What are the requirements of the cooking industry for chefs?

The basic qualities that a modern chef should possess.

(a) have higher skills and quality.

A chef is a professional technician who makes food that meets the hygiene and food quality standards and provides catering services for guests. Should have skilled and excellent operating skills, any kitchen member should have basic post operating skills and basic knowledge of cuisine. For example, a cooking material is placed in front of you, and the chef can use the correct cooking method according to the nature and characteristics of the raw material to make dishes that conform to the local flavor or his own unique innovative consciousness. Color, fragrance, taste, utensils and taste can all be favored by guests and have endless aftertaste. Now the kitchen division of labor is clear, and each type of work has strict post quality standards. At the same time, every job is closely linked and inseparable. While skillfully operating the skills of this type of work, we must fully understand the quality requirements of the next process and make it flexibly. A famous chef must be an expert in this cuisine, bypassing the cooking methods and skills of major domestic cuisines. Whether it's cooking, knife work, carving, cold cuts, snacks and decoration, it can be handy and can command and drive the chefs in all positions in the kitchen to work conscientiously. We should constantly bring forth the old and bring forth the new, and play a leading role in the cultivation and improvement of chefs. Make the dishes in this restaurant unique in flavor and attract more and more customers.

Have extensive knowledge

With people's demand for food quality, the pressure and challenges faced by chefs are increasing. Chefs can only cook well and can't meet the needs of diners. A dish should not only know the cooking method, but also know the cooking principle. It is necessary to know the changes of raw materials during heating, understand the nutritional value of dishes, grasp the heat, and cook accurately according to the requirements of dishes and diners. This requires our chefs not only to master and use cooking skills skillfully, but also to know the knowledge of nutrition, raw materials, cooking, cooking chemistry, cooking aesthetics, seasoning knowledge, food psychology and so on. Cooking is a comprehensive science. A chef must be knowledgeable and well-informed, so-called rich accumulation can give cooking more creative connotation and color.

(3) Have high moral cultivation.

Kitchen staff is the key to the rise and fall of a store. In the future catering industry, the competition will be more intense, and the competition among chefs will inevitably intensify. When choosing a chef, more employers are not limited to technology, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is the virtue of cooking. Morality is the teacher of talents and the foundation of success. If a chef deceives his superiors and deceives his subordinates, harms others, steals food, harms others, and is morally corrupt, who wants to make friends with you and be colleagues? Who wants to hire you? As the saying goes, if you want to achieve something, you must be a good person first. Therefore, having noble personality and good cooking ethics is one of the most important qualities of modern chefs. To establish the overall image and improve personal comprehensive technical literacy, we must establish four consciousnesses:

1, strong sense of teamwork. At present, the kitchen is divided into stove, chopping board, water table, lotus, fried rice, fried rice, west point, fried and brine. The types of work are relatively independent and mutually restrictive. The cooking process of a dish is completed by the cooperation of all kinds of work in the kitchen, not by one person's efforts. As a chef, everyone can finish all the cooking processes independently, but the work efficiency is low. Everyone in the kitchen should fully understand that only with different division of labor, there is no distinction between high and low, and only cooperation and mutual assistance can improve the efficiency and quality of the kitchen.

2. Have a strong sense of service. Indeed, "Chef is the most difficult job in all professions". Everyone has his own standards and yardsticks for judging dishes. The chef cooks according to his own standards. Zhang San says it's salty, Li Si says it's bland, you say you can't bite it, he says it's too spicy, the woman says it's delicious, the man says it's terrible, and sometimes you have to return it and redo it. The food you really cook is returned by others without moving chopsticks, and you can't lose your temper when you pay the bill. This determines that you must have good cultivation.

3. Have a sense of kitchen morality. Food is like character, cooking is like being a man. There is no doubt that we should abide by social morality, laws and regulations, and the rules and regulations of companies and shops. At the same time, chefs must abide by the professional ethics of the industry, strictly implement the Food Hygiene Law and the Environmental Protection Law, and have love, common heart and extraordinary mind to become an atmosphere.

4. Be innovative. The times are changing, and people's demand for food and consumption concepts are also changing. Good food is not an antique. The older, the better. We must bring forth the old and bring forth the new, absorb the essence of tradition, make the past serve the present and make foreign things serve China. Traditional cooking techniques and modern catering concepts are skillfully matched, harmonious and ingenious, and different special dishes are created and developed by using creative thinking through reference, transplantation, grafting and hybridization. Only by continuous innovation can we attract guests and occupy the market, and the chef himself can have long-term vitality and competitiveness.

(4) Chefs should have certain commercial qualities.

Quality is invisible, invisible and intangible. The same is true of professional quality. The level of a person's professional quality is an important factor to determine whether an individual or an enterprise can develop rapidly.

1 Good at management.

As a dedicated chef, you must have all kinds of knowledge and skills, such as a keen insight into the development of today's catering industry; Competition rules, values, innovation consciousness of catering industry, consumption grade and scale of restaurants, service level and understanding of local market dynamics. Only in this way can we have a flexible business strategy, attract a large number of consumers in the fierce catering competition, and thus establish a good social public image for the restaurant, that is, the brand.

2 understand management.

As a famous chef who loves his job, he needs not only to be proficient in cooking technology, but also to have the management knowledge of modern catering industry. The new century is an era of knowledge economy, and science and technology also affect the development and renewal of catering industry. For example: ① master computer-controlled ordering technology at the cashier; (2) Master the combination configuration of modern kitchens and the management of materials and energy; ③ Proficient in purchasing and warehouse management; ④ Grasp the gross profit, net profit and income and expenditure of the whole restaurant; ⑤. Catering service management and the improvement of chef's quality. To become a famous chef, you must have the above comprehensive management qualities and work closely with the catering supervisor to make the whole restaurant and restaurant develop healthily.

3 learn to manage money.

A famous chef should not only be proficient in the above two businesses, but also know how to operate and manage restaurants and restaurants. For example, in order to increase the profits of restaurants and restaurants, we should increase new projects, develop new personalities, and use holidays to promote products and expand sales, so as to increase the income of restaurants and restaurants. We will also formulate strict and complete operating procedures and cost control measures, and supervise their implementation to improve the profitability of restaurants and restaurants.