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厨房各部门职能与各岗位职责（Functions and responsibilities of each department in the kitchen）
Function of each department in the kitchen and responsibilities of each position (Part I)
(1) post title: Executive Chef
Report to superior: General Manager or deputy general manager
Supervise subordinates: kitchen staff
Contact with related department: Sales Department, finance department, engineering department, personnel department, canteen department,
1 、 quality requirements of purchasing department: college degree or above.
2, professional knowledge: catering professional knowledge, proficient in cooking, food nutrition and hygiene, familiar with relevant laws and regulations of the food and beverage, and has knowledge of planning, supervision, marketing, personnel, services, wages, food, health care and cost control.
3., working experience: 5----10 years of kitchen management experience, know all the process of food processing.
4 other requirements: understand the layout of the kitchen, pre planning, engineering design, strong management skills, social skills, leadership skills, coordination skills and business development ability, computer application ability, practical ability and the rigorous work
A sense of responsibility for degree and height.
Main responsibilities:
1, formulate the rules and regulations of this department, improve and perfect internal management.
2, formulate annual and monthly business plans, and lead all staff to complete the tasks and business targets.
3, analysis of the annual and monthly operating conditions, strictly grasp costs, promote food sales, according to seasonal changes in the market to develop promotional plans, the preparation of the menu.
4, control food standards, correctly grasp the gross profit margin, strengthen material management, reduce costs and increase the interest rate.
5, a good grasp of food hygiene and safety work, the implementation of the food and beverage hygiene system, strengthen fire training, improve staff hygiene, fire
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