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Anonymous users2024-01-24Miscellaneous is to cut small ingredients "shallots, garlic, ginger" to help the cooking master take down the plate, and you can learn to stir-fry in the back. There is a dedicated person in charge of washing dishes and vegetables. I'm the kitchen!
The cutting board is also the cutting board, and there is a cutting board master behind a stove (the cuisine is the same, and the cooking board master of the stove is the dish of what kind of cuisine is the dish of what kind of cuisine). >>>More
1 Executive Chef 2 Head Chef 3 Sous Chef 3 Knife Supervisor 4 Knife Change 5 Raw Eat Knife 6 Dozen Lotus 7 Lutai Chef 8 Apprentices This is the distribution of general hotels, as well as vegetable washing aunts, orderers, delivery staff or something. The kitchen is a big place.
It should be the steamed food in the canteen, or the head chef of the canteen, which is equivalent to the squad leader in the canteen for reference.
1.Burn the fire, cook the rice, boil the soup.
2.Classification and preparation of tableware (especially when there is a large order, all the tableware that needs to be used in advance should be prepared, which plays a vital role in whether the kitchen can serve quickly and well). >>>More
Be diligent, have work in your eyes, don't be idle in your hands, you have to be able to do it, you can't do it blindly.