The professional scope of the chef profession is relatively large, including Chinese food chefs, hot pot chefs, snack chefs, Western food chefs, etc. Here we mainly use Chinese chefs as examples to illustrate how chefs work.

Chefs of different professions have different job requirements, so the process will be different, but the approximate working time and experience process are basically the same.

To put it simply, the chefs in the Chinese kitchen have red tables for cooking hot dishes, cold dishes for cold dishes, and white tables for making snacks. The chef who makes the hot dishes has helpers to assist him, such as making loads, side dishes, and dumplings.

How do they work?

The kitchen is where the chef works. Chefs are the operators on the kitchen production line. The better and more skilled the operators, the more important the positions and the higher the wages. After ordering in the front hall, the assembly line begins to work. First, the dumplings and side dishes are prepared according to the order menu, and the required raw materials are prepared and sent to the stove. The bigger the restaurant, the more stoves there are. Start to separate the first stove, the second stove, the third stove and the tail stove. Being able to cook on the stove is the biggest dream of every newcomer who has just entered the kitchen to learn cooking skills.

Hard dishes or large dishes are usually given to the head cook for frying, and the rest are arranged by the head chef in turn. Cold dishes and snacks are processed and delivered to order by the branch lines of this assembly line, and finally returned to the main line. However, modern large-scale catering companies use advanced kitchen systems, and computers automatically assign scientific dishes and stir-fry positions.

When the stir-fry is done, Dahe beautifies and arranges the dishes before handing them over to the serving window. This completes the assembly line operation of serving dishes.

From 11:30 noon to 1:00 pm, the assembly line will operate according to this process. From 5pm to 7pm, we have to go through this process again. (If business is particularly hot, this time will be longer.)

In addition to the above positions, there are many positions in a kitchen assembly line that are responsible for carrying food, calling orders, placing orders, doing miscellaneous tasks, etc. The smooth operation of this assembly line.

In one morning, the entire restaurant has to complete the entire process of procurement, inspection, semi-finished product processing, order production, finished product shipment, sales, and fund recovery.