The job content of Chopping Board is to be familiar with the origin and quality of various raw materials, be responsible for making semi-finished products, master raw materials, and make supply plans. The cutting board chef is mainly responsible for preparing semi-finished products for banquets, cocktail parties and a la carte food. The dishes are served from the customer's order from the waiter.

1. Kitchen chopping board work content:

1. Responsible for the knife skills before cooking meat, poultry, and aquatic products, such as slicing, shredding, chopping, and cutting. wait.

2. Responsible for making flavored sauces from various raw materials that have been processed by knife skills.

3. After receiving the customer's order from the food delivery staff, the dishes will be prepared according to the principle of "first come, first served".

4. Obey the instructions of the head chef and foreman, process the banquet menu in advance, and handle all the required raw materials.

5. If a certain raw material provided by the restaurant has been used up, the waiter should be notified in time, and then the waiter should be notified to inform the guests to avoid misunderstandings by the guests.

6. After finishing the meal, be responsible for placing all meat, poultry, and aquatic products used in spoiled dishes in the refrigerator for proper storage.

7. Be responsible for the hygiene of your work station and clean the refrigerator regularly and thoroughly.

2. Kitchen chopping board work flow:

1. Process the goods after receiving them according to the daily raw material list. If there are quality problems with the raw materials, you should immediately report them to the kitchen inspector and purchase them. Negotiate with staff for replacement or return and keep records.

2. Meat, poultry, seafood and other raw material processing procedures.

3. Prepare all the raw materials required for processing, defrost them into cutting state, and prepare kitchen utensils and containers.

4. Preliminarily sort out the cutting materials and remove tendons, membranes, whiskers, etc.

5. According to the cooking requirements of different dishes, cut the raw materials separately, wash and drain.

6. Process the semi-finished products according to different uses and usage time, refrigerate them separately or sizing and pickling them, then refrigerate them, seal them with plastic wrap, and place them in a fixed position in the refrigerator until they are ready for use.

7. During the meal period, prepare the dishes according to the menu and deliver them to the pick-up area.

8. After work every afternoon, purchase raw materials for tomorrow according to the purchase order under operating conditions.

9. After finishing the meal, be responsible for cleaning up the headquarters area.

10. Turn off all water and related power switches in the department after get off work.

Extended information?

The responsibilities of the cutting board master:

1. Responsible for the arrangement, matching and presentation of dishes to ensure the smoothness and quality of the kitchen dishes .

2. Work content: command and prepare all banquet buffets. The main dishes are based on the daily production plan of the entire kitchen.

3. Be aware of the quantity of raw materials used.

4. According to the content and weight of each menu, arrange and arrange the dishes and accessories.

5. Be familiar with the origin of various raw materials and the delivery rate of raw materials in peak and off-peak seasons.

6. Communicate with superiors at any time to change the types of dishes.

7. Store and use raw materials in a planned manner, be in charge of the order in which new and old supplies are used, maintain close contact with the front desk of the restaurant, and handle and store inventory in a timely manner.

8. Do a good job of opening and closing the cutting boards every day to provide a good working environment so that the chef can be responsible for providing better ingredients for dishes.