What is the responsibility of the chef in the staff canteen? (comprehensive)

The responsibilities of the staff canteen chef are as follows:

1. Responsible for food placement, side dishes, stir-frying and serving.

2. Be responsible for controlling the quantity of food, and replenish it in time when food is insufficient.

3. Be responsible for controlling costs and saving fuel and food raw materials.

4. Responsible for cleaning all areas every day.

5. Be responsible for receiving, storing and preserving fresh raw materials every day.

6. Responsible for writing the weekly menu.

7. Complete other tasks assigned by superiors.

The duties of a chef

1. Responsible for arranging and supervising chefs and their daily work.

2. Responsible for preparing weekly recipes and food distribution.

3. Be responsible for the cooking work and emergency cooking tasks for senior employees.

4. Responsible for assisting the canteen supervisor to check the quality and quantity of food raw materials in the factory.

5. Be responsible for leading all employees to clean the area according to the standard every day.

6. Be responsible for mastering the amount of food on the day, make up the food in time when the food is not enough and ensure continuous dining.

7. Be responsible for controlling costs and reducing waste.

8. In the absence of the canteen supervisor, be responsible for exercising the first management right of the canteen.

9. Complete other tasks assigned by superiors.

The above contents refer to Baidu Encyclopedia-canteen logistics.