What does it mean to be a kitchen worker

The kitchen worker is the cutter, or the supervisor of the load. The middle worker is mainly responsible for finishing and cleaning the kitchen, which is basically doing everything, which is similar to doing chores.

There is no clear standard for the division of large workers, medium workers and small workers, and generally large workers refer to cutting boards, medium workers refer to side dishes, and small workers refer to loads. Cutting is also called chopping board, that is, cutting vegetables, and the decoration and cleaning of the edge of the plate after the loading is specially processed. Therefore, the middle worker is the cutter, or the supervisor of the load.

The chef is the chef who cuts and matches The job responsibilities are as follows:

1.Understand the business situation, familiarize yourself with the menu, and clarify the tasks of the day.

2.Responsible for the quantity and quality of inventory in the refrigerator and board work cabinet every day, accurately order raw materials and make full use of the remaining raw materials.

3.Receive and increase the dry goods raw materials, and strive to improve the quality and rate of the increase, to ensure that there is a certain amount of inventory.

4.Receive all kinds of raw materials in time, prepare all kinds of side dishes and main ingredients, cut the material head, and prepare for the meal.

5.Effectively control the cost, accurately dispense, and ensure the speed of production, the main and auxiliary ingredients of each dish should be prepared according to the specified proportion and weight

Too much or too little, the number of vegetables should be sufficient, and cutting corners is never allowed

6.When cutting and matching, you should pay attention to the freshness of the dish, and deal with seafood and river fresh that cannot be used in time, and do not allow it to be served out again, so as not to

Greed for small and big losses, damage the reputation of the store.

7. At the end of the business, the employees in charge of refrigerators and ice baskets should clean the refrigerator once a day. 、

Cooked and semi-finished products shall be stored in accordance with sanitary regulations, and shall not be placed without authorization

8. Inspect regularly, organize refrigerators and cold storage, and keep raw materials neat and in good quality

9. Keep personal and work positions and lump sum areas hygienic and tidy at all times.

10. Correctly use and maintain equipment, equipment and utensils, and keep them intact and clean.

The kitchen is divided into head chefs, woks that are stir-frying, cutting and matching is also called cutting boards, that is, cutting vegetables, and the decoration and cleaning of the edge of the plate are specially processed for loading.

Cutting and matching staff job requirements.

In order to better manage the daily management of the canteen, the following are the requirements for the employees in the operation process:

1.According to the requirements of the plan, grasp the flow of canteen meal supply, and have sufficient estimates in terms of quantity, quality, variety and staff requirements, and have a backup mobile supply capacity to not make the supply out of touch.

2.According to the service schedule, meals are served in batches, and the supply is carried out in batches, so that the variety supply is rich and diverse, so that the diners are satisfied.

3.Familiar with the process and requirements of finished products, cutting, processing and cooking, understand nutritional knowledge, and make side dishes nutritious.

4.The side dishes are planned to be proportional to high, medium and low, with a combination of meat and vegetarian, a combination of thickness and nutrition, taking into account local characteristics, seasonal varieties, etc.

5.Check the quality of food raw materials before cutting, and do not cut spoiled, fresh or toxic and harmful food raw materials.

6.When cutting and matching, the hygiene problems are found to be dealt with in time, and the unclean ones are returned to the rough processing room for reprocessing.

7.The advanced first-cutting process from the roughing room shortens the time between cutting and cooking.

8.Knives, cutting boards, chopping boards, plates, basins and other utensils and containers are washed and cleaned after use, so that the knives are not rusty, the cutting boards are not moldy, the processing countertops and rags are clean, and the ordering cards and wooden clips do not touch the food.

9.In the process of cutting and matching, raw and cooked food is separated, and raw and cooked utensils and containers are separated to prevent cross-contamination.

10.Cut knives and cutting boards with aquatic products, scrape and clean them before cutting them with other foods.

11.At the end of the work, the ground and countertop should be washed, the waste should be cleaned up in time, and the cutting and matching place should be cleaned and hygienic.

12.The hospitality supply plan has room for maneuver, accurate cost accounting, and does not affect the supply of public dishes.

Middle-class workers do everything, just like doing chores.

The kitchen worker is the cherry blossom cutting and rematching, or the lotus supervisor. The middle worker is mainly responsible for finishing and cleaning the kitchen, which is basically doing everything, which is similar to doing chores. There is no clear standard for large workers, middle workers, and small workers who search and sell spine leakage, and generally large workers refer to cutting boards, medium workers refer to side dishes, and small workers refer to loads.

Cutting is also called chopping board, that is, cutting vegetables, and the decoration and cleaning of the edge of the plate after the loading is specially processed. Therefore, the middle worker is the cutter, or the supervisor of the load.

The kitchen worker is the cutter, or the supervisor of the load. The middle worker is mainly responsible for finishing and cleaning the kitchen, basically doing everything, which is about the same size as finger lighting. There is no clear standard for the division of large workers, medium workers and small workers, generally large workers refer to the cutting board, medium workers only imitate wide finger side dishes, and small workers refer to the load.

Cutting is also called chopping board, that is, cutting vegetables, and the decoration and cleaning of the edge of the plate after the loading is specially processed. Therefore, the middle worker is the cutter, or the supervisor of the load.