The cases in the back kitchen of a restaurant are generally those of a small restaurant:

The type of work that is responsible for cooking dishes, including the primary processing of raw materials, the fine processing, the assembly of semi-finished products and the whole process of cooking dishes, is called "Red Case", hence the name because the type of work takes stoves and fires as the basic means.

The red case is divided into several types of work, such as stove, chopping block, cold dish, cage pot and water case, and also includes some chores that directly serve the red case, vegetables and so on.

chefs who use the first burner or the first cooker on the stove are called "red pot" and "chef", commonly known as "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-grade dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals and scattered seats. The one who makes soup is called "two pots".

Extended information:

Features of catering services:

1. One-time

Catering services can only be used once and enjoyed on the spot. Whether eating in the store or delivering, one meal corresponds to one service. When this meal is over, the catering service will naturally terminate.

2. Invisibility

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering services means that catering services are completed by catering department staff through manual labor, and each staff member provides different catering services for guests due to their age, gender, personality, quality and educational level.

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