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Anonymous users2024-01-231. The smooth flow of the kitchen production process must be ensured: the design and layout of the kitchen must ensure the smooth flow of the kitchen production process and avoid the intersection and collision of people and logistics in the kitchen.
2. Design and layout with the main kitchen as the center: Some restaurants have only one kitchen, and some restaurants have multiple kitchens.
3. The kitchen should be close to the restaurant: one of the major features of Chinese cuisine is that the hot dishes are eaten, and if the distance between the kitchen and the restaurant is too far, it will affect the speed of the dishes, the quality of the finished dishes, and the waste of manpower.
4. Each operation point in the kitchen should be arranged compactly: there is a certain connection between the kitchen and the operation point, and the work contact code should be closely argued and the operation points with a common equipment or process intersection should be arranged together when designing the layout. The layout of the interior of each operation site should also be arranged in a compact and appropriate manner, so that the staff of each operation point can easily use all kinds of necessary equipment and tools, instead of running around to find them.
Safe use of electricity in the kitchen'> common sense of safe electricity use 1 Wet hands should not touch electrical appliances and electrical devices, otherwise it is easy to be electrocuted, and it is best to use a pull wire switch for light switches. 2. The power fuse should not be replaced by copper wire. Because the melting point of the copper wire is high, it is not easy to fuse, and it cannot play the role of protecting the circuit, so a suitable fuse should be selected. >>>More
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1. Kitchen staff must clock in and sign in and out of work, and should be prepared to change their uniforms in order to arrive at work on time. 2. It is strictly forbidden for employees to punch in on behalf of others, and strict attendance is checked. >>>More
The work content of the cutting board is to be familiar with the origin and quality of various raw materials, responsible for making semi-finished products, mastering raw materials, and doing a good job in the supply plan. The chopping board chef is mainly responsible for preparing semi-finished products for banquets, cocktail parties and a la carte food. The dishes served with are the à la carte menu of the guest from the waiter. >>>More
1 Executive Chef 2 Head Chef 3 Chefs of each position Dividends Case, White Case, Lotus, Mixed Food, Cool Brine, Washing and Picking.