For the kitchen, the chef represents the company, so the chef should understand the correct ideas and policies of the company and implement them to the employees in time. At the same time, he should care, support and supervise employees on behalf of the company.
As a chef, it is not enough to be only responsible for the production of dishes. Because the production of dishes depends on the sales of restaurant dishes, if there is no sales, the kitchen can't produce. The production and sales of dishes are linked together, which determines that the chef is not only responsible for the production of kitchen products, but more importantly, he can cooperate well with the front office and sales department. Produce and process the dishes that guests like. Promote the sale of dishes. A chef who has no sales consciousness will eventually lose the meaning of production management.
I think to be an excellent chef, we should pay attention to the following points: (for reference only)
First of all, we should be full of enthusiasm and confidence in our work and life, and build a win-win spirit.
Guests want taste, bosses want profits and employees want welfare.
I was born to be useful. I must do better what other colleagues can do, and I must have unique courage, hard work and the spirit of laughing at the sky.
Second, "people-oriented" respects people.
If you want others to respect you, you must respect others first. In A Dream of Red Mansions: "Everything is clear and learned, and human cultivation is an article". Although many people curse "relationship study", we must do a good job in the relationship between the boss (boss and related leaders) and colleagues, backbones, relatives and friends of the boss under the principle. Only when the relationship is harmonious can many problems be solved.
Third, you should have rich cooking knowledge. Good basic skills and constantly introducing new high, middle and low-grade dishes are the basis for doing business well.
My hotel's cooking concept of "positioning homely, highlighting individuality, emphasizing taste and aesthetic feeling" has become the principle of food positioning and innovation that Yancheng catering enterprises strive to emulate.
Fourth, management benefits.
Chefs should set high standards for themselves and their colleagues. The kitchen must be managed by modern scientific means. Fully mobilize the enthusiasm of employees, clear rewards and punishments, and cohesive kitchen.
Five, strive to learn new knowledge, broaden their horizons, constantly improve their cultural literacy, timely capture market information.
The catering market has always been ever changing. Only by mastering the first-hand information in time can we be calm and strategizing.
6. Morality, discipline and honesty.
Pay attention to professional ethics, abide by industry rules, respect senior teachers, establish social reputation, and be honest and trustworthy.
As long as you promise others, don't care about the remuneration, do a good job and be responsible for the apprentice's work and future, it is not only to teach skills, but also to learn the truth of being a man.
Seven, be polite to others, pay attention to the instrument.
Chefs should be correct and have manners, because you represent the image of hotels of different grades and all kitchen staff. Be strict with yourself and be lenient with others. Don't be confused about trifles, don't haggle over every ounce.
Eight, do a good job, don't ask, don't participate in, don't take a message about things that have nothing to do with work.
After working for so long, many chefs have lost their jobs, not because of poor craftsmanship and skills, but because they are full of nonsense and nosy. For example, a minister has a bad style and looks. These have nothing to do with the chef, so why make irresponsible remarks? There are also many things that quit because they don't speculate with their boss's relatives, which leads to their own and many chefs' innocent unemployment. In fact, there are many things we don't have to take too seriously.
Nine, usually "reply" to talk about strategies.
For example, the lobby asks "Do you have ribs with egg sausage?" Don't simply say "no", it should be said that there are no egg sausages on the market these days or the purchase hasn't come back. After listening to his words, the leader does not understand the situation, and will think that the kitchen is not fully stocked or has not made a single order, which is the kitchen's dereliction of duty. If this is repeated several times, the boss will doubt the chef's management ability, so he should talk about strategy in his reply.
Ten, the industry is good at diligence and enjoys poverty.
The chef should be responsible to the hotel manager and change his way of thinking at the same time. Feedback the correct catering information to the boss to keep the hotel competitive forever. ...& gt& gt
Question 2: How to be a chef Reply: A chef has three realms: the first is called "imitation", that is, learning from others. When someone else cooks a good dish, you try your best to "clone" it with the goal of being exactly the same as others. This is the most elementary realm of chefs, but it is also a realm that every chef can't bypass. The second "realm" is called "showmanship", which shows your skills and tries to get recognition and appreciation from others. This is a sign of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "mastery, mastery". The third realm is called "suitable for customers", that is, you can adjust your skills and innovate dishes anytime and anywhere according to customers' needs and preferences, so that your skills can perfectly match the needs of the market. I think this is the highest level of a chef.
1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to the master. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't know. Ask if you can. If you can't ask, just take a peek. 4。 The master led the children. Practice depends on individuals. Unless the host likes you very much. Otherwise, I wouldn't teach you by hand. Try to take notes. This will be of great help to you in the future. 5。 Each store has its own characteristics more or less. I feel that I have the strength to do a good job in one store's cuisine (half a bucket of water is not enough) and change stores to learn new cuisines. The kitchen conspiracy is very serious. You are just an apprentice. Stay out of this. Do your job well. For what you said, how many years will it take to get started? It depends on the following points: 1. Do you study hard? 2。 Did the master teach with his heart? 3。 There is a lot of work in the kitchen. Chinese food: handyman. Swimming pool. Change the cutting method of side dishes. Salt water. Cold dishes. Copy the pot. . . Finally, master. Japanese food: Sushi. Iron plate furnace, oven, blast furnace. Stove soup. Supply vegetables. Dish surface. . . Korean food is divided into cold dishes. Soup department. Meat department. The cake department. . Wait a minute. . Otherwise, every position should be down-to-earth. You won't start. Finally, a word of caution: to lie to others is to lie to yourself. Ask if you don't understand. Some teachers don't talk until you ask them. You asked, but he didn't say. It depends on your practice.
There is an old saying in China that "things are like pedestrians" and "everything depends on human effort", which means that people make the best use of their talents. A good chef is the key to the survival and development of a restaurant. Dining revolves around the guests and the chef revolves around the dishes. A store depends on quality, and a city depends on variety. The competition in the catering market is mainly the quality and variety of dishes. The quality of dishes is the core of catering management and the basis of catering benefits. Chef is the creator and processor of dishes. The quality of the chef fundamentally determines the quality of the dishes, which shows that the competition in the catering market is mainly the quality of the chef. He is also a qualified cook. With technical authority, organizational management ability, good professional ethics, loyalty, dedication, quality, credibility, respect for teachers, unity and cooperation, initiative, pioneering and innovative, law-abiding, pay attention to public morality, can fully mobilize, play and tap the maximum potential of each employee. With its advantages, everyone can be idle, idle, idle, think about technology and quality, and strive to be perfect. Chefs and chefs have the responsibility to use reasonable materials, mix well, improve the quality, serve in time, control the order and innovate dishes, prevent out-of-stock and broken files, and check the quality of dishes. 】 Cantonese Forum, Chef Forum-How to check the chef's dining entrance? We must follow objective truth. It is to inherit the characteristics of traditional dishes (that is, the essence of Shandong, Sichuan and other dishes), give play to the advantages of new dishes, and combine the characteristics and characteristics of China, the West, the North and the South; The dishes are solid and flashy, pay attention to taste and image, follow the principle of dietotherapy, and balance fish, eggs, meat, vegetables, bacteria and nutrition. Cantonese Forum, Chef Forum-Chef's Catering Portal is always the direction that chefs talk about and pursue. The quality of their cooking depends on the management level of the hotel, the skills, professional ethics and working attitude of the chefs. Learn new tastes, new routines and new technologies, and don't dwell on the pursuit of orthodoxy and authenticity. This original view must be changed and keep pace with the times. Cooking, like other things, can't be wishful thinking, and accepting new dishes is the consistent demand of diners. /Cantonese food forum, food culture, chef's website, chef, cooking, catering, cooking, Chinese food, western food, gourmet, encyclopedia of contemporary famous chefs in China, famous chef shops in China, local cuisine, food culture, catering information, food health, catering celebrities, catering shops and dishes should be novel and unique, elegant, hygienic, surprising, quality-oriented, innovative and changeable. & gt
Question 3: How to be a good cook How to be a good cook Now kitchen management has become a very important content in management. As a chef now, how to carry out excellent management and complete his work? Put the goal first, keep learning, exchange ideas, select and develop talents, keep all employees strong, and manage the marketing team well.
For kitchen managers, the requirement of "taking for granted" is rare in the whole country, with excellent and comprehensive knowledge and management knowledge. Reasonable requirements: that is, to have excellent technology, personal quality is very important. Chef's brain should think hard, dare to absorb new things, and actively complete various tasks assigned by superiors under the instructions of superiors.
Effective guidance and excellent management As a chef, the focus of work is management, and effective guidance and excellent management should be achieved. The transmission and acceptance of technology is to improve the overall level of enterprises. If you are too conservative, it is easy to form a small group inside the kitchen, and it is difficult to ensure the quality of instructions from superiors. An important job of the chef is to convey the intention of the hotel operator to the staff, and also to do a good job of internal management and coordination. Of course, people who contribute to the enterprise should be treated differently.
Strict cost control and management, chefs should be conscious. That is, consciously accounting for costs and expenses. This is not just a matter for the head chef. It is very important that employees in all positions should be cost-conscious.
Prepare to grasp the needs of guests in time, understand the market information, modify the plates according to the changes, and develop some new dishes. As a manager, you should have a keen sense of smell, take the initiative to attack and understand when you discover new things. Keep abreast of market information and grasp the trends of customer demand.
Question 4: How can I become a qualified chef? To be a qualified chef, you must be able to perform the duties of a chef.
The duties of a chef include:
1, under the leadership of the catering manager, fully responsible for the organization and command of Chinese and western food kitchen production.
2. Coordinate with all departments, organize and guide the kitchen work, and cook dishes for important guests and banquets.
3. Be responsible for determining the name, main ingredients, ingredients, seasoning amount, cooking method, cost and sales price of Chinese kitchen dishes.
4, supervise, check and coordinate the work of each class, responsible for their assessment, and rewards and punishments according to work performance.
5, according to the chef's business ability and technical characteristics, decide the personnel arrangement and transfer of each position.
6, start the chef to dig traditional dishes, study new varieties, according to the season, according to the market supply situation, appropriately change the zero point, banquet menu.
7, according to the characteristics of each class work arrangement, check the attendance of employees.
8. Responsible for organizing chefs to take regular technical classes, and organizing chefs' business training and assessment.
9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products, and report it to the manager for approval.
10, implement the food hygiene law, prevent food poisoning accidents, be responsible for handling customers' complaints about dishes, ensure product quality, and ensure that the quantity, color, taste and shape of dishes conform to specifications and standards.
1 1. Summarize the operation of dishes regularly, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests.
12, check and supervise the correct use and scientific management of all kitchen equipment, materials and tools.
CHEF, abbreviated as Chef, is the head of the hotel kitchen management department. He is mainly responsible for the daily management of the wok and the high standard control of all the dishes in the kitchen. He is required to have experience in wok or supervisor in large catering industry, as well as the ability and skills of kitchen management.
As the supervisor of the wok, the chef should not only have superb cooking skills, but also have considerable management ability. It reports directly to the executive chef. You can develop into an executive chef, or you can open your own restaurant and make your own career.
Question 5: As a chef, how to cultivate a team? We are all in the same trade. In fact, personal understanding is different, and the understanding of cleanliness may be biased. Since you are a chef, I think you have the capital to manage the kitchen. My suggestion is that you might as well let them do kitchen cleaning according to your own requirements.
Question 6: How to become an excellent chef? The chef is the "CEO" of the kitchen and plays an important role in management. He is one of the top managers of the company. Responsible for uploading and issuing, driving the kitchen department to implement the company's policies and achieve the company's goals. When there is a problem in the kitchen, it is the responsibility to improve and solve the problem. Chefs should have leadership style, so as to get the support and support of kitchen staff. For the kitchen, the chef represents the company, so the chef should understand the correct ideas and policies of the company and implement them to the employees in time. At the same time, he should care, support and supervise employees on behalf of the company. As a chef, it is not enough to be only responsible for the production of dishes. Because the production of dishes depends on the sales of restaurant dishes, if there is no sales, the kitchen can't produce. The production and sales of dishes are linked together, which determines that the chef is not only responsible for the production of kitchen products, but more importantly, he can cooperate well with the front office and sales department. Produce and process the dishes that guests like. Promote the sale of dishes. A chef who has no sales consciousness will eventually lose the meaning of production management. I think to be an excellent chef, we should pay attention to the following points: (for reference only) First, we should have enthusiasm and confidence in our work and life and establish a win-win spirit. Guests want taste, bosses want profits and employees want welfare. I was born to be useful. I must do better what other colleagues can do, and I must have unique courage, hard work and the spirit of laughing at the sky. Second, "people-oriented" respects people. If you want others to respect you, you must respect others first. In A Dream of Red Mansions: "Everything is clear and learned, and human cultivation is an article". Although many people curse "relationship study", we must do a good job in the relationship between the boss (boss and related leaders) and colleagues, backbones, relatives and friends of the boss under the principle. Only when the relationship is harmonious can many problems be solved. Third, you should have rich cooking knowledge. Good basic skills and constantly introducing new high, middle and low-grade dishes are the basis for doing business well. My hotel's cooking concept of "positioning homely, highlighting individuality, emphasizing taste and aesthetic feeling" has become the principle of food positioning and innovation that Yancheng catering enterprises strive to emulate. Fourth, management benefits; Chefs should set high standards for themselves and their colleagues. The kitchen must be managed by modern scientific means. Fully mobilize the enthusiasm of employees, clear rewards and punishments, and cohesive kitchen. Five, strive to learn new knowledge, broaden their horizons, constantly improve their cultural literacy, timely capture market information. The catering market has always been ever changing. Only by mastering the first-hand information in time can we be calm and strategizing. 6. Teachers' morality, rules and integrity pay attention to professional ethics, abide by industry rules, respect teachers and pay attention to education, establish social reputation, and be honest and trustworthy. As long as you promise others, don't care about the remuneration, do a good job and be responsible for the apprentice's work and future, it is not only to teach skills, but also to learn the truth of being a man. 7. Be polite and pay attention to your appearance. Chefs should be correct and have manners, because you represent the image of hotels of different grades and all kitchen staff. Be strict with yourself and be lenient with others. Don't be confused about trifles, don't haggle over every ounce. Eight, do a good job, don't ask things that have nothing to do with work, don't participate in it, don't take a message. Nine, usually "reply" to talk about strategies, such as asking at the front desk "Do you have egg sausage ribs?" Don't simply say "no". It should be said that there are no eggs and sausages on the market these days or the purchase has not come back yet. After listening to his words, the leader does not understand the situation, and will think that the kitchen is not fully stocked or has not made a single order, which is the kitchen's dereliction of duty. If this is repeated several times, the boss will doubt the chef's management ability, so he should talk about strategy in his reply. Ten, the industry is diligent, and the chef is responsible for the hotel owner. While doing his job, he must change his way of thinking. Feedback the correct catering information to the boss to keep the hotel competitive forever.
Question 7: How to be a good cook and a senior chef?
I. 20 years' experience as a chef
To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements:
First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on the work of a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality.
The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection.
Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress.
Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers.
Second, to be an excellent chef, you must have superb cooking skills.
Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. It is believed that a chef should contribute to the development of cooking after becoming famous. He shouldn't regard his cooking as his personal wealth. He wants to pass on what he knows to people who love his job and industry without reservation, and train more studious students and apprentices.
Third, to be an excellent chef, you must be full of affection for the enterprise and customers.
When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, putting my personal interests behind me and working with feelings. I think this is an indispensable quality for a qualified chef.
What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise is inseparable from a team of highly skilled chefs, and it is the unshirkable responsibility of chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can regard the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat young customers like their own children. I ... >>
Question 8: How to be a good cook must first ensure the normal production of the kitchen, constantly stabilize and improve every processing detail, ensure the high-quality requirements of products, achieve customer satisfaction, and strengthen the safety operation awareness of kitchen employees, so that everyone can go to work happily and go home safely, and let an employee understand that safety is the benefit, including their own safety and the safety in the store. On the basis of safe and stable production, they should study cooking techniques and knowledge hard. As a chef, he should be more conscientious and selfless than ordinary employees, give full play to the "core" role of the enterprise, and actively be an advocate and practitioner of corporate culture. Very dedicated, very professional to invest their own efforts and thinking wisdom, only in this way can we be a qualified chef. As chefs, we should not only diligently find problems in our work and solve them in time, but also constantly recharge and learn to improve our management and technical level to meet the needs of enterprise development. Only in this way can we be stable in the development of enterprises and take our own career path! How to manage the kitchen staff and others, we must first control ourselves and take the lead. When dealing with daily work and various rules and regulations, it can not only show you how to operate, but also play a demonstration role in maintaining fairness. When dealing with employees' problems, we should treat them equally, especially when it comes to principles, and we should not be partial to any employee, so that everyone can feel that they are working in a fair and just company, with more work and more pay, and less work and less pay. To establish a scientific and complete management system is a norm and a constraint on behavior. Every kitchen employee must abide by and implement it in the operation process, and everyone is equal before the system, with clear rewards and punishments. There are more incentive systems in management means and measures; There are fewer big pots of rice; Communicate more in your mind, so that you can manage it and be convincing. Over time, we can cultivate employees' consciousness and self-discipline, and the infiltration of kitchen work can be carried out in an orderly manner. We should strengthen the collective cohesion. It is obviously not enough to rely on a series of systems. Man is not a machine. The most important thing is to do a good job in people's ideological work and fully mobilize people's positive factors through various means. This requires a qualified leader to have the minimum eloquence and communication skills. In addition, we need to respect the role of every employee in the kitchen, and also teach every employee to respect each other. Kitchen management should advocate a harmonious working atmosphere. For employees who need help at work, try to create all learning opportunities for them, such as organizing and leading them to participate in various food festivals and various exchange activities in the culinary world. Let them broaden their horizons and learn more knowledge and skills. While helping them improve, they actually paved the way for their own management. In life, we should care about them and be considerate of them. Whoever has difficulties should mobilize everyone to help him, so that he will feel that this group is warm and motivated to work. Therefore, a good cook should be everyone's friends, relatives and brothers. The emotional bond has always been the strongest. Of course, we should talk about principles and systems. I believe that emotions are interlinked, and management is naturally easy to communicate. Pay attention to the cultivation and promotion of outstanding talents in the kitchen. An excellent leader needs to have Bole's vision and broad mind and selflessly recommend talents for enterprises; We should make full use of and give full play to the important role of outstanding talents as kitchen leaders. Excellent talents have been selected, so we should systematically train them and try our best to provide them with all opportunities for learning. If you just stay and don't use it, and don't help them improve, then the so-called "Excellence" will also become unmotivated. They will also feel that the development of the enterprise has reached the limit, and there is no possibility of further growth, which will eventually lead to the brain drain of truly talented people. "Employ people on their own merits, not sticking to one pattern" and "Don't doubt people, don't doubt people" can't just stay on the slogan. In short, diligent study, diligent communication and pragmatic truth-seeking are the most important magic weapons to manage the kitchen! How to stabilize the quality of dishes? What are the ways to win customers? In order to realize the long-term stability of food quality, in addition to unifying the purchase channels of raw materials; It is also necessary to unify dishes; In addition to the necessary work such as unifying the operation process, we should carry out the necessary cooking skills every quarter ... > >
Question 9: How to be a good cook? 18 Recruit a good cook
1. Now that you have put on your apron, you should try your best to make the dishes well.
2. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.
We should learn more cultural knowledge in our spare time. Most of our chefs are not well educated. Only by continuous learning can we lay a good foundation.
Chefs don't learn from books, but spend time studying and practicing.
5. You can't abandon the traditional food culture, blindly copy foreign food, and you can combine Chinese and Western.
6. The chef industry is a group cooperative operation, so it is very important to handle the relationship between colleagues.
7. The communication between chefs should be frank and serious, and learn from the Excellence of peers with an open mind.
8. Catering is an industry in which all departments work together. Deal with the relationship between the kitchen and the front hall.
9. Learn technology diligently, accumulate management experience, and above all, don't be selfish. We should be careful in price calculation and cost control, not in personal gains and losses.
10. A chef can't decide the taste according to his own taste, but according to the taste of his guests.
1 1. A good chef should participate in business management and be an assistant to the boss.
12. It can identify the quality of various raw materials, seasonings and fuels.
13. Will consider cost, price and profit, and often do market research.
14. Be able to understand the principle of some kitchen equipment and repair some minor faults.
15. The names of innovative dishes include taste and flavor, materials and shapes, and artistic sense.
16. To be a chef, you should have good physical and psychological qualities and be able to handle emergencies.
17. Good professional ethics, virtuous and artistic.
18. The departing chefs should also get together to leave a way out for themselves.
Question 10: How to become a qualified chef? The chef is the bridge between the boss and the employees. You should not only save costs for the boss and improve the enthusiasm of chefs, but also consider them from the perspective of employees, care more about them and speak for them in front of the boss.