Question 2: What does it mean to be a kitchen midwife? Kitchen is divided into the head chef, the frying pan that is frying, cut with the chopping board that is called cutting board that is cutting vegetables, the payload specializes in dealing with the decorative and plate edge cleanup only after the good job is done, the midwife is the cut dispenser, or the head of the payload. Cutting and dispensing staff job requirements in order to better manage the daily management of the cafeteria, the following is the cutting and dispensing staff in the process of operation of the requirements: 1. According to the plan requirements, to master the cafeteria meal supply flow, in terms of quantity, quality, variety and staff requirements should be enough to estimate the ability to have a backup mobile supply, so as not to make the supply out of step. 2. According to the supply time schedule, the batch meal, the implementation of the batch supply to achieve a variety of varieties to make the supply of rich and varied, so that in order to make the supply of the food. 3. To achieve a variety of varieties of supply, so that the satisfaction of the diner. 3. familiar with the finished product, cutting, processing and cooking process and requirements, know the nutritional knowledge, to do with nutritional food. 4. food plan to do in proportion to the ratio of high school and low, meat, vegetables, coarse and fine with the combination of nutrition, taking into account the local characteristics of the seasonal varieties, etc.. 5. cut with the food raw materials before the check the quality of deterioration, not fresh, or poisonous and hazardous food materials do not cut with the food. 6. When cutting and matching health problems found in a timely manner, not clean and timely return to the roughing room to re-processing. 7. From the roughing room advanced first cutting and matching, shorten the time between cutting and cooking. 8. Cutting and matching with knives, cutting boards, boards, plates, pots and other utensils, containers, wash and rinse clean, so that the knife does not rust, cutting boards do not mildew, the processing countertop, rags, clean, ordering menu boards, wooden clips, etc. do not contact with the food. 9. Cutting and matching The process of raw and cooked food separate, raw and cooked utensils, containers separate, to prevent cross-contamination. 10. cut with aquatic products knife, cutting board, scraping and washing before cutting with other foods. 11. end of the work, the ground, the countertop rinsing clean, waste cleaned up in a timely manner, to do a good job of cut with the place of cleanliness and hygiene. 12. do a good job of guest supply plan with maneuverability, accurate costing, without affecting the public supply of dishes.
Question 3: What does it mean to be a kitchen laborer? A kitchen laborer is anything that does the same thing as a handyman
Question 4: What is the difference between a kitchen laborer and a kitchen apprentice? First of all, the wages are not the same, do not do the same work, more or less a little bit of craft apprenticeship is to learn from scratch
Question 5: What is the kitchen worker? In labor is what all do, with the same miscellaneous
Question six: the hotel's small workers, what is the meaning of the workers that is a kind of chef's claim, small workers, medium workers, large workers refers to the breakdown of their positions.
Question 7: The translation of the back kitchen is: what does it mean Back Kitchen_Baidu Translation
Back Kitchen [网络] The Kitchen; Back Kitchen;
kitchen_Baidu Translation
kitchen 英[?k?t?n] 美[?k?t?n]//span/span/span/span翻译此页The back kitchen is a place where you can find the best food in the world, and it's a great way to make sure that you have the best food. ;
[Example sentence]The can exploded, wrecking the kitchen and bathroom and blowing out windows
Question 8: Working in the kitchen. What makes a chef I think you'd better go and learn, being an apprentice in the kitchen is actually very hard, and it's also difficult to learn things, and the most time is wasted! Recommend you a good place you go to see it, sometimes a decision can change fate
Question 9: What does a cook do in the kitchen? A cook is a handyman.
You've made it to the chopping block and you're still going to the kitchen.
The big stores are also short of people, as long as they are recruiting, usually can get in.
The first thing you need to do is to get your hands dirty.
Question 10: What are the types of work in the hotel kitchen, what are they doing? Hello! At present, the hotel catering industry is more recognized method of division of labor for: management, production and operation and management and production and operation personnel. Kitchen management personnel positions are: kitchen manager, executive chef; *** management personnel for the kitchen chef, each department supervisor or foreman; the post production operators, the types of work are generally divided into: after the stove - (cooking, stoves); cutting board - (red case, water case, cut and match),; steaming - (dry) (rising hair, watching the steam box, simmering soup); playing load - (help cooking); water table - (slaughter); handyman - washing dishes, cleaning and so on. In the same type of work, there are head stove, two stove, three stove, also known as head fire, two fire, three fire; in the cutting board type of work, divided into head cutting board, two cutting board, three cutting board. The duties are different and the work is separate. In addition, it should be noted that, due to the Chinese cooking is divided into various schools of thought, the division of labor for the kitchen positions are different, the name is called different, the name is called different, should be combined with the local situation and then study, use.