1. Be picky about food before meals.

2. Assist the chef to handle staple food and non-staple food.

3. Cooperate with the restaurant waiter to complete the meal preparation for each meal.

4. Complete the recycling and cleaning of kitchen utensils after meals.

5. Do a good job of disinfection and sanitation in the area.

6. Complete the work temporarily assigned by the leader (including the captain).

2. Duties of Dutchman in Hotel Kitchen

1. Take out all the materials and distribute them to each point according to the requisition list listed at each point in the kitchen.

2. Prepare the containers of common dishes before meals, understand the ordering situation of the day, and prepare the required containers accordingly.

3. Make sure that the menu is served in order, and remind the chef of the stove to miss or rush the dishes.

4. Assist the kitchen chef to decorate dishes, powder and feed.

5. Assist the chef to do a good job in the quality control of the dishes, and put forward the rework of the uncooked dishes with foreign bodies in time. Strictly control food quality problems and avoid food poisoning.

6. After work every day, the loading platform and the two-way conditioning platform must be cleaned. Unused utensils should be put back into the tableware cleaning cabinet in time, and the decorative materials of dishes should be treated and preserved. The seasoning box should be covered in the designated position.

7. Place seasonings and boxes in strict accordance with the requirements to prevent rats and insects.

3. Duties of Dutchman

1, responsible for collecting small materials, wrapping vegetables, arranging flowers and seasoning on the stove according to the banquet requirements.

2, responsible for banquet tableware and heating.

3. Be responsible for the pre-cooking of dishes and the modulation of powder and paste.

4. Assist the chef to check the quality of the dishes made, and let the chef re-make the unqualified dishes.

5, responsible for the order of banquet dishes, first big dish, then queue up.

6. Be responsible for changing the cutter head of fried products and cooked products.

7, responsible for the knife, pier, kitchen utensils and other disinfection and record.

4. Duties of the Dutch

1, obey the arrangement of the wok master, and seriously implement the rules and regulations on health and safety in the canteen.

2, responsible for zero and all kinds of banquets and group tables, do a good job of coordination between wok and chopping board departments.

3. Be responsible for preparing necessary production tools for the burner, such as putting spoons, shovels, towels and other tableware, and decorating flowers and plants.

4. Responsible for supervising the quality of the dishes made by the stir-fry personnel, ensuring the color, fragrance, taste and type of the products, especially the special requirements of the guests, and making clear in time (such as taboos, etc. ).

5, responsible for the preparation work before meals every day, according to the requirements of the dishes, get food raw materials in time, do it as you take it.

6, strictly control the quality of health, do a good job in personal, container, appliance hygiene.

7. Check whether the water, electricity and gas switches are normal.

8, complete other work assigned by the leadership.

5. Duties of Dutch chefs

1, ready for loading

(1) Clean the tools such as seasoning cups, soup pots and oil pans, and prepare enough utensils such as seasoning, sauce and oil to replenish them at any time.

(2) Prepare the dishes for decoration in advance, and prepare the surrounding edges, accompanying edges, decorative flowers and plants, and various pots and pans.

2. Distribute the dishes to the chef.

(1) Arrange the cooking of various dishes reasonably according to the chef's specialty in the kitchen to ensure the pure and uniform taste.

(2) According to the contents of the recipe, according to the sauces and ingredients, give some dishes that must be prepared in advance or can be prepared in advance to the chef.

(3) According to the characteristics of dishes, dough mixing, sizing, bagging, rolling, brewing, patting, etc.

Step 3 decorate dishes and serve them

(1) According to the requirements of edge decoration and modeling design, carry out edge decoration and layout on various dishes and serve them to ensure the cleanliness and modeling of dishes and utensils meet the requirements.

(2) According to the specific flavor and characteristics of dishes, allocate corresponding sauces and corresponding utensils.

(3) Delineate the dishes according to the menu, and avoid repeating the dishes or serving the wrong dishes.

4. Sanitation and cleanliness of loading platform and surrounding environment

(1) Clean all utensils and appliances, seasoning cabinets, countertops and the surrounding environment used in this position according to the hygiene requirements and various hygiene systems.

(2) Be responsible for soaking daily rags in detergent and cleaning them after business to ensure the use of rags during business.

(3) Responsible for the daily storage and maintenance of various kitchen equipment and appliances.