all the preparatory work, such as seasoning the raw materials, flour and sauce the ingredients, helping with cooking and modeling, etc. In Cantonese cuisine, Sichuan cuisine, Beijing cuisine, Hunan cuisine and other cuisines, lotus is needed. They coordinate almost all the links for the chef and improve the operation speed, quality and grade for the kitchen! It also keeps pace with the times and adds the post of Dutch. Generally speaking, large and medium-sized restaurants and hotel kitchens will be equipped with this position, so don't think about small restaurants. The space is small and the boss won't pay for this position. I can't wait for employees to have three heads and six arms, and one person can be used by two people.

I graduated from high school in p>2111. After the college entrance examination, I found a job in a big hotel, especially in the kitchen, in order to pass the long summer vacation. I can express my personal opinion here and talk about the post of Dutch. The hotel doesn't need technology, what it needs is eyes, not diligence. Usually fetch water for the master, offer a cigarette, and have dessert in your mouth. After studying for three years, you will be the chef.

Practice basic knife skills, and know the ingredients of each dish, the preliminary treatment and curing of various meats and seafood. Then you can turn to Dutch, get familiar with the production process and operation essentials of dishes, starting with the staff meal practice, then frying vegetables and cooking stoves, and slowly developing to the stove. There will be one or two more Dutch workers in large restaurants, which is convenient for deployment as mobile personnel. According to the working ability, the load is divided into the first load, the second load, the third load and the last load. "Dutch" is also called "encirclement", "case laying" and "edge pinching", and its technical term is also called "hot dish assistant".

Dutch work in restaurants can be understood as handyman apprentices, and no skills are needed. It is also on the lowest floor of the kitchen. Usually, we have to do cleaning, moving vegetables, side dishes and setting dishes! But also eye-catching, otherwise you will often be scolded by the chef! The following videos hope to help you! What exactly does Dutch work in a restaurant do? What technology is needed? I believe that anyone who has never been in contact with a hotel will never know what Dutch is! Let me talk about it.