the canteen chef position; Restaurant chefs conscientiously perform their duties and obligations.

Fourth, job responsibilities

1, obey the command of the superior leader and strictly abide by the operating procedures;

2. List the menu for next week in advance and hand it over to the superior leader on Monday morning;

3. Raw materials should be put into the cold storage in time to keep fresh, and stale and deteriorated raw materials should not be used to ensure the safety of dining;

4, processing dishes must be serious, so that there is no sediment, no insects, no grass, no yellow leaves and other debris;

5. Pay attention to changing the variety of colors, cooking methods, mastering the heat, using appropriate materials and ingredients to provide delicious meals for employees;

6, kitchen utensils, dishes, containers, etc. Be sure to clean it before using it, and cover the container where food is put to prevent foreign objects from entering;

7. Keep the stove and kitchen utensils clean and hygienic at any time. After cooking, the stove, floor and kitchen utensils should be cleaned in time;

8, pay attention to personal hygiene when cooking, wear work clothes as required, are not allowed to wear vest, slippers, smoking and spitting are strictly prohibited;

9, every day after dinner, canteen items should be placed in an orderly manner, pay attention to the original, auxiliary materials and kitchen utensils, and clean up the waste and garbage in front of the canteen in time;

10, tidy up the dining room and put away the dining table, chairs and other items after meals every day;

1 1. Check the use of water, electricity and gas in the kitchen to ensure no leakage and the safety of people and factory property;

12, check the remaining gas in the gas tank every day, ensure that the food is provided on time, and inform the superior leaders in advance to order gas;

13. Provide meals according to the reserved dining car and pay attention to supervision to ensure the normal dining of the reserved dining car and prevent waste;

14, take good care of public property, pay attention to civilization and morality, and establish and pay attention to its own appearance and service image.

The responsibilities of a chef 8 1. Carry out the work instructions of the western food manager, be fully responsible for the business management and budget management of the kitchen, and report to the manager.

2, responsible for the deployment of western-style kitchen chefs, master the technical expertise of each western-style chef, arrange jobs reasonably, and mobilize the enthusiasm of each western-style chef.

3. Grasp the daily business situation, make overall arrangements for all aspects of work, participate in the design of important western-style banquets, and ensure the normal conduct of western-style banquets.

4, in strict accordance with the work regulations and quality requirements, the good food quality, to ensure that the daily production of food meets the specifications, quality and quantity requirements.

5. Implement the "Food Hygiene Law" and the rules and regulations of the West Kitchen to ensure food hygiene, ensure the clean environment of the West Kitchen, ensure that the personal hygiene of food, tableware, cookers, utensils and chefs meets the requirements, and put an end to food poisoning accidents.

The responsibilities of a chef 9 1. Under the supervision of the executive chef, he is fully responsible for the coordination, command and cooking of Chinese chefs.

2. Understand and master the technical level and work characteristics of each post, and arrange technical posts reasonably according to each person's specialty.

3. Organize the kitchen to implement the monthly, quarterly and annual work plan.

4. Organize, schedule and guide the cooking of large banquets and cocktail parties.

5. Familiar with all kinds of raw materials, origin, characteristics, prices and off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure timely and quality supply. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check the customs. Implement the acceptance and storage of goods procurement.

6. Regularly understand the market situation, competition situation and customers' opinions with the manager of Chinese food department and the director of Chinese food business department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.

7. Keep good contact with Chinese food business departments and floors, and improve the technical level and cooking methods on the basis of stable and continuous improvement of product quality.

8. Regularly investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to understand the supply situation in and out of the market, the product prices of other catering companies, and make reasonable pricing for recipes. It is necessary to master the gross profit margin.

9. Control the cost of food, rationally use all kinds of raw materials and reduce waste.

10. Make monthly work plan, material application and monthly work summary.

1 1. Supervise the chef on duty to check before, during and after meals.

12. Grasp the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

13. Strictly implement the food hygiene law and do a good job in kitchen hygiene.

14. Strictly implement fire control operation procedures to prevent fire accidents.

Chef's job responsibilities 10 1. Under the guidance of the restaurant foreman, responsible for the processing and production of various foods to ensure the quality of food;

2. Good service and courtesy;

3. Observe the schedule, eat on time, and do not leave the post without leave.

4. Obey distribution, cook food according to quality, quantity and time to make food delicious, good quality and fresh;

5. Abide by safety operation rules, use operating tools correctly, use raw materials rationally, and save water, electricity, gas and other materials;

6. Strictly abide by the rules and regulations of the hotel, improve the hygiene of the kitchen and dining room, ensure that guests don't eat food with peculiar smell, and prevent food poisoning;

7. Put on your work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and other standard cooking stoves are not allowed.

8. Consciously abide by the rules and regulations of the hotel, study hard and improve the cooking skills;

9. Obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.

Chef's job responsibilities 1 1 (1) Responsible for the procurement of canteen ingredients, ensuring the freshness and quality of ingredients, encouraging economy, eliminating waste and doing everything possible to reduce food costs.

(2) Do a good job in the registration and acceptance of food procurement every day, be selfless, ensure the quantity and quality of food, and check with the canteen administrator regularly.

(3) Responsible for the preparation of lunch and dinner, strictly implement the food hygiene law, ensure food hygiene, do not process moldy and deteriorated food, and put an end to food poisoning. Ensure that employees eat on time and prepare meals for employees.

(4) When cooking, carefully collect the meal tickets receivable, strictly guard against missing and wrong receipts, and do a good job in customer statistics.

(5) Plan the materials, carefully work, improve the cooking technology and production methods, so as to achieve good color, smell and taste.

(6) Be responsible for disinfection of tableware once a day.

(7) Be responsible for the hygiene and personal hygiene of the canteen, ensure that there is no sanitary corner, and ensure that the food is stored neatly and the cookers are placed in an orderly manner.

(8) Take good care of public property such as cooking utensils and appliances in the canteen, and report the damage to public property in time.

(9) Operate according to regulations, pay attention to safety, and prevent work-related injuries and fire accidents.

(10) Responsible for cleaning the public areas of the staff dormitory.

(1 1) You are not allowed to leave your post at will. If you have something to ask for leave, your salary will be deducted according to relevant regulations.

Chef's job responsibilities 12 I. Chef's job responsibilities

1. Employees must go to work on time and perform the sign-in procedures.

2. When entering the kitchen, you must dress in accordance with the regulations, wear a work hat, keep gfd clean and tidy, and go to work after washing your hands.

3. Obey the arrangement of the foreman or group leader, and complete all tasks according to regulations.

4. During working hours, you are not allowed to leave your post without permission, to be on duty, to read books and newspapers, and to do things unrelated to your work.

5. Learn professional skills seriously and don't do things that hinder kitchen production and kitchen hygiene.

6, consciously maintain kitchen equipment and electrical appliances, rational use of mechanical equipment, pay attention to safety.

7, consciously develop health habits, keep jobs and health contracting area clean and tidy at any time.

8. The waste water used for cooking and processing food in the kitchen must be removed in time.

9. The ceiling, walls, doors and windows on the ground should be solid and beautiful, and all holes, holes, seams and gaps should be filled and sealed, and kept clean and tidy to prevent bees and mice from hiding or entering.

10, regularly clean the oil smoke extraction equipment.

1 1. Pay special attention to cleaning the countertops, the inner lower parts of cabinets and the corners of the kitchen to prevent the corrosion of residual food.

12, food should be processed on the workbench, raw and cooked separately, knives, vegetable piers,

Wet wipes must be kept clean and hygienic.

13, food should be kept fresh, clean and hygienic, sorted after cleaning, and wrapped tightly in plastic bags.

Or put it in a container with a cover and store it in a cold storage area or a frozen area respectively. Make sure that food is not exposed to the living temperature for too long.

14. When employees are working, their work clothes and work caps should be neat, and long hair and nails are not allowed.

Second, the health system

1, fully responsible for the operation and management of the kitchen, ensuring the demand of various catering consumption places, providing high-quality food for guests, and doing a good job in cost accounting and controlling the crystallization of dishes, creating new dishes, cultivating technical force, and maintaining a team of chefs with high quality and excellent skills.

2. Strengthen the contact with the front office sales department, understand the customer demand and sales situation, and improve production in time.

3. Keep close contact with the purchasing department, understand the supply situation, rationally adjust the kitchen materials, reduce the backlog and reduce the cost of capital use.

4. Keep abreast of material inventory, examine and approve kitchen procurement materials, and strictly control quality and quantity.

5, patrol the kitchen fire safety work, found hidden dangers timely rectification.

6, check the kitchen hygiene at any time, keep the kitchen clean and tidy.

7. Supervise the maintenance of kitchen equipment, prolong the service life of equipment and save money.

8, according to the business situation and the creation of new dishes, timely launch a new menu.

9, often keep close contact with the restaurant, listen to the opinions of the guests, and constantly improve the quality of work and food, fully meet the requirements of the guests.

10, reasonably arrange shifts, mobilize employees' enthusiasm, supervise employees' due diligence in their work, and cultivate employees' versatility.

1 1, strictly implement the health management system, and pay attention to the maintenance, safety and fire prevention of equipment.

12, responsible for daily work management, product quality inspection and supervision, and responsible for command.

Production site.

Third, the stove chef job responsibilities

1. Cook various dishes for casual meals and banquets according to operational service procedures and technological requirements.

2. Responsible for the loading and production of hot dishes.

3. Be responsible for preparing all condiments in the furnace process and using them correctly.

4. Keep the remaining condiments well.

5. Make the environment, facilities and equipment in the work area clean and safe.

Four, chopping block chef job responsibilities

1, responsible for the daily management of the cutting and matching process.

2. Supervise the chef to use and keep food raw materials correctly.

3. Provide the chef with purchase orders for food raw materials.

4. Acceptance of imported food raw materials.

5. Be responsible for quality management and cost control in the process of processing, cutting and matching.

6. Processing and cutting food raw materials.

7. Prepare the main ingredients and ingredients of each menu according to the instructions.

8. Save all kinds of surplus raw materials correctly.

9. Contact the chef of side dishes at any time to control the speed and quality of products.

10, do a good job in cleaning the work area and maintaining the equipment and appliances.

1 1, responsible for water table work, meat cutting and curing, and sanitary management of refrigerator and cold storage.

Verb (abbreviation of verb) the responsibility of tax obligation

1, responsible for the main ingredients, ingredients and heads of vegetable crystals.

2, supervise the chopping block master with ingredients, ingredients and material head is complete, if not complete, let the chopping block master complete.

3, do a good job in plate decoration, do a good job in counter and environmental sanitation.

4. Marinate, season, paste, powder and shape according to the quality standards of dishes.

5. Do a good job in plate decoration.

6, clean up the counter and environmental sanitation, clean up the dishes, bowls, dishes, etc. The rest of the conference, with all kinds of spices.

7. It is required to cooperate with the front office business quickly, and the products should be made properly and timely.

Sixth, the responsibility of the chef.

1, responsible for the quality of steamed products and soup in the kitchen, so that the variety and quantity of main ingredients, ingredients and seasonings and the taste of finished products reach the established standards.

2. Ensure the "delivery" quality, ensure that the dry goods rate reaches the standard and the texture meets the requirements.

3. Supervise the chef to keep the processed or semi-processed raw materials.

4. Do a good job in the collection of raw materials, the use of tableware and work utensils, and the cleaning of sundries.

5. Steaming vegetables, making soup and delivering soup according to specifications and procedures.

6, do a good job in environmental sanitation, carefully clean all work utensils and containers, and safekeeping.

7, according to the specification requirements to do a good job in the custody of finished products and semi-finished products.

Seven, pastry chef job responsibilities

1, properly keep raw materials, semi-finished products and finished products of food.

2, the correct use, maintenance, maintenance of kitchen equipment.

3. Keep the work area and equipment clean and hygienic.

4. Pay attention to the inspection and maintenance of mechanical equipment to prevent industrial accidents.

5, according to the production procedures and standards of processing and making all kinds of pastry food, to ensure the quality of cakes, delicious.

6. Keep the raw materials, semi-finished products and finished products of food properly.

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