Chef industry, what is Dutch?

Hotel dress is an important position, and every hotel has this link, but now many of them are fashionable restaurants. In order to save money, the boss combined the side dishes with Dutch workers, which means that the previous two jobs are now combined into one person!

Dutch workers' main job is to connect the whole kitchen to cut vegetables and cook, including plate loading, which is done by Dutch workers. This is a very important position!

For example, when the side dishes are cut and mixed, they must be taken to the master for frying. After the master has finished frying, the dishes must be sorted out to look good. Side dishes should not only know the work of side dishes, but also know the work of cooking, because there is a link that is unknown or mistaken. Will cause a waste of time and cost!

You also need to help the master do some trivial things, for example, when processing vegetables, you need to help the master with the pressure cooker, soup, dishes, and so on. There are too many things to do! He does a lot of dirty work in the kitchen!

In fact, no matter what industry you are in, you have your own difficulties. Some people eat by brains, while others eat by coolies. They have their own things to do and need to do well!

As a chef, I wish all the chefs and friends in the world a smooth and happy work! Come on, I'm a good comrade-in-arms of your chef!

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Dutch workers were originally a type of work in Cantonese kitchens, and now they have been widely used for reference by various kitchens. Many chefs' initial job is to do odd jobs, so many people unilaterally understand odd jobs as odd jobs. In fact, in the kitchen, Dutch jobs are very important. It is an important post with more links than chopping boards, and it is also an important post to control the rhythm of kitchen food and make sauces. Doing a good job is not a very important thing.

First, the first task of loading, food decoration

After the cook cooks, the cook cooks. Therefore, the chef should know the basic dish decoration. Many restaurants have fixed decorations on color screens. Therefore, the chef cooks decorative materials and edge materials, and is familiar with the tableware that goes with each dish. Therefore, for chefs who are new to the kitchen and engaged in plate loading, the first suggestion is to be familiar with the plates and edges of the restaurant to ensure the accurate and rapid decoration of dishes.

Second, the second job in the Netherlands, preparing all kinds of Xiao Qiaobin and sauces.

Many auxiliary materials are used when cooking in the kitchen, such as onions, ginger, garlic, green and red sweet peppers, which are generally completed by lotus masters; In the second kitchen, all kinds of oil, sauce, chicken oil, garlic oil and onion oil should be prepared, and there is also work to be done.

Third, control the order of eating

This is the most important work of the lotus, which is usually done by the head lotus. Every dish in the banquet has an interval order. A restaurant serves many dishes at the same time, and Toulian is also doing how to serve them reasonably. The communication and contact between the stove master and the chopping block master was also completed by the Dutch master.

In this way, is the Dutch master's degree a very important job?

Speaking of working in the Netherlands, it is more reliable for me to answer this question. I have experienced this job personally. 1997 I gave up my studies and went to work in the city. At first, I came to a relative's restaurant to cook for a year, and then I was introduced by a cousin to work in a hotel. To put it bluntly, my cousin was a chef at that time, because he had worked for many years and was already an old master. At that time, it was very tiring to help the master carry things. The master told me to do it at once, and I would be scolded if I didn't do it. The master did little cleaning in the kitchen. He helps the host to carry the dishes, carry the dishes and serve the food. After the master fried the vegetables, the working meal he ate was cooked with lotus flowers. I just came from Lianhua. Nowadays, many restaurants have omitted this position, and chefs with side dishes have to help with cooking.

We often see hotel job advertisements, and some positions are unfamiliar terms for laymen, which is a bit confusing. Using this question, let's sum it up.

Water platform: responsible for slaughtering all kinds of animals and aquatic products. As can be seen from this name, this post has a lot to do with water. This is a hard job in the hotel, because it is inevitable to deal with water all year round. It's just a job with a slightly higher income than washing dishes.

Dutch: To understand what Dutch is, you must first know what Dutch is. This lotus refers to the lotus table in the hotel, which is what is shown below.

Dutch people work on the stage, one of whom is responsible for setting, pickling and sizing the cut materials, and the other is responsible for sending the dishes cooked by the chef to the front desk. To put it bluntly, it is a chef's assistant or a handyman.

Chopboard: As the name implies, it is easy to understand, which refers to the post where various materials are cut and mixed. After the chopping block is processed, the next stop is to install lotus flowers, and the next stop is to give them to the chef for frying.

Red case: now it generally refers to the professionals who deal with meat, and it is also a kind of chef. Chefs who cut meat all fall into this category.

White case: a chef who makes cakes.

Let me answer this question, because my first job in the workplace was working in the backyard.

Simply put, playing lotus is actually doing chores in the backyard or being an apprentice. Let's talk about what I was doing every day when I was working in Holland. Remember to go to the backyard early every morning to cut small materials, that is, ginger slices, shallots and other materials used by the masters to cook every day, as well as monosodium glutamate soy sauce, and so on. I have to make a good supplement.

Chopsticks and rags have to be put in your pocket and hand every day. Chopsticks have two functions: on the one hand, you can taste the dishes cooked by the master, and sometimes the master will let you taste them. On the other hand, chopsticks can be used to choose dishes to make them look neat, and rags can be used to wipe the edges of dishes to make them look better.

When cooking, you should cooperate with the chopping board to let the chef fry the dishes first, tell the chef the fried or urgent dishes first, and finally take the plates to the delivery staff, who will serve the customers.

At noon and evening, after the master cooks the dishes, I will also help the master wipe the hand cloth, pot and stove, including underground hygiene, so that the master can see that the young man can teach you.

At that time, in order to practice fencing, I cut all my working meals every day, and sometimes I cooked on the stove to practice my hands.

In fact, there are quite a lot of things to learn when working in Holland, including simple dishes. Some dishes need to be put on a plate to look good. In the backyard, there is usually a Dutch king who is in charge of our Dutch work. He usually works for a long time, and he will also fry ordinary dishes, and slowly develop in the direction of Kitchen God.

In a word, if you want to learn fast and well in the kitchen, you must be diligent and quick-sighted, as long as you can see everything. Chefs like people who do things, so don't be afraid of being tired and dirty. The chopping board master can learn more from them, help them with their work, work behind the master, and pour them water and wash their work clothes if they have nothing to do.

Later, when I came out, I went into sales. If I go back to the kitchen now, it will definitely be much better than what I wanted to do at first. I was too young to learn at that time.

I would never ask such a question! ! Go and learn.

To put it bluntly, it is to help the chef, cut vegetables and prepare ingredients.

Generally speaking, it is a stage that chefs will go through when they enter the chef industry. After we graduate from New Oriental, we should also start from scratch, starting from Dutch. This is not only a basic job, but also a very important job!

In fact, he is an apprentice in the chef industry. Washing and cutting vegetables for the master, serving finished products and so on are all jobs with certain technical content.

Playing the Netherlands is very popular as an apprentice in wok. It is called playing the Netherlands in industry, but it is actually called an assistant.