As a Dutch worker, what does a hotel do?

I wonder how big your hotel is.

Although the job of installing lotus is also a chef's job, its role and status are completely different in hotels of different sizes.

Broadly speaking, the Dutch job is actually a coolie, which is the least important job in the whole kitchen. But in large hotels, the Dutch food delivery director (usually called "King of the Netherlands") is usually the chef or the chef's confidant.

The Dutch work is mainly to make stoves. According to the dishes cooked by the battery master, take out the corresponding pot to hold the dishes for the master, and then send them to the food delivery department. After cooking, the master ran to the stove to clean, add seasoning, small materials and so on. In small restaurants, it is these things that often make hygiene the focus of work.

The name "Dutchman" comes from Guangdong chefs. It used to be only available in Cantonese kitchens. Other cuisines are generally called "cooking" or "coolies", but now they are basically called "lotus", hehe, it sounds more professional.

The goal of playing Dutch is to become the king of the Netherlands. I still appreciate and value the status of the king of the Netherlands.

In a hotel with a daily turnover of more than 654.38+10,000 yuan, no less than 8 stoves serve food at the same time. How to adjust the serving speed of each table and how to arrange the dishes cooked by each chef reasonably is very important, and this task is the duty of the Dutch king. In many places, when the business is crazy, the chef does not stand on the fort to cook, but stands beside the Dutch king to cook dishes. If a hotel chef is not around the Dutch king at the busiest time, it means that the ability to beat the Dutch has arrived.

Give you a few examples:

The scene is a night market in a hotel, and about 15 a la carte orders arrive every minute, with an average of 8 dishes per order. In other words, basically every minute, 120 cut and prepared dishes are taken to the loading dock for cooking. * * * There are 10 chefs cooking at the same time.

1 q: are you going to let the customers at table 15 serve a dish first? Or assign all the dishes in a table to 10 as a chef at the same time, fix one table in 5 minutes, and then take 5 minutes to fix the second table?

Q: A master just cooked braised dishes, and you immediately brought him cooking. Do you think he will hit you on the head with a spoon? (The pot-stewed vegetables have just been cooked, so it is difficult to clean the pot in a short time. At this time, we should continue to give him dark dishes, so that he can continue to cook with a little brush. Even if there is something not washed in the last dish, the second dish will not stand out. )

3 Q: ~ ~ ~

Forget it, don't ask. When it comes to how the Dutch king does well, I can't tell you how to write another 5000 words. A top plate can be explained in 500 words. But how to be a top Dutch king is difficult to explain simply. This requires a comprehensive grasp of the entire kitchen workflow and cooking principles of dishes. Many chefs are Dutch, which shows the problem. Chefs should not only ensure the quality of dishes, but also ensure the smooth operation of the whole kitchen. So, work hard ~ ~