Composition and function of hotel kitchen

First consider the size of the hotel. Let me take a four-star hotel as an example.

This is how the international hotels here are divided for your reference.

One * * * means three kitchens, Guangzhou kitchen, Hangzhou kitchen and local kitchen.

The first is an executive chef, followed by three chefs.

Specific type of work

1, cookers, so the hotel I exemplified has 3 kitchens and 30 cookers, and each kitchen cooker has a cooker foreman.

2, load, the general situation is a load of two stoves, of course, there is also a master with a stove. Every kitchen has a foreman.

3, chopping block chef, a * * * has 15 chefs, 5 in each kitchen, each with a chopping block foreman.

4. Water case. In the case of water case, the hotel I mentioned has a water case room with three kitchens, usually about 4 or 5 people.

5. White cases, that is, pastry chefs, are generally set up in a pastry room, and the number of people generally depends on the scale. At the same time, a foreman should also be set up in the pastry room.

6. Barbecue chefs, like Bai, have special barbecues, such as barbecues for 3 or 4 people in 4-star hotels.

7. Cooking chefs, set up a special steaming room, and the number of chefs is generally around 4.

8, cold dish chef, under normal circumstances, cold dishes are not placed in the kitchen, but in their own place. But I'd better introduce it. Cold dishes also have a cold dish room and a cold dish foreman. Four-star hotels generally have about five cold dish chefs. Of course, the cooking of cold dishes is done by a chef.

9. Fruit chefs, like cold dishes chefs, are usually located in the front hall, and the number of people is generally around 2.

10, dishwasher, we call Auntie here, specializing in washing dishes. Some hotels belong to the kitchen, while others belong to other departments.

1 1, the food delivery group, in fact, the food delivery group is a work between the back kitchen and the front hall, and it is also an important unit connecting these two departments in series. Its main types of work are: running vegetables and rowing vegetables.

PS: That's my opinion. I majored in cooking at school. The above answers are based on my internship experience and what I have learned. Other personnel should not copy or reprint. thank you