Kitchen management: how to do a good job of loading-loading training manual 1

The positioning of lotus table is an extremely critical work in the kitchen, which plays a key role in cutting and matching (white case) stoves (red case). Without the good operation of Lotus Platform, the kitchen cannot operate effectively. In the eyes of some people, they always look down on Hetai's work and think that Hetai is a low-tech job. Actually, it is not. Hetai is a job with relatively high technical requirements, which belongs to the kind with low threshold (low entry requirements) and high requirements. Good lotus table and poor lotus table have a great influence on the chef of the stove, and even directly affect the production of dishes. But after working in Holland and Taiwan Province for several months, I often feel that there is nothing to learn and the salary is not high. In fact, this understanding is superficial and wrong. They have no idea how far they are from a qualified Holland and Taiwan Province. So how to become a qualified person in Holland and Taiwan Province, master relevant knowledge quickly and orderly, and learn other related technologies at work, and become a person with clear goals? Here, according to what I have encountered and experienced in my work, it basically covers the Dutch and Taiwanese personnel from entry to graduation, from technology to health, from relevant laws and regulations to being a person and so on. I hope it will be helpful to those who want to join the Dutch-Taiwanese industry or are working! 1. Working hours and work arrangements The waiter should go to work half an hour or an hour earlier than the chef. If the working time is 9: 00, the waiter had better arrive at 8: 00, so that the previous preparations can be fully done, including the collection and addition of small materials, flowers on the edge, tableware and seasonings. In this way, if you prepare in advance, you can learn some raw material treatment and flavor modulation when the chef comes to work to start preparing materials. Dutch workers should learn to arrange their own work when they go to work, and learn to work while thinking. Before going to work, they should first think about what work to do today, which work should be done first and which work should be done later, and learn to make overall arrangements. In this way, the purpose of the work is clear, and the work is twice as effective. I won't feel very tired. Generally speaking, a lotus worker has six things to do: (1) acceptance of raw materials for the fence, making flowers and plants around the fence; (2) collecting and putting condiments; (3) cut small materials and cook soup; (4) moving tableware (burning staff meals); (5) the specific operation of loading after listing; (6) Cleaning utensils, cleaning the raw materials and small materials of the fence, and acceptance as required, which is not good. Wash coriander and French coriander (parsley), pick them according to the required dose and put them in a clean vessel. Soak in water, pour it out when eating, and add a small amount of ice cubes while it is hot (preservation and corrosion prevention). Peripheral flowers are divided into self-made flowers (broadsword flowers, string flowers, carved flowers) and floral art. Homemade flowers include heartthrob, carrot, green radish, white radish, potato, pumpkin, sweet potato, cabbage petals, red pepper, cucumber and onion. The choice of raw materials is the key. You should learn to choose raw materials first, and then learn to carve flower cores. The raw materials for carving hearts require smooth skin, tender meat and sufficient water. Flower ornament made of bran can not only beautify dishes, but also influence them. The choice of raw materials can also save cost and time. For example, making flowers in a beautiful heart, making flowers in a long circle, taking materials quickly, taking materials in a flat shape, is wasteful and laborious. When making flowers at ordinary times, pay more attention to details and sum up experience. For example, if carrots lose water, they should be soaked in water before carving until there is enough water, so that the carved petals will turn outwards and the flowers will look beautiful. Poke a beautiful flower in your heart with a toothpick. You can't use blisters, because one will fade after soaking, and the other is too fragile to poke and easy to break! (Choose the carving materials according to the carving works, and then choose the materials, because it is more professional, so there is no need to complain here. ) The most commonly used flowers are orchids and roses, and others such as starry sky and calla lily can be used as borders. Because of the high cost, flowers are recycled, cleaned and reused according to their bright degree to reduce the cost. When preparing flowers around the border, prepare them by the day according to the business process (in some places, it is convenient to purchase, and you can prepare them in half a day in the afternoon, but if they are flowers, they may not be fresh in the afternoon, so it is better to put them in the refrigerator for one day). You can't soak in the water for too long. Soaking for a long time will deform and fade. After the flowers are ready (picked), put them in clean containers (stainless steel pots or fresh-keeping containers) according to the varieties, and don't pile them together. In order to avoid turning it over and damaging the flower core when taking it. Some banquets and luxury packages, and some special dishes need specific borders, so prepare several special borders before each meal! After work, the flowers and parsley used for the edge are sealed with a lid or plastic wrap in time and put in the refrigerator. The temperature of the refrigerator should not be too low (0-5 degrees) to avoid freezing. The main undertaker is generally responsible for the seasoning of flowers and coriander, which is charged according to the specific amount of business water and various seasonings. When picking materials, we should cooperate with the warehouse keeper to be FIFO, and we should not overstock the seasoning, and check whether the seasoning has expired or deteriorated. Those who do not meet the requirements shall not leave the library. (If there is a secondary warehouse in the kitchen, the amount of spare seasoning should not exceed three days. The secondary warehouse should also be used first, and it should be placed left and right. ) the opened seasoning should be taken out of the warehouse or cupboard. After the seasoning is taken out, it is put into the seasoning cabinet in an orderly manner according to the variety, which is neat and intuitive, convenient to take and use, and left in and right out. Precious spices are kept by special personnel or stored in counters! People who add spices should add spices once a day to work and check before meals (some spice stoves are used when processing things, so check whether they need to be supplemented before meals). When adding seasoning, pour out the solid one first, and then pour the fresh one on it. Filter the liquid seasoning with a fine grid (in case there are impurities in it). When adding wine in summer, try the old one first to see if it is sour. If it is sour, wash the seasoning jar before adding it (the raw material that is easy to be sour is Sanhua weak milk, which is usually put in the refrigerator after use, but check whether it is sour when it is taken out). It is best to add a full meal according to the business. Open the unfinished sealed mouth for storage, and take it out when adding it next time (sometimes if the bottle mouth is broken when adding bottled seasoning, don't add it directly into the seasoning jar at this time, but pour the seasoning into the oil filter to avoid glass slag inside). Before refueling, clean and dry the oil drum, and add enough clean oil respectively. After adding the second oil and various oils (such as red oil, sesame oil, sesame oil, vegetable oil and chicken oil-these oils are usually canned with spices), don't add too much at a time. It is enough to fry things in half a pot for one stove (if two stoves are used together, add as much as two), and then clean up all kinds of seasoning bags (trash cans). Office supplies are generally collected according to the delivery schedule of the hotel office supplies warehouse (such as Tuesday and Thursday), and the required varieties and quantities are counted in advance, and then put into the kitchen office by the chef (or the person designated by the chef) for safekeeping. Before collecting all kinds of materials, open the delivery list, write down the name and quantity, and ensure that the handwriting is clear and cannot be altered. Let the chef sign, and then sign the name of the agent and the name of the warehouse keeper! When cutting small materials, cut them into standard (mashed garlic, sliced garlic, shredded garlic, Jiang Mo, sliced ginger, shredded ginger, ginger juice, shredded red pepper, sliced red pepper (prismatic and long), green garlic, chopped green onion (white and green) and green onion (white and green) as required, and some of them need to be used after cooking. Small materials should be prepared according to the business process, not more. Cut it first when you use it, use it first, and separate the old from the new. After the garlic is cut, mix it with oil (avoid green or black). Ginger should be soaked in water (to avoid black color). Cut less raw materials that are not easy to store. Reasonable operation, try to avoid waste. For example, cutting ginger, slicing, shredding, taking powder and juice should be reasonable. Slice and shred first, then cut powder and juice with scraps. The leftover of ginger can also be used to stir-fry and stew braised fish. Other unused leftovers, such as red peppers, can be used as raw materials for chopping peppers or semi-finished products (or employees' meals). Other small materials, such as dried red peppers, should be cut as required, and the peppers should be screened out in baskets and packed in clean and dry utensils for later use. If you are responsible for a small amount of special materials, you should tell the kitchen owner so that you can fry in advance and fry enough materials. After the master completes these stoves, they should be packed with clean and dry flanges. If it is fried, put a napkin or other oil-absorbing paper under it. If you fry peanuts with salt, filter out the salt and put it in a ventilated and dry place to cool before peeling. These materials should be placed in a ventilated and dry place as far as possible to avoid splashing water. After thorough cooling, package in a sealed container. Fill the box with cut small materials, put the rest in a special refrigerator, label them and put them in order, which looks clear at a glance! After cutting, clean up the hygiene and utensils on the chopping board, put the knife back in place, wash the towel and put it on the chopping board! Cover the small materials after work and put them in the refrigerator (the same is true in the afternoon). There is a special person in charge of the soup stock. According to different uses, the soup stock is different. Generally, the kitchen uses white thick soup (bone, chicken skeleton or all kinds of meat and ham). After blanching, this soup needs to be boiled for a period of time until it turns white and thick. Clear soup (old hen) This soup needs less fire and more hanging, and it will be clear and fragrant after a long time. Other common soups, such as fish soup (fish skeleton), mutton soup (sheep skeleton), soup, etc., should be boiled in clear water several times, and then the soup should be changed after the flavor of the ingredients is exhausted. Every morning and afternoon, add water to boil for later use. Turn on and off the fire before work at night, don't cover it, don't enter raw water. Generally speaking, moving tableware is the utensils needed by the chef in charge, and it is enough according to the business. When moving, first check whether the tableware is washed and disinfected and wash your hands. Pay attention to check whether there are broken tableware when moving, and pick out this part of tableware and put it away (according to the hotel tableware storage method). Don't move too much at once when moving, pay attention to your own safety and avoid breaking tableware. If the dining car or blanking box is transported, the dining car or blanking box should be clean and hygienic. After the tableware arrives at the lotus table, it should be placed according to the type, quantity, dosage and order of the tableware to ensure convenient use and access. Close the cupboard door. If you use the lotus table in winter, plug in the power supply or add enough hot water in advance, remove the cupboard door before the meal is ready, and then install it when the business is done. Prepare lace paper, tin foil (tin foil is folded into several boxes for use), packaging tape, cellophane and other materials needed for special dishes. Move the tableware before meals twice in the afternoon (if it is used for a large banquet, move enough tableware according to the scheduled dishes and what to pack, and check after moving)! Large hotels, guesthouses and resorts all have staff canteens, which are cooked by specialized personnel. Most social meals need to be cooked in the kitchen (some are pre-meals for employees and some are after-meals). Generally, the staff's meals are cooked in the stove, which is also a good exercise opportunity for the staff in the Netherlands. Some kitchens are specially designated for Dutch cooking, while others are on duty in turn. Either way, we should seize the opportunity and burn it with our heart! Cook delicious meals according to the tastes of most employees! Dutch workers should pay attention to safety when operating anything on the stove, especially the oil pan. Those who are not familiar with the performance of the cooker should use it under the supervision of their own cooker master. For other safety measures, please refer to the hotel safety manual, kitchen safety manual or kitchen utensils manual. )