Loading operation procedure:

(1) Put sterilized knives, piers, small boxes, rags, containers and other utensils in a fixed position on the loading table, and put clean chopsticks and clean towels for cleaning dishes in the special plates of the loading table. All utensils and tools must meet the hygiene standards;

(2) All kinds of sterilized tableware shall be placed on the loading table or in the storage cabinet, whichever is convenient to take and use.

Responsibilities:

1. Be responsible for the delivery of dishes before cooking and the beautification after cooking.

second, prepare the tableware needed for each meal and keep it clean.

third, timely deliver the cut and match, as well as the cooked raw materials and dishes according to the order of serving and serving.

Fourth, prepare appropriate utensils for the cooked dishes in advance.

Operation procedure:

(1) Put sterilized knives, piers, small boxes, rags, containers and other utensils in a fixed position on the table, and put clean chopsticks and clean towels for cleaning dishes in the special plates of the table. All utensils and tools must meet the hygiene standards;

(2) All kinds of sterilized tableware shall be placed on the loading table or in the storage cabinet, whichever is convenient to take and use.

(3) according to the quality standards specified in the quality specification of raw materials, carry out quality inspection on all kinds of seasonings needed on the day of collection;

(4) cooperate with chef Zhan Zao to add and supplement various seasonings.

(5) Need homemade seasoning sauce and seasoning oil, and assist the cooking chef to prepare it according to the proportion of materials and the preparation method specified in the Standard Recipe.

above content reference: Baidu Encyclopedia-Dutch