Dutchman: one of the red cases in the catering industry, responsible for cutting and gluing boards, marinating the 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, who knows everything, but is not the number one. Serving operation procedure (1) put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the serving table, and put clean chopsticks and towels for washing dishes in special plates on the serving 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 Specification for 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 over 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 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.