Due to the different levels of cultural knowledge and operational skills of kitchen staff, the forms and contents of chef training should also be different. The training methods should be flexible for different levels of training objects. The common training methods are as follows. 1. Teaching method can employ professionals with rich knowledge to impart knowledge to trainees through oral language teaching. The lecture should be vivid and easy to understand, and should be able to give anatomical lectures in combination with relevant problems in practical work. Lecture method is generally used in courses such as professional knowledge and professional ethics. 2. Discussion method When the trainer asks one or more questions, the trainees discuss around the questions and put forward their own views and suggestions. Finally, the trainers summarize and get the correct answers to the questions. The discussion method is suitable for employees who have a certain professional knowledge and skill base and have the ability to understand and analyze problems, but it is not suitable for new employee training. The discussion method can be used to learn from each other about cooking techniques and processing techniques. 3. Demonstration method is a method to improve the operation skills of trainees through the demonstration operation of experienced chefs. Demonstration is a common training method. For example, when the chef wants to introduce a new dish, he can't achieve the goal by oral teaching alone, but by demonstrating the operation and explaining the operation essentials step by step, the trainees with certain technical foundation can quickly master the technical essentials. In addition to demonstrating the operation, the demonstration method can also organize trainees to watch professional TV films and videos to improve their professional and technical level. 4. Practice Guidance Method Trainers guide and organize trainees to carry out practical operations according to the requirements of the training plan, and put what they have learned into practice, so as to consolidate knowledge and cultivate skills. This method can be used for the operation training of kitchen equipment and the training of dish making. In practical guidance, the trainer should specifically guide the trainees' operation methods, correct the trainees' irregular operation in time, make comments on the finished dishes, summarize the whole operation process, find out the problems and propose improvement methods.

Ye Jiuqiu answered.