What do you mean by burners and plates?

Brother, let me answer a question. ...

I have worked as an executive chef assistant in large hotels such as Jinmanlou and Xinguidu for many years.

The kitchen of the hotel is like this: standing on the stove, chopping board, pastry chef, cold dish room, braised dish room, barbecue room, water table, handyman and so on.

Stove is divided into eight major cuisines: 1-2-3-4 (Sichuan, Guangdong, Anhui, Shandong, Jiangsu, Hunan, Fujian and Zhejiang). Now some hotels have Northeast cuisine and Jianghu cuisine.

The same is true of chopping boards. Behind a cooktop, there is a case board master (the cuisine is the same, and whatever the cooktop master cooks, the case board master will match it).

The burner you mentioned should be one of the best cooks in the stove. The chopping block is the same as the main chopping block. Whether it is the main stove or the main board, they not only cook, but also play a management role in the kitchen. For example, there will be many guests at wedding banquets, conferences and holidays. At this time, the chef may not be in charge alone, so the chef of the main stove and the chef of the chopping board play a role in the kitchen. If there are two in the hotel kitchen,

The above information * * * is for your reference! If you still don't understand, please give me a rumor!