Senior technician of Chinese cooking requires

1. Basic requirements

(1) Proficient in all the cooking techniques of a certain cuisine, and be able to improve and innovate traditional famous dishes according to market requirements.

(2) Being able to bypass the cooking skills of more than two other cuisines, and being able to make medium and high-grade dishes of other cuisines.

(3) Fully master the production techniques such as variety identification, storage, expansion and application of rare cooking materials.

(4) be able to organize and design large and medium-sized high-end banquet menus and make dishes.

(5) Have the intermediate skill level of Chinese pastry chef.

(6) Having the operational and technical management capabilities of large and medium-sized catering industries.

(7) To be able to train senior technicians, lead technicians to tackle key technical problems, and solve difficult operational technical problems in this position (type of work).

(8) having knowledge of foreign languages that are competent for the job.

Second, the contents and methods of the examination

(1) Theoretical examination

1. Comprehensive knowledge of cooking theory

(1) Master the relevant knowledge of China's cooking history and cooking introduction;

(2) Be familiar with the local customs, religious beliefs and eating habits of major tourist countries;

(3) Understand the origin, characteristics and nutrition of rare cooking materials;

(4) master the principles, methods and technical difficulties in making dishes;

(5) know how to manage the operation and management of large and medium-sized restaurants.

2. Design of large-scale high-end banquet menu

(1) The menu can be designed according to the catering object, total number of people, requirements, season and price standard.

(2) The number of cold dishes, hot dishes and snacks, the structure of dishes and cooking methods in the menu of large banquets are scientific and reasonable.

(II) Operating requirements

1. Make one or a group of cold dishes with different colors;

2. Make a traditional famous dish;

3. Make innovative dishes;

4. make famous snacks or innovative snacks;

5. carve a whole set of food.

(3) Interview defense

Conduct comprehensive interview defense in theory and skills according to the provided "professional papers".

detailed rules for the implementation of the evaluation of senior Chinese cooking technicians in Henan Province

All cities, prefectures, provincial departments and bureaus should vigorously publicize the policies and regulations on the evaluation of senior technicians, and conscientiously do a good job in the preparation of the first application materials for senior technicians. The office of the evaluation committee of senior Chinese cooking technicians in Henan Province will accept the materials from March 11 to 21, 1997, and the telephone number is 5912447. The unified evaluation time in the province will be notified separately.

Attachment: Detailed Rules for the Evaluation of Senior Technicians of Chinese Cuisine in Henan Province

Detailed Rules for the Evaluation of Senior Technicians of Chinese Cuisine

In order to further improve the appointment system of technicians, select and train talents with high skills, and give full play to their backbone role in production practice, these detailed rules are formulated according to the Opinions of Henan Provincial Labor Department on the Evaluation and Employment of Senior Technicians and the actual situation of Chinese cooking jobs in our province.

1. Scope of implementation and job title.

In principle, the scope of implementation is limited to the types of work jointly approved by the Ministry of Labor and relevant state ministries (bureaus). Chinese cooking is the first pilot job in our province. Anyone who is engaged in Chinese cooking in our province and meets the qualifications of senior technicians can sign up for the evaluation. Title: Senior Technician of Chinese Cuisine.

2. Qualifications for senior technicians:

1. Having served as a technician for more than three years and making outstanding contributions;

2. Have high technical theoretical knowledge of this type of work, and understand and master high technical theoretical knowledge and operational skills of related majors (types of work);

3. Have superb professional skills and comprehensive operation skills in this type of work, and have certain influence and popularity in this industry, region and unit;

4. He has made remarkable achievements in the reception of important banquets, kitchen management, dish innovation, technical research and solving difficult technical difficulties in this type of work.

5. Be enthusiastic in imparting skills and stunts, and have the ability to train senior skilled workers. Guide and lead skilled workers to tackle key technical problems and make technological innovations.

III. Contents and methods of assessment for senior technicians:

(1) The assessment contents include: work performance, professional technical theory, practical operation skills and potential ability, etc.

1. Work performance assessment: it mainly assesses the work performance of teaching skills and stunts, training and guiding skilled workers, and learning, popularizing and applying new technologies and new achievements in operating skills, exploring innovation, perfecting reception tasks and so on since he served as a technician for three years.

2. Assessment of technical theoretical knowledge. The key assessment is whether you are familiar with and master the higher technical theory and new technical knowledge of this professional type of work and whether you understand and master the theoretical knowledge of related professional types of work.

3. Assessment of operational skills. Focus on the actual operation of traditional dishes, innovative dishes and other cuisines, the identification, storage, wholesale and production technology of high-grade raw materials, and the preparation and compilation of high-grade banquets and menus; The use of advanced kitchen equipment, as well as the practical operation skills of on-site analysis, judgment and problem solving. The content should highlight superb skills, unique technical expertise and comprehensive skills.

4. Assessment of potential ability. Write personal technical summary and monograph, mainly including professional technical knowledge, kitchen management knowledge, innovation or rationalization suggestions. Achievements in solving and handling technical problems, receiving important banquets and participating in skill competitions.

(2) assessment methods. The assessment of work performance is based on the original records, and the opinions of the masses are widely solicited. The unit will make a qualitative evaluation according to the three levels of excellent, good and qualified, and stamp it in the column of grassroots units; The examination of technical theoretical knowledge is conducted by written test or oral test, and only after passing the theoretical examination can you take part in the actual operation examination; The actual operation assessment adopts the method of on-site scoring. Participants make their own dishes and designated dishes, and then the assessment team scores them to decide whether the operation assessment is qualified or not. The assessment of potential ability is mainly technical summary and monograph, which is conducted by way of defense and qualitative evaluation, and is divided into four levels: excellent, good, qualified and unqualified.

IV. Working procedures for the evaluation of senior technicians

(1) Those who meet the application conditions need to provide the following materials and apply to the unit:

1. Technician qualification certificate and employment certificate;

2. Technical business summary and monograph;

3. Relevant certification materials for commendation and reward;

4. Report on Senior Technician Review in quintuplicate;

5. Summary of Senior Technician Evaluation in quintuplicate.

(2) The workers' assessment organization of the applicant's unit shall assess its work performance and other relevant aspects in accordance with relevant regulations (divided into three levels: excellent, good and qualified) and sign opinions; At the same time, fill in the "Henan Senior Technician Recommended Personnel Roster".

(3) the labor administrative department of the city or prefecture or the labor and wage institution of the provincial department or bureau shall review the post setting scheme of the reporting unit and the reporting conditions of the applicant, and summarize and fill in the "Roster of Recommended Personnel of Senior Technicians in Henan Province" in triplicate;

(4) The Provincial Labor Department shall examine and declare the qualifications of senior technicians and affix the official seal on the Roster of Recommended Personnel for Senior Technicians in Henan Province;

(5) The evaluation committee of provincial Chinese cooking senior technicians accepts the application materials, and the evaluation team conducts the evaluation on technical theory, practical operation and potential ability, and makes a quantitative and qualitative evaluation;

(6) The evaluation team reports the evaluation to the evaluation committee, and the evaluation committee conducts comprehensive evaluation and votes by secret ballot. If more than two-thirds of the votes are obtained by the evaluation committee, it will be deemed as qualified;

(7) The provincial evaluation committee of senior Chinese cooking technicians shall write a written summary; Together with the evaluation results, those who pass the evaluation shall be submitted to the Provincial Labor Department for examination and approval, and a national unified "Senior Technician Certificate" shall be issued.

V. Use and management of senior technicians

(1) The administrative leader of the applicant's unit may sign and issue a letter of appointment to the person who has obtained the Certificate of Senior Technician, and the employment period is generally three years;

(2) Senior technicians shall enjoy the salary of senior professional technicians, rural residents, housing benefits and other benefits from the month of employment;

(3) All units shall regularly assess senior technicians, and establish assessment files, and those who are incompetent shall be dismissed; At the same time, all units should provide training and technical exchange opportunities for senior technicians.

VI. The charging standards for the qualification evaluation of senior technicians shall be implemented in strict accordance with the relevant provisions of the Provincial Price Bureau, the Provincial Department of Finance and the Provincial Labor Department. The assessment fee shall be paid by the unit from the employee education funds, and the certificate fee shall be paid by me.

VII. Organization for Evaluation of Senior Technicians in Chinese Cuisine

The Provincial Labor Department, together with the Provincial Tourism Bureau, the Provincial Trade Department, the Provincial Reception Office and the Provincial Supply and Marketing Cooperative, set up an evaluation committee for senior technicians in Chinese Cuisine, and the office is located in the Personnel and Education Department of the Provincial Tourism Bureau. The evaluation committee is generally composed of 15 people, and the members of the evaluation committee are selected by the provincial workers' examination office from the personnel with excellent professional skills, certain popularity, decent style, strong sense of responsibility and fair handling, among whom senior professional and technical personnel and senior technicians should account for more than two thirds of the evaluation committee. Members of the Senior Technician Examination Committee shall be submitted to the Provincial Labor Department for approval and issue letters of appointment.

under the leadership of the examination judges, 5-7 of them will form a practical operation evaluation team, whose members should be experts in this type of work and be responsible for the specific evaluation of this type of work.

8. The Report of Senior Technician Evaluation, the Roster of Recommended Personnel of Senior Technicians in Henan Province and the Summary of Senior Technician Evaluation are uniformly printed by the Provincial Labor Department. See Annexes I, II and III for the styles.

IX. Other issues in the evaluation of senior Chinese cooking technicians in our province shall be implemented in accordance with the relevant provisions of the national and provincial technician appointment system.