Cultural requirements:

Learning a chef requires certain cultural knowledge, tolerance and judgment. Learning a chef's cooking can apply for the relevant cooking school, or go directly to the catering service place with the chef.

moral character:

the moral character of a chef means that the chef has a level and accomplishment in political thought and moral quality.

As a chef in socialist China, he should not only have the basic ideology and morality of patriotism, love for the Party and love for the people, but also put forward the following points according to the particularity of the cooking profession:

First, the spirit of serving the people wholeheartedly;

Second, the professionalism of loving one's job;

Third, the spirit of loving the collective and the enterprise;

fourth, a firm legal concept.

Physical requirements:

As the saying goes, "Old Yin and Yang, few cooks." Chef's work is a kind of intensive labor. To be a qualified chef, we must first have a healthy physique in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting and cooking, it takes a lot of physical strength.

You can't bear it without a healthy constitution. Besides, a chef should have strong tolerance. Chef's work is different from ordinary work, often going to work before people and coming off work after people; Be in front of people and eat behind them. Even sometimes business is so busy that you can't even eat a complete meal.

in addition, it has to withstand the high temperature in front of the furnace, the smoke test of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong tolerance. Some people generalize this tolerance image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-witted and energetic.

once the kitchen work starts, it presents a state of high tension. Especially when the business volume is large, it is especially different. When a guest orders a meal or orders a banquet, the chef will immediately respond and cook with the dishes. In addition, in the production process, some dishes need to be cooked in a hurry, such as cooking. These dishes often require

to complete a series of operation procedures in a short time, which requires the chef to have agile thinking, skilled movements and abundant energy.

Professional quality:

The professional quality of a chef includes many contents, and its main aspect is to have superb technology. Specifically, as a qualified chef, he has more sophisticated knives, a proper grasp of the heat, and accurate and palatable seasoning. We should have good cultural knowledge.

To master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the cooking culture and history of the motherland, and to know some knowledge of folk customs and etiquette. Must have certain aesthetic accomplishment and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, and have certain organizational and management skills and flexible use of 5S.

Extended information:

Taboos at work:

1: No spitting, no littering, clean and tidy work area.

2. Dress neatly, wear overalls and caps correctly, and maintain personal hygiene at all times

3. Don't waste raw materials, and separate raw and cooked food to avoid frying spoons and tasting

4. No smoking in the kitchen.

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