What does the geography manager of the hotel do?

Dili is a position in a restaurant. Although Dili's staff wear waiter uniforms and belong to the restaurant, they work in the kitchen.

The job in this position seems simple, but it is actually much harder than the waiter. The waiter only needs to have communication skills, and physical strength and memory are added. Their physical strength is reflected in not only counting the furniture they need before meals and then moving to the restaurant every day, but also completing the task of running stairs with plates in their hands when business is busy and the capacity of the food ladder is not enough. Even in a small restaurant, there is no need to run stairs, but it is also a test of physical fitness to pass the dishes to the guests as quickly as possible and then return to the kitchen quickly. Memory is embodied in that they have to distinguish each dish in an instant and accurately match the dish with the sauce. For example, sashimi should be made with Japanese green mustard, prawns with knives should wash their hands with lemon tea, and pigeons should use stone black bean sauce with Huai salt and mixed juice.

Communication between the supervisor and the chef is also important. He can timely convey all the information of the guests about the dishes obtained at the first time, and let the chefs know the advantages and disadvantages of the guests, especially the chefs under his opponent. The supervisor also has a special right: tasting. When there is doubt about the quality of the dishes served, tasting is the most direct and effective means of inspection, so as to avoid the guests returning the dishes to the maximum extent.