What kind of work is the big lotus in the kitchen?

Hello! At present, the more recognized division of labor methods in the hotel and catering industry are: management personnel, production operation and management personnel and production operators. Kitchen management positions include: kitchen manager, executive chef; Part-time management personnel are the head chef of each kitchen, the head of each department or the foreman;

The types of work of production operators in each position are generally divided into:

back stove (cooking, stove);

Cutting board (red case, water case, cut match), ;

Steaming and stewing (dry ingredients rise, watch the steamer, boil soup);

Playing lotus (cooking aid);

Shuitai (slaughtered);

Handyman washing dishes, cleaning, etc.

In the same type of work, there are also the first stove, the second stove, and the third stove, also known as the first fire, the second fire, and the third fire; In the cutting board work, there are separate cutting boards, two cutting boards, and three cutting boards. Responsibilities vary, jobs vary. In addition, it should be noted that since Chinese cooking is divided into various schools, the division of labor for kitchen positions in various places is different, the name and name are also different, and the name and name are also different, so it should be studied and used in combination with the local situation.