In our daily life, there are more and more places where we come into contact with job responsibilities. Making job responsibilities can maximize the scientific allocation of labor and employment. So is it really difficult to formulate job responsibilities? The following is the division of labor and job responsibilities of hotel kitchen staff I collected for you, for reference only, and I hope it will help you.
Division of labor and post responsibilities of hotel kitchen staff 1 1. The cutter shall check the raw materials of food, and shall not use spoiled or expired food, and shall report to the teahouse supervisor before discarding it.
2. Vegetable raw materials should be cleaned of miscellaneous vegetables, dead leaves, silt and sundries, and peeled, boned and seeded according to different needs. Wash leafy vegetables and melons (potatoes, etc.) at least twice. ) at least once after peeling.
3. Tofu and konjac should be washed at least once.
4. Meat products must be carefully cleaned before processing, peeled and put in special containers for processing.
5. Meat products should be put into the container before being put into the refrigerator, and cooked meat should be covered with plastic wrap.
6, closely cooperate with cooking methods, fine processing, to ensure that the knife processing meets the requirements, and the cut raw materials should be neat, uniform and regular.
7, reasonable use of knives, reduce waste, reasonable collocation, make the best use of, avoid waste.
8, keep the console clean and tidy, items in order. Clean up the oil on the table in time. Pots, bowls, spoons, pots, etc. should be stored in the designated place after use, and cannot be misplaced.
9, strictly maintain the kitchen knife, cutting board, raw and cooked division of labor, it is forbidden to mix.
10, strictly distinguish dish towels (wet towels and dry cloths) from tablecloths and towels, and do not mix them.
1 1. Tableware, spoons and chopsticks should be degreased and decontaminated with detergent water for the first time, rinsed with hot water for the second time, dried with a special dry cloth, and then put into a disinfection cabinet for disinfection 15 minutes.
12. Plastic pots and stainless steel pot used in processing should be used separately.
13. In case of violation of the above provisions, economic penalties will be imposed as appropriate. If the guests are well received, they will also be given economic rewards as appropriate.
Division of labor and post responsibilities of hotel kitchen staff 2 1. According to the arrangement of the in-store management team (operation manager and operation supervisor), the kitchen staff should do a good job in daily hygiene, open and close files, prepare all kinds of raw materials and processing machines, and ensure normal production during business hours;
2. Learn the standardized use process and methods of kitchen workstation tools, equipment and large machinery to ensure safety and cleanliness;
3. Have a sense of responsibility, good execution and communication skills, and can strictly abide by the company's rules and regulations;
4. Diligent efforts and high enthusiasm for catering work;
5. Cooperate with the foreman, obey the command of the supervisor or above, unite and be good at helping colleagues;
6. Actively participate in various skills training organized by the company, participate in relevant assessments, and continuously improve service skills and levels;
7. Receive customers with initiative, enthusiasm, courtesy, patience and thoughtfulness, so that customers feel at home;
8. Use polite language to provide the best service for guests;
9. Be good at introducing and selling the drinks and special X dishes in this restaurant to customers.
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