What are the requirements to be a chef in a five-star hotel?

5-star hotel chef job requirements

1. Good health and strong sense of responsibility;

2. Good team spirit and high sense of responsibility, Obey management;

3. Be familiar with relevant safety knowledge, laws and regulations;

4. Priority will be given to those with five-star hotel chef experience.

Five-star hotel chef job responsibilities

1. Responsible for daily management of the kitchen;

2. Responsible for food inspection, strict quality control, and employee Bear direct responsibility for the quality of all food in the restaurant;

3. Strengthen the investigation and research on employee tastes, formulate weekly recipes, and try to meet the requirements of different employees;

4. Control Cost of dishes, without affecting the quality of the dishes, reduce costs to achieve the business goals set by the company;

5. Direct each position to prepare for the meal, plan the work well, and achieve order Well organized and organized.

Occupational Requirements

1. Cultural Requirements

Learning to be a chef requires certain cultural knowledge, endurance and judgment ability. To learn how to cook as a chef, you can apply for relevant cooking exams Schools either work with teachers or go directly to places engaged in catering services.

2. Morality

The chef’s moral quality means that the chef has level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to having the minimum ideological and moral qualities of patriotism, love for the party, and love for the people, based on the particularity of the cooking profession, the following points should also be made: First, The spirit of serving the people wholeheartedly; the second is the professionalism of loving one's job; the third is the spirit of loving the collective and the enterprise; the fourth is a solid legal concept.

3. Physical requirements

As the saying goes: "The old yin and yang, the young cook." The work of a chef is a kind of intensive labor. To become a qualified chef, you must first have physical strength. In terms of quality, you must first have a healthy physique. The job of a chef is very hard, not only the workload is heavy, but also relatively arduous. Whether it is processing, cutting, or cooking on the stove, it requires a lot of physical strength, which cannot be tolerated without a healthy physique.

Furthermore, chefs must also have strong tolerance. The work of a chef is different from ordinary work. You usually work in front of others and get off work behind others; you work in front of others and eat behind others. There are even times when business gets so busy that I can’t even have a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the smoke and so on. The characteristics of this kind of professional labor require chefs to have strong tolerance.

Some people describe this kind of tolerance as "four gains", namely, fullness, hunger, heat, and coldness. Third, the chef must be responsive and energetic. Once kitchen work begins, it presents a state of high tension. It is especially different when the business volume is large. When a customer orders a dish or a banquet, the chef must respond immediately and prepare the dishes.

In addition, during the production process, some dishes require rapid fire cooking, such as stir-fries. These dishes often require the completion of a series of operating procedures in a short period of time, which requires the chef to have quick thinking, skilled movements and abundant energy.

4. Professional quality

The professional quality of a chef includes many contents, the main aspect of which is superb technology. Specifically, as a qualified chef, you must have fine knife skills, proper control of heat, and accurate and palatable seasoning. Must have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science.

To understand the culinary culture and history of the motherland, you must know certain knowledge of folk customs and etiquette. It is necessary to have a certain foundation of aesthetic accomplishment and artistic innovation. In addition, they should also have the spirit of daring to create and boldly innovate, and have certain organizational management capabilities and the flexible use of 5S.

Work taboos

1. Do not spit or litter, and keep the work area clean and tidy.

2. Dress neatly, wear work clothes and caps correctly, and maintain personal hygiene at all times.

3. Don’t waste raw materials. Separate raw and cooked ingredients to avoid tasting them with a frying spoon.

4. Smoking is prohibited in the kitchen.

Reference for the above content? Baidu Encyclopedia-Chef