(1) Put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the table, and put clean chopsticks and towels for washing dishes in a special plate on the table. All utensils and tools must meet the hygiene standards;

(2) Disinfected tableware should be placed on the loading platform or in the storage cabinet, and it should be easy to access.

Job responsibilities:

First, be responsible for delivery before cooking and beautification after cooking.

Second, prepare the tableware needed for each meal and keep it clean and tidy.

According to the order of serving and serving, cut and match, as well as cooking materials and dishes are delivered in time.

Fourth, prepare suitable utensils for cooked dishes in advance.

Operating procedures:

(1) Put sterilized knives, piers, boxes, rags, containers and other utensils in a fixed position on the table, and put clean chopsticks and towels for washing dishes in a special plate on the table. All utensils and tools must meet the hygiene standards;

(2) Disinfected tableware should be placed on the loading platform or in the storage cabinet, and it should be easy to access.

(3) According to the quality standards specified in the Quality Specification for Raw Materials, conduct quality inspection on all kinds of seasonings needed on the day of collection;

(4) Cooperate with the chef who occupies the kitchen to add and supplement various seasonings.

(5) It is necessary to make homemade sauce and oil, and assist chef Zhan Zao to make it according to the proportion and making method stipulated in the standard recipe.

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