The first part: The responsibilities and workflow of chopping block chef.
Job title: immediate supervisor of chopping block chef: management scope of chopping block supervisor: none
Requirements for post quality: education, training, experience and skills, 1, junior high school education or equivalent.
2, with good ideological quality, decent style, honesty and self-discipline, there are
Strong dedication and high sense of responsibility, love my job, and work carefully.
3. I have received professional training in the catering industry and have some common sense about nutrition collocation.
4, familiar with general cooking methods, extensive knowledge of dishes, skilled side dishes, superb knife skills. 5. Grasping the order of serving can reasonably grasp the serving speed.
Job responsibilities: The chopping block chef is responsible for cutting and matching dishes under the leadership of the chopping block supervisor.
1. Accept the work assigned by the chopping block supervisor and obey other work temporarily arranged by the supervisor.
2, according to the requirements of the banquet and a la carte menu, the food raw materials are cut.
Handle.
3, responsible for the freshness of raw materials in the refrigerator, check every day, be advanced before use.
4. Maintain the refrigerator and tools in good working condition.
5, in strict accordance with the "standard menu", to achieve high quality, fast, stress-free side dishes.
6. Save energy, water, electricity and gas. It should be closed in time. 7. Be responsible for the environmental sanitation within the scope of this post, and regularly disinfect the cutting boards and knives used.
8, responsible for maintaining the equipment and facilities within the scope of this position, found the problem, timely repair.
9, according to the provisions of the hotel to do a good job of safety within the scope of this post, in strict accordance with the prescribed procedures, to prevent accidents. Chopping board day workflow:
Workflow of chopping block chef
Chapter two: Personal work in modern kitchen management.
The first point: start with saving, because every penny and drop we save comes from pure profit; Waste is the key to increase the cost, so everyone who works in the kitchen must develop this good idea of saving and cultivate noble professional ethics. Do the following:
1, change the work clothes according to the specified date to avoid soiling the work clothes and increasing the washing cost, and wear the hat for 3 days according to the regulations to prevent wrinkles and oil stains; If someone cherishes it, there will be a reward, otherwise the money will be deducted.
2. Plastic wrap and tin foil should be reused as much as possible, and the length should be kept to a minimum when used to prevent extravagance and waste. The seasoning used should be clean bottles and cans. Cleaning products should be cleaned and kept well before use. Such as steel balls, Baijiesi,
A mop, a rag; Wash and hang up on the same day to avoid using more water.
3. chopping board; There is a knife hand, which has a service life of 3 months and has been replaced with a new one. When cutting and washing vegetables, avoid all knife cutting, choose carefully and make the best use of it. Avoid soaking with more water.
4, conveniently turn off the water and electricity, turn off the gas and leave the pot; Put an end to frequent gas fires, save water and prohibit running water. All seasoning packages need to be used more than twice. It is forbidden to cook food without tying the bag. Disposable chopsticks should be used repeatedly, mainly for beating.
Dutch personnel, wash it and put it away after use, and continue to use it next time.
5. It is forbidden to wash tableware and utensils directly with detergent. The ratio of daubing water to detergent is 6: 1, and the old oil used by each department is digested by itself, and a large amount of old oil is not allowed to accumulate.
6. The size of steamed bread for employees' meals shall not exceed 22, and the meals shall be reasonably configured. The waiter should clean up the leftovers of the day. If the employee's steamed bread is too big, many people like to break it, and no one wants to eat the remaining half, resulting in unnecessary waste.
7. When the chopping board is served with vegetables, it must be based on the quantity list of main and auxiliary materials, so as to grasp the weight. It is not allowed to put more or less. Frozen products should be thawed at night, and flushing and soaking are not allowed in non-emergency situations, so as not to affect the quality of materials and the taste of dishes and semi-finished products.
After the pickled products are stored for 3 days, they should be notified to the front office for promotion in time to avoid deterioration.
8. Prepare materials according to business conditions. All food should be purchased as planned. Scraps should be used reasonably. Don't throw them away. Purchase loans accurately and avoid the waste caused by backlog. The supervisor of each stall must make it clear that the inventory is replenishing loans and cannot be purchased repeatedly, resulting in a backlog.
9. Be familiar with the working conditions of the equipment. Don't allow the equipment to work abnormally, such as the old refrigerator, which will make noise if it is turned on for more than 16 hours, so turn it off for a while before using 16 hours to avoid increasing the maintenance cost of the equipment.
10, each team should communicate more and teach students in accordance with their aptitude; Make the best use of everything and turn waste into treasure. For example, the celery root in the home cooking group can not be used as food, but can be used as food in the cold dish group; The small vegetables in Hunan cuisine group have not been used up for two days, and the small vegetables in Guangdong cuisine group are not enough.
So these two groups are used together.
1 1, raw materials should be peeled with a paring knife, and those who accidentally damage tableware equipment should take the initiative to inform the competent department, and those who hide it should be hell to pay. Raw materials should be starch powder, and attention should be paid to the scale. It is forbidden to waste when using; For example, 500 grams of beef is put in the slurry beef.
5 grams of tender meat powder is enough. Above this weight, the meat is useless. It is stored in garlic bones and chicken wings.
In this case.
12, all faucets and electrical switches should be turned on and off lightly; It is forbidden to knock hard when washing hedges and oil spoons. The use period is two months, and all kinds of flowers can be used repeatedly. Dishwashers will check whether there are complete flowers on the plate before washing dishes, such as
If there is, it needs to be picked out, washed clean and sent back to the kitchen for disinfection before use.
13. When using raw materials, it is forbidden to return them to the roughing room on the principle of first in first out. For example, raw materials sent for a long time should be treated first to prevent deterioration, otherwise they should be returned to the roughing room. Cut the remaining radish, wash it and then cut it, and keep it.
Raw materials, rational use. Ginger slices should be washed, and ginger juice can be squeezed with scraps.
14, adjust the fire when burning all kinds of American iron plates to reduce gas waste. Chili peppers used for frying Chili oil should be used repeatedly, and the oil temperature should not be too high, because dried peppers are not cheap, and they can not be discarded once used, and they can be reused.
For example, boiled fish pepper and red oil pepper.
15, when washing dishes, use soaking method to save detergent. If there are stubborn stains, it is best to soak the tableware for 10 minutes before washing. When cooking, the amount of sauce and pickled food, onion, ginger and garlic should be appropriate to avoid waste, the meat should be purified and the output should be normal. For example, the kitchen stipulates that the purification rate of various meats should not shrink too seriously.
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