1. Pick up and feed before the meal.

2. Assist the chef in the processing of staple food and non-staple food.

3. Cooperate with the restaurant waiter to complete the meal preparation for each meal.

4. Complete the recycling and cleaning of kitchen utensils after meals.

5. Do a good job in disinfection and sanitation of the area.

6. Complete the temporary work assigned by the leader (including the master).

2, the hotel kitchen Dutch job responsibilities

1. Pick up all the materials according to the picking list listed at each point in the kitchen and assign them to each point.

2. Prepare containers for common dishes before meals, understand the ordering situation of the day, and prepare the required containers accordingly.

3. Make sure that the menu is served in order, and remind the chef of the stove to miss or urge the dishes.

4. Assist the kitchen chef to decorate the dishes, powder and feed.

5. Assist the chef to do a good job in the quality control of the dishes, and put forward rework and redo in time for the dishes that are not cooked and have foreign bodies. Strictly control food quality problems to avoid food poisoning.

6. Every day after work, the loading table and the two-way conditioning table must be cleaned up. Unused utensils should be put back into the tableware cleaning cabinet in time, and the decorative materials of dishes should be treated and preserved. The seasoning box should be covered in the designated position.

7. Put seasonings and flavor boxes in strict accordance with the requirements to prevent rats and insects.

3, Dutch job responsibilities

1, according to the banquet requirements, responsible for the collection of small materials, edging dishes, flower arrangement and seasoning on the stove.

2, responsible for the banquet tableware and heating.

3, responsible for the preliminary cooked dishes with powder, paste and other modulation.

4. Assist the chef to check the quality of the dishes produced, and let the kitchen chef make the unqualified dishes again.

5, responsible for the order of the banquet dishes, first big dishes, after the line.

6, responsible for fried products, cooked products change knife plate.

7, responsible for knife, pier, kitchen utensils and other disinfection and record.

4. Responsibilities of the Dutchman

1, obey the arrangement of the wok chef, and seriously implement the rules and regulations on hygiene and safety in the canteen.

2, responsible for zero and all kinds of banquets and group table, do a good job of coordination between wok and chopping block departments.

3. Be responsible for preparing the necessary production tools for the furnace head, such as filling tableware such as spoons, shovels and towels, and decorating flowers and plants.

4. Be responsible for supervising the quality of dishes produced by wok personnel, ensuring the color, fragrance, taste and type of products, especially the special requirements of guests, and making it clear in time (such as taboos, etc.).

5, responsible for the preparation work before meals every day, according to the requirements of the dishes, get food raw materials in time, do it as you take it.

6, strictly control the health quality, do a good job in personal, container, appliance hygiene.

7, responsible for checking the water, electricity, gas switch is normal.

8, complete other work assigned by the leadership.

5, Dutch chef job responsibilities

1, load preparation

(1) Clean the seasoning cups, soup pots, oil pots and other tools, and prepare enough seasonings, sauces, oils and other utensils, and replenish them at any time.

(2) Prepare the dishes for decoration in advance, and prepare the surrounding edges, accompanying edges, decorative flowers and plants, and various pots and pans.

2. Distribute the dishes to be cooked for the stove chef.

(1) Arrange the cooking of various dishes reasonably according to the specialties of the chefs, so as to ensure the pure and uniform taste.

(2) according to the contents of the recipe, follow the sauce and ingredients, and give some dishes that must be made in advance or can be made in advance to the stove chef for making.

(3) according to the characteristics of the dishes, flour, sizing, bagging, rolling, brewing, patting and so on.

3. Decorate dishes and serve them

(1) surround and decorate various dishes according to the requirements of surrounding decoration and modeling design, arrange and serve dishes, and ensure the cleanliness and modeling of dishes and utensils meet the requirements.

(2) According to the specific flavor and characteristics of the dishes, the corresponding sauces and corresponding utensils are assigned.

(3) delimit the dishes according to the menu, so as to avoid repeating the dishes or serving the wrong dishes.

4. Hygiene and cleanliness of the loading platform and the surrounding environment

(1) according to the hygiene requirements and various hygiene systems, do a good job in cleaning the freezer, all utensils, seasoning cabinets, countertops and the surrounding environment used in this post.

(2) Be responsible for soaking daily-use dishcloths in detergent after the business, and cleaning them to ensure the use of dishcloths during the business.

(3) Be responsible for the daily storage and maintenance of all kinds of equipment and appliances in the kitchen.