The introduction of Work Systems Kitchen Chinese Restaurant

In running the system, Chinesse Restaurant divided into several divisions or departments. Namely kitchen crew, service crew and the office crew. The department is subdivided into several sections.
However on this occasion I will only explain about the department who are in the kitchen department.

1. Butcher / Cutter
Is served as a provider of raw food materials and making it ready to cook. Such as cutting and me (Yim) or spice beef, chicken, vegetables, and so forth. Butcher / Cutter is the main heart Chinesse Restaurant. Where if there is no butcher, it will be difficult to operate the restaurant. Once the groceries from the butcher is ready, then

2. Taho
Taho will perform a second function, namely pick up groceries from the butcher and then add seasonings or sauces to enhance food ingredients.
The main function of Taho itself is creating and preparing a variety of seasoning which then will be submitted,

3. Cook / Chef
The chef will complete the half-finished food ingredients and making / cooking until the food is ready to be served. After completing chef cuisine then the task will switch to

4. Cook Helper
Cook Helper function is set up facilities to help Cook. Such as preparing the dishes, and other tasks to assist the work of Cook. Cook Helper also tasked to deliver food that has been cooked Cook and give it to the service department to continue the costumer.

5. Noodle
All matters relating to the noodles and porridge is the duty of Noodle. Unlike other departments. Noodle has a task and not helped by the department as well as Cook laiinya.
Preparing, cooking and delivering their own cooking.

6. Barbeque / BBQ
Everything related to the barbeque is the duty of the BBQ. Such as making the roast duck, Peking duck, chicken like chasiew processed chicken, fried chicken, chicken soy sauce and so forth.

7. Fish Butcher / Fish Cutter
Fish butcher care of everything about the fish. His job is to maintain and cutting fish. Fish that have been cut and has been cleared to be subsequently given to Cook or Steamer to do the ripening process.

8. Steamer
Everything related to steam engine is a function of the Steamer. Such as cooking rice, cooking fish, soups pigeons, lohancai, make out and so forth.

9. Dimsum
Dimsum is a place where all sorts of foods and pastry made dimsum. Generally every restaurant, dimsum was the busiest departments. Food made by Dimsum among other variants of dumplings, spring rolls, dumplings, black pepper chicken legs, cakes, and much more.

10. Dessert
Dessert is actually the unity of the department Dimsum. But the main focus of the Desert is making dessert / dessert. Dessert is usually done by women.

11. Dish Washer / Steward
Steward has the task of washing dishes and Mantao (where aluminum)
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