What does dahe mean?

Doing laundry is a division of labor in restaurant kitchens

Generally, there are 7 major divisions of labor in a complete kitchen

Water table---almost all lines It's the lowest-level job, very hard and tiring, and the average salary is the lowest. Mainly responsible for slaughtering various animals, scaling aquatic products and other preliminary processing. Because they are in contact with water all day long and stay in the same place for a long time, Shuitai people often suffer from ulcers on their fingers and toes. Some people who can't bear the hardship just quit at Shuitai and switch to other jobs. Enter the kitchen. For those who persist, their knife skills will gradually improve, and when the time is right, they will be transferred to the cutting board line. Some people who are careful and conscientious will be selected by the sashimi masters and enter the sashimi room. The line leader at Shuitai is called Shuiye in lingo.

Drawing line---If you just enter the kitchen and don't distinguish between the sink and sink, it will usually be divided into the drawing line. In the kitchen, this is also called the center line, because it is between the chopping board line and the stove line. In between, I stand behind the stove master with a lotus platform, so I can always watch and learn behind the master. There is a direct master-student relationship with the stove. Dahe is responsible for distributing the various ingredients on the chopping board to the table according to the menu for the chef in front to cook; after the dishes are cooked on the stove, Dahe is responsible for sorting and decorating the dishes; and then delivering the finished products to the platform. , let the waiter deliver the dishes to the floor. Therefore, he can run around in the kitchen, his work is varied, and he has many opportunities to learn. Generally, in his free time, the stove master will teach his favorite Dahezi more cooking techniques, and will also let some who are good at cooking some simple dishes to be cooked on the stove during off-peak periods. Once the skills are passed, he will adjust the cooking skills. to the burner line. Some restaurants with good systems will even allow Dahe workers to return poorly made chopping boards or stoves. Therefore, for the same newcomers, as long as Dahe is more impressive than Shuitai Zai, the average salary will be a little higher. The line leader who plays Dutch is called Dutch King in the lingo.

Chopping board---most people who do well at the water table will enter this line. The chopping board can be said to be the soul of the entire kitchen, commonly known as the outer line. Because it not only requires deep processing of cutting and pickling various materials, but also is responsible for the quality control of materials and the control of the quantity of daily purchased materials. It can be said that the quality of a kitchen's products and profits are mostly affected by the chopping board. , so although the average salary is not as high as that of the stove line, the salary of the management of the cutting board line is often higher than that of the stove masters at the same level, and more kitchen bosses are born from cutting boards than from stoves, so the kitchen has The saying goes, "The anvil of life and the pot of death". In addition, the chopping board is also divided into raw and cooked anvils. Chopping boards will first be promoted to the management level of their position, and then they will be promoted to deputy kitchen supervisor. Since they have to deal with materials, a few people will be transferred to purchasing positions. The long line of a chopping board is called an anvil in lingo.

Stove---Dahe's apprentices will be promoted to the stove if they learn the craft well. This is also most people's impression of the kitchen. They are responsible for frying, stir-frying and other tasks of processing materials into delicious food. There are also other tasks in it. It can be subdivided into woks, grills, fryers, etc. Many kitchens will number the burners. The higher the number, the higher the level. So in a large restaurant, if you can stand the third or fourth pot, it is already quite good. Now, the first pot and the second pot are usually the managers of this line. Unlike chopping boards, which can be redirected to purchase, there is only one way out in the stove line - to squeeze forward one pot at a time, squeeze into the head pot, and then be promoted to the position of kitchen supervisor. The length of the burner wire is called a burner in jargon.

Shangshi --- There are also master chefs in this line, responsible for steaming, stewing and other steam-related cooking. They are also responsible for soaking abalone, bird's nest and other work, and they often come into contact with valuables. food, so we generally choose honest and serious people in this line. At the same time, since most of the jobs are rigid, it is not as easy to get ahead as the stove. The line leader of Shangshi is called Shangshi King in lingo.

The above five lines form a Chinese kitchen department. There are also some small divisions of labor in it, such as kitchen miscellaneous tasks under the supervision of the boss, dishwashing under the chopping board management, etc. The one who leads the five lines is the Chinese kitchen department. The head chef is also called the kitchen boss.

In addition to the Chinese kitchen, the entire production department also has two small divisions, namely dim sum (if there is morning tea, dim sum will be a big department) and braised pork (called fried chicken in jargon). The highest of these two divisions is Managers are also often called dim sum bosses and fried chicken bosses. On top of the three main areas of Chinese kitchen, dim sum and fried chicken, there is also a production director, who is usually promoted from the Chinese kitchen supervisor.