The difference between coolies and coolies is that one coolie is the mainstay of the hotel kitchen, and the other coolie is a handyman. Everything should be done according to the arrangement of the chef and coolie. The name of the hotel kitchen staff. Refer to the positions of coolies, middle workers and big workers. A coolie can be said to be a handyman, that is, cutting vegetables, mixing materials and sorting kitchen utensils. China workers are the assistants of big workers.

Workers and coolies in cold dishes

Cold dishes are also called cold meat and cold spell. It is called chilled meat because the catering industry uses chicken, duck, fish, meat, shrimp and internal organs to make it. It's called cold spell, because after cold dishes are prepared, they need to be cold-packed, such as double spell, triple spell, flat spell, high-loaded cold dishes, fancy cold pots and so on.

Cold dish workers need to obey the work arrangement and guidance of the cold dish supervisor, collect raw materials and make good preparations. Master the quality, requirements and standards of cold dishes, master the knowledge of raw material selection and storage, be responsible for checking whether the raw materials in use are deteriorating, and check the storage of food when leaving.

Chinese workers in cold dishes mainly do side dishes. Slice, shred and cut all kinds of ingredients according to the requirements of dishes, and prepare all seasonings such as ginger, garlic, coriander and shallots according to the requirements of the master. Sometimes it takes a long time, and the master will let you do some simple carving. The coolies in cold dishes are basically chores. All coolies can call you and you have to do whatever you are told.