1, good or bad, I hope the guests can eat. The sky is pale and the night is vast, poor white kitchen Lang.
2, I have had many dreams, they involve many fields teachers doctors agents astronauts musicians president lawyers chefs
3, ten chefs nine bad, in cooking is not bad!
4, get up early for work, work are quite a lot, meals are not good, the chef is too troublesome! Wages are not much, the boss and nagging!
5, responsible for checking the cleanliness and safety in the kitchen;
6, how can you waste food? At sea, incurring the chef's displeasure is no different from committing suicide, so remember that! --Shankis, "King of Thieves"
7, The most creative of human . Man is a pushy chef.
8, A chef who doesn't want to be a culinary artist is not a good chef.
9, a good head chef should be soft in just, a good cook should be soft in just.
10, life is like a dish, as a chef, only taste, no picky sharing.
11, job content: in the Chinese restaurant as a chef (Hunan cuisine, Sichuan cuisine)
12, opportunity luck are given to those who are prepared, diligence and hard work is essential. The so-called luck opportunity is unpredictable . I just want to make a good play, I did not expect the people like to see it so much, this is my good luck. Only by trying to be close to the people's mind can we get their favorite attention and recognition. As a director, the most important thing is to convert words into images, and if you can't, you can only choose to give up. In the past, I was passive and did not have the right to choose, and it was good enough to be able to shoot. Now I won't do anything if the script is not suitable. The most difficult thing at this stage is how to deal with all kinds of human relationships, but there is a kind of favor that must be refused, and I won't open the back door to any actor who doesn't feel the right way. Every time I create a movie, I start from scratch, and every movie I shoot is a return to the previous state. But even so there are a lot of problems, because people's demands on you are different, in the past it was a passing grade, now it's a score. For me, the concept of passing has changed and it's the most stressful. A director must know what he or she is doing, which is to present the story to the audience. What I value most is whether the audience is willing to listen to the story, and I am especially happy when they are infected. It's like a chef who makes a table of food, many people love to eat it and feel a sense of accomplishment, if no one moves it's a very sad thing.
13, respect for teachers, teachers and apprentices to art, to constantly improve the cooking skills, strict requirements for themselves.
14, we all have the same stupid dream, I in order to their own goals, that is, allblue, I'll accompany you well, to accompany you to go you want to be the King of Thieves road, it is up to me to be the chef on your ship. -Kangis "King of Thieves"
15, the chef who can not lick his own fingers is not a good chef.
16, grasp the daily reception of the Ministry of Food and Beverage, rationalize the arrangement of manpower and technical force, co-ordinate the work of each link, to the scene command, supervise and check the implementation of the job responsibility system.
17, familiar with and master the source of goods, the development of meal ordering plan, control of meal feeding, receiving. Often check the inventory of meal materials to prevent deterioration and shortage.
18, do not blindly think that they do a good job of cooking, because more than your masters than you know much more. And don't be arrogant enough to think that the restaurant can't work without you, because the restaurant won't go out of business even if any one of them isn't there.
19, remember many years ago the dream, is to be a chef extraordinaire, there is no hat or stove high, but I'm still smiling and waving the chopper, but I was so satisfied, there is no applause and do not feel the hard work, in the kitchen oil, salt, vinegar, firewood, rice, my spatula in the life of the agitation. If one day I become a chef, even if it is not a special level is also satisfied.
20, to the enterprise to store as a home, sincere service to customers, to create a career in the kitchen performance, to colleagues frank and sincere.
21, rather than one step to walk well, not all walk will be good. Down-to-earth, obsessive pursuit of perfection in detail.
22, what are the requirements of the chef position? I believe that many groups who want to learn to cook are very confused about this. Although there is no threshold to be a chef, there are no conditions. But every career has some basic job requirements. As the old saying goes, the ideal person is a trinity of health, character and talent. This applies to chefs as well. You may want to follow Chengdu New Oriental Culinary School to specifically understand the job requirements of the chef.
23, the most important quality of the chef is punctuality, which is also a requirement for guests.
24, the mindset determines how far you can go, benevolence, virtue, courtesy, wisdom is a good cook must have the basic personality.
25, no, I have, I have my superior, superior to my special; people special I turn.
26, not all cooking skills are learned in the kitchen.
27, Nine out of ten people are bad cooks, and those who are not bad cooks are cooking.
28, there are only two kinds of people in the world who deserve to wear a white coat: doctors and chefs.
29, I want to be a chef performing artist ...... -- Guo Degang
30, Failure is the way I learn. Someone told me an African proverb, which says that a good cook is one who breaks a lot of pots and pans, and you've probably mastered quite a few cooking skills. Once I accompanied a few chefs to eat together, they compared each other up to cuts and burns. They knew exactly what kind of credibility those blunders brought them.
31, I hope that in the future, Liu Xiang can also enjoy life, live a little calm, live a little ordinary. Go to become a good cook, a good husband, a good father it, age, the well of life guess has just begun. Yao Chen
32, this year, our restaurant industry is facing a huge difficulty, many restaurants did not carry through the closure of the restaurant, which makes us every chef also feel very anxious, nervous. But the good thing is that our restaurant with a strong foundation to carry over. So here I also want to thank the restaurant this good platform, so that I can solidify their own career, with good conditions can continue to work.
33, if you do the dishes just to fill the customer's stomach, then you do not do the dishes, is fodder.
34, according to different seasons and major festivals, the introduction of seasonal new dishes, increase fancy varieties, and efforts to study the push to enhance the changes in the dishes to promote sales.
35, spoiled raw materials, fire smoke, foreign debris, labeling is not prominent, not out of the folder!
36, this year a year is like a burst of fire just lit, to the most exuberant time, it tells me it is over. Now my feeling is that our industry gradually recovered over, but this year has indeed reached the end of the year. For this year's experience, I really have a lot of feelings, and I am also very grateful for this experience, so that I gradually find my own position and direction in the position of chef. Here, I summarize and organize my work for the past year and make a plan for the future.
37, the water table of handsome, steamer of the wolf, frying all are rogues.
38, age thirty years old or older, junior high school education, good health, energetic, with a strong sense of responsibility, with a high level of culinary skills, understanding and familiar with the origin of food materials, specifications, quality, general purchase price;
39, conscientiously carry out the tasks issued by the superiors, to assist the manager of the Food and Beverage Department to do a good job of management of the various posts in the middle kitchen.