A chef is a person who takes cooking as his profession and cooking as his main job. The profession of chef appeared very early, and there were full-time chefs in slave society. With the continuous improvement of social material civilization, the chef profession is also developing, and the team of full-time chefs is expanding. At the beginning of the 20th century, the number of chefs in the world has grown to tens of millions. China is known as the culinary kingdom of the world, and the strength and quantity of chefs are second to none. Chefs are divided into junior, intermediate, senior, technician and senior technician.

1, cultural requirements

Learning to be a chef requires certain cultural knowledge, tolerance and judgment. To learn cooking, you can apply for the relevant cooking school, or you can go directly to the catering service place with the chef.

2. Moral behavior

The moral quality of a chef refers to his level and accomplishment in political thought and moral quality. As a chef in socialist China, in addition to the basic ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of the cooking profession, the following points should be put forward in particular: First, the spirit of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a firm concept of the legal system.

3. Physical condition

Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength. You can't bear it without a healthy constitution. In addition, chefs should have strong endurance. To complete a series of operating procedures in a short time, chefs need to be quick-thinking, skilled and energetic.

4. Professional quality

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, the knife is more sophisticated, the heat is properly mastered, and the seasoning is accurate. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation.

5. Work taboos

One: No spitting, no littering, and the work area is clean and tidy.

Two: dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

Three: don't waste raw materials, separate raw and cooked, and avoid frying spoons and tasting.

Smoking is forbidden in the kitchen.