What do hotel workers do?

I don’t know how big your hotel is.

Although the job of making Dutch is also a job of chef, its role and status are completely different in hotels of different sizes.

In a broad sense, doing a lot of work is actually a small job, the most statusless job in the entire kitchen. However, in large-scale hotels, the supervisor (usually called "King Dutch") is usually a close confidant of the head chef or head chef.

The main job of Dahe is to start the stove. According to the dishes cooked by the fort master, he takes out the corresponding pots to fill the dishes for the master, and then sends them to the dish delivery department. After the chef finished cooking, he ran to the stove to clean it, add seasonings, toppings, etc. In small restaurants, sanitation often becomes the focus of the work.

The name Dahe came from Cantonese chefs. In the past, it was only available in Cantonese kitchens. Other cuisines are usually called "Pai Cai" or "Xiao Gong", but now they are basically called "Da He", haha, it sounds more technical.

The goal of being a Dutchman is to be the Dutch King. I still admire and value the position of Dutch King very much.

In a hotel with a daily turnover of more than 100,000 yuan, no less than 8 stoves are serving dishes at the same time. How to adjust the serving speed of each table and how to reasonably arrange the food served by each chef? Cooking dishes is very important, and this task is the job responsibility of the Dutch King. In many places, when the business is at its craziest, the head chef is not standing on the fort cooking, but standing next to the Dutch King to arrange the dishes. If the head chef of a certain hotel is not with the King of Dutchmen at the busiest time, it means that the skill of the Dutchman has been reached.

Let me give you a few examples:

The scene is a night market in a hotel. About 15 ordering menus fly in every minute, with an average of 8 dishes per order. In other words, on the loading table, 120 prepared dishes are brought out to be cooked every minute. ***There are 10 chefs cooking at the same time.

1Q: Do you plan to let each of these 15 tables of customers serve one dish first? Or should we allocate all the dishes for one table to 10 chefs at the same time, finish one table in 5 minutes, and then spend another 5 minutes to finish the second table?

Question 2: A chef has just finished cooking braised vegetables, and you immediately give him a stir-fried dish. Do you think he will hit you on the head with a spoon? (When he has just finished cooking the braised vegetables, it is difficult to clean the pot in a short time. At this time, you should continue to give him dark vegetables, so that he can continue cooking as long as he brushes the pot a little, even if the previous one has not been cleaned. It won’t stand out in the second dish)

Question 3: ~~~

Forget it, no more questions. If you really want to talk about how King Dutch does it well, I can’t explain it even if I write 5,000 words. A top dish can be described in 500 words. But how to be a top Dutch King is difficult to explain simply. This requires a full understanding of the entire kitchen workflow and the cooking principles of dishes to be able to do it well. Many chefs are from the Netherlands, which explains the problem. The head chef must not only ensure the quality of the dishes, but also ensure the smooth operation of the entire kitchen. That’s basically it