Ding-ban refers to the vegetable cutter and the food coordinator. Newcomers to the kitchen usually cook in Hetai for two or three months, during which they often cut a little bit of ingredients, such as ginger, onion and garlic. If the knife maker has made progress, they will be transferred to the chopping board for side dishes. According to the variety of dishes and their respective quality requirements, the side dishes will be properly matched with two or more main ingredients and auxiliary materials after being treated by the knife maker, so as to make it a complete dish raw material (or a table).

Whether the side dishes are appropriate or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated. The side dishes are more dignified than the lotus seeds, and the salary will be higher. The long line jargon of side dishes is called the main case.

Dutch work refers to the chef's hands, and Dutch work is a division of labor in the restaurant kitchen. One of the red cases in the catering industry, responsible for cutting the chopping board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the stove and assisting the chef in making shapes. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores, and he needs to know everything, but he is nothing.

Extended information:

Dutch originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving a visual feeling, such as the side dishes such as the code plate. The "lotus" in dahe originally refers to "river", which means "flowing water". The so-called "crossing the river" means mastering the "running speed" to help the wok master finish the dishes quickly, neatly and beautifully.

The staffing of the load-bearing staff depends on the number of wok masters. Generally, one wok master is equipped with one load-bearing, and there will be one or two more loads in large restaurants, so it is convenient to deploy as a mobile person. According to the working ability, the load is divided into the first load, the second load, the third load and the last load. "Dutch" is also called "encirclement", "case laying" and "edge pinching", and its technical term is also called "hot dish assistant".

Its work mainly includes adding seasonings, cutting the heads, delivering the dishes, and distributing the dishes to the "stove" for cooking, and assisting the chef of the stove to prepare the dishes before cooking, such as sizing, pasting and curing the dishes, and hanging clear soup and hairy soup. Dish preparation, dish decoration, dish loading, assisting stove chefs to prepare various sauces and so on.

As the loading post plays a very important role in the normal production order of the kitchen and promoting the improvement of the quality of dishes, it quickly spread and was widely accepted in Chinese kitchens in the Mainland.

Job responsibilities

1. Be responsible for the delivery of dishes before cooking and the beautification after cooking.

second, prepare the tableware needed for each meal and keep it clean.

third, timely deliver the cut and match, as well as the cooked raw materials and dishes according to the order of serving and serving.

Fourth, prepare appropriate utensils for the cooked dishes in advance.

5. Cooperate with the chef to prepare the dishes, and ensure that the dishes are neat and beautiful.

six, strictly abide by the food hygiene system, put an end to bad dishes.

VII. Maintain the hygiene and personal hygiene in the work area at all times.

VIII. Complete other tasks assigned by superiors.

References:

Baidu Encyclopedia-Dutch