My summer when I was in the jasmine restaurant 3-month internship, jasmine restaurant is a dining, business conference, entertainment, etc in an integrated facility, it is located in chaoyang district, Beijing workers stadium road, the 2008 Olympic main venue of the worker's stadium in east lake edge, Adjacent to the sanlitun embassy, and is located in the world famous company in the collection of the central business district, And will serve as the 2008 Olympic Games in Beijing American ioc sole catering and meeting the cooperation unit and strategic cooperation partners. Appearance and structure: jasmine restaurant with a total construction area of about 2,000 square meters, the whole building adopts the European popular design mode. Restaurant is divided into the ground layer 3: one layer, 2 to open repast area, the third floor, room quarter, repast environment and nature ably confluence is together. The internal environment: Molly's decoration and the adornment style reflects stylist the originality of creativity and imagination. Connect the be born glass makes in window edge customers eat can see the lake scenery. Three layers of the VIP lounge area is of unique design, each room can let you enjoy outdoor from different angles of view. Dining-room of local adornment and using part of the furniture of Chinese style new classicism design elements, more reveal its profound cultural heritage and culture of Chinese and western perfect blend.
Business philosophy: jasmine product contain the elites years of experience and research, innovation constantly. By careful creation team every style of work. Jasmine cellar still collected from around the world cellar developing hundreds of high-quality goods of wine and champagne, complete with careful cooking food, for more and more wine lovers, the connoisseur enjoy.
The management team: when you repast, will feel the jasmine professional management, management team brings you characteristic and humanized service concept. "Jasmine" in Beijing deduce a brand-new, super five-star, humanized art catering concept.

厨师被分成红案和白案两种。红案主要指肉菜和装碗、蒸碗的烹饪范畴，包括红烧肉、酥肉、蜂蜜肉、糟肉、排骨、肉丸子、肘子、水菜碟等等；而白案主要指以馒头、面食之类等。
     厨房里有“红案”、“白案”。
“红案”是案板上的功夫，就是切肉、切鸡、切鸭。什么样的鸡、鸭可以用，身上哪一部分的肉能用，哪一部分的肉不能用。肉是切成片、切成条、切成块，还是切成丝，这是第一道工序，是“红案”师傅的事情。
   “白案”是做面食的，擀面条、烙饼、做点心，这是“白案”师傅的事情，跟“红案”上的鸡、鸭、鱼、肉要严格分开。打下手的把面揉好、擀好、加工出各种点心的形状，端到炉子旁边，交给“炉灶师傅”加工。
     打荷：饮食行业红案之一，负责将粘板切好配好的原料腌好调味、上粉上浆、用炉子烹制、协助厨师制作造型。简单的说就是厨房里面的全能选手也是一个杂工，什么都需要会了解但什么都不是一把手。
     水台：厨房中杀鱼烹鸡鸭之专用设施。
     砧板：粤菜制作时应用料头的搭配比起国内其它菜系的确是非常讲究的；从某种意义上说，在料头的完善搭配，可以用来衡量粤菜厨师的烹饪技术水平的高低，因为作为一个了得的粤菜砧板师傅在每一道菜的制作时，都深懂和应首先考虑到粤菜的基本特色，就是：“色”“香”“味”“形”；而合理的料头搭配，势必给每道菜式增加“色”和“香”；“色”来自红萝卜（甘笋）花、红辣椒、青辣椒、冬菇等色彩料头的搭配；而“香”则来自生姜、蒜头和青葱等的香料料头的搭配。


厨师长负责厨房所有的问题；冷菜师就负责酒店的冷菜、面点师就负责所有的点心及主食、热菜师傅就负责烧菜，热菜师傅也分烧煲的、烧各种菜系的、还有蒸灶；打荷的就是负责在热菜师傅后面帮忙递盘子、整理菜的买相、配菜就负责切配