What are the 7 major divisions of labor in the kitchen?

1. Water platform : Mainly responsible for slaughtering all kinds of animals, scaling aquatic products and other preliminary processing.

2. Playing lots : Responsible for distributing the various ingredients of the cutting board to the lotus table according to the menu and letting the master in front of him cook.

3. A cutting board : Not only to cut and marinate all kinds of materials for deep processing, but also to be responsible for the quality control of materials and the number of materials purchased every day.

4. a stove : Responsible for frying, stir-frying and other work of processing materials into food, and can also be subdivided into frying ovens, frying ovens, fryers, etc.

5. On the : It is responsible for steaming, stewing and other steam-related cooking, and it is also responsible for soaking abalone, bird's nest and other work, and often comes into contact with valuable food, so it is generally selected to be honest and serious on this line.

6. Dim sum : I am in charge of making snacks and snacks, and if there is morning tea, snacks will be a large department.

7. Roasted meat The roast chef is mainly responsible for the production of finished products for barbecue, braised vegetables and cured meat, as well as the boiling of brine and various sauces.

Configuration features:

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 load, the second load, the third load until the end of the load.

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.

Stove: understand the comprehensive cooking technology, responsible for the direct cooking of all dishes, according to the number of personnel, the first stir-fry is called the first stove, the second stir-fry is called the second stove, and so on.

Cutting board: 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 supply planning. A cutting board position is called a head anvil.

Shangshi (steamer): responsible for the production of dishes such as buckle, boiling, stewing, and boiling, as well as the soaking of dried goods such as abalone and sea cucumber.

Loading: Cooperate with the stove master to complete the cooking of dishes, carry out dish pre-processing, add ingredients, pass dishes, decorate plates, and plate plates.

Water Table: Responsible for the slaughtering and cleaning of fish and seafood, and helping the chef prepare the ingredients. It is the lowest of almost all the lines, very hard and tiring, and the average salary is also the lowest. : Mainly responsible for slaughtering all kinds of animals, scaling aquatic products and other preliminary processing.

Roast meat: Formulate a training plan for roast meat technology, and be responsible for the production of barbecue, braised vegetables and cured meat in the restaurant.

Dim Sum: The dim sum room is responsible for the daily work and overall technical management of the dim sum room, food quality inspection and supervision, and its person in charge is responsible for directing the production site.

1。The boss, who cares about everything, is the head chef, and if there is one, he is the director of the dishes.

2.Water platform, wash vegetables and kill fish, do everything, 3cutting boards, chopping vegetables, that is, side dishes, head anvils; It is the boss of the cutting board, which generally has to be billed, accepted and stored for raw materials. Here are divided into 2 and 3 tail anvils.

4. Playing the lotus, the cutting board is equipped with good dishes for the wok, the wok, the wok, the wok, the wok, the wok.

5.Shang Shi (), that is, the steamer.

6 fryers, 7 aunts, washed. 8 cold dishes, pastries, and many more. Look at the size of the hotel. Some are very finely divided, usually just a few. There are also game buns.