Question 2: What department is the hotel kitchen? 1. What is the concept of kitchen? What is the kitchen for? Kitchen generally refers to the production place engaged in cooking. Kitchen refers to the production place where dishes are made for the purpose of production, operation and service to guests. There are five factors: space/equipment/people/raw materials/energy.
Second, contact the owner about the project information, what do you need to master?
A About the ordinary kitchen, I know where the raw material entrance of the kitchen is, where the export direction of the finished product is, and the size of the kitchen is the number of people eating. The dining nature of the restaurant is canteen, with private rooms and special canteens.
Third, the classification of the kitchen
Classification of kitchen size: large/medium/small/ultra-small.
B. Classification of kitchen functions (Chinese food, western food and special catering)
Question 3: The kitchen size of the restaurant is a blog post that that department just read, which is estimated to be useful to you. Nidaifu2000.blog. 163/... 17772/
I copied the following. Please have a look first:
Flavor kitchen operation manual
Section 1: department overview. ..
Section 2 Organizational structure ..........................................
Section 3 Job Responsibilities and Tasks ..............................................
1. Job Description of Executive Chef ..........................................
2. Job Description of Chef in Snack City ............................
3. The first and second floor chef job description .............................................
4. The red tank team leader job description ....................................................
5. Job description of the ordering team leader ...............................................
6. The lamp group leader job description ..................................................
7. Cold dish group leader job description ..............................................
8. Snacks team leader job description ...........................................
9. Logistics team leader job description .......................................................
10. Job descriptions of members of the red tank group .......................................
1 1. Job descriptions of members of the ordering team. ...................................
12. Job descriptions of members of Dunzi Group ............................................
13. Job descriptions of members of cold dishes group ...................................................
14. Job descriptions of snack group members ...............................................
15. Job descriptions of logistics team members ..............................................
Section iv ........................................................
1, kitchen working system .....................................
2. Use, maintenance and cleaning system of fish tank .............................................
3. Kitchen coordination and cooperation system .......................................
Section 5 Work Items, Procedures and Standards ........................................
Red can group:
1, pre-meal preparation procedure ............................................
2. Pre-meal distribution procedure.
3. Food production procedures ....................................................
4. Procedures for maintaining post health ..................................................
5. Post-meal hygiene finishing procedures ...................................................
6, seasoning classification and inventory procedures .....................................................
7. Food quality assessment ..............................................
8. Procedures for using stoves ..........................................
9. Clean the stove ...........................................
Cutting and matching group:
1, raw material application procedure .............................................
2. Cleaning procedure of seasoning container ........................................................
3. Seasoning supplement plan .............................................
4. Dish antenna configuration program ...........................................................
5. Cooperate with the food delivery team ......................................................
6. Coordination plan with Red Tank Group .........................................
7. Cleaning procedures for finishing raw materials after meals .........................................
8. After-meal cleaning procedures ...................................................
9. Direct allocation of raw materials plan .......................................................
10. Classification procedure for incoming (direct) raw materials .................................
1 1, Project Supplementary Procedure .....................................................
12, before meals ... >>
Question 4: Job responsibilities of kitchen staff (simplified version) 1. cook
The chef is responsible for part of the work in the kitchen. The chef is responsible for organizing the work in his area and assigning tasks to the chef. Chefs are the backbone of the kitchen and have special skills.
Second, the chef.
The responsibility of a chef in a big hotel is mainly administrative, and only chefs in small hotels need to participate in food processing. A chef's duties are to stop the kitchen, make menus, order food, explain the profit target to be achieved, recruit people, manage the kitchen (especially the service hours), make suggestions on purchasing equipment, and often take charge of or partially take charge of warehouses, beverage storage rooms, tableware washing, etc.
Third, the chef.
Chefs assist chefs, and the number of chefs in each area depends on the workload to be completed. For example, the vegetable group has a heavy workload and needs more chefs than the fish food group. Chefs are generally competent for most jobs. In some cases, when the chef is off duty, he is in charge of the whole team. Fourth, kitchen workers.
Kitchen workers are responsible for the cleaning and sanitation of the kitchen, and the internal and external finishing work, including the cleaning, disinfection and storage of various tableware and kitchen utensils. Be familiar with the use of tableware and utensils of various specifications and shapes, and master the varieties, uses and cutting and washing of melons and vegetables in different seasons.
Question 5: What is the top of the kitchen? Thank you for using the steamer area or the cooking area.
Question 6: Which department accepted the kitchen? 10: catering kitchen hygiene department, residential kitchen construction department. Please consult a law firm for details.
Question 7: What is the location of the kitchen and what is its geographical location? 1 Executive Chef 2 Chef 3 Deputy Chef 3 Tool Changer Supervisor 4 Tool Changer 5 Raw Tool Changer 6 Dutchman 7 Master Lutai 8 Apprentice This is the distribution of general hotels, as well as aunts who wash vegetables, orderers who deliver vegetables and so on. The kitchen is a big place.
Question 8: What are the specific responsibilities of each position in the kitchen? As far as I know, the responsibilities of each position in the kitchen are as follows, please refer to them.
Water platform: responsible for killing chickens, ducks and fish.
Chopping board: responsible for cutting vegetables and meat.
Side dishes: responsible for preparing the materials needed for each dish according to the menu.
Chef: responsible for frying, boiling, boiling and frying, and finally making the finished dish.
Question 9: How many people are arranged in each position in the kitchen? What is the basis of catering business?
Question 10: What does the kitchen flavor department mean? What flavor department does it refer to-cleaning, chopping, forking and juice sweeping of meat and semi-finished products, barbecue, marinating and soaking all kinds of meat products, food for banquets and banquets, and storage of all kinds of food, semi-finished products and meat products.