1. Position:

The waiter is responsible for serving dishes and other tasks that provide convenience to customers.

2. Chopping board:

Refers to the utensil that is placed underneath when beating, cutting, chopping, or smashing things. It is generally used for cooking.

3. Cooking:

It is a division of labor in the restaurant kitchen. One of the red hot cases in the catering industry, he is responsible for cutting the ingredients on the chopping board, marinating and seasoning them, applying flour and sizing, cooking them on the stove, and assisting the chef in making shapes.

4. Water table:

One of the seven major types of work in the Chinese kitchen, which is responsible for the slaughter and cleaning of fish and seafood. Help the chef prepare ingredients for preparation.

Extended information

The position of Dahe originated from Cantonese cuisine, and its original purpose was to relieve the chef's burden. There is another meaning: Responsible for the shape, that is, the quality of the dishes after they come out of the pot, and giving a good visual experience, such as plate ordering and other side dishes work.

The "He" in Daheli originally refers to "river", which means "flowing water". The so-called "beating the river" refers to mastering the "flow speed" to assist the wok master to complete the dishes quickly, neatly and beautifully. The staffing of the wok masters depends on the number of wok masters. Generally, each wok master is equipped with one wok master. For large restaurants, there will be one or two more wok masters. As mobile workers, it is easy to deploy.