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Director: the manager of the whole kitchen.
Pot line:
Head pot: Obviously, it means that the first chef pays great attention to the position of the head pot. Good dishes in hotels or restaurants are cooked by the head pot, and the supervisor manages the whole pot line and teaches cooking.
Erguo: Master Erguo, the following is the introduction of Sanguo.
Dutchman: The helper of Pot Head Master is called Dutchman, that is, helper.
Lotus King: In the middle of the kitchen, it is responsible for the communication between the pot line and the chopping block line, and also manages all the people working in the kitchen.
Toulian: Master Touhu's helper. There are two classes below.
Chopping board line: responsible for the fine processing and cutting of ingredients.
Headstock: the person who is responsible for guiding the fine processing and cutting of ingredients and managing the whole chopping block line. The following is an introduction to the second anvil.
Staff sergeant: responsible for the production of steamed goods and soup, as well as the distribution of dry goods.
Wang Shi: He is responsible for making steamed goods and soup and distributing dry goods, but there are also hotels or restaurants where the supervisor or head pot distributes dry goods. The following is the first thing, the second thing, and so on.
Water platform: it also belongs to the management scope of chopping block line, mainly for rough machining of raw materials.
Head of water: also known as water master and water station manager.
Standard stall: Some kitchens are also called open stalls. For convenience, they are generally located near the lobby. ...
Don't forget to adopt it.