Supply flow
According to the requirements of the plan, master the direction of canteen food, fully estimate the quantity, quality, variety and personnel requirements, and have the ability to reserve mobile supply so as not to make the supply out of touch.
Bulk supply
According to the supply schedule, eat in batches and supply in batches, so that the variety supply is rich and diverse and the diners are satisfied.
Talking about nutrition
Familiar with the process and requirements of finished products, cutting, processing and cooking, and understand the nutrition knowledge, so that the side dishes emphasize nutrition.
High school and low proportion
The side dishes are planned in high, medium and low proportions, with the combination of meat and vegetables and the combination of thickness and nutrition, taking into account local characteristics and seasonal varieties.
health problem
Check the quality of food raw materials before cutting, and do not cut rotten, stale or toxic and harmful food raw materials. When cutting and matching, the sanitary problems found shall be handled in time, and the unclean ones shall be returned to the roughing room for re-processing.
Clean sanitation
Cut with knives, chopping boards, chopping boards, plates, pots and other utensils and containers, and wash them after use, so that the knives will not rust, the chopping boards will not be moldy, the processing countertops and rags will be clean, and Caicai brand and wooden clips will not touch food. In the process of cutting and mixing, raw and cooked utensils and containers are separated to prevent cross-contamination. After the work, the floor and countertops should be cleaned, the waste should be cleaned in time, and the cutting and matching place should be clean and hygienic.
Supply plan
There is room for manoeuvre in making a good customer supply plan, accurately calculating the cost and not affecting the supply of popular dishes.