What are the positions in the restaurant kitchen?

1. Water platform: mainly responsible for slaughtering all kinds of animals and weighing water products.

2. Loading: responsible for distributing all kinds of materials of the chopping block to the top of the loading platform according to the menu for the front master to cook.

3. Chopping board: Not only should all kinds of materials be cut and pickled, but also the quality of materials and the quantity of materials purchased every day should be controlled.

4. Stove: responsible for making fried and fried materials into food, which can also be subdivided into frying stoves, frying stoves and frying stoves.

5, guru: responsible for steaming, stewing and other cooking related to steaming, abalone, bird's nest and other work is also responsible for soaking, often contact with expensive food, so generally choose honest and serious people to do this business.

6, snacks: responsible for making snacks, snacks, etc. If there is morning tea, snacks will be a big department.

7. Roasting meat: The roast meat chef is mainly responsible for the production of finished products such as barbecue, stew and bacon, and also undertakes the cooking of brine and various sauces.

Configuration feature

The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load.

Its work mainly includes adding seasoning, cutting materials, delivering vegetables, delivering vegetables to the "stove" for cooking, and assisting the kitchen chef to carry out pretreatment before cooking, such as sizing, hanging and drying, pickling, clear soup, hanging and drying of hairy soup, etc. Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on.