Kitchen sink position system

Kitchen sink position system

The sink is the starting point for seafood processing. Chefs should strive to enhance their ability to identify seafood species and butchering techniques to ensure clean and quick quality assurance. The water station should also actively cooperate with other departments to complete the initial processing of poultry meat and other raw materials.

1. After receiving the seafood order, the water table foreman will personally divide the order into each person responsible for killing, cleaning and sorting according to unified standard techniques.

2. The water table foreman must designate one person to be responsible for distributing the processed raw materials to the chopping board and sashimi table, and attaching vegetable tongs to the dishes.

3. The raw materials must be accompanied by a seafood list.

4. Shuitai sashimi regulations: Lobsters can be sent to the sashimi station after unscrewing their heads and washed. Shellfish meat is washed and sent to the sashimi station with their shells.

5. Live seafood must be properly handled, and the condition of live seafood must be checked regularly to ensure that it is used and killed immediately to ensure timely quality and supply.

6. Poultry and other raw materials must be processed carefully, and attention should be paid to inspection and cleaning to ensure supply.

7. Scraps must be properly disposed of to make the best use of them and not be wasted.

8. Cutlery and utensils used after closing should be cleaned in time, not allowed to rust, and kept properly.

9. Dead seafood must be preserved in strict accordance with procedures, and efforts must be made to prevent preservation problems from reducing the utilization rate of raw materials.

10. Shelves, vegetable baskets, fish ponds, and pools should be cleaned in a timely manner and stacked neatly to keep the workplace clean and hygienic. There should be no mess and mess. Turn off the water and electricity switches before leaving work.