Workflow of opening western-style kitchen

My answer: from 8: 30 to 9: 00, the chopping block supervisor will inspect the goods according to the purchase order, check the quantity and quality, and return the unqualified raw materials and the qualified raw materials.

According to the classification of departments, those that need to be treated should be sent to the primary processing in time, and those that need to be kept fresh should be kept in time, and the handover records should be made. 9: 30 regular meeting, presided over by the executive chef and chef, each

The department and all the kitchen staff are here to summarize yesterday's work, arrange today's work and convey the company's instructions and spirit. At 9: 40, all departments began to work, and the heads of all departments went their own way.

Rowing. 1 1: 30 The executive chef, the head chef and the supervisor on duty check the pre-meal preparation. 1 1: 35 employees of all departments take their positions to make a sprint for the afternoon market opening.

/kloc-get ready at 0/3: 30, clean up the market, and the chopping block supervisor will issue a replenishment order in the afternoon. 14: 00 The shift supervisor will check, take notes and take a lunch break. 16: 30 regular meeting,

Each post is presided over by the executive chef, and the chef and all the kitchen staff are present to summarize the morning work, arrange the afternoon work, and the chopping block supervisor will inspect the goods. Each 16: 35

Departments begin to work, and the heads of departments arrange their own work. 17: 30 executive chef, head chef and supervisor on duty check the pre-meal work. 20: 30 by the executive chef

Or the chef holds a meeting of department heads to summarize the day's work. At 20: 35, the heads of all departments draw up tomorrow's purchase order and submit it to the head of the chopping block and the administrative department.

With the approval of the chef, the chopping block supervisor will inspect the goods according to the purchase order from 8: 30 to 9: 00, and check the quantity and quality. Unqualified raw materials will be returned, and qualified raw materials will be returned.

According to the classification of departments, those that need to be treated should be sent to the primary processing in time, and those that need to be kept fresh should be kept in time, and the handover records should be made. 9: 30 regular meeting, presided over by the executive chef and chef, each

Department.