How does the hotel kitchen operate according to the division of labor, and what positions are there?

(1) water case. Mainly responsible for the initial processing of cooking materials, providing

How does the hotel kitchen operate according to the division of labor, and what positions are there?

(1) water case. Mainly responsible for the initial processing of cooking materials, providing clean materials to cutting and matching posts on time with good quality and quantity, and being responsible for the health work in this area.

(2) Cutting and matching. Responsible for cutting and curing all kinds of raw materials, working with the purchasing department to work out the raw materials that need to be purchased urgently and the raw materials for the next day, sorting out and keeping all kinds of raw materials (including semi-finished raw materials and cooked raw materials), preparing the raw materials for employees' meals that day, being responsible for the hygiene and quality safety of raw materials, and doing a good job in the daily hygiene of the area.

(3) steaming and stewing. Responsible for processing all kinds of seafood raw materials and all kinds of dry goods raw materials, such as abalone, shark's fin, goose web, scallop, etc. Prepare and process all kinds of condiments for steamed fish and shrimp; Make all kinds of steamed vegetables and stews; Provide soup and soup for the stove; Do a good job in the daily hygiene of the area.

(4) stoves. This area is the place where finished dishes are made, and it is also the focus of kitchen work. The work in this area includes: taking charge of the cooking work and cooking quality of dishes, processing and blending the semi-finished products and seasonings needed to make various dishes, completing the pre-cooking treatment of raw materials and soup, collecting and keeping seasonings as needed, and doing a good job in the daily hygiene of the area.

(5) Lotus Platform. Lotus platform is the last process of processing raw materials into vegetables, which has great flexibility and can cooperate with cutting and matching posts and furnace posts. The specific work includes: cutting small ingredients of dishes, such as shredded green pepper, shredded onion and shredded ginger; Prepare decorations for dishes, such as French parsley, Hu Jihua, sculpture, etc. Prepare condiments for cooking in the stove area, such as soy sauce, oyster sauce, tomato sauce, starch, refined salt, soy sauce, cooking wine, etc. Responsible for final molding, assembly and edge decoration; Do a good job in the daily hygiene of the area.

(6) Cold dish group. Prepare raw materials for processing cold dishes, be responsible for the processing and production of all kinds of cold dishes, keep the cold dishes clean and hygienic, and do a good job of disinfection on a regular basis.

(7) pastry group. Responsible for the production of all kinds of pasta and flavor snacks, and fully responsible for the hygiene work in the pastry area.

(8) pass the food. The food delivery area plays a dispatching role in the kitchen and is the link between the kitchen and the front desk. The work includes: sending the dishes processed in the kitchen to the front desk in time, feeding back the situation reflected by the customers at the front desk to the kitchen in time, and reflecting the supply of kitchen dishes to the front desk, so that the information transmission between the front desk and the kitchen is timely and accurate.