"Executive Chef" and "Catering Service Personnel" are the core roles in the restaurant, respectively responsible for the back-of-house production and front-of-house service. The two roles work together to build the core competitiveness and customer experience of the restaurant business

I. Executive Chef: The "Steering Wheel" of the Kitchen

The Executive Chef is the highest manager of the back-of-house kitchen in a restaurant leading the development of dishes, kitchen operations, and quality control, directly determining the core product competitiveness of the restaurant.

Core Responsibilities

- Dish and Menu Management: new dishes according to the restaurant's positioning (such as high-end Chinese food, creative fusion dishes), optimize the menu according to the season and customer group needs, and taste, appearance, and cost.

- Overall Kitchen Operation: Establish standardized operation procedures (SOP) for each position in the back-of-house kitchen (chopping, stir-fry, cold dishes, baking, etc.), coordinate the division of labor to improve the efficiency and stability of food delivery.

- Cost and Quality Control Control the standards for purchasing ingredients, inventory management, calculate the cost of dishes, and optimize the cost structure under the premise of ensuring the freshness of ingredients and the quality of.

- Team and Talent Training: Responsible for the recruitment, skill training, and performance assessment of the back-of-house chef team, build a talent ladder, and cooking skills.

- Safety and Compliance Supervision: Ensure that kitchen hygiene, ingredient storage, and operation procedures comply with food safety regulations to avoid food safety risks.

Ab Requirements

You need to have solid cooking skills (proficient in the techniques of the cuisine, the characteristics of the ingredients), menu planning ability, cost accounting ability, and leadership and a global perspective, balancing innovation and standardization.

II. Catering Service Personnel: The "Experience Transmitter" of the Front Hall

 catering service personnel focus on the full process of front-of-house service, directly affecting customer dining experience and satisfaction through standardized and personalized services.

Core Responsibilities

 Full Process Service Implementation: Responsible for the complete service from customer reception, seating, ordering, serving dishes to paying and leaving the restaurant, ensuring standardized service (such as et, language, tableware placement).

- Customer Relationship Maintenance and Demand Response: Actively understand customer preferences (such as taste, dietary restrictions), provide dish/wine pairing, and deal with problems during dining (such as returning and replacing dishes, customer complaints).

- Cross-position Collaboration and Feedback: Communicate with the back-ofhouse kitchen about the progress of food delivery, cooperate with the cashier, hostess, etc. to ensure smooth service; collect customer opinions on dishes/services and feedback to the team.

- Environment and Detail Management: Maintain the cleanliness of the dining area (table, tableware, sanitation), ensure the normal operation of facilities ( conditioning, lighting, etc.), and create a comfortable atmosphere.

Ability Requirements

You need to have good communication and expression skills, service consciousness, and adapt, be familiar with service standards and etiquette, and be able to sensitively capture customer needs and provide considerate service.

In summary, the Executive Chef is the "ian of Dish Quality", determining the core product competitiveness of the restaurant; the Catering Service Personnel is the "Shaper of Customer Experience", directly affecting brand reputation The two work in synergy and are the key guarantee for restaurants to achieve "good products   good service"