With the continuous progress of society, job responsibilities are indispensable on many occasions, and formulating job responsibilities can effectively regulate operational behavior. What problems should be paid attention to when formulating job responsibilities? The following is the job responsibilities of the canteen chef that I sorted out for you. Welcome to read the collection.

The responsibility of the canteen chef is 1 (1), responsible for purchasing canteen ingredients, ensuring the freshness and quality of ingredients, encouraging economy, putting an end to waste and reasonably controlling 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 every day.

(3) Be responsible for the preparation of breakfast, 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 provide good meals to employees.

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

(5) When the ingredients and gas are insufficient, they should report to the canteen administrator for purchase in time.

(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 canteen area.

(1 1) If you can't eat on time on business trip, you must report to the canteen manager or chef in time and take good care of the food.

(12) Don't leave your post casually. If you have something to ask for leave, your salary will be deducted according to relevant regulations. You must inform the canteen manager of your vacation to facilitate your arrangement.

(13) Finally, when you leave the kitchen, check whether the gas, water, electricity and doors are closed in time, and operate safely to prevent waste.

Dining room chef job responsibilities 2 job responsibilities

A, under the command of the canteen supervisor, responsible for all kinds of food processing, to ensure the quality of food.

Two, strictly abide by the schedule, eat on time, not AWOL, string, off-duty.

Third, obey the distribution, cook according to quality, quantity and time, so that the food is delicious and fresh.

Fourth, thoughtful service, courtesy to people, so that leaders are the same as employees, strangers and acquaintances, and everyone else.

Five, abide by the safety operation rules, rational use of operating tools, rational use of raw materials, save water, electricity and gas.

Six, strictly abide by the "Food Hygiene Law" and various systems, do a good job in the kitchen, canteen hygiene, to ensure that cadres and workers do not eat food with peculiar smell, to prevent food poisoning.

Seven, develop good personal habits, into the kitchen will work clothes neatly dressed, it is strictly prohibited to smoke in the kitchen or other harmful food hygiene behavior, are not allowed to engage in other substandard cooking.

Eight, consciously abide by the rules and regulations of the center, study hard cooking business, improve business skills.

Nine, obey the mobilization of the canteen supervisor, maintain kitchen utensils and equipment, and assist the staff canteen waiter to prepare meals.

The duties of a canteen chef. Under the command of the canteen foreman, he is responsible for the processing and production of various meals to ensure the quality of meals.

Two, strictly abide by the schedule, eat on time, not AWOL, string, off-duty.

Third, obey the distribution, cook according to quality, quantity and time, so that the food is delicious and fresh.

Fourth, thoughtful service, courtesy to people, so that leaders are the same as employees, strangers and acquaintances, and everyone else.

Five, abide by the safety operation rules, rational use of operating tools, rational use of raw materials, save water, electricity and gas.

Six, strictly abide by the "Food Hygiene Law" and various systems, do a good job in the kitchen, canteen hygiene, to ensure that employees do not eat food with peculiar smell, to prevent food poisoning.

Seven, into the kitchen to work clothes neatly dressed, smoking is not allowed in the kitchen, are not allowed to engage in other standards of cooking.

Eight, consciously abide by the company's rules and regulations, study hard and improve business skills.

Nine, obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees to prepare meals.

Four systems of post responsibility system for canteen chefs lead all employees to complete food safety tasks.

1, responsible for kitchen management, earnestly perform their duties, and abide by various rules and regulations.

2. Strictly implement the food hygiene law, do a good job in diet, indoor and outdoor environmental sanitation and personal hygiene, and organize regular inspection and appraisal to ensure the safety and reliability of health quality.

3, in strict accordance with the recipe operation, master the quantity, quality and variety rotation of staple food. Ensure that the variety of meals is complete and diverse.

4, master the cost accounting of three meals a day, check every link in the production, put an end to the waste of raw materials.

5, improve safety awareness, strengthen the management of water, electricity, coal, gas, fuel, do a good job in safety inspection, eliminate unsafe hidden dangers.

6. Visit the employees regularly, solicit their suggestions and requirements for food, and report the information to the director in time.

7, responsible for the quality inspection of kitchen staff operation, illegal operation and unqualified finished products and semi-finished products should be corrected in time, organize and coordinate the division of labor during daily meals, and organize meals and finishing work.

8. Strictly implement the weekly food plan, carefully grasp the dosage of main and non-staple foods, strengthen scientific management, and do a good job in cost accounting for each meal and daily.

9, strengthen business technology learning, and constantly improve work awareness and business skills.

10, complete other tasks assigned by leaders.

The duties of a canteen chef. Under the arrangement of the logistics supervisor, he is responsible for all the cooking in the canteen, including normal meals for teachers and students (special buffet), and the school leads the small stove.

Second, plan the materials, elaborate, improve the cooking techniques and methods, so as to achieve good color, smell and taste.

Third, assist the logistics supervisor to do a good job in the canteen and be responsible for the formulation of weekly recipes.

Fourth, listen to the opinions of teachers and students on food with an open mind and study measures to improve food.

Fifth, ensure that teachers and students can eat on time.

Six, acceptance of purchased materials, check the quantity and quality.

Seven, responsible for improving the canteen hygiene, pay attention to food safety, implement a 24-hour food reservation system, and regularly check the quality of goods in the canteen warehouse to prevent food poisoning.

Eight, save electricity, do a good job of fire prevention, don't go out casually.

Nine, complete other tasks temporarily assigned by the school canteen supervisor.

The canteen chef job responsibilities 6 job responsibilities

First, I love my job, have team spirit and work closely with others; Abide by the rules and regulations of the school, be strict with yourself, conscientiously implement the food hygiene law, improve work efficiency and prevent all kinds of accidents; The losses caused by work mistakes shall be borne by the school system.

Second, love your job, observe labor discipline, cooperate and assist the general affairs department to do a good job in the canteen, obey the arrangement, and put forward reasonable suggestions in the work.

Three. Abide by and implement the management system of the school and the health management system of the canteen, and maintain environmental hygiene and personal hygiene.

4. Cooperate with the General Affairs Department to make recipes, and be responsible for the processing and production of various dishes for breakfast, lunch and dinner every day (before breakfast 7: 10, before Chinese food 1 1: 30 and before dinner 5: 30).

5. Coordinate the work of kitchen workers in the morning, and the kitchen workers will guide or try to finely process animals and plants, so as to achieve raw and cooked classified processing and storage.

Six, pay attention to save water and electricity, to ensure that the canteen supply does not go out. Effectively control the cost in the operation, and strive to achieve good color, fragrance and taste, and not waste.

Seven, check the raw materials before cooking, are not allowed to process all kinds of foods that do not meet the requirements, and keep samples every day after food processing, and the samples must be kept for 48 hours.

Eight, safe production, canteen doors and windows should be closed at any time, operating stoves, electrical equipment should comply with the corresponding operating procedures, understand the normal operating procedures and maintenance of equipment.

Nine, responsible for cleaning the console, stove and surrounding, and put all items in order.

10. When students eat, assist the General Affairs Department to organize students to enter the canteen in an orderly manner, be polite and enthusiastic to the dining staff and students, and ensure the service quality of the canteen.

Eleven, after each meal, organize kitchen workers to clean the scene, wipe the equipment, and assist in recycling tableware.

Twelve, organize a monthly kitchen cleaning, check the faucet, electric light, electric fan switch before going to work every day, and lock the doors and windows.

Thirteen, assist the general affairs department to do a good job in the daily assessment of kitchen workers every month, and actively complete other tasks assigned by the school and the competent leaders.

The responsibilities of the canteen chef 7 1. Under the leadership of the personnel administration manager, be fully responsible for the organization and command of kitchen production;

2, responsible for determining the name of the kitchen dishes, main ingredients, ingredients, seasoning quantity, cooking methods, cost and sales price;

3, according to the chef's business ability and technical characteristics, decide the personnel arrangement and transfer of each position;

4. Be familiar with and master all sources of goods, supervise the requisition plan of sources of goods and keep all kinds of goods to prevent raw materials from deteriorating;

5. Pay special attention to food quality, regularly check specifications, ensure quality and quantity, and complete tasks on time; Control the cost of food, rationally use all kinds of raw materials, reduce waste and make the best use of it;

6, start the chef to dig traditional dishes, study new varieties, and change the menu of zero and banquet according to the season and market supply;

7, according to the characteristics of each class work arrangement, check the attendance of employees;

8. Responsible for regularly organizing chefs to take technical classes and organizing chefs' business training and assessment;

9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products and reporting it to the manager for approval;

10, implement the food hygiene law, prevent food poisoning accidents, be responsible for handling customers' complaints about dishes, ensure product quality, and ensure that the quantity, color, taste and shape of dishes meet the specifications and standards;

1 1. Regularly summarize the operation of dishes, put forward new requirements and measures, ensure the continuous improvement of service quality and meet all the requirements of guests;

12, check and supervise the correct use and scientific management of all kitchen equipment, materials and tools. Responsible for supervising the safe use of cooking equipment and keeping it clean;

Duties 8 of the canteen chef (1) is responsible for canteen cooking, increasing varieties of colors, planning materials, working carefully, improving cooking techniques and methods, and achieving good color, fragrance and taste.

(2) Assist the canteen administrator to do a good job in the canteen, participate in the formulation of weekly recipes, and ensure that employees can have meals on time.

(3) Pay attention to personal hygiene. Wash your hands frequently, cut your nails, change your work clothes frequently, and wear work clothes at work. Cooking personnel should have a health check-up once a year, and those without health certificates are not allowed to work in the canteen.

(4) Do a good job in safety. Use cookware should strictly abide by the operating rules to prevent accidents; It is forbidden to bring irrelevant personnel into the kitchen and storage room; Flammable and explosive articles should be placed in strict accordance with regulations to prevent accidents; The canteen staff should close the doors and windows before work and check all kinds of power switches and equipment.

(5) Listen to employees' opinions on food with an open mind and study measures to improve food.

(6) Do a good job in food hygiene, regularly check the quality of goods in the canteen warehouse to prevent food poisoning.

(7) Complete other tasks temporarily assigned by the leaders.

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