Question 1: "Catering chef belongs to what department" Roasted fish salty adjusted to some heavy, roast meat salty adjusted slightly lighter, this is the predecessor chef in the long-term cooking practice summarized in the valuable experience. Cooking fish dishes, most "like salt to avoid light", especially burning, stewing, stewing and other cooking methods, especially prominent. Fish dishes salty mouth adjusted a little heavier (pressure on the mouth), eat up the taste, and can highlight its flavor. If the fish flavor is thin, it will make the fishy taste prominent. As the saying goes: rather eat salty fish drink water, do not eat light fish drink soup. This is the meaning.

Pork flavor and mellow, not fishy and not shameful. Seasoning once salty heavy, it will make the fresh taste greatly reduced, the flavor is lost. Burning meat, modulation is light, the flavor is delicious, rich flavor, flavor is very good.

Question 2: What is the chef's department? The catering department includes waiters, cooks, dishwashers, etc.

Question 3: What are the duties of the chef? 1. Responsible for the daily forecast of the kitchen production and the scheduling of work shifts. 2.

2. Organize and maintain an efficient kitchen production team and participate in the development of a kitchen staff recruitment plan.

3. Develop and implement control measures to maintain consistent food quality and portion sizes.

4. Responsible for the daily inspection and supervision of kitchen operations, rationalizing the use of manpower and assigning tasks.

5. Continuously improve the food, improve the appearance of dishes, with my skills to inspire, cultivate the staff to study and learn the interest of culinary arts.

6. Responsible for controlling the cost of food, correctly forecasting the amount of production and the amount of material received.

7. Responsible for training and maintaining a good team of cooks and timely promotion of talented workers.

8. Assisting the Executive Chef in designing and improving menus to make them more attractive and marketable.

9. Continuously make suggestions to improve food purchasing methods, and be responsible for collecting, revising, and innovating a variety of recipes.

Question 4: the company driver chef is what department The driver is generally administrative staff, chef for the logistics department. Some companies do not have a logistics department, the chef and the valve machine to the administrative department, or called administrative office.

Question 5: chef occupation is what work units belong to the chef belongs to the catering industry workers

Question 6: chef job title what a complete kitchen inside the chef's title is a lot of: management: Executive Chef

frying chef title is generally based on the location of the station to points: stand the first frying stove called the first pot, the second frying stove called the second pot, and so on, and so on, and so on.

The title of frying cooks is generally divided according to the position they stand in: the first frying stove is called the first pot, the second frying stove is called the second pot, and so on, and the last is called the last pot.

Cutting the vegetables of the chef is also the same according to the location of the cutting board to stand: the first is called the first anvil, the second is called the second anvil, the last is called the last anvil.

Outside the class is responsible for the management of the payroll staff (kitchen miscellaneous) managers called: the King

Responsible for steaming fish, hair sea cucumber bird's nest, etc. called: on the miscellaneous. If the kitchen is large, steam things more, they will also be divided into the first miscellaneous, two miscellaneous.... The end of the mixed.

Responsible for killing seafood game called: water table. The name of their manager is more powerful called water master.

These are the titles of our chefs in Guangdong. I don't know where you're from, but it's probably different. Do not underestimate the title of these chefs rank, a head and a tail of the wage difference is quite large.

Question 7: What is the chef in the kitchen is divided into chef, frying pan that frying, cut with the cutting board that is also called cutting vegetables, payload specializing in handling only after the decoration and plate edge cleanup, in the middle of the work is to cut with, or payload supervisor

Problem 8: the hotel kitchen is a department of what a kitchen concept, kitchen is to do what the kitchen, the kitchen, general refers to engage in the production of dishes production The kitchen, the kitchen, refers to the production of dishes engaged in the production of places. Kitchen specifically refers to the production of dishes for the purpose of production and operation, in order to serve guests and production sites, five factors, space / equipment / people / raw materials / energy

Second, contact with the owner of the information on the project, what needs to be grasped

A on the ordinary kitchen, to understand the kitchen raw materials in the kitchen in the direction of where the entrance, the finished product export direction in which the size of the kitchen, that is, the number of people dining. The nature of the restaurant's catering is canteen, canteen with private rooms, special nature of the canteen

Third, the classification of the kitchen

A classification of the size of the kitchen large / medium / small / ultra-small

B classification of the kitchen function (Chinese, Western, special catering)

Question 9: Chef's Association To what department to apply for the Department of Health to apply for.

Question 10: What kind of work is the chef considered Not a type of work It is a service industry