Dutch workers are one of the red cases in the catering industry. The Dutchman is a division of labor in the restaurant kitchen, responsible for chopping boards, pickling prepared raw materials, seasoning, powdering and sizing, cooking in the stove, and assisting chefs in modeling.

Dutch people are mainly responsible for seasoning the prepared materials, helping chefs to make dishes and complete side dishes. It can also be said that it is an all-round handyman in the kitchen. You need to prepare all the necessary raw materials before cooking, and beautify the dishes after cooking. Dining utensils for guests need to be prepared and kept clean and tidy. The order of serving and serving must be clear, and the dishes should be delivered and distributed in time.

Expanding information is one of the seven tasks of China Kitchen. The word "lotus" used to mean "river" and "flowing water". The so-called "lotus" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully.

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First, be responsible for delivery before cooking and beautification after cooking.

Second, prepare the tableware needed for each meal and keep it clean and tidy.

According to the order of serving and serving, cut and match, as well as cooking materials and dishes are delivered in time.

Fourth, prepare suitable utensils for cooked dishes in advance.

Fifth, cooperate with the chef to cook and ensure the dishes are clean and beautiful.

Six, strictly abide by the food hygiene system, put an end to bad dishes.

Seven, keep the work area hygiene and personal hygiene at any time.

Eight, complete other work assigned by the superior.

References:

Baidu encyclopedia-Dutch