Seven major types of work in Chinese kitchens

1. According to information from Doudin.com, the seven major types of work in Chinese kitchens have stoves. They need to understand comprehensive cooking techniques and be responsible for the direct cooking of all dishes.

2. Chopping board, familiar with the origin and quality of various raw materials, and responsible for making semi-finished products.

3. Dahe, responsible for cooperating with the stove master to complete the cooking of dishes and pre-process the dishes.

4. The water table is responsible for the slaughter and cleaning of fish and seafood, and helps the chef prepare ingredients.

5. BBQ, develop a training plan for BBQ technology, and be responsible for barbecue and braised vegetables in the restaurant.

6. Dim sum, responsible for the daily work and overall technical management of the dim sum room.

7. Shangshi, mainly responsible for passing the dishes and announcing the dishes.