The composition and functions of the hotel kitchen

First of all, we must consider the size of the hotel. I'll take a 4-star hotel as an example.

The international hotels here are divided like this for reference.

There are three kitchens on the first floor, namely Guangzhou kitchen, Hangzhou kitchen and local kitchen.

First there is an executive chef, and below that there are three kitchen chefs.

Specific types of work

1. Stove chef, then the hotel I am taking as an example has 3 kitchens with 30 stoves, and each kitchen stove is equipped with a stove. foreman.

2. Dahe, usually there is one Dahe and two stoves. Of course, there are also one master with one stove. Each kitchen has a foreman.

3. Chopping board chefs. There are 15 chefs in a kitchen, 5 in each kitchen, and a chopping board foreman.

4. Water table. As for the water table, the hotel I gave an example has a special water table room and 3 kitchens. Generally, it can accommodate about 4 or 5 people.

5. Bai An, also known as pastry chef, usually has a special pastry room, and the number of people is generally determined according to the scale. At the same time, a foreman of the pastry room should also be established.

6. The barbecue chef, like Bai An, has a special barbecue room. There are 3 or 4 people in the barbecue room like a 4-star hotel.

7. Steaming chefs, set up a special steaming oven room, the number of chefs is usually about 4 people.

8. Cold dish chef. Under normal circumstances, cold dishes are not placed in the back kitchen, but in the ordering area. But let me introduce it. Cold dishes also have a cold dish room and a cold dish foreman. Generally, there are about 5 cold dish chefs in 4-star hotels. Of course, the cooking and processing of cold dishes is done by the stove master.

9. The fruit chef, like the cold dish chef, is generally located in the front hall, and the number of people is usually about 2.

10. The dishwashers, we call them aunties here, are the ones who specialize in washing dishes. Some hotels are divided into kitchens, while others are divided into other departments.

11. Food passing team. In fact, the food passing team is a job between the back kitchen and the front office. It is also an important unit that connects these two departments. Its main types of work include: running vegetables and rowing vegetables.

PS: The above is my opinion. I am a culinary student at school. The above answers are all based on my internship experience and what I have learned. Please do not copy or repost this to others. Thanks!