Making a chopping block in catering means the second chef, who is responsible for cutting and side dishes.

The chopping block in the dining room is a person who mainly holds a knife in the backstage kitchen. All the duties of the chopping block are to do their own cutting and side dishes, take the dishes to the chef for frying, obey the chef's instructions, be responsible for the tools they use and the hygiene within their own scope.

Extended information:

Responsibilities of kitchen chopping block

1. Be punctual for work, dress according to the company's regulations, and keep personal cleanliness. gfd meets the company's requirements and obeys the work arrangement of superiors

2. Understand and master the employee manual and system formulated by the company.

3. check and accept the raw materials processed by yourself, and report them to the chef in time if they do not meet the production requirements, and ask the buyer to return them. Familiar with the shape and color of various raw materials, proficient in knife technology and management, familiar with the storage and preservation methods of various foods.

fourthly, the cutting and matching shall be carried out in strict accordance with the specified knife power specifications, and the quantification and refinement shall be done according to the recipe standard.

5. Carefully implement and supervise the operation procedures, save materials, make the best use of materials, make full use of leftover materials, ensure quality and pay attention to hygiene.

VI. Weigh and prepare dishes in strict accordance with the ration standard specified for each dish. Responsible for checking the raw materials stored in refrigerators and freezers, and keeping them neat and clean. During the course of dish preparation, the raw materials of refrigerators and freezers are positioned and placed so as to be convenient to take and take, and their positions remain unchanged. Responsible for the daily inspection of the inventory of refrigerators, freezers and working materials and the quality of unsalable goods, do a good job of daily cleaning, and write it on the notice board on time as required, and do a good job of the principle that there is no inventory, no rot, no backlog of deteriorated raw materials and inventory in refrigerators and freezers, and it is necessary to use them first come first, and then use them later.

seven, according to the requirements of processing, cutting and matching, check and accept the net raw materials, do a good job of cost control, actively cooperate with the chef, arrange the time reasonably, and be familiar with the order of the dishes on the table.