湘菜砧板 Hunan Chopper

1. Responsible for knife processing of meat, poultry and aquatic products before cooking, such as slicing, slicing, mincing, changing the knife, etc.
2. Be responsible for making flavor sauce for various raw materials that have been processed by knife.
3. After receiving the order from the food delivery staff, prepare the menu according to the principle of "first come, first served".
4. Obey the command of the head chef and head chef, process in advance according to the banquet menu, and handle all the required raw materials.
5, such as the restaurant provided a certain raw material has been exhausted, should promptly notify the waiter, and then notify the waiter to inform the guests, so as not to cause guests misunderstanding.
6. After dinner, put all meat, poultry and aquatic products used in spoiled dishes into the refrigerator for proper preservation.
7. Responsible for the hygiene of the work post and regular and thorough cleaning of the refrigerator.
1、负责对肉类、禽类、水产品烹制前刀工处理，如切片、切丝、剁馅、改花刀等。
2、负责对已进行刀工处理的各种不同原料加味酱制。
3、从传菜员工处接到客人的点菜单后，按"先到先配"的原则配制。
4、服从厨师长，厨师领班的指挥，按照宴会菜单提前加工，处理好所需的各种原料。
5、如餐厅所提供的某种的原料已用尽，应及时通知传菜员，再通知服务员告知客人，以免引起客人误会。
6、开餐完毕，负责将所有变质菜品所用的肉类、禽类、水产品放入冰箱妥善保存。
7、负责本工作岗位的卫生，定期彻底清洗冰箱。