(9) Confirm the completion of the work, and prefabricate the raw materials according to the technological requirements of the standard formula, such as pickling, sizing and pasting;

(10) Deliver the prepared or processed raw materials such as sizing, pasting and pickling to the chef who occupies the kitchen for cooking according to the delivery note of the chef. If you receive the reminder message, you should immediately coordinate the chef who occupies the kitchen to give priority to cooking when verifying that the dishes have not started cooking;

(1 1) During the cooking process, the kitchen supervisor should immediately coordinate the kitchen supervisor to give priority to cooking according to the requirements of the dishes.

(12) Check the quality of the dishes loaded by chef Zhan Zao, mainly to check whether there are obvious foreign objects, etc. The inspection process should be quick and serious.

(13) Decorate dishes on the plate according to aesthetic needs and dish styles. The principle of decoration and beautification of dishes is elegant and just right, without destroying the overall aesthetic feeling of dishes and ensuring the hygiene and safety of dishes.

(14) The cooked and decorated dishes are deemed to be qualified and convinced after strict sensory hygiene inspection, and then sent to the food preparation room quickly and handed over to the food delivery staff. If it's an urgent dish, you should inform the delivery man specially.