Job responsibilities of hotel kitchen

Chinese food kitchen jobs are set according to the actual situation of kitchen work. Large and medium-sized kitchens generally have the following posts:

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

(2) cut and match. Responsible for cutting and curing all kinds of raw materials, working out the raw materials that need to be purchased urgently and the next day with the purchasing department, sorting and keeping all kinds of raw materials (including semi-finished raw materials and cooked raw materials), preparing raw materials for employees' meals that day, being responsible for raw material hygiene and quality safety, and doing a good job in daily hygiene in 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 and so on; Prepare and process all kinds of condiments for steamed fish and shrimp; Making all kinds of steamed vegetables and stews; Provide soup and soup for the stove; Do a good job of daily sanitation in the area.

(4) cookstoves. 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 preliminary cooking treatment of raw materials and soup making, collecting seasonings as needed and taking care of them, and doing a good job in the daily hygiene of the area.

(5) lotus platform. Lotus platform is the last working procedure of processing raw materials into vegetables, which has great working flexibility, and can cooperate with cutting and matching posts and stove posts. The specific work includes: cutting small ingredients of dishes, such as shredded green and red 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 the final forming, assembly and edge decoration; Do a good job of daily sanitation in the area.

(6) cold dish group. Prepare and process the raw materials needed for 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 regularly.

(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 back kitchen and the front desk. The work includes: sending the processed dishes 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 of the front desk and the back kitchen can be transmitted timely and accurately.