Cook Group Responsibilities

1. The common basic responsibilities:
(1) responsible for canteen cooking.
A, before cooking to clean the pan, shovel, plates, spoons and other utensils of ingredients, spices, meat, vegetables should be retested, shall not be used is not clean, bad, taste the food.
B, based on the feedback of information on food and constantly adjust the weight and flavor. Cooked food must be cooked, not charred burnt to brackish moderate.
C, in cold weather, or may occur in the case of overdose, you should take a small amount of multi-way pot cooking, in order to ensure the supply of hot and reduce waste.
(2) participate in weekly large cafeteria cleaning.
2. Leader:
A, fully responsible for arranging, coordinating and supervising the chefs at work.
B, responsible for opening menu recipes.
C, when cooking dish and garnish with good coordination to ensure timely supply of rice for food. In less than should be possible to do an immediate increase in cooking food source preparation.
D, actively coordinating supervisor, cut with the group, warehousing, procurement, and other work.
E, within the constraints of compliance officers to ensure the stove, snack room safe sanitation and tidy.
F, within the group of people for work assessment, based on performance and reward and punishment.
G, and do a good job with a good apprentice technical improvements, develop "Biography, to help with" tradition.
H, complete and arrange temporary charge of other work assigned.
3. Cook:
A, a good menu assist leader.
B, assisted feeding. In less than should be possible to do an immediate increase in cooking food source preparation.
C, clean flavor table display.
D, with a good apprentice, carry forward "Biography, to help with" tradition.
E, complete other work yesterday when a good team leader assigned.
4. steaming division
A, is responsible for the work canteen steamed rice.
How many people should be eating steamed rice with rice volume adjustment. Wash the rice before cooking to go through twice, midway should check the furnace, steamed rice must be cooked, not cooked, not burnt, no smoke, moderate hardness. Do not sell a bad meal.
B, responsible for steaming oven cleaner, health. Soup pot must be cleaned after meals, dishes, steam cabinets, barrels and other utensils soup.
C, with feeding, primarily responsible for sub-meal work.
D, in charge of cleaning equipment such as steaming Fanpen, eater and so on.
E, help cut vegetables and vegetable with the group doing the work.
F, complete other tasks assigned by the temporary good leader.