1; Assist in the working relationship between kitchen stalls and kitchen staff, reasonably allocate staff, supervise the work progress of each team on site.

2; Do a good job of new staff's ideological work and skills tracking, pay attention to their training during the guidance work.

3; Assess the work of kitchen staff, and be responsible for the grooming and hygiene of all kitchen staff.

4. Intensify safety in production, ensure the personal and property safety of customers and employees, ensure food hygiene, implement various policies, laws and regulations

5; Kitchen full-time attendance, supervision of staff attendance, regular preparation of the time sheet and the deployment of duty personnel.

6; Responsible for the maintenance of kitchen equipment and facilities.

7. Supervise the situation of electricity and water in kitchen, apply for purchase as needed.

8; Implement and rectify the work inspection requirements put forward by the quality inspection department, timely communicate with the department for rectification if the quality and variety of dishes, hygiene, etc. are not qualified.

9. Coordinate the relationship between kitchen department and other departments.

10; Earnestly complete the work tasks assigned by superior leaders
1；协助厨房各档口之间的工作关系及厨房部工作人员的工作关系，合理分配员工，现场监督各班组工作进展。
2；做好新员工的思想工作和技能跟踪，关注其培训期间的引导工作。
3；对厨房部的员工进行工作考核，并负责对整体厨房员工的仪容仪表及卫生工作。
4；强化安全生产，保证顾客员工的人身财产安全，保证食品卫生，落实各项政策法及规章制度
5；厨房专职考勤员，监督员工的出勤情况，定期制定考勤表和值班人员的调配。
6；负责厨房的设备设施的维护与保养。
7；监督厨房的用电用水情况，按照需要申请采购。
8；落实和整改质检部门提出的工作检查要求，对出品菜品质量品种，卫生，等有不合格的及时和部门沟通整改。
9；做好厨房部门与其他部门的协调关系。
10；认真完成上级领导交付的工作任务