1, the Dutch are mainly responsible for seasoning the prepared materials, helping the chef cook and finishing the side dishes. It can also be said that it is an all-round handyman in the kitchen. You need to prepare all the necessary raw materials before cooking, and beautify the dishes after cooking. Dining utensils for guests need to be prepared and kept clean and tidy. The order of serving and serving must be clear, and the dishes should be delivered and distributed in time.

2. One of the red cases in the catering industry, responsible for cutting chopping boards, pickling prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs.

3, there is another meaning: responsible for the type of dishes behind the pot, that is, the quality, giving people a visual feeling, such as the number plate and other side dishes. The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully.

Extended data:

Type of kitchen work:

1, Chef: Chef, in charge of taking the big dishes.

2. Chef: Responsible for taking the usual dishes.

3. Serving: Responsible for serving and assisting the chef and chef.

4. Side dishes: After the dishes are served, prepare the raw materials and put them in code according to the steps.

5, pier work: cutting various materials to prepare semi-finished products.

6, kitchen handyman: cleaning, washing dishes.

7. Chef, Executive Chef: The person in charge of arrangement and daily work usually cooks.

References:

Dutch Baidu Encyclopedia