Hearth

This is what we usually call the chef burned dishes, the main negative dishes cooking, stir-frying, according to the number of personnel will have the corresponding name, the station of the first frying stove called the first stove, the second frying stove called the second stove, in turn, and so on.

Cutting board

This position is mainly used in the production of raw materials, raw materials into semi-finished products, the need to have a strong source of planning, generally a cutting board bit called the head of the anvil.

Shangshi (steamer)

Official language many people may not understand, in fact, to put it bluntly is the steamer, mainly buckle, simmering, stewing, boiled and other dishes, as well as abalone, sea cucumbers, and other dry goods soaking.

Playing load

Mainly responsible for cooperating with the stove master to carry out dish pre-processing, add the head of material, pass the dish material, plate decoration, dish plating and so on.

Water table

This position is mainly responsible for fish, seafood slaughter and cleaning, to the chef to prepare materials.

Barbecue

Developing the training program of barbecue technology, responsible for the restaurant barbecue, marinated vegetables, preserved meat production.

Snacks

This position is mainly responsible for the daily work and overall technical management of the snack room, food quality inspection and supervision, and its head is responsible for directing the production site.