The restaurant is a more important post, every hotel has a load this link, but now there are many are fashionable catering. Bosses in order to save money, all the dishes and the charge of the merger together, meaning that the work of the previous two positions are now combined into one person to do!

The main job of the charge is: to connect the entire kitchen cutting and frying, including plating, are the charge to complete, is a very important position!

For example: the ingredients of the dishes cut with a good, there are loaded to take to the master to fry, and so the master after frying the dishes, but also to organize the dishes, so that you can look good, loaded not only need to understand the work of the dishes, but also understand the work of the fried dishes, because there is a link do not understand, or get it wrong. All of them will cause a waste of time and cost!

Also need to help the master to do some trivial things, such as processing dishes need to help the master to take the pressure cooker, end of the soup, take the plate, and so on too many things to do! Kitchen a lot of dirty work tired work is he to do it!

In fact, no matter what is done in that industry, have their own suffering, some people are relying on the brain to eat, some people are relying on the hard work to eat, their own things to do, but also need to do a good job to be able to do!

As a chef of me, I wish the world's chef friends, can work well, happy! Come on I'm your good chef buddy!

Like more food video: pay attention to the "small butler food"

The charge is the original Cantonese kitchen a type of work, now has been widely borrowed to all kitchens, a lot of chefs cook the initial types of work are the charge, so many people one-sided understanding of the charge into the miscellaneous, in fact, in the kitchen, the charge of the post is very important, he is the link more than and the pier of the important posts, but also the Control the rhythm of the kitchen to go dishes, making sauces and other important positions. To do a good job of playing load is not a very important thing.

First, playing the first job, dish decoration

Stove master fried dishes by the chef to play the chef to plate, so playing the chef to know the basic dish decorations, many restaurants have a fixed decoration of the color screen, so the chef to play the chef to prepare decorative raw materials, surrounded by raw materials, to be familiar with each dish with tableware. So to the beginning of the kitchen, engaged in playing load the first suggestion of the chef, first familiar with the restaurant's plate, around the edge, to ensure accurate and fast completion of the dish decoration work.

Second, the second work of the load, a variety of small Bintang, the preparation of sauces

The kitchen has a lot of cooking dishes will be used in the auxiliary materials, such as green onions, ginger, garlic, green and red bell peppers, and other ingredients, these contents are usually completed by the master of the load; the second kitchen to prepare a variety of oils, a variety of sauces, chicken oil, garlic oil, green onion oil preparation, but also have to play a load of the types of work to be accomplished.

Third, control the order of dishes

This is the most important work of the load, but also usually have the head of the load to complete a feast between each dish and each dish is the order of the interval, a restaurant at the same time to a lot of orders, how to reasonably in the end to go to the dishes, the suborder is also completed by the head of the load. Stove masters and pier masters of communication and articulation also have a load master to complete.

In this way, it seems that the load master is not a very important type of work?

Speaking of loading, I come to answer this question more reliable, this work is my personal experience, I did not finish junior high school in 97 years, gave up his studies, came to the city to work, at first came to my relative's home to the end of the pavilion plate, did a year, after a cousin introduced to me to work in a big hotel, to be frank, is to learn a little bit of craftsmanship, when the cousin is a chef, because he had been dry for many years, has been a teacher, he has been a teacher for many years, he has been a chef, he has been a teacher for many years. For many years, it has been a master, I went in to the cousin arranged for me to play He, that time to play load is a good job, help the master to take things, the master commanded to do immediately, do not do but also scolded, the kitchen inside the health package, the master basically do not engage in any health, help the master to get food, take the plate, on the dish, the master fried dishes, eat their own meals is to play the load of the work of the frying, I was from the load over! Now a lot of restaurants have omitted this post, by the chef to do, frying to help do, save labor, but also to save costs, now artificial too high I advise you not to do the chef, the chef and tired and hard, have the same feeling, forward it.

We often see the hotel's recruitment ads, some positions written out of the layman look are unfamiliar terms, a little puzzled. Take advantage of this issue, it is all summarized.

Water table: responsible for slaughtering all kinds of animals, aquatic products and so on. From this name can also be seen, this post and water is very relevant. This is one of the more difficult positions in the hotel, because it is inevitable to deal with water throughout the year. Just a little higher than the dishwashing income of a position.

The charge: to understand what is the charge, you need to know what is called the charge. This lotus in the restaurant refers to the lotus table, is the following picture of this thing.

The charge is working on the lotus platform, doing the work of one is responsible for the cut ingredients for plating, marinating, glazing, etc., and the second is responsible for the chef super good dishes passed to the front of the table. To put it bluntly, it is the chef's assistant or miscellaneous.

Chopping board: the name suggests a good understanding, is to speak of all kinds of materials for cutting, matching and other types of processing positions, chopping board processing after the next stop is to hit the load, hit the load the next stop is to give the chef fried.

Red case: now generally refers to the meat processing professionals, is also considered a kind of chef, cut meat master are counted in this category.

White case: the chef who makes the pastry.

This question I'll answer because I entered the workplace the first job is in the back of the hall to play the load

The load is simple to say that in fact is the back of the hall to do odd jobs or apprenticeship. I said that I was playing loads of experience every day to do what, I remember that will be early every morning to the back room cut small ingredients, that is, the masters of the daily fried food to use ginger, small onions and other ingredients, as well as oil, salt, monosodium glutamate, soy sauce and other seasoning have to be ready to add a good pot of that material is not more

Finished every day, pockets and hands also have to hold chopsticks and rags, chopsticks have a two-fold role: on the one hand, you can taste the master of the fried food taste, sometimes the master will ask you to do the same. taste, sometimes the master will also ask you to taste, on the one hand, chopsticks to pick dishes to make the dish become nice and neat, rag is to the plate edge clean, so that up better look

frying time also have to work with the plate with a good dish first point of view to let the master first fried, first fried or expedited dish to tell the master, and finally have to the plate to the dish passer where the dish passer to the customer to set up the table

lunch and evening masters fried dishes, I also have to help masters wash their hands cloth and pots and stoves to get dry and clean, including the ground hygiene, so that the masters look at the young man can feel he will teach you.

Finished that time in order to practice knife skills, every day's work dinner dishes are my cut, sometimes I will also be on the stove frying practice

In fact, the charge to be in fact quite a lot of including simple dish decoration, some dishes in order to look good need to set a plate, the back room will generally have a king of the Netherlands, that is, the management of our charge, the king of the Netherlands in general work longer, the average dish he will fry will be slowly to the hearth! Master direction development

In short, if you want to learn fast and learn well in the back of the hall quickly, you must be diligent to do things quickly, as long as you can see the work are dry, the back of the hall masters like to do things, do not be afraid of tiredness and dirty, plate masters can be more and they can learn to help them to do the work, as well as more in the back of the masters to do the work, all right, to give him water to wash his uniforms, etc.

Then out of the I'd like to do sales, if I now return to the back of the hall that is absolutely better than when to do much better, then young are playing off the slow learning

a little bit will not ask this kind of question! Go and learn not to know

To put it bluntly, it is to give the chef a hand, cut vegetables, prepare ingredients, etc.

General load is to enter the chef industry will go through the stage, our new Oriental graduates out of the campus, but also to start from zero, from the load to do, belonging to the basic work, but also a very important work!

The actual is the chef industry apprenticeship, to the master wash vegetables cut vegetables, finished product plate, a series of work, is a certain technical work.

This occupation, very commonly known as the frying pan apprentice, the industry word is playing load, actually called assistant.