What do catering staff need to do?

The caterer in the canteen needs to move, wash and cut vegetables to help the chef choose the proportion of vegetables.

The main responsibilities of the food coordinator are:

The main responsibilities are as follows:

First, understand the names, production techniques and cooking characteristics of various dishes.

Two, recipients need food raw materials on the same day, withholding the next day's raw materials.

3. Cut the raw materials into semi-finished raw materials that meet the cooking requirements. According to the cost, master the configuration of various raw materials in the menu, arrange dishes reasonably, and ensure accurate feeding.

Fourth, master the performance of the refrigerator and the storage of raw materials to ensure the freshness of food raw materials.

Five, strictly implement the operation procedures, ensure the quality and weight of raw materials, and put an end to waste.

Six, take the initiative to contact the relevant departments, correctly and timely do a good job of cutting and matching.