1, job requirements (1) can master all kinds of pretreatment technologies before cooking, and do a good job for the chef who occupies the kitchen; (2) Do a good job of handing over the ingredients between the chopping block post and the kitchen post, assign the dishes to the stove for proper cooking, and do a good job of coordination according to the business situation; (3) Prefabricating the raw materials of dishes according to the operating procedures and technological processes specified in the standard formula; (4) Tableware is complete, and can be loaded according to different dish requirements. The dishes are decorated with many flowers, with quick decoration, complete image and elegant appearance; (5) The countertop is clean, with complete varieties of seasonings and orderly arrangement, and clear soup and milk soup can be hung; (6) In line with the food delivery sequence, the food delivery speed is appropriate, the workbench is dry, and the remaining items are collected in time, which meets the hygiene requirements. 2. Operating procedure (1): put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the table, and put clean chopsticks and towels for cleaning the dishes in the special dishes on the 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 specifications of 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) In the cooking process of dishes, the chef in charge of the kitchen should dress according to the requirements of the dishes, and immediately coordinate the chef in charge of the kitchen to give priority to cooking when preparing the corresponding cooking; (12) Check the quality of the dishes loaded by chef Zhan Zao, mainly to check whether there are obvious foreign bodies, 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 a change-urging dish, you should inform the delivery man specially. 3. Work content and standard (1) paste preparation and raw material sizing A. Paste preparation: 50g flour, 5g dry raw flour, 20g peanut oil, 2g salt, 20g old flour, appropriate amount of alkali powder, 55g water, and stir evenly. The slow paste is prepared in advance and left for 5-7 hours. The fast paste is now prepared in proportion. B, the seasoning materials are reasonable, the seasoning is accurate, the concentration is appropriate, and the color meets the requirements of dishes; C, putting the raw materials needing sizing into a special basin, rinsing the sizing raw materials on a white plate, and then drying or absorbing water; D, according to the requirements of cooking dishes, making different raw materials into slurry respectively, adding the slurry into a material basin needing sizing, and uniformly stirring; E, for raw materials that need to be beaten for a long time, put the beaten raw materials into corresponding containers, seal them with plastic wrap, and put them into a cold storage for temporary storage; F, finishing sizing condiments and other materials, cleaning sizing tools and returning to their positions, cleaning the work area and removing garbage. (2) making broth A. Material: 5kg raw material, water 10kg, boiling for 2-3 hours, 5-7 kg soup; B, making milk soup: put the chicken and duck skeleton, chicken wings, pig's trotters and pig's leg bones (which should be broken) into a cold water pot, boil them with strong fire, skim off the floating foam, add onion, ginger and cooking wine, cover them, heat them with strong fire all the time after boiling, and keep the water boiling to milky white; C, making clear soup: cooking with the cooked soup until the soup is milky white; D, hanging soup: after filtering, put the cooked soup into the pot, first add the red sauce (chicken leg meat chopped into fine mud) and boil. When all the minced meat floats, take it out, add white sauce (minced chicken breast into fine mud) and heat it. When the minced meat floats, catch it with a colander, press it into patties with a hand spoon, then soak it in soup for 2-3 hours, and then filter it with clean gauze. (3) Production of dishes and ornaments A. There are at least five varieties of dishes and ornaments, which are sufficient in quantity and ready 30 minutes before each meal; B, collect carving materials and vegetables for decoration of tomatoes, parsley and other dishes, and prepare various knives and containers for flowers; C, according to the needs of decorating and decorating dishes, carving a certain number of different varieties of flowers and plants with various knife methods, putting the carved flowers and plants into a special clean water basin, covering with plastic wrap, or concentrating at low temperature; D, selecting a certain number of spikes, cores, leaves, etc. Tomatoes and coriander, and put them in containers to decorate dishes; E, after the completion of carving, clean up and keep the carving tools and appliances, put the remaining raw materials back in place, and clean up the operation post. (4) Tableware preparation requirements A. Tableware specifications and quantity meet the requirements of serving, and are placed in a suitable position and easy to take; B, respectively, according to the needs of large banquet menu or zero, respectively, list the names and quantities of all kinds of tableware; And collect all kinds of tableware 30 minutes before meals. C, for the special tableware and special tableware used in the banquet, check with the menu before meals, check whether all dishes have corresponding tableware, and make up for the vacancy; D. Cover the tableware with plastic wrap or clean tablecloth to prevent dust or take it at will. Remove the cover when serving and take the tableware according to the menu. (5) Hygienic standard In the process of operation A, all kinds of instruments and tools shall be clean without oil stain; B, rag should be dry, clean, no oil stains, no dirt, no smell; C, lotus mesa clean, no greasy, no sundry.