1.Accept the work instructions of the executive chef and report to him；
2.Responsible for formulating the work responsibilities of the chefs of the sub-kitchens, and for evaluating and appraising the chefs, and submitting rewards and punishments to the chefs for approval based on their work performance.；
3. Coordinate the relationship between the kitchens, supervise and inspect the operating procedures and the quality of dishes produced in each kitchen.
4.Supervise and check the environmental sanitation of the kitchen and the appearance and personal hygiene of the staff
Requirements:
1.Understand management. Generally, chefs only need to fry the dishes, and the head chef must also have the responsibility of managing the chef team, which requires the head chef to have certain management skills. and the safe operation of the kitchen can be guaranteed.
2.Be able to innovate. Innovation is the basic skill of chefs. The head chef must not be ambiguous. He must always lead the chefs to study diligently, do a good job in innovation of dishes, continuously supply new dishes for the restaurant, and make unremitting efforts to maximize operating benefits.
3.Atleast 10 years Dongbei and Sichuan cusine experience. Good communication. As the head of the back kitchen, not only do the management of the back kitchen, but also be good at communicating and coordinating with the main person in charge of the front office, so as to collect customer feedback information and continuously improve the level of dishes. Don't let the front hall and the back kitchen have two skins, which requires the chef to have certain communication and coordination skills.
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