The kitchen chopping board is mainly dry side dishes. Under the leadership of the chef, the kitchen head pier is responsible for cutting, preparing, making, purchasing and acceptance of food raw materials, being familiar with the origin, texture, season, shape and color of various raw materials, mastering the knife cutting technology and principle, and being familiar with the storage and preservation methods of various foods.

Be familiar with the name, flavor, ingredients and knife standard of each dish in the restaurant, quantify and refine it according to the menu standard, carefully implement and supervise the operation procedures, so as to save materials and make the best use of them, use the leftover materials that can be used, ensure the quality and pay attention to hygiene.

The responsibilities of the kitchen chopping block

The duty of the kitchen chopping block is to go to work on time, dress according to company regulations, and keep personal cleanliness. Gfd meets the requirements of the company, obeys the work arrangement of the superior, understands and grasps the employee manual and system formulated by the company, accepts the raw materials processed by itself, and reports to the chef in time if it does not meet the production requirements, and requires the buyer to return it and process and cut it in strict accordance with the specified tool specifications.

Do a good job of cutting and matching according to the output issued by the production plan, weigh the side dishes in strict accordance with the ration standard stipulated in each dish, explain the requirements of rough machining of raw materials to the monitor of selecting dishes according to the requirements of cutting and matching, check and accept the net raw materials, do a good job in cost control, and check whether it causes artificial waste.