He is the "chef" in the back kitchen.

a dish-maker is a profession, and his peers also call it "cutting and matching" or "chopping block". He/she completes the cutting and matching work according to the menu given to them by the "cooking master" in a specified amount and within a specified time. It is required to consider the mood and health of the guests to match the dishes.

In fact, side dishes are very important in the whole diet process, especially now people pay more and more attention to health preservation, so it is very important for the side dishes chef to achieve a balanced nutrition and a reasonable diet structure.

scientific side dishes need to be reasonably matched according to the shape, structure, chemical composition, nutritional value and physical and chemical properties of food raw materials, so as to meet the needs of users in terms of color, fragrance, taste, shape and nutrition. This side dish method is scientific side dishes. Create the most perfect food for customers and satisfy them.

Extended information:

First, the requirements of the chef

1. Have a good knife worker; Knife work refers to the technique of cutting vegetables. According to the needs of cooking and eating, all kinds of raw materials are processed into a certain shape, which makes it the basic shape needed to prepare dishes. )

2. Be familiar with the basics of cooking and understand the components of each dish;

3. Understand the nutrition collocation of dishes and food management. (Balanced nutrition refers to a reasonable combination of food, especially for children and obese people. Reasonable collocation includes coarse and fine collocation, vegetarian collocation, acid-base collocation and so on. To make a reasonable diet is to choose a variety of foods, so that the nutrients contained are complete and the proportion is appropriate to meet the needs of the human body. )

Second, the direction of development

Generally speaking, a food-preparing chef has three to five years. After studying and exercising, he can develop in the direction of wok, often cook staff meals to improve himself, or develop in the direction of supervisor. It is one of the most popular positions in the catering industry in the next few years.

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