What is the location of the kitchen in the hotel?

Question 1: Hotel kitchens are generally divided into front hall and back kitchen. The executive chef is the biggest leader in the kitchen, and generally only cares about big things, but generally does not see them. He may see them once a month, and his salary is calculated on an annual basis. When the chef is away, he is the boss, in charge of all kitchen affairs, not the first pot, but the first stove. Generally, hotels have the most advanced technology, specializing in hotel specialties and signature dishes. The cold dish chef only cooks cold dishes and has a special cold dish room. Usually don't go out. Chefs are workers in the kitchen, not skilled workers, or apprentices who have just arrived or are not motivated, and get a little salary. There are also old people who don't want to work hard. Chefs are all the same, including pastry chefs and hot dish chefs. They are not responsible for cooking, but for steaming boxes and vegetables. The low-level lotus table is to take the dishes to the outlets, clean the bowls and help the chefs. It is the closest to the chef and the fastest to learn cooking. Advanced Lotus Table is to beautify dishes, such as arranging flowers, depicting, arranging flowers, adjusting flowers and tasting dishes. Close to the chef, the chopping board is the side dish.

Question 2: What are the responsibilities of the hotel kitchen staff?

Distribution and responsibilities of kitchen staff

Executive Chef: Mainly responsible for quality management, technical personnel management and production management.

Abalone wing supervisor: prepare high-grade dishes such as abalone wings and abalone belly, control the cost, calculate the cost and preserve the raw materials. Train abalone girls and participate in on-site production.

Chef: responsible for all the production and technical work of embedding thread, preparing high-grade dishes such as abalone, wings and belly.

Desk supervisor (chef): responsible for managing kitchen operation, gross profit margin and cost accounting, processing all kinds of valuable dry goods, researching and innovating dishes, supervising the color, aroma, taste, shape and quantity of dishes, and ensuring good quality.

Two jobs: cooperate with the first pot of work, prepare high-end dishes such as game and braised pork, and supervise the work of the Dutch. noisy

Second anvil: cooperate with the head anvil, be responsible for material acceptance, ensure sufficient operation, pickle semi-finished products, properly prepare dishes and supervise the work.

Supervisor of the Staff Sergeant: Do a good job in steaming, stewing, stewing, buckling and making. Guide and help miscellaneous materials to cook soup: deduction, production: responsible for production.

Make soup: make daily soup and game soup.

Stir-fried chicken: responsible for barbecue technology, side dishes, cold beating, ensuring gross profit margin of baking department, ensuring color display of the whole set of instruments of torture, baking, and workshop hygiene.

Mouth stalls: stir-fry, mouth-eat, and pot.

King Holland: Responsible for preparing all kinds of dishes, such as sauce, pickled taste, flour and sizing, patchwork modeling, documentary command, and coordinating the products in the pot department.

Dim sum supervisor: Make the morning and evening tea well, follow the food market, and be responsible for quality, taste and hygiene.

Monitor of Shuitai: The task is to slaughter seafood game and raise all kinds of animals, seafood and poultry. Prevent animals from dying. Primary processing of raw materials. Health and other work.

Sashimi squad leader: responsible for all kinds of sashimi processing of marine fish.

Question 3: What are the positions in the kitchen of a five-star hotel? Chef, deputy chef, chef, deputy chef, 123456789 stove (if there are so many, of course, some hotels don't distinguish), side dishes (chopping board), kitchen (5-star general processing kitchen), noodle table (white case), cold dish room (usually a deputy chef takes several chefs), etc.

Question 4: What kinds of jobs are there in the hotel kitchen? What do they do? Hello! At present, the recognized division of labor in hotel catering industry is: managers, production operators and managers, production operators. The positions of kitchen manager are: kitchen manager, executive chef; * * * Managers are kitchen chefs, department heads or foreman; The types of production operators in each post are generally divided into: back stove-(cooking, cooking stoves); Chopping board-(red case, water case, cutting and matching); Steaming and stewing-(dry materials rise, watch the steamer, cook soup); Dutch-(cooking aid); Water platform-(slaughter); Handyman-washing dishes, cleaning, etc The same type of work also has the first stove, the second stove and the third stove, also known as the first fire, the second fire and the third fire; In the chopping block work, the chopping block, the second chopping block and the third chopping block are separated. Different responsibilities, different jobs. In addition, it should be noted that China cuisine is divided into various schools, and the kitchen posts in different places have different division of labor and different names, so it is necessary to learn and apply it in combination with local conditions.

Question 5: What are the following duties of the hotel kitchen? The hotel is divided into front hall and back kitchen. The executive chef is the biggest leader of the kitchen. Generally speaking, he only cares about big things and can't see them. He may see them once a month. Wages are calculated on an annual basis. The chef is the boss in charge of all the kitchen affairs, not the first pot, but the first stove. Generally, hotels are the most advanced in technology, specializing in hotel specialties and signature dishes. After that, the chef only cooks ordinary dishes and cold dishes. A chef is a worker in the kitchen, not a skilled worker, nor an apprentice who has just arrived or is not motivated. There is nothing to pursue in salary. There is also an old man who is unwilling to work hard. The kitchen staff are all the same, including pastry chefs and hot food chefs, who are not responsible for cooking, steaming boxes and managing steamed vegetables. Pastry is the staple food, regardless of the front desk. The cleaner is washing the dishes, junior. Closest to the chef, learning to cook is also the fastest. Senior lotus is to beautify dishes, arrange flowers, describe, arrange flowers, adjust flowers, taste unqualified dishes, approach the chef, and the chopping board is the side dish.

Question 6: What is the responsibility of the hotel kitchen? Something is cooking on the stove. Mixing, pastry, cold dish room

Question 7: What are the positions of employees in the hotel? There may be hundreds of locations, but in general, it can be roughly divided into

Catering posts, (serving, washing dishes, passing dishes)

Front desk position, (front desk reception, including reservation desk)

Kitchen post, (chefs can certainly subdivide)

Room post, (dry cleaning, room service, work clothes)

Cashier's post

Civilian posts (manpower, logistics, clerks, secretaries, finance)

Technical post, (electrician, carpenter, etc. )

Question 8: Where are the kitchens and what is their geographical location? 1 Executive Chef 2 Chef 3 Assistant Chef 3 Tool Changing Supervisor 4 Tool Changing 5 Raw Tool Changing 6 Dutchman 7 Master Lutai 8 Apprentices This is the distribution of general hotels, as well as aunts who wash vegetables, orderers who deliver vegetables and so on. The kitchen is a big place.

Question 9: What are the occupations of kitchen work? Including restaurants and hotels, thank you. After-kitchen work includes installing lotus flowers, chopping boards, stoves, cold dishes and washing dishes.

Question 10: What is the responsibility of the hotel kitchen? What do they do respectively? There are executive chef, chef, first pot, second pot, wok master, cold dish master, chef, chef, pastry chef, customs foreman, cleaner, lotus table, chopping board and so on.