The basic qualities that a modern chef should possess
(1) He should have higher skills and qualities
A chef is a professional and technical person who makes food that meets the hygiene and dietary quality standards and provides catering services for guests. Should have skilled and excellent operating skills, any member of the kitchen should have the operating skills of essential posts and the basic knowledge of cuisines. For example, a cooking raw 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 produce dishes that conform to the local flavor or his own unique innovative consciousness. The color, fragrance, taste, utensils and taste can be favored by guests and have endless aftertaste. Now the kitchen has a clear division of labor, and each type of work has strict post quality standards. At the same time, each type of work is closely related 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 and bypass the cooking methods and skills of major domestic cuisines. Whether cooking, cooking, knife work, food carving, cold cuts, snacks, decorations, can be handy, and can command and drive the chefs in all positions in the whole kitchen to work with dedication. We should constantly introduce new dishes and play a leading role in the cultivation and improvement of chefs. So that the dishes in this restaurant have unique flavor and attract more and wider customers.
(2) Possessing erudite knowledge
With people's demands for food quality, the pressure and challenges to chefs are increasing. Chefs can only cook good dishes, which can't meet the needs of diners. A dish should not only know the cooking method, but also know the principle of cooking. It should be clear about the changes of raw materials in the heating process, understand the nutritional value of the dish, grasp the heat, and cook accurately according to the requirements of the dish 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 science, culinary science, culinary chemistry, culinary aesthetics, seasoning knowledge, dietary psychology and so on. Cooking is a comprehensive science. A chef must be knowledgeable and well-informed, and the so-called rich accumulation can give cooking more creative connotations and colors.
(3), to have a noble moral cultivation
The 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. More employers are not only limited to technology in choosing chefs, 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 and takes it, harms others and is morally corrupt, who would like to make friends with you and be a colleague? Who is willing to hire you? As the saying goes, if you want to accomplish something, you must be a good person first. Therefore, having noble personality and good cooking morality is one of the most important qualities of modern chefs. To establish the overall image and improve the individual's comprehensive technical accomplishment, we should establish four consciousnesses:
1. We should have a strong sense of teamwork. At present, the kitchen is divided into stoves, chopping boards, water tables, lotus, fried rice, fried rice, west point, frying 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 jobs in the kitchen, not by one's own efforts. As a chef, everyone can independently complete all the processes of cooking, 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 with cooperation and mutual assistance can the efficiency and quality of the kitchen be improved.
2. Have a strong sense of service. It is true that "chef is the most difficult job in all occupations". Everyone has their own criteria and standards for judging dishes. Chefs make dishes according to their own standards. Zhang San says salty, Li Si says bland, you say you can't bite, he says it's too hot, the woman says it's delicious, the man says it's terrible, and sometimes you have to return it to redo it. The dishes you really made are returned without others moving chopsticks, and you can't lose your temper if you pay the bill. This determines that you must have good cultivation.
3. Have a sense of kitchen morality. Dishes are like personality, and cooking is like being a man. There is no doubt about abiding by social morality, laws and regulations, and rules and regulations of companies and stores. 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 also have love, common heart and extraordinary mind, in order to become an atmosphere.
4. Be innovative. The times are changing, and people's demand for food and consumption concepts are also changing. Cuisine is not an antique. The older it is, the better it is. We must bring forth the old and absorb the essence of tradition, make the past serve the present and make foreign things serve China. The traditional cooking technology is skillfully matched with the modern catering concept, which is harmonious and ingenious, and creative thinking is used to create and develop different special dishes 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), the chef should have a certain commercial quality
quality, which is invisible, invisible and intangible. The same is true of business quality. The level of a person's business quality is an important factor that determines whether an individual or an enterprise can develop rapidly.
1 is good at management.
As a dedicated chef, you must have various knowledge and skills, such as a keen insight into the development of the catering industry today; Competition rules, values, innovation consciousness of catering industry, consumption grade and scale of the restaurant, service level and understanding of local market dynamics. Only in this way can we have a flexible and responsive business strategy to attract a large number of consumers in the fierce catering competition, thus establishing a good social public image for restaurants, that is, brands.
2 understand the management.
As a famous chef who loves his job and is dedicated to his work, he should not only be proficient in cooking technology, but also 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 the computer-controlled ordering technology at the cashier; ② Master the combination configuration of modern kitchens and the management of material and energy; ③ Proficient in purchasing and warehouse management; ④ Grasp the gross profit, net profit and revenue and expenditure of the whole restaurant; ⑤. The management of restaurant service and the improvement of chef's quality. To be a famous chef, you must have the above comprehensive management qualities and cooperate closely with the catering supervisor, so that the whole restaurant and restaurant can 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 manage and manage, and must be careful about restaurants and restaurants. For example, in order to increase the profits of restaurants and restaurants, we should increase new projects, develop new character, and use holidays to promote products and expand sales, so as to increase the income of restaurants and restaurants. We will also work out strict and complete operating procedures and cost control measures, and supervise their implementation, so as to improve the profitability of restaurants and restaurants.