The side dishes are responsible for the cut dishes with the combination, so that the dishes more beautiful, playing load is actually miscellaneous, is to help the chef to play hands.

Many people in the restaurant's recruitment ads, to see the two jobs of food preparation and playing loads of recruitment information, but they do not know the food preparation and playing loads of work is what, let us go together to understand it.

Dishes: Dishes according to the varieties of dishes and their respective quality requirements, the knife processed by two or more than two main ingredients and auxiliary materials appropriate collocation, so that it becomes a (or a table) a complete dish raw materials. The appropriate or not, directly related to the color, aroma, taste, shape and nutritional value of the dish, but also decided to the whole table whether the dish is coordinated. It can be said that the table is a very important discipline.

The charge: one of the red case of the food industry, responsible for cutting board cut with good ingredients marinated and seasoned, powdered and battered, cooked on the stove, to assist the chef to produce modeling. Simply put, it is the kitchen inside the all-rounders is also a handyman, to help the chef miscellaneous, what all need to know, but what are not a hand. This position originated in Cantonese cuisine, the original purpose is to reduce the burden for the chef.

The "Lotus" in "打荷" originally referred to "river", which means "running water". The so-called "hit the river", that is, to master the "speed of water" to assist the frying pan master will be dishes quickly, sharp, beautifully completed. The staffing of the charge due to the number of frying pan master, generally a frying pan master equipped with a charge, a large restaurant will be more than one or two charge, as a mobile staff to facilitate the deployment.

According to the ability to work, playing load is divided into: the first load, two loads, three loads until the last load. "Playing load" is also known as "playing around", "laying the case", "pinch the edge", etc., it is also known as the professional term "hot dishes assistant".

The work of the payroll mainly includes seasoning, head cutting, dish material transfer, distribution of dishes to the "stove" cooking, auxiliary stove chef cooking dishes before the pre-processing, such as dishes sizing, hanging paste, pickling, broth, soup, soup hanging system; plate preparation, plate decoration, dish plating, auxiliary stove cooks Preparation of various sauces, etc.