Hotel division of labor is clear. How did you stand behind the kitchen table as an apprentice?

1. Prepare all the plates and soup bowls you need when serving (what you need depends on the serving standard of your hotel).

2. Prepare the seasoning needed by the wok master (remember to collect some perishable seasoning in the refrigerator after work).

Don't leave your post without leave during work, so that the master can't find you when he needs your help.

When a master cooks, he should not only do his own job well, but also pay attention to how the master cooks, recall the process of his cooking, what seasonings he puts in when cooking, and the approximate amount. Take some notes when you come back. This has a considerable impact on your study efficiency. ...

Working in the kitchen, seeing and listening in all directions. Use your head and be diligent.

Observe how others (especially experienced people) do things, and you can learn a lot from his usual actions.