1. Check the cooker: firstly, clean up the sundries in the cooker, turn on the main gas gate and the induced air equipment, and turn off the induced air and gas switch after the ignition works normally.

second, cleaning: stoves and utensils are clean and free from oil pollution; Stove, hood and wall shall be free of oil stain, oil drum shall be free of oil bottom, take-over table shall be clean, utensils and condiments shall be stored neatly without deterioration, and hand cloth shall be clean without oil stain.

third, hanging soup: according to business needs, clear soup, milk soup and thick soup should be hung, and the raw materials should be fresh and odorless, and hung according to a certain proportion.

4. Prepare seasoning: Seasoning on the stove refers to seasonings that need to be heated, such as scallion oil, five sesame oil, pepper oil, red oil and hot sauce.

5. heat treatment: treat the raw materials that need to be cooked (such as white meat, white chicken and duck) and become popular.

6. drop the table before the banquet: in order to make the banquet go smoothly, the raw materials that are not easy to taste and need to be blanched and uncooked are treated in advance according to the banquet menu (including steamed dishes).

7. Check the banquet list: Have an understanding of the number of people in the banquet, the serving order and taste characteristics of the dishes before the banquet, so as to make the whole banquet go smoothly.

8. Check the ingredients of the side dishes: check whether the prepared dishes are complete and the ingredients of the side dishes are accurate according to the menu to ensure accuracy.

9. preparation before heating: implement the tableware preparation of the loader, mix the starch to a certain consistency, and make up the oil in the oil drum. The tools used are in place in one step.

11. Cooking and seasoning: heating and seasoning according to the taste requirements of the dishes, appropriate heat and accurate seasoning.

Xi. tray loading: tray loading according to certain regulations, clean and neat, beautiful and elegant in appearance.

XII. Seasoning after cooking: Supplementary seasoning requires that the juice is not bright and even, with seasoning requirements attached, and the dishes are clean.

XIII. Formation of dishes: The formation of dishes depends on the cooking methods of the dishes, mastering different standards of serving dishes, keeping the sunny side up and the dishes bright and shiny.

XIV. hand it over to the handler for handling.

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