Workflow for Catering Personnel: 1, strictly implement various hygiene systems formulated by the company. 2, before cleaning, must carefully clean up the impurities in raw materials and rotten leaves, pick out the raw materials that do not meet the standards. 3. Clean first, then cut and then clean. After cleaning, it should be put into a clean container, and it is forbidden to put it on the ground. 4, in strict accordance with the chef's menu requirements of the day, timely and quantitative completion of cutting and matching tasks. In the process of cutting and matching, we should pay attention to the quality of knife work, and the raw materials such as diced, silk, chips, strips and blocks should be shaped, large, small, thick, thin, thick and even, without knives, which meets the cooking requirements. 5. When cutting and matching, be sure to ensure good hygiene. Rotten and deteriorated raw materials shall not be processed, and meat and vegetable raw materials shall be cut separately to prevent food poisoning. 6. The cut and prepared dishes should be placed on the shelves in different categories, so that the food handlers can weigh and cook. 7. Concentrate on cutting and matching. When using the instrument, check whether there is any foreign body in the instrument first, and then operate according to the prescribed procedures. 8. After the cutting and matching work is completed, the operation site, equipment and chopping board shall be cleaned in time, and the chopping board shall be placed neatly after cleaning. 9. Pay attention to the hygiene of washing, cutting and using. Any raw materials must be washed before being cut. 10, according to the requirements of cooking, pay attention to the requirements of cutting and matching specifications, and don't cut corners. 1 1. After the cutting and matching work is completed, the operation site, machinery, chopping boards and other appliances should be cleaned in time and put in order; Always keep individuals, workplaces and contract areas clean and tidy. 12, the configuration of dishes should pay attention to the grasp of nutrition, color, shape and the rationality of the main ingredients. 13. Seriously study the business, strive to be accurate and fast, and constantly improve the level of washing, cutting and blending.