Please introduce the seven major tasks of Chinese kitchen respectively. Requirements are concise and to the point.

The seven major types of Chinese kitchens are as follows:

1, burner

Understand the comprehensive cooking technology and be responsible for the direct cooking of all dishes. According to the number of people, the first frying furnace is called the first furnace, the second frying furnace is called the second furnace, and so on.

Step 2: chopping board

Familiar with the origin and quality of various raw materials, responsible for making semi-finished products, mastering raw materials and planning supply. The anvil position is called anvil.

3. SIIC (Ship)

Responsible for making dishes such as buckle, boil, stew and pot, as well as soaking dry goods such as abalone and sea cucumber.

4. Load

Responsible for cooperating with the chef to finish cooking, pretreatment, feeding, feeding, plate loading and dish loading.

5. Water platform

Responsible for the slaughter and cleaning of fish and seafood, and help the chef prepare materials.

6. Barbecue

Make a barbecue technical training plan, and be responsible for the production of barbecue, braised dishes and bacon in the restaurant.

7.fast food

Dianfang is responsible for the daily work, overall technical management, food quality inspection and supervision of Dianfang, and its responsible person is responsible for directing the production site.

Extended data

Generally, there are managers in the kitchen, and then front-line personnel. If managers come in order, they are usually the executive chef. Secondly, the chef belongs to the management, and sometimes there is a creative director who mainly studies dishes.

In addition to management, there are seven major types of work, generally including stoves, chopping boards, cooking (steamer), lotus flowers, water tables, roasted meat and snacks. Except for "dim sum", all seven types of jobs belong to the "red case", and the proportion of people in each type of job will vary according to the size of the restaurant and the main dishes.

In the modern kitchen, because the division of labor between chefs is getting finer and finer, the division of work is getting clearer and clearer, but the status of chefs is actually the same. A skilled red chef is as popular as a skilled white chef.