Who knows what the lotus in the hotel is for?

One of the red cases in the catering industry, responsible for cutting and gluing boards, marinating prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling.

To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs!

There is another meaning:

Responsible for the type of dishes, that is, the quality, and give them a visual feeling, such as numbering plates and side dishes.

The responsibilities of the hotel are as follows:

1, responsible for the distribution of dishes before cooking and the beautification after cooking.

2. Prepare the tableware needed for each meal and keep it clean and tidy.

3, according to the order of serving and sending food, timely send cut with, as well as cooked raw materials and dishes.

4. Prepare suitable utensils for cooked dishes in advance.

5. Cooperate with the chef to prepare dishes to ensure that the dishes are clean and beautiful.

6, strictly abide by the food hygiene system, put an end to bad dishes.

7. Always maintain the hygiene and personal hygiene in the work area.

8. Complete other tasks assigned by superiors.