Two articles on chopping board work summary
Part 1: Chopping board chef job responsibilities and work process
Position name: Chopping board chef’s direct superior : Chopping board supervisor management scope: None
Job quality requirements: four aspects: education, training, experience, and skills 1. Have a junior high school degree or above or equivalent education.
2. Have good ideological quality, decent style, strict self-discipline, strong professionalism and high sense of responsibility, love their job, work seriously and meticulously.
3. Have received professional training in the catering industry and have general nutritional knowledge.
4. Be familiar with the preparation methods of general dishes, have extensive knowledge of dishes, skilled side dishes, and superb knife skills. 5. Master the order of serving dishes and be able to reasonably control the speed of serving dishes.
Job responsibilities: Under the leadership of the chopping board supervisor, the chopping board chef is responsible for the cutting and matching of dishes.
1. Accept the work assigned by the supervisor and obey other tasks temporarily arranged by the supervisor.
2. Carry out knife work on food raw materials according to banquet and a la carte menu requirements
3. Responsible for the freshness of the raw materials in the refrigerator, check them every day, and ensure that they are used first.
4. Maintain the refrigerators, tools, etc. used to keep them in good working condition.
5. Strictly follow the "Standard Recipes" to ensure good quality, fast delivery, and no pressure on the dishes.
6. Save energy and turn off water, electricity, gas, etc. in time. 7. Responsible for the environmental sanitation within the scope of this position, and regularly disinfect the chopping boards and knives used.
8. Responsible for the maintenance of equipment and facilities within the scope of this position, finding problems and reporting for repairs in a timely manner.
9. Carry out safety work within the scope of your position in accordance with hotel regulations, and strictly follow the prescribed procedures to prevent accidents. Chopping board day work flow:
Chopping board chef’s work flow
Part 2: Modern kitchen management personal work summary
The first point: start from the aspect of saving, Because every penny and every drop of water we save comes from pure profit; waste is the key to increasing costs, so every staff member working in the kitchen must develop a good awareness of saving. Develop high professional ethics. The following points should be done;
1. Change work clothes according to the specified date to avoid excessive dirty work clothes and increase the washing cost. According to the regulations, wear a hat every three days to prevent wrinkles and oil damage; if someone takes care of it, A reward will be given, otherwise points will be deducted.
2. Reuse plastic wrap and tin foil as much as possible. The length should be kept to a minimum during use to prevent squandering. The bottles and bags of seasonings used should be clean. After using cleaning products, clean them and store them before use. Such as steel wool, scouring pads,
mops, rags; wash them and hang them up on the same day to avoid using more water.
3. Chopping boards and knives are available for each person. They have a service life of 3 months and have been replaced with new ones. It is prohibited to use knives when picking and washing vegetables. Select carefully to make the best use of everything. A soaking method to avoid using more water.
4. Turn off the water and electricity, turn off the gas when turning on the pot; prevent the gas fire from being kept burning, save water, and prohibit running water. All spice packets must be reused more than twice, and cooking without wrapping them is prohibited. Disposable chopsticks should be used repeatedly for food, mainly for loaders. After use, they should be washed and put away, and they can be used again next time.
5. It is forbidden to use detergent to wash dishes and utensils directly. Water and detergent should be mixed in a ratio of 6:1. The old oil used in each department must be self-digested and no large amounts of it are allowed to accumulate. Old oil.
6. The size of steamed buns for employee meals should not exceed two taels, and the meals should be reasonably arranged. The attendant should put away the remaining meals of the day. If the employee steamed buns are too big, many people like to break them apart and eat them, and no one will be willing to eat the remaining half, resulting in unnecessary waste.
7. The dishes served on the chopping board must be according to the portion list of the main and auxiliary ingredients so that the portions can be controlled properly. Frozen goods should be defrosted at night. Do not rinse or soak them with water except in emergencies. , so as not to affect the quality of the ingredients and the taste of the dishes, semi-finished products,
After the pickled products are stored for 3 days, the front office should be notified in time to avoid deterioration.
8. Prepare materials according to business conditions. All food should be purchased as planned. Leftover materials should be used rationally. Throwing away is prohibited. Purchase and loan should be accurate to avoid waste caused by overstock. The supervisor of each stall must check the inventory. Loans must be replenished and cannot be purchased repeatedly, causing a backlog.
9. Be familiar with the working conditions of the equipment and prohibit the equipment from working abnormally. For example, older refrigerators will make noise if they are turned on for more than 16 hours. Therefore, turn them off for a while before using them for 16 hours to avoid equipment repairs. Increased fees.
10. Each team should communicate more, use materials according to their materials, make the best use of materials, and turn waste into treasure.
For example: the celery root in the home-cooked dish group cannot be used in the dish, so it can be used in the cold dish group; the pak choi in the Hunan cuisine group has not been used up in two days, but the pak choi in the Cantonese cuisine group is not enough,
So the two groups Coordinated use.
11. A paring knife should be used to peel raw materials. Those who accidentally damage the tableware equipment should proactively inform the competent department. Anyone who conceals any concealment will be severely punished. When sizing and powdering raw materials, attention should be paid to the scale and use is prohibited. When stewing beef, for example, 500 grams of beef can be put into 5 grams of tender meat powder. If it exceeds this amount, the meat will be spoiled and cannot be used. Garlic bones and chicken wings are all stored in it.
In this case.
12. All faucets and electrical switches should be turned on and off lightly; it is forbidden to tap hard when washing fences and oil spoons. The use period is two months, and various flowers of French incense can be used repeatedly. For example: the dishwasher checks whether there are intact flowers in the dish before washing the dishes. If there are any, they need to pick them out, rinse them, and return them to the kitchen for disinfection before use.
13. When using raw materials, the principle of first in, first out must be followed and return to the roughing room is prohibited. For example: process raw materials that have been delivered for a long time first to prevent them from deteriorating, otherwise they will be returned to the roughing room. The remaining radishes can be washed and carved again, and the raw materials can be retained and used rationally. The ginger should be washed before cutting into slices, and ginger juice can be squeezed from the leftovers.
14. When burning iron plates, the fire should be adjusted to a moderate level to reduce gas waste. The chili peppers used for frying chili oil must be used repeatedly. Do not allow the oil temperature to be too high, because dried chili peppers are not cheap and cannot be used once. The beaten chili peppers can be used once, such as boiled fish.
Chili pepper, red oil chili pepper.
15. Use the soaking method when washing tableware to save detergent. If there are stubborn stains on the tableware, it is best to soak them for 10 minutes before washing. It will be clean and save detergent when cooking, sauce, and braised foods. The amount of ginger and garlic should be appropriate to avoid waste. When purifying meat, it must have a normal yield. For example: the kitchen stipulates that the purification rate of various meats cannot shrink too seriously. 2.5 kilograms of tenderloin is stipulated to have at least the remaining amount after shaving off the fascia. 1.75kg. If it does not meet this standard, it means that part of the flesh is also removed when shaving the fascia.
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