I ve been in the kitchen for half a year. Stir fry the dish in a large pot. Recently, I have suddenl

One of the red cases in the catering industry, responsible for cutting the cutting board and marinating the prepared ingredients, marinating and seasoning, flouring and starching, cooking on the stove, and assisting the chef in making shapes. To put it simply, the all-rounder in the kitchen is also a handyman, helping the chef with chores, and he needs to know everything, but he is not a leader in anything. This position has its roots in Cantonese cuisine and was originally intended to lighten the burden on chefs.

There is another meaning: responsible for the shape of the dish after it is out of the pot, that is, the quality, and giving a visual experience that can be done, such as the side dish work such as the code plate. The word "lotus" in Taheli originally means "river" and has the meaning of "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. The staffing of the wok-beating depends on the number of wok masters, generally a wok master is equipped with a wok-playing lotus, and the large restaurants will have one or two more lotus, which is easy to deploy as a mobile person. According to the working ability, the load is divided into:

The first lotus, the second lotus, the third lotus, and the last lotus. "Playing lotus" is also known as "playing around", "paving the case", "pinching the edge", etc., and its professional term is also known as "hot dish assistant". Its work mainly includes the addition of seasonings, the cutting of ingredients, the transfer of dishes, the distribution of dishes to the "stove" for cooking, and the assistance of the stove chef to carry out the prefabricated processing of dishes before cooking, such as the sizing of vegetables, hanging paste, pickling, and the hanging of clear soup and hair soup; Plate preparation, plate decoration, dish plating, assisting the stove chef in the preparation of various sauces, etc.

Because the loading position plays a very important role in the normal operation of the kitchen production order and the improvement of the quality of dishes, it quickly spread and was widely accepted in the Chinese food kitchens in the mainland.

It won't exceed 3000

To put it bluntly, it is a miscellaneous work, wipe the dishes, cut the ingredients, supplement the condiments, in short, in the kitchen, there is work to do!