How to write a kitchen load review book

It's not difficult to do a good job, just do it with your heart. Before the master cooks the sauce, the sauce and seasoning that you need for daily use are ready (as for what sauce and sauce to prepare, the master will tell you later), and then you are diligent in your hands, eyes, and flexible mind, work closely with him, and clean the environment in your area at any time (this is very important), it is best to find a way to win the master's favor, (when he is in a good mood) to ask him for techniques and secret recipes.

Hello, the "lotus" in Da Heli originally means "river", which means "flowing water". The so-called "hitting the river" is to master the "speed of flow" to assist the wok master to complete the dish quickly, neatly and beautifully.

Playing the load is a trivial and challenging job, not only responsible for the opening and closing of the wok, adding all the seasonings needed every day, but also going to the warehouse to pick up the goods, check the quantity of goods and remind the warehouse to fill the gap in time, but it is also the first step to becoming a wok master. Each person must express himself as much as possible in his work, so that he can be included in the cultivation of the woks more quickly. In the process of serving, all the plate decorations and arrangements are also completed by the lotus, so the lotus personnel must also have some aesthetic literacy.

During the busiest hours, the power of the bowl is equivalent to half of the kitchen manager, who not only has to communicate with the restaurant through the radio to confirm the quantity, variety, and urging of the dishes ordered by the guests, so as to coordinate the order of dishes. They also need to mix the variety of dishes that the wok master is stir-frying.