What is the main job of the food coordinator?

Catering service staff is a profession, which is also called "cutting and matching" or "chopping board" by peers. He/she completes the cutting and matching work according to the menu given to them by the "cooking master" in a specified amount and within a specified time. The main responsibilities of the Food Department are as follows:

If two or more kinds of food are mixed properly, a series of physical and chemical changes will occur between the nutrients contained in them, resulting in synergy, complementarity and reinforcement, thus improving the nutritional value and edible value. This is the mashup effect, also known as mixed collocation.

Arrange recipes, in order to meet the human body's demand for various nutrients, we should choose various suitable foods according to the age, occupation, labor, life and eating habits of family members, and arrange recipes according to the standards of human nutritional supplement, and distribute foods according to the standards that breakfast, lunch and dinner each account for 30%, 40% and 30% of daily calories.

It is necessary to consider the changes of seasons, which will cause changes in human physiology and taste, such as more active physiological functions and metabolism in spring; In summer, people's appetite generally declines; In autumn, people's appetite increases; The human body needs more calories in winter. So use different side dishes.