What do the "Dutchman" in the hotel do?

I think it's master fu's assistant. You can take a look at this.

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brief introduction

definition

General procedure for loading operation

Dutch is the division of labor in restaurants and kitchens.

Taxable tariff

Experience of playing with lotus flowers

[Edit this paragraph] Introduction

The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully. The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant". Its work mainly includes adding seasoning, cutting materials, delivering vegetables, delivering vegetables to the "stove" for cooking, and assisting the kitchen chef to carry out pretreatment before cooking, such as sizing, hanging, curing, clear soup, hanging and drying of hairy soup, etc. Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on. Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.

[Edit this paragraph] Definition

One of the red cases in the catering industry, responsible for cutting boards, marinating prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs! There is another meaning: to be responsible for the type of dishes after they are cooked, that is, to give them a visual feeling, such as coding plates and side dishes.

[Edit this paragraph] General procedure of loading operation

(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 specifications of 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. (6) Cut the material head according to the standards and requirements specified in the Code for Cutting Material Head, and put all kinds of cut material heads into a fixed material head box. The type and quantity of material heads should be prepared according to actual needs, and the size, thickness, length and thickness of each material head should be consistent. (7) Prepare various pastes, carved plates, decorate flowers and make broth as required. (8) After the meal begins, after receiving the dishes handed over by the chef, first confirm the name, type, cooking method and table number of the dishes to see if they are clear and correct; (9) Confirm the completion of the work, and prefabricate the raw materials according to the technological requirements of the standard formula, such as pickling, sizing and pasting; (10) Deliver the prepared or processed raw materials such as sizing, pasting and pickling to the chef who occupies the kitchen for cooking according to the delivery note of the chef. If you receive the reminder message, you should immediately coordinate the chef who occupies the kitchen to give priority to cooking when verifying that the dishes have not started cooking; (1 1) During the cooking process, the kitchen supervisor should immediately coordinate the kitchen supervisor to give priority to cooking according to the requirements of the dishes. (12) Check the quality of the dishes loaded by chef Zhan Zao, mainly to check whether there are obvious foreign objects, etc. The inspection process should be quick and serious. (13) Decorate dishes on the plate according to aesthetic needs and dish styles. The principle of decoration and beautification of dishes is elegant and just right, without destroying the overall aesthetic feeling of dishes and ensuring the hygiene and safety of dishes. (14) The cooked and decorated dishes are deemed to be qualified and convinced after strict sensory hygiene inspection, and then sent to the food preparation room quickly and handed over to the food delivery staff. If it's an urgent dish, you should inform the delivery man specially.

[Edit this paragraph] Dutch is the division of labor in the restaurant kitchen.

Generally speaking, a complete kitchen will have seven water meters-almost the lowest in all series. It's hard and tiring, and the average salary is the lowest. Mainly responsible for the slaughter of various animals, scaling of aquatic products and other pre-processing. Because of being in contact with water all day and staying in the same place for a long time, the fingers and toes of the children in the water table often fester, and some people who can't eat hard will switch to other jobs and never go into the kitchen again. Those who stick to it will gradually grow their skills, and when the time is ripe, they will turn to the chopping block line. Some careful people will also be selected by the sashimi master and enter the sashimi room. In the jargon of the water chief, it is called the water master. Playing Lotus-If people who just enter the kitchen are not at the water table, they will usually be at the Lotus Line. The kitchen is also called the center line, because it is between the chopping block line and the kitchen line, and there is a lotus platform behind the kitchen master, so they can always stare at the study behind the master, which is a direct mentoring relationship with the kitchen. The Dutch are responsible for distributing all kinds of materials on the chopping block to the top of the chopping block according to the menu for the chef in front to cook; After the cooking stove is fried, the Dutch will be responsible for sorting and decorating the dishes; Then send the finished product to the floor, and let the delivery man send the food to the floor. Therefore, Lotus Boy can wander in the kitchen. His work is colorful and there are many opportunities for learning. Generally, the chef on the stove will teach his favorite lotus seeds more cooking techniques in his spare time, and also let some well-cooked ones fry some simple dishes in the off-season. After the skill, I turned to the kitchen line. Some restaurants with good regulations even allow people who work in Lotus to return broken chopping boards or finished cooktops, so they are newcomers. As long as it is much more arrogant than the water table, the average salary will be higher. The long-term jargon of Holland is called the King of Holland.

[Edit this paragraph] Taxable customs duties

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. Fifth, cooperate with the chef to cook and ensure the dishes are clean and beautiful. Six, strictly abide by the food hygiene system, put an end to bad dishes. Seven, keep the work area hygiene and personal hygiene at any time. Eight, complete other work assigned by the superior.

[Edit this paragraph] Dutch work experience

Loading is a trivial and challenging job. It is not only responsible for opening and closing the wok every day, adding all the necessary seasonings, but also going to the warehouse to pick up the goods, counting the quantity of goods and reminding the warehouse to make up the vacancy in time, but it is also the first step to become a wok master. Every Dutch worker must express himself as much as possible in his work, so that he can be included in the training object of the wok more quickly. In the process of serving, all the dishes are decorated and put together by the Dutch, so Dutch workers should have some aesthetic qualities. In the busiest time period, the power of loading lotus flowers is equivalent to half the size of the kitchen. They should not only communicate with the restaurant through the radio to confirm the quantity, variety and urgency of the dishes ordered by the guests, so as to coordinate the ordering. They also need to properly mix all kinds of cooking products cooked by the wok master. If you fry rice and noodles in the first pot, it is estimated that they will be served to your forehead with a spoon immediately. I have been a Dutch worker for two years, which is not bad, and I have never been scolded by my master. It was just a joke at first, but now I still can't help laughing when I think about it. At that time, I didn't know much about some kitchen utensils. The master in Hong Kong asked me to bring a cooking basket. After confirming the accuracy of his language expression, I was at a loss. Where can I find roast chicken in Cantonese cuisine? I was embarrassed to ask other colleagues, so I hesitated. I went to the barbecue department and brought a roast chicken from Nannai. When the master saw it, his face was Gherardini, and he was at a loss than I was just now. Later, I learned that the master wanted a basket (a kind of vessel made of bamboo similar to a laundry list).