A chef is a person who makes cooking a profession and whose main job is to prepare dishes. The occupation of chef appeared very early, about in the slave society, there has been a full-time chef. With the continuous improvement of social and material civilization, the chef profession also continues to develop, full-time chef team continues to expand, according to relevant statistics, the beginning of the 21st century, the world's chef team has developed to tens of millions of people, China has been known as the Kingdom of cooking in the world, chef power and the number of people second to none.

Chefs in a way is the second parent of mankind - the world's non- *** organization agreed to set October 20 as Chef's Day.

Basic introduction Chinese name ：厨师 Foreign name ：cook/chef Pinyin ：chú shī Work content ：cooking food Originally appeared ：slave society IS voice ：537800 Paraphrase ： ：chef Paraphrase,Occupational Requirements,Cultural Requirements,Character and Morals,Physical Requirements,Business Qualities,Work Taboos,Occupational Levels,Beginner,Intermediate,Senior,Technician,Senior Technician,Labor Characteristics Chinese Famous Chef, Comment In the old days, people called chefs "cooks", "cooks", "kitchen staff", "cabinet service", etc. It is a person who takes cooking as an occupation and cooks dishes as the main content of his work. In modern society, most chefs are employed as cooks. In modern society, most cooks work in public service restaurants and hotels. According to relevant information, in 2002, the total number of chefs in China has exceeded ten million. Such a huge team accounts for a considerable proportion of industrial workers in China. Therefore, it is very meaningful to study and explore the relevant issues in the chef's career. Occupational Requirements Cultural Requirements Learning to be a chef requires a certain amount of cultural knowledge and a certain degree of tolerance and judgment, learning to be a chef cooking can be enrolled in the relevant culinary school or with the master or directly to engage in the catering service place. Character and morality The moral quality of the chef's character, that is, the chef has the level and cultivation in the political thought and moral character. As a chef in socialist China, in addition to should have patriotism, love of the party, love of the people's minimum ideological character, according to the special nature of the culinary profession, but also should be put forward in particular the following points: First, the spirit of wholeheartedly serving the people; second is the love of the work of dedication; third is the love of the collective, love of the spirit of the enterprise; fourth is a solid concept of the rule of law. Physical requirements As the saying goes, "Old yin and yang, less cook." Chef work is a kind of intense labor, to become a qualified chef, in terms of physical quality, first of all, we must have a healthy body. Chef's work is very hard, not only the workload, and more heavy. Whether it is processing and cutting, or cooking on the stove, all need to pay a lot of physical strength. There is no healthy body can not withstand, furthermore, the chef also has to have a strong endurance. Chef work and ordinary work is different, often work in front of people, after work in people; do in front of people, eat after people. Even sometimes business is busy, even a complete meal can not eat. Plus also subjected to high temperatures in front of the stove, smoke smoke test and so on. The characteristics of this professional labor, requiring chefs to have a strong endurance. Some people summarize the image of this tolerance as "four", that is, full, hungry, hot, cold. Third, the chef must be responsive and energetic. Kitchen work once started, it presents a high degree of tension. Especially different when the business is large. When the guest orders food or after ordering a feast, the chef has to react immediately to the food preparation and cooking. In addition, during the production process, some dishes need to be cooked in a hurry, such as stir-fry dishes. These dishes are often required to complete a series of operating procedures in a very short period of time, which requires the chef to have agile thinking, skillful movements and abundant energy. Business quality The business quality of a chef includes a lot of content, the main aspect of which is to have excellent skills. Specifically, as a qualified chef, more fine knife work, the mastery of the fire should be appropriate, seasoning should be accurate and palatable. To have good cultural knowledge. To master modern nutrition, health and other basic theoretical knowledge of culinary science, to understand the history of the motherland's culinary culture, to know a certain knowledge of folk etiquette. There should be a certain aesthetic cultivation and artistic innovation foundation. In addition, should also have the courage to create, bold spirit of innovation, to have a certain degree of organizational management skills and the flexible use of 5S. Work taboos I: do not spit, do not litter, clean and tidy work area hygiene. II: Dress neatly, wear work clothes and work cap correctly, maintain personal hygiene at all times III: Do not waste raw materials, raw and cooked separately to avoid frying spoons to taste flavors IV: Smoking is prohibited in the kitchen. Occupational level As a chef modern chef, of course, to get the Chinese cook professional qualification certificate. It is also known as the chef's license (the chef's license has been canceled in April 2011, and the name of the work type is now changed to Chinese Cook. If you have any questions, you can log into the National Vocational Qualification Website to check the type of work). Chinese cook professional qualification certificate by the People's Republic of China **** and the State Ministry of Labor and Social Security unified printing, labor security departments or the State Council departments concerned in accordance with the provisions of the handling and issuance. Chinese cook vocational qualification certificate by level *** divided into five levels Primary one of the following conditions for National Occupational Qualification Fifth (a) by the occupation of the primary formal training up to the required standard number of hours, and obtain the graduation (completion) certificate. (b) In this occupation continuous apprenticeship work for more than 2 years. (C) the occupation of apprenticeship. Intermediate One of the following conditions shall be the fourth level of national vocational qualification (a) After obtaining the primary vocational qualification certificate of the occupation, the person shall work continuously in the occupation for more than 3 years, and obtain a certificate of graduation (completion) after the intermediate level of formal training in the occupation up to the prescribed standard number of credit hours. (ii) After obtaining the certificate of primary vocational qualification of this occupation, the person shall continuously work in this occupation for more than 5 years. (C) to obtain the labor and social security administrative department audit recognized, to intermediate skills for the training of vocational school vocational certificate. Senior National Vocational Qualification Level 3 (a) After obtaining the intermediate vocational qualification certificate of the occupation, continuously engaged in the work of the occupation for more than 4 years, through the advanced formal training of the occupation up to the prescribed standard number of hours, and obtain the certificate of graduation (completion). (ii) After obtaining the intermediate vocational qualification certificate of this occupation, having continuously engaged in this occupation for more than 7 years. (iii) Graduates of junior colleges or above who have obtained the intermediate vocational qualification certificate of this occupation shall continuously work in this occupation for more than 2 years. (d) To obtain the certificate of graduation of this occupation from the senior technical school or the vocational school with the goal of cultivating high-level skills, which has been examined and recognized by the administrative department of labor and social security. Technician one of the following conditions for the National Vocational Qualification Level 2 (a) obtain the senior vocational qualification certificate of the occupation, continuously engaged in this occupation for more than 5 years, through the formal training of the occupation technician up to the standard number of hours and obtain a certificate of graduation (completion). (ii) After obtaining the certificate of advanced vocational qualification of this occupation, continuously engaging in this occupation for more than 8 years. (c) To obtain the senior vocational qualification certificate of this occupation, senior technical school graduates, continuously engaged in this occupation work for 2 years. Senior technician National Occupational Qualification Level 1 (a) After obtaining the vocational qualification certificate of technician of this occupation, continuously engaging in the work of this occupation for more than 3 years, and obtaining the certificate of graduation (completion) through the formal vocational training of senior technician of this occupation up to the prescribed standard number of hours. (ii) After obtaining the vocational qualification certificate of technician in this occupation, he/she has been continuously engaged in this occupation for more than 5 years. Labor characteristics of the catering industry as a production sector, is the production of laborers, chef labor has its own characteristics. Chef's labor products are dishes, dishes are sold to people to enjoy, to provide customers with exquisite cuisine, is the main purpose of the chef's labor. Therefore, it has the characteristics of commercial service. This feature requires chefs to have a good moral character to serve the people wholeheartedly, the customer's interests first attitude, as well as willing to sacrifice the spirit of sacrifice. When the chef for consumers to provide services at the same time, but also to do everything possible for their own business to win economic efficiency, for the construction of the country to accumulate funds and increase wealth. This is to require chefs to win customers through quality service, through the increase in production and saving, for the enterprise to increase more efficiency, the two are contradictory, but more unified. Anecdotes The origin of the chef's hat chefs from all over the world, work in overalls may not be consistent. But wear the hat is consistent, are white high hat, wear this hat operation, conducive to health, can avoid the chef's hair, dandruff fall into the dish. However, the first chef to wear such a hat is not from health, but as a sign. Greek medieval, frequent turmoil. In case of war, the Greeks in the city fled into the monastery to take refuge, once, a few famous chefs fled into the monastery, they are for safety reasons, dressed like monks, black clothes and black hats. They got along well with the monks of the monastery, and every day they took out their skills to cook for the monks. As the days went by, they felt that they should distinguish themselves from the monks in their dress, so they changed the black hats that the monks wore to white. Because they were famous cooks, other monastic cooks followed suit. Today, almost all chefs around the world wear these hats. Origin of China Chef's Festival China Chef's Festival was initially organized by the private organizations of twelve major cities in China, including Jinan, Hangzhou, Shanghai, Tianjin, Chongqing, Fuzhou, Guangzhou, Hefei, Nanchang, Changsha, Chengdu, Xi'an, etc. The purpose of the festival is to further promote the Chinese culinary culture and strengthen the technical exchanges of the catering industry all over the country through the festival. The purpose of the festival is to further promote Chinese culinary culture, strengthen technical exchanges in the catering industry across the country, create a favorable atmosphere of respect for chefs and innovation, and encourage chefs to work hard for the development of China's catering industry. The first chef association festival was held in Jinan in October 1991, initially named "National Twelve Cities Chef Association Festival", the name has been used until 1998 in Shanghai Chef Festival. 1999, from the ninth renamed "China Chef Festival". 2000, the tenth renamed "China Chef Festival". "In 2000, the scale and grade of the 10th China Chef Festival was further developed. "China Chef Festival is one of the key exhibitions supported by the Ministry of Commerce of the People's Republic of China. As a regular meeting of the industry, it has become the most large-scale and influential brand activity in China's catering industry. To strengthen industry exchanges, promote the development of the industry, and promote the Chinese food culture plays an important role. The annual "China Chef's Day" has become a grand festival for Chinese industry insiders. It was held in Beijing from October 17 to 20, 2008. Thousands of delegations and chefs from various provinces and cities gathered in Beijing, as well as overseas colleagues from more than 20 countries and regions in the world, such as the U.S., Japan, Australia, Germany, Korea, etc., to exchange skills and experiences, which greatly promoted the prosperity of China's food and beverage industry, and at the same time, it has also established the authoritative position of the first food and beverage exhibition in China and has been regarded as the "Chef Summit" in China. China's "Chef Summit" and "Canton Fair of Catering Industry". Famous Chinese Chef In 2006, the Ministry of Commerce of China selected the first batch of Famous Chinese Chef for excellent culinary workers and gave them commendation, which stimulated the enthusiasm of chefs, enhanced the professional honor of chefs, and enhanced the quality of catering services and the level of sustainable development in a very good way. Chef industry services in all sectors of society, for the promotion of Chinese food culture, inheritance and dissemination of Chinese cuisine, towards the international catering market has paid hard and hard work, for the country for the community for the people have made great dedication and contribution, is worthy of praise.