What do you mean by catering as a chopping block?

Catering as a chopping block means the second chef, who is responsible for cutting vegetables and side dishes.

The chopping block in the dining room is the main knife holder in the backstage kitchen. All the duties of the chopping block are to cut and prepare the dishes by yourself, take the dishes to the chef for frying, obey the chef's instructions, and be responsible for the tools you use and the hygiene within your scope.

Extended data:

The responsibilities of the kitchen chopping block

First, go to work on time, dress according to company regulations, and keep yourself clean and tidy. Gfd meets the requirements of the company and obeys the work arrangement of superiors.

Second, understand and master the employee handbook and system formulated by the company.

Third, check and accept the raw materials processed by yourself, report to the chef in time if they do not meet the production requirements, and ask the buyer to return them. Familiar with the shape and color of various raw materials, proficient in knife technology and management, familiar with the storage and preservation methods of various foods.

Four, in strict accordance with the provisions of the knife power specification for processing and cutting, according to the menu standard to do a good job of quantification and refinement.

Five, conscientiously implement and supervise the operation procedures, save materials, make the best use of them, make full use of leftover materials, ensure quality and pay attention to hygiene.

Six, side dishes in strict accordance with the provisions of the ration standard for each dish weighing preparation. Responsible for checking raw materials stored in refrigerators and freezers and keeping them clean and tidy. In the process of preparing vegetables, the raw materials of refrigerator and freezer are positioned and placed, which is convenient to take and use, and the position remains unchanged. Responsible for the daily inspection of the inventory of refrigerators, freezers and turnover materials and the quality of unsalable products, do a good job in daily cleaning, and write it on the bulletin board on time as required, and do a good job in the principle that refrigerators and freezers have no inventory, no rot, no backlog of deteriorated raw materials and inventory. If necessary, use them first and then use them.

Seven, according to the requirements of processing, cutting, acceptance of raw materials, do a good job of cost control, actively cooperate with the chef, reasonable arrangement of time, familiar with the order of dishes on the table.