In order to facilitate customers to order, restaurants usually make up their own local dishes. Every dish has its own name. Chefs must know all about the dishes listed to customers in our restaurant, what main ingredients and auxiliary materials are needed for each dish and their proportions, what cooking methods are used for each dish, what processing and cooking procedures are needed, and the color, fragrance, taste and shape of the dishes formed. Because the operation of kitchen work, from the preparation and preliminary processing of raw materials to cooking dishes and serving them, is a complete production process. At the peak of eating, the whole kitchen workflow is running at a high speed, and every link in the kitchen is not allowed to be blocked. If the dish preparer is unfamiliar with some dishes, it will delay time and even cause mistakes in dish preparation, and the consequences can be imagined. Therefore, the food coordinator must be familiar with the menu of the unit and master its cooking skills.
5, familiar with knife work and cooking methods, accurately grasp the raw material collocation.
The chef's task is to match raw materials, and generally does not undertake the task of knife work. However, we must be familiar with the knowledge and operation of knife cutting. The reasons are as follows: (1) The raw materials for knife cutting are often varied. Only by understanding knife cutting can we correctly choose the raw materials for a dish; (2) Familiarity with knife work helps to identify the advantages and disadvantages of knife work, and suggestions for improvement can be made to the chef of knife work if it does not meet the specifications.
Familiarity with knife cutting and cooking methods, as well as accurate mastery of raw materials collocation of various dishes are closely linked. Familiarity with raw materials needed for various dishes can test whether the supplied raw materials are complete and sufficient; Familiar with cooking methods, you can ensure the proportion of various raw materials and side dishes in time according to the cooking links of dishes.
6. Understand the market and master cost accounting.
Understand the market situation, master the cost accounting, the purpose is to make restaurants get reasonable operating profits without losing customers. When customers order, the number of dishes at a table is fixed. How about the quantity and quality of the dishes? Is the restaurant losing money or the customers losing money? This has a lot to do with the choice and quantity of materials. Therefore, side dishes must be good at cost accounting, and the premise of accurate cost accounting is to know market information, not only the original purchase price of various raw materials, but also the current market price. Then according to: (1) raw material consumption rate or net material rate from raw material to net material; (2) The quantity, quality and cost of various raw materials for each dish; (3) Determine the cost and selling price of each dish according to the gross profit margin of each dish. So as to accurately grasp the quality and quantity of feeding. In short, through cost accounting, the unit can obtain reasonable profits, and consumers will not suffer.
7. Pay attention to the reasonable collocation of nutrients in dishes.
It is the requirement of the times, necessary and conditional for chefs to reasonably match the nutritional components of dishes. Dish chefs should study hard, learn relevant knowledge extensively and comprehensively, be familiar with the nutritional components of various raw materials, make the collocation of raw materials reasonable and scientific, and improve the nutritional value of dishes.
8. Continuously improve the quality and create new fancy varieties.
Chefs with side dishes should not only pay attention to developing fine cooking traditions, but also attach importance to the innovation of dishes. Innovative food is the need of the times. (1) With the improvement of people's living standards, the requirements for diet are getting higher and higher. When people go to restaurants to eat, they not only want to eat full, but also want to eat skillfully, so they need new varieties that are suitable for customers' tastes and have nutritional value to meet consumers' needs. (2) With the enrichment of material life and the prosperity of the market, there are more and more new cooking materials. How to give full play to the role of new raw materials and create new dishes is a new topic faced by side dishes chefs.
Chefs with side dishes should be brave enough to face the fierce competition in the current catering market, not be bound by the old rules and regulations, broaden their horizons, understand the characteristics of different cuisines in the country, learn from the characteristics of other cuisines and make innovations. On the other hand, it is necessary to master consumers' dietary needs and psychology, constantly improve their work, and create new dishes with high nutritional value, novel style and delicious taste, which are loved by consumers.