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. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving people a visual feeling, such as side dishes such as code plates.
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. The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy.
According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant". Its work mainly includes adding spices, cutting materials, transporting ingredients, distributing dishes to the "stove" for cooking, and assisting the stove chef to prepare dishes before cooking.
Such as the sizing, gelatinization and curing of vegetable materials, and the hanging of clear soup and hairy soup; Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on. Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.
Loading operation program:
(1) Put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the table, and put clean chopsticks and towels for washing dishes in a special plate on the table. All utensils and tools must meet the hygiene standards.
(2) Disinfected tableware should be placed on the loading platform or in the storage cabinet, and it should be easy to access.
(3) According to the quality standards specified in the quality specifications of raw materials, conduct quality inspection on all kinds of seasonings needed on the day of collection.
(4) Cooperate with the chef who occupies the kitchen to add and supplement various seasonings.
(5) It is necessary to make homemade sauce and oil, and assist chef Zhan Zao to make it according to the proportion and making method stipulated in the standard recipe.
(6) Cut the material head according to the standards and requirements specified in the Code for Cutting Material Head, and put all kinds of cut material heads into a fixed material head box. The type and quantity of material heads should be prepared according to actual needs, and the size, thickness, length and thickness of each material head should be consistent.
(7) Prepare various pastes, carved plates, decorate flowers and make broth as required.
(8) After the meal begins, after receiving the dishes handed by the chef, first confirm the name, type, cooking method and table number of the dishes to see if they are clear and correct.
(9) Confirm that the work is finished, and prefabricate raw materials according to the technological requirements of standard formula, such as pickling, sizing, paste hanging, etc.
(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 message of urging food, after verification, the chef occupying the kitchen should immediately coordinate with him and give priority to cooking.
(1 1) In the process of cooking dishes, when preparing corresponding cooking according to the requirements of dishes, the kitchen supervisor should immediately coordinate the kitchen supervisor to give priority to cooking.
(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.