Chopper is a worker who specializes in cutting and preparing vegetables in the kitchen, and generally serves as the chef's deputy.

operating duty

1. Go to work on time, dress according to company regulations, and keep personal cleanliness. Gfd meets the requirements of the company and obeys the work arrangement of superiors.

2. Understand and master the employee handbook and system formulated by the company.

3. Check the raw materials processed by yourself, report to the chef in time if they do not meet the production requirements, and ask the buyer to return them.

4. Cutting and matching shall be carried out in strict accordance with the specified tool working specifications.

5. Do a good job of cutting and processing according to the production output issued by the production plan.

6. Weigh and prepare dishes in strict accordance with the ration standard specified for each dish.

7. According to the requirements of processing and cutting, explain the requirements of raw material rough machining to the monitor of vegetable selection, check and accept the net raw materials, do a good job in cost control, and check whether it causes man-made waste.

8. When raw materials are turned into knives, they should be processed in stages to make the best use of them and minimize man-made waste.

9. Be responsible for the storage and safekeeping of raw materials for your own use, and strictly follow the principle of separating raw materials from cooked materials, drying them in the upper part and wetting them in the lower part, and placing them in different regions. 10. Do a good job in the health work of your post and health area. 1 1. Implement all work requirements and meeting instructions issued by the chef.

12. According to the inventory and sales volume, timely notify the cashier of the products that should be mainly promoted.

13. According to the inventory and production plan, carefully determine the purchase quantity of raw materials and issue the purchase order of raw materials.

14. Complete other tasks assigned by superiors.

What does it mean that Sichuanese recruit chopping boards?

Chopping board is a master who specializes in cutting vegetables.

What is the experience that a general restaurant needs to recruit a chopping block to hold a load?

I have worked in other stores, how long, what I will do, and whether I have a grade certificate. The store will just ask and try. O(∩_∩)O haha ~

What does the chopping block in the hotpot restaurant mean?

Chopping board is sometimes called knife work, which generally refers to a technician who has strong cutting and matching ability and knows all kinds of fancy and knife techniques (non-martial arts). The main ridge is responsible for making the raw materials of primary processed vegetables into semi-finished products.

Few people want to be apprentices in Chinese food, many of them are for chopping boards? What to do?

Some, but not enough.

What is the prospect of doing it now? Alas, I work in a hot pot restaurant, making chopping boards, and my salary is low. The basic salary is 2300, alas,

Be your own boss

What is the job of a cold pier worker?

What exactly do red boxes and white boxes mean? These are traditional names. The type of work responsible for cooking dishes, including primary processing of raw materials, fine processing, assembly of semi-finished products and cooking into dishes, is called "red case" because ..

I often see the recruitment of chopping boards, red cases and white cases in big restaurants. What does this mean? These are traditional names.

The type of work responsible for cooking dishes, including primary processing of raw materials, fine processing, assembly of semi-finished products, and cooking into dishes, is called "red case", which is named after the basic means of cooking stoves and fires.

The red case is divided into several types of work, such as stove, chopping board, cold dish, cage pot, water case, etc., and also includes some chores and vegetables that directly serve the red case. Chefs who use the first burner or the first stove on the stove are called "red pot" and "chef", commonly known as "cooking spoon" and "cooking stove". They are experienced and skilled, and are responsible for cooking banquet dishes or high-end dishes with great difficulty. The technology is second only to the red pot, and it is mainly responsible for cooking dishes with zero meals. The one who makes soup is called "Erguo". Those responsible for making ordinary dishes and soups are called "three pots". Two pots and three pots sometimes have to be the assistant of the red pot. The chef on the dock is called Toudun. He should not only have strong knife skills, but also be familiar with the performance, price and proportion of raw materials. At the same time, we should be responsible for the collocation of high-grade dishes and the production of semi-finished products, and sometimes we should be responsible for the preparation of banquet menus. The person in charge of cutting and matching general dishes is called "Erdun", the person in charge of cutting and matching raw materials of unified dishes is called "Sandun", and the person in charge of cooking, mixing and cutting cold dishes is called "cold chopping board" and "cooked chopping board". Those who are responsible for making steamed vegetables or processing semi-finished products are called "cage pots". Responsible for the slaughter, soaking, sorting and primary processing of poultry, aquatic products and dry goods is called "water case"

A lot of work tied to the red case is called the "white case". Bai An is responsible for making cakes and pastries. This type of work is named because it is related to rice, noodles and chopping boards. White cases are divided into "major cases", "minor cases" (also known as "major cases") and "face basins". The major case is responsible for the production of large quantities of pasta, including handmade noodles, wonton wrappers and various steamed buns, steamed buns, flower rolls, jiaozi and so on. Little cases is responsible for making banquet snacks, or making various snacks according to customers' needs. The noodle pot is mainly responsible for the following strips.

What are those cement docks in the harbor for?

The waves are very strong, and they often beat on the coast, which will damage the shore foundation, so put some cement piers to reduce the destructive power of the waves, especially typhoons.

Good luck. If you are satisfied with the answer, please adopt it. It is not easy to help others now. Encourage enthusiastic people ~ ~ ~ ~

Where else can I recruit chopping boards in Shuangbei, Shapingba District, Chongqing? Thank you.

It's everywhere. Do not be so lazy. This kind of job is easy to find everywhere. Go out and see for yourself. They have many.