What is a chef?

Chef (1) Responsibilities 1. Responsible for the storage and acceptance of main and non-staple food, condiments, tableware, etc. in the canteen, ensuring that the food does not deteriorate, become moldy, damaged, or lost, and report any problems in a timely manner. 2. Make full use of the ingredients in the canteen, do a good job in food safety, prevent accidents and food poisoning, and prepare nutritious meals for three meals a day. 3. Actively balance the food inventory and provide the canteen administrator with timely information on purchase items to prevent lack of ingredients from affecting the quality of meals. 4. Responsible for the daily management of the canteen. Food, tableware and other items in the canteen are not allowed to be borrowed. Non-staff are not allowed to enter casually. They must be locked after get off work to prevent theft, fire, moisture and rats. 5. Responsible for the sanitation and cleaning work of the canteen together with the canteen kitchen staff, conscientiously implement the "Food Hygiene Law", ensure that the canteen windows are clear and spotless, the tableware is clean, disinfected on schedule, raw and cooked food are separated and placed neatly, the kitchen utensils are free of oil, and personal attention is paid health. 6. Use civilized language and do not quarrel with customers or colleagues. 7. Complete temporary tasks assigned by leaders. (2) Work flow 1. After the ingredients are delivered, check and accept the ingredients, promptly classify the ingredients and store them in the corresponding locations, so that they are neatly arranged and convenient for taking at any time. 2. According to the existing ingredients, prepare the ingredients for the next meal in advance and prepare the meal on time. 3. Ensure the quality of rice (dishes). Make sure that the staple food is not mixed with raw food, and the main (side) food should be hot (excluding cold food and finished products). 4. After each meal, clean the gas stove, smoke machine, and spice cabinet, and assist in recycling tableware. 5. Inventory food should be stored in categories of raw, cooked, cold and hot. Main sanitary areas: the top and bottom of the stove, the floor of the operating room, the hood, etc. are clean and hygienic. 6. Cleaning every Friday (every Tuesday and Friday in summer). Job Responsibilities of Canteen Kitchen Assistants (1) Responsibilities 1. Kitchen assistants must arrive at the cafeteria within the designated time, follow the chef's instructions to wash dishes and prepare dishes, and assist the chef in the management of the cafeteria. 2. Assist the chef to complete the cooking of each meal in the company canteen,