Positioning of the load table The load table is an extremely critical work position in the kitchen, it is in the cut (white case) between the stove (red case) to play a key link, the lack of good operation of the load table, the kitchen can not be effective operation. In the eyes of some people will always belittle the work of the lotus platform, that the lotus platform is a low-tech job, in fact, the lotus platform is a high technical requirements, belong to the kind of low bar (low entry requirements) high requirements of the job. A good and poor lotus table on the stove masters have a great impact, and even directly affect the output of the dishes. And the rickshaw personnel in the work of a few months, often thought rickshaw but so, there is nothing to learn, the wage is not high, in fact, this understanding is superficial error, they simply do not realize that they are from a qualified rickshaw and how far. So how to become a qualified lotus platform personnel, fast and orderly grasp of relevant knowledge, and how to learn other related technology in the work, become a clear goal of the people? Here, I based on the work encountered and experienced to tell a few points, basically encompasses the lotus platform personnel from the introduction to the teacher, from technology to health, from the relevant regulations to the world, and so on, I hope to want to join the lotus platform industry or are working in the lotus platform personnel to help! First: the work of time and work arrangement ruffian work should be half an hour or an hour earlier than the chef, if the work time is nine o'clock, ruffian best eight o'clock, so that the previous preparations to do a full, including small ingredients, surrounded by flowers, cutlery, seasonings and so on the collar and add. So that prepared in advance after the chef came to work to start preparing materials when you can learn a little raw material processing and flavor modulation. When the Dutchman should learn to work to arrange their own work, learn to think while working, before going to work should think about today to do those jobs, those who do first, those who do, learn to integrate the arrangements, so that work has a clear purpose, the work is also twice as effective. Will not feel very tired. Load staff work generally have the following six things: (1) border with the acceptance of raw materials and border with the production of flowers and plants (2) seasonings to receive and add ingredients (3) cut small ingredients, soup (4) move tableware (burn staff meals) (5) listed the specific operation of the load (6) clean up after the market utensils and clean up border raw materials and raw materials of the small ingredients according to the requirements of the acceptance of the raw materials, bad raw materials refused to use. Wash cilantro and parsley and pick them according to the amount required and put them in clean utensils. Soak them in water and pour off the water when the meal is served. When it is hot, you can add a small amount of ice cubes to them (to keep them fresh and preserved). There are two types of flowers: homemade flowers (dashi, skewer, and carve) and fresh flowers. Homemade flowers are heart beauty, carrots, green carrots, white carrots, potatoes, pumpkins, sweet potatoes, cabbage petals, red bell peppers, cucumbers, onions and so on. Selection of raw materials is the key to learning to do flower core carving should first learn to select raw materials, do flower core carving with the raw material requirements of light skin, tender meat, moisture enough. Chaff of raw materials to make the flower embellishment not only can not play a role in beautifying, but also affect the dishes. Raw materials selected, can also play a role in saving costs and time. Such as the heart of the United States to do flowers, long round flowers do more, take the material fast, flat round to more material, waste, but also laborious. Usually do more attention to detail when doing flowers, summing up experience, such as in the do four corners of the flower, if the carrot water loss, first soaked in water to sufficient water before carving, so that carved out of the petals will be turned outward, the flower looks beautiful. In the toothpick poke in the heart of the beauty of the flower can not be soaked in water, because after soaking a color loss, a too brittle not good poke, easy to break! (Carving materials according to the carving works, choose a good subject and then choose materials, because more professional, here will not be tired of appealing) Flowers are most commonly used is the sun orchids and roses, others such as stargazer, calla lilies, etc. can be done around the edge with. Because of the high cost of flowers, depending on the degree of colorful recycled and reused to reduce costs. Prepare border flowers according to the flow of business according to the amount of day for the unit (some places to purchase convenient afternoon also want to buy goods can be divided into half a day to prepare the amount, but if the flowers, the afternoon may not be too fresh, prepare a day's amount of the refrigerator instead of the good) try to do fresh. Can not be soaked in water for too long, soaked for a long time will be deformed and discolored. Flower production (picked) should be in a clean container (stainless steel pots or freshness) according to the variety of separate arrangement, do not pile up. So as not to damage the core of the flowers by turning them over when they are taken. Some banquets and luxury packages `, some specialized dishes require specific edging, so each meal before the start of the preparation of a few special edging! After work around the edge of the flowers and cilantro used in a timely manner with a cover or plastic wrap sealed into the refrigerator, the refrigerator temperature can not be too low (0 degrees -5 degrees) to avoid freezing flowers and cilantro collar seasoning is generally responsible for the main Dutchman, according to the flow of business and a variety of seasoning specific dosage to receive a specific amount. In the collaterals should cooperate with the treasurer to do first-in-first-out, do not backlog seasoning, check whether the seasoning has expired and deteriorated. Do not meet the requirements do not leave the warehouse. (Such as the kitchen has a secondary warehouse, spare seasoning not more than three days of dosage, the secondary warehouse should also be the first to lead the first use, placed in the left into the right out of the classified placement) open the seasoning should be taken out of the warehouse or material cabinet. Seasoning led out in the seasoning cabinet in accordance with the varieties of orderly arrangement, neat and intuitive, easy to take, left into the right out. Valuable seasonings are kept by a special person or a special cabinet! Add seasoning people work every day to add a seasoning, check once before the meal (some seasoning stovetop in the processing of things used, so before the meal to check whether the need to replenish) to add seasoning solid should be poured out of the old first, add fresh and then the old poured on top. Liquid seasonings with a fine castor filtered once (to prevent debris in the inside) in the summer to add wine, first taste the old, to see whether the acid, such as acid pouring clean seasoning cans and then add (easy to acid raw materials, as well as the three flowers of evaporated milk, although generally into the refrigerator after the use of the time, but check whether to get out of the time to check whether the acid). It is good to add enough for one meal depending on the business. Opened not added to the seal the mouth of the storage, and so on the next time to add the first out of the use (sometimes add the bottle of seasoning if the bottle broke, this time do not add directly to the seasoning canisters, the seasoning should be poured into the oil castor filtered once, so as not to have glass slag inside). Refueling first oil bucket washed and dried respectively, add enough net oil, two oil and a variety of material oil (such as red oil, sesame oil, sesame oil, vegetable oil, chicken oil - such oil is generally used in seasoning canisters), do not add too much at a time, a stove with a large half of a pot of oil enough to fry things enough (if two stoves together with the two so much) after adding material Clean out all kinds of seasoning bags (garbage cans) and seasoning bottles (recycling - put them in a special bucket or box)! Office supplies are generally used according to the hotel office supplies warehouse schedule to lead (such as every Tuesday, Thursday of a certain period of time), in advance to count the varieties and quantities of good to be led out of the office in the kitchen, by the head chef for safekeeping (or the head chef designated by the person to keep). Before receiving all kinds of materials, open a warehouse receipt, write down the name and quantity, clear handwriting without alteration, get the head chef to sign, and then sign the name of the person in charge and the name of the treasurer! Small ingredients should be prepared according to the business flow of sufficient amount, do not prepare more. Use the first cut first, and separate the stale from the fresh. Garlic paste cut and mixed with oil (so as not to color green or black) ginger should be soaked in water (so as not to blacken) not easy to store the ingredients should be cut less. Reasonable operation, try to avoid waste. Such as: cut ginger, slice, silk, end, juice, reasonable material, first slice, silk, and then the residual material (i.e., edges) to be used to cut and juice, ginger residual material can also be used to fry a little bit to the burnt red fish stove with. Other not used, such as red pepper remnants, can be used to make chopped pepper or roasted semi-finished raw materials when used (open staff meal can also be). Other small materials such as dried red pepper, cut according to requirements, the pepper with a basket sieve off with clean and dry utensils loaded with spare, responsible for their own special materials such as: pine nuts, sesame seeds, peanut kernels, etc., such as the number is not much, it is necessary to tell the master of the stove, so that you can fry in advance, frying to prepare for the material. After these materials stove master made, to be clean and dry flange plate loaded, such as deep-fried, under the napkin or other oil-absorbing paper. If the peanut rice is fried with salt, the salt should be filtered out and placed in a ventilated dry place until it cools down before peeling, these materials should be placed in a ventilated dry, high place as much as possible, to avoid splashing water. When it is cooled down, it should be packed in an airtight utensil. After cutting the small ingredients to fill the box, put the rest in a special refrigerator, labeled and sorted neatly, looks clear! After chopping the ingredients, clean up the sanitation and utensils on the counter, return the knives to their place, wash the towel and put it on the counter! At the end of the day, the small ingredients are covered and put away in the refrigerator for storage (also in the afternoon). Soup by the person in charge, soup depending on the use of different and different, the general kitchen are used in the white soup (bones, chicken skeleton or a variety of meat, ham ingredients), this type of soup blanching requires high heat boil after a period of time to be its soup white and thick can be. Clear soup (old hen) such soup hanging when the fire should be small, a little longer, soup clear and fragrant. Other fish soup (fish skeleton), sheep soup (sheep skeleton), on the soup, etc. General soup should be used and then add water to repeatedly boil a few times with, to be one of the material flavor is exhausted and then change. Every morning and afternoon to come to add water to boil a good standby. The evening is not used up before leaving work burn switch fire, do not cover, can not enter the raw water. Move tableware is generally based on their own responsible for the stove masters often burned dishes required utensils, according to the business to take a sufficient number, in the move first check whether the tableware is washed and sterilized, wash their hands. When moving, pay attention to check whether there is no broken tableware, this part of the tableware pick out another put (according to the hotel tableware storage measures to report damage), when moving, do not move too much at once, pay attention to their own safety, to avoid dropping broken tableware. If the tableware is carried in the dining car or in the lower box, the dining car or the lower box should be clean and hygienic. Tableware to the table, according to the type of tableware, quantity, dosage and sequence, put in separate categories, to ensure that it is convenient to use, pick up the hand, close the cabinet door, such as in the winter, the use of thermal insulation table, plug in the power supply in advance or to add enough hot water, business is good to open the door to the cabinet before the meal off, and so on business is good to be installed on the top again. Prepare lace paper, tinfoil (tinfoil folded several boxes to be used), packaging tape, cellophane and other materials needed for special dishes. Move tableware in the morning and afternoon before the start of the meal **** twice (if a large banquet with tableware, it should be based on the scheduled dishes, according to what dishes loaded with what tableware to move the number of full, check once after moving)! Large hotels, guesthouses, resorts have a staff restaurant, cooked meals by specialists. And most of the social meals need to be burned in the kitchen (some before the meal to eat staff meals, some after the meal). Generally burning staff meals are taught by the stove top to burn, which is also a good training opportunity for the load table personnel. Some kitchens are specifically designated to burn, some rotate by shift. Whichever it is, take advantage of the opportunity and burn it with all your heart! Burn delicious meals to the tastes of most employees! The staff should pay attention to safety when operating anything on the stove top, especially frying pans, and those who are not familiar with the performance of the stove should use it under the supervision of the stove master they belong to. (For other safety measures refer to the hotel safety manual, kitchen safety manual or kitchen utensils manual)