My boyfriend is cutting and matching in a restaurant. I don't understand this work.

This job is really busy. Cutting and matching is the process of food pretreatment, which seems to include a series of links such as cleaning and processing. Washing vegetables, selecting vegetables, unhairing meat, processing poultry/fish viscera, deboning, dicing, pickling, pasting, knife cutting and dry goods all seem to be part of this process. In layman's terms, it should be understood as "after buying but before cooking".

According to the information I have found and previous experience, the time spent on cutting and matching accounts for 70% to 90% of the cooking process (even if cooking at home, it will take at least 60% to 70%). You can cook by yourself. You should be able to feel this. Moreover, the restaurant's cutting and matching personnel should be responsible for the sorting and cleaning of the venue, and also make budget and accounting according to factors such as restaurant passenger flow, and also estimate how much room to leave. In short, it is to ensure that customers can cook in time after ordering (chefs are too busy to serve slowly at most, but the result of insufficient preparation of ingredients may be that the dishes are gone when ordering). So it's really busy.

So it is really not recommended that you contact him during his work. And you don't want to think that it's not time for dinner, so you shouldn't be busy. If it is a smaller restaurant, it may be true, but those restaurants that are too big need to cook a lot of dishes because of the large passenger flow, so the cutting and matching staff must handle the ingredients as soon as possible during the off-peak period (that is, the time between meals) so that the chef can take them at any time when cooking. This means that they may be busy all day.