Name of kitchen division of labor

Stove head

Understand the comprehensive cooking technology and be responsible for the direct cooking of all dishes. According to the number of people, the first frying stove is called the head stove, the second frying stove is called the second stove, and so on.

The first stove, the second stove and the wok are all stir-fried, but the technology is different from the cuisine and the relationship. Some of them are not because a cuisine can't evaluate the technology. Generally, the first stove is the highest in the real stir-fried, and the general chef doesn't stir-fry.

chopping block

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. An anvil position is called an anvil.

The chopping block chef is mainly responsible for preparing semi-finished products for banquets, receptions and snacks. 1. Be responsible for the knife processing of meat, poultry and aquatic products before cooking, such as slicing, shredding, stuffing chopping and flower knife changing. 2. Be responsible for adding sauce to various raw materials that have been processed by knife work. 3. After receiving the guest's order from the food delivery staff, prepare it according to the principle of "first come, first served". 4. Obey the command of the head chef and head chef, process in advance according to the banquet menu, and handle all kinds of raw materials needed. 5. 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. 6. After the meal is finished, be responsible for putting all meat, poultry and aquatic products used in spoiled dishes into the refrigerator for safekeeping. 7. Be responsible for the health of this post and thoroughly clean the refrigerator regularly.

Shangshi (steamer)

is responsible for the production of braised, boiled, stewed, pot and other dishes, as well as the foaming of abalone, sea cucumber and other dry goods.

Shangshi, with the sound of "miscellaneous", is one of the seven major types of Chinese food kitchens (stove head, chopping board, Shangshi, roasted meat, dim sum, lotus, water table). Except for Fujian and Guangdong, other places call it "steamer" or "cage pot".

The daily work of Shangshi can be divided into three categories. First, the dry goods, such as abalone with wings and belly, chinese forest frog with wild vegetables and dried mushrooms of various colors, are all initiated here. Second, stew soup, where the old fire soup, nourishing stew are all cooked by it. Third, braised and steamed buttons, such as braised pork with taro, braised duck with vegetable gall, fragrant lotus and steamed pork, belong to them.

Today, according to different practices, the soup on the first list can be divided into two types: pot and stew, and the pot can be divided into top soup for vegetables, second soup, thick (milk) soup and old fire soup (also known as example soup) for guests to order. The common ones are stewed old chicken with Huai Qiyuan meat rudder snake, stewed wild duck with Codonopsis pilosula hippocampus and stewed oxtail with carrot and potato. Stews are mostly eaten directly in the classroom, and the common ones are the original soup, the black-bone chicken stewed with Ligustrum lucidum and Angelica sinensis, and the two birds stewed with begonia and mushroom. The key to the success or failure of the soup is the compatibility of ingredients and medicines. For example, the soup with stag tail and clam duck is aphrodisiac, while with Chinese angelica, it is nourishing yin. Therefore, a good Shangshi chef should always be familiar with the cold, heat, warmth, coolness, sexual taste and meridian tropism of some Chinese medicines.

Dutchman

Responsible for cooperating with the cook to finish cooking, pre-processing, adding heads, delivering materials, decorating plates, and loading dishes.

One of the red cases in the catering industry, it is responsible for cutting the chopping block, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting the chef to make the shape. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores, and he needs to know everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving a visual feeling, such as the side dishes such as the code plate. The "lotus" in dahe originally refers to "river", which means "flowing water". The so-called "crossing the river" means mastering the "running speed" to help the wok master finish the dishes quickly, neatly and beautifully. The staffing of the lotus depends on the number of wok masters. Generally, one wok master is equipped with one lotus, and there will be one or two more lotus in large restaurants, which is convenient for deployment as a mobile person. According to the working ability, the load is divided into the first load, the second load, the third load and the last load. "Dutch" is also called "encirclement", "case laying" and "edge pinching", and its technical term is also called "hot dish assistant". Its work mainly includes the addition of seasonings, the cutting of materials, the delivery of vegetables, and the distribution of dishes to the "stove" for cooking, and assists the chef of the stove in the pre-processing of dishes before cooking, such as the sizing, hanging and curing of vegetables, and the hanging of clear soup and hairy soup; Dish preparation, dish decoration, dish loading, assisting stove chefs to prepare various sauces and so on. As the Dutch post plays a very important role in the normal production order of the kitchen and promoting the improvement of the quality of dishes, it quickly spread and was widely accepted in Chinese kitchens in the mainland.

The water table

is responsible for the slaughter and cleaning of fish and seafood, and helps chefs prepare materials.

It's almost the lowest of all lines. It's very hard and tiring, and the average salary is the lowest. Mainly responsible for slaughtering all kinds of animals, scaling aquatic products and other preliminary processing.

Roasting meat

Make a training plan for roasting meat technology, and be responsible for the production of barbecue, pot-stewed vegetables and preserved meat in restaurants.

Dim Sum

Dianfang is responsible for the daily work, overall technical management, food quality inspection and supervision of Dianfang, and its person in charge is responsible for directing the production site.