Hotel: What is Dutch? What should I do?

The Dutch work is the division of labor in the hotel kitchen. Responsible for cutting the chopping board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the furnace, and assisting the chef in modeling. The all-rounder in the kitchen is also a handyman, helping the chef to do odd jobs.

Related introduction:

The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully. The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy.

Extended data

Related background:

According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant". Its work mainly includes adding spices, cutting materials, transporting ingredients, distributing dishes to the "stove" for cooking, and assisting the stove chef to prepare dishes before cooking.

Loading is a trivial and challenging job. It is not only responsible for opening and closing the wok every day, adding all the necessary seasonings, but also going to the warehouse to pick up the goods, counting the quantity of goods and reminding the warehouse to make up the vacancy in time, but it is also the first step to become a wok master. Every Dutch worker must express himself as much as possible in his work, so that he can be included in the training object of the wok more quickly.

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