Job requirements of cutting and matching personnel

In order to better manage the daily management of the canteen, the following are the requirements for the cutting and matching personnel during the operation:

1. According to the requirements of the plan, master the direction of canteen meals, fully estimate the quantity, quality, variety and personnel requirements, and have the ability to reserve mobile supply, so as not to disconnect the supply.

2. According to the supply progress, eat in batches and supply in batches, so that the variety supply is rich and diverse, and the diners are satisfied.

3. Be familiar with the processes and requirements of finished products, cutting, processing and cooking, and understand the nutrition knowledge, so that the side dishes emphasize nutrition.

4. The side dish plan should be based on high school and low proportion, combining meat and vegetables, combining thickness and nutrition, taking into account local characteristics and seasonal varieties.

5. Check the quality of food raw materials before cutting. Corrupt, stale or toxic and harmful food raw materials do not match.

6. When cutting and matching, handle the hygiene problems in time, and return the unclean ones to the roughing room for further processing.

7. Cut and match from the roughing room to shorten the interval between cutting and cooking.

8. Tools, chopping boards, chopping boards, plates, pots and other utensils and containers should be cut and matched, and washed after use, so that the tools are not rusted, the chopping boards are not moldy, the processing countertops and rags are clean, and Caicai brand and wooden clips are not in contact with food.

9. In the process of cutting and matching, separate raw and cooked utensils and containers to prevent cross-contamination.

10. Cut and match the knives and chopping boards of aquatic products, and then cut and match other foods after scraping.

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12. There is room for manoeuvre in making a good customer supply plan, accurately accounting for costs and not affecting the supply of popular dishes.