Functional responsibility

1. Major in hotel management is preferred

Job requirement

1. Responsible for overall kitchen management.

2. Participate in the formulation of the operation and management work plan and operation budget of various parts of the restaurant.

3, according to the service standards and procedures, check the work of each part. Supervise and inspect the work of subordinate management personnel.

4. Responsible for the formulation of food purchase plan, focusing on food purchase, acceptance, storage, processing and production, effectively controlling catering costs and improving gross profit margin.

5. Strengthen kitchen management, mobilize the enthusiasm of Chinese and Western chefs, organize chefs to constantly innovate dishes and improve the quality of dishes.

6, establish a good relationship with customers, and vigorously develop the customer market.

7. Actively organize chefs to carry out business skills training and enhance the professional quality of employees.

8, do a good job in the coordination and cooperation between the kitchen and the restaurant, and comprehensively improve the overall quality of catering service.

9. Good communication and cooperation with other departments.

10, strengthen the supervision and inspection of subordinates and performance evaluation, and put forward rewards and punishments.