The work content of the cutting board in the hotel kitchen.

The job of chopping block is to be familiar with the origin and quality of various raw materials, be responsible for making semi-finished products, master raw materials and make a good supply plan. The chopping block chef is mainly responsible for preparing semi-finished products for banquets, receptions and snacks. This dish was ordered by the delivery man for the guests.

First, the kitchen chopping block work content:

1, responsible for cutting tool processing for meat, poultry and aquatic products before cooking, such as slicing, shredding, stuffing chopping, flower knife changing, etc.

2, responsible for knife processing a variety of different raw materials with sauce.

3. After receiving the guest's order from the delivery staff, make preparations according to the principle of "first come, first served".

4. Obey the command of the head chef and the head chef, process in advance according to the banquet menu, and handle all kinds of raw materials needed.

If some raw materials provided by the restaurant have been used up, you should inform the food delivery staff in time, and then inform the waiter to inform the guests, so as not to cause misunderstanding among the guests.

6. After eating, be responsible for keeping all meat, poultry and aquatic products used in spoiled dishes in the refrigerator.

7, responsible for the health of this position, regularly and thoroughly clean the refrigerator.

Second, the kitchen chopping block workflow:

1. According to the daily list of raw materials, process the goods after receiving them. If there are any quality problems with raw materials, you should immediately give feedback to the kitchen inspector and negotiate with the buyer for replacement or return, and make records.

2, meat, poultry, seafood and other raw materials processing procedures.

3. Prepare the raw materials needed for processing, thaw to cutting state, and prepare kitchen utensils and containers.

4, preliminary sorting of cutting raw materials, eliminating ribs, membrane skin, whiskers, etc.

5. According to the cooking requirements of different dishes, divide, cut, wash and drain the raw materials.

6. Semi-finished products processed according to different purposes and use time are respectively refrigerated or starched and pickled, sealed with plastic wrap and put in a fixed position in a refrigerated refrigerator for later use.

7. When eating, prepare the dishes on the menu and send them to the Lotus.

8. After work every afternoon, purchase tomorrow's raw materials according to the purchase order under business conditions.

9, after the meal, responsible for cleaning up the local area.

10, after work, turn off all water and related power switches in this department.

Extended data?

Responsibilities of chopping block master:

1, responsible for the arrangement, collocation and arrangement of eating and putting dishes to ensure the smoothness and quality of kitchen dishes.

2. The job content directs the quality of all banquet buffets, and the dishes in the main positions cooperate with the daily production plan of the whole kitchen.

3. Be aware of the use of raw materials.

4. Arrange and arrange the dishes according to the content and weight of each menu.

5, familiar with the origin of all kinds of raw materials, off-season raw materials.

6. Communicate with superiors at any time and change the variety of dishes.

7. Keep and use raw materials in a planned way, be responsible for the use order of new and old sources, keep close contact with the front desk of the restaurant, and handle and stock them in time.

8. The chopping block should be opened and closed every day to provide a good working environment and let the chef be responsible for providing better raw materials for the dishes.