1, as long as it is a good chef, character must croak. Doing serious and rigorous, can bear hardships and stand hard work, say less do more. Anything related to work are grabbing to do, and other things that have nothing to do with will not casually talk about. Not only that, the good chef will stand in the position of the boss for the boss, and even take the initiative to help the boss to save money to reduce costs. Even if sometimes disagree with the boss, it is reasonable to accept with an open mind, wrong, but also not in the face of conflict, but choose to pick an appropriate time after the event to calmly communicate with the boss, never complained about the pain and fatigue. Imagine the boss every day to manage large and small matters in the hotel, but also to find ways to preserve profits, has been very tired and bitter. If you lose your temper to the boss, add to the chaos, the boss will do how to feel?
2, all good cooks, basic skills are very solid. Cooking fast, one person can occupy several stoves at the same time. Especially at peak meal times, not panic, work in an organized manner, a person can withstand a few people. This kind of in the key time can "fight" the staff, which boss will not like?
Eight details:
1, excellent chef, even if it is a station dunzi, but also know clearly what raw materials are stored in the refrigerator, they are placed in which position, what time into the goods. Commonly, some chefs can not find the ingredients when cooking, and after a while to clean up the refrigerator, and then throw in a pile of unusable waste. In fact, many chefs pass the menu into the kitchen before they start rummaging through the fridge to find the ingredients.
2, chefs do things very attention to detail, even "casually" - a piece of rag folding method have a set of rules. Because they understand that only a good job every detail, in order to do the whole thing are good. Then look at some of our chefs, "hand" grabbing around, the rags are made into a piece of oil and water stained "all-purpose cloth".
3, seasoning tank and put the head of the yard, the chef will be carefully cleaned up once a day after work, in a timely manner to fill the missing material. And the average chef will put these things to the next morning to do. After work, they run faster than anyone else.
4, dedicated chef outside of work time, spend the most time in learning. Whether it is a gathering of friends, outside dining, or traveling, traveling ...... anytime, anywhere will pay attention to the new information on cooking. Such a chef, often good at learning, think hard, learn from the best will be able to create a new dish. However, most of the chef's innovation is still based on "cloning". But these people who spend most of their time drinking and playing cards and games, how can they clone the dishes of their good family?
5, with good learning habits of the chef, most of the bag are carrying a small notebook, densely marked with their own experience, raw materials and recipes. Because they know that even a good memory is not as reliable as writing in the book.
6, craftsmanship chef everywhere can be "flash", even if the hands of only scraps, he can also make a popular popular dishes, such as today's popular rabbit brain, duck chin, goose wings, treasure in the palm of your hand, these are typical examples.
7, the same is to do brine platter, but some chefs only pursue the surface work - cover the raw materials on the surface of the size of the neat, thick and thin, and inside the bottom of the raw materials are not the same, either slag or emery, anyway, a pile of confusion, depending on the buddy you love to eat. And you look at the responsible chef to do platters, is not the same, even the edges of the remnants will be taken seriously, so that the platter table consistent.
8, most chefs kill fish, are the fish "snap" fell to the ground, and then grabbed it, three or five knives to scrape off the scales, open the belly thing. However, a good chef to kill fish, will be careful to press the fish on the board, from the gills of the fish behind the careful transportation of the knife, one side of a slit, and then put the fish back into the basin of clear water to swim and bleed. The reason for this complicated bleeding procedure is to make the fish meat white and tender, and also to remove the fishy smell to the greatest extent possible.
Cooking is like cooking, and cooking is like being a human being. Do not complain, the actual work, the chef can not because that is the details of the triviality is not to take seriously. To know, only do a good job of that many details trivial, will constitute their overall advantage. Of course, only in the details are good chef, may get should get high pay