1, since wearing an apron, we must be attentive, and strive to do a good job with the dishes.

2, the chef earns money by hand, not by mouth, by mouth is only a temporary benefit, technology is a long-term benefit.

3, spare time to learn more cultural knowledge, most of our chefs have a low level of education, only to continue to learn in order to lay a solid foundation.

4, the chef is not holding a book to learn out, but spend time learning to practice.

5, can not discard the traditional food culture and blindly copy the foreign food, can be a combination of Chinese and Western.

6, the chef industry is a group of collaborative work, it is very important to deal with the relationship between colleagues.

7, the exchange of chefs should be frank, serious, modest learning peer excellence.

8, catering is the industry of cooperation between departments, to deal with the relationship between the kitchen and the front office.

9, to learn the technology diligently, accumulate management experience, the most important thing is not to have selfishness. In the price calculation, cost control to be calculated, in the personal gains and losses can not be catty.

10, the chef can not set their own taste flavor, but should be set to the taste of the guests.

11, a good chef to participate in the operation and management, as a good boss assistant.

12, can identify the quality of various raw materials, seasonings, fuel.

13, will consider the cost, price, profit, often do research market.

14, can understand some of the principles of kitchen equipment, repair some minor problems.

15, for the innovative dishes named, one is the taste and flavor, the second is the use of materials and iteration type, the third is the sense of art.

16, to be a chef to have good physical and psychological quality, can handle emergency situations.

17, to have a good work ethic, to achieve moral and artistic.

18, leaving the chef should also be a good get-together, to stay back for themselves.