Chef is a profession with thousands of years of tradition. With the continuous development of society and the growing prosperity of catering industry, people pay more and more attention to it. They used superb cooking skills and hard work to provide people with exquisite food, which not only satisfied people's food and clothing, but also created a profound food culture in China. In people's minds, chefs have always been hardworking, United, dedicated, respectful of public morality and frank with others. However, with the intensification of employment competition, driven by economic interests, individual chefs have done things that are unruly, dishonest, lack of kitchen morality and tarnish the reputation of chefs, which has seriously damaged the image of chefs and the interests of enterprises, and even affected the healthy development of the whole industry. It is particularly important and urgent for chefs to re-establish their own image and improve their own quality and professional ethics.

What qualities and professional ethics should a modern professional chef possess? Let me give my opinion.

First, the qualities that a modern chef should possess.

A qualified chef should not only have a healthy body and solid skills, but also have a good comprehensive quality. It includes a person's talent, knowledge, thought, behavior, ability, manners, manners, clothes, appearance and many other aspects. Personally, I think whether a person can succeed in his career depends not on his family background, gender, age and other objective factors, but on his own quality. Below I will list the main qualities that a chef should possess as follows:

1, should have solid basic skills and superb cooking skills.

As the saying goes, "If you don't practice martial arts, you will be empty." This sentence fully illustrates the importance of basic skills. Chef is a technician, who has many professional basic skills, such as knife work, side dishes, cooking, raw materials, hair growth and so on. Without solid basic skills, it is impossible to scientifically process, change knives, side dishes and cook raw materials. It can also be said that without solid basic skills, you can't make a good dish with good fragrance, taste and shape.

In addition, in addition to solid basic skills, but also superb cooking. The so-called "what to sell, what to drink." As a modern chef, it is difficult to get the satisfaction of diners without a few "unique skills". If the diners are not satisfied, it will not bring economic benefits to the enterprise. If the enterprise has no economic benefits, the chef will soon face unemployment, which is interrelated. Therefore, it is very important for a modern chef to improve his basic skills and his own cooking skills.

2. Chefs should have certain cultural knowledge.

Due to various historical reasons in China, most traditional chefs started to do odd jobs in restaurants because their families were poor and could not eat. Most of them are poorly educated, have never read a book, and some people can't even write their own names. They basically learn cooking through mentoring, which greatly restricts the rapid development of cooking. The rapid development of modern society puts forward higher requirements for the traditional cooking industry. Without certain cultural knowledge, it is impossible to use modern media such as newspapers, magazines and the Internet to quickly supplement knowledge. It can also be said that without cultural knowledge, it will be eliminated by society, which is an indisputable fact. Therefore, as a modern chef, we should not only learn technology from the master, but also learn cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only by constantly learning new knowledge can we continuously improve our cultural quality and competitiveness.

Chefs should have a strong sense of innovation.

Innovation, in a broad sense, is to make the original things better. It contains a wide range of contents, covering almost any industry. Chefs are no exception. So what should chefs innovate in? I think there are two main aspects: one is concept innovation, and the other is cooking innovation.

Conceptual innovation is the most difficult one, because the old concept of cooking has been accumulated for thousands of years and has certain inheritance and universality. Now it has seriously affected our creativity and thinking, and restricted our ability to judge and accept the new situation. The backward concept also limits the exertion of subjective initiative, so as a modern chef, we must break the old concept and keep pace with the times with the spirit of removing the rough and selecting the fine, otherwise we will be eliminated by society and history.

The traditional "thirty years in Hedong, thirty years in Hexi" and "one move fresh, eat all over the sky" have been unable to adapt to the modern catering industry. No matter how good the variety is, it can only adapt to time. If it remains unchanged for a long time, it will inevitably make people tired, thus affecting the development of enterprises. Because the present catering industry has changed from the traditional "seller's market" to the "buyer's market", and the fundamental changes have taken place from the past dishes to the present guests' dishes, then chefs in our new era are required to make bold reforms and innovations in cooking materials, cooking techniques, taste modeling and dining methods. With innovative ideas, cooking can progress, enterprises can develop and the country can prosper. Therefore, innovation is the life of a chef, and development is the real hard truth.

Chefs should have the spirit of mutual cooperation.

As the saying goes: "One chopstick is broken gently, and ten pairs of chopsticks are firmly held together." Folk proverbs such as "everyone gathers firewood and the flame is high". These simple words fully show that learning from each other, helping each other and uniting as one is the truth of strength. Because no matter a country, a nation, an enterprise or a team, cooperation between people is needed, and nothing can be completely accomplished by individual heroism. In an enterprise or team, no one is important or unimportant, but everyone has a different division of labor.

As a modern professional chef, we must establish the spirit of being open-minded, eager to learn, United and cooperative. Because one can't know everything and be better than others. Take the hotel as an example, there are side dishes, cooking, side dishes, service, cashier and cleaning. If you don't work together, no matter how high your level is, you can't do all the work by yourself. Therefore, it is very important to establish team consciousness and the spirit of mutual cooperation.

5. Chefs should have good kitchen ethics.

In the future catering industry, the competition will be more intense, and the competition among chefs will inevitably intensify. When choosing a chef, more employers are not limited to technology, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is the virtue of cooking. Morality is the teacher of talents and the foundation of success. If a chef deceives his superiors and deceives his subordinates, harms others, steals food, harms others, and is morally corrupt, who wants to make friends with you and be colleagues? Who wants to hire you? As the saying goes, if you want to achieve something, you must be a good person first. Therefore, having noble personality and good cooking ethics is one of the most important qualities of modern chefs.

6. A chef should have a certain commercial quality.

Quality is invisible, invisible and intangible. The same is true of professional quality. The level of a person's professional quality is an important factor to determine whether an individual or an enterprise can develop rapidly. As a chef, the main contents of professional quality are service quality and digital concept. If the chef has no sense of service quality and service, and can't listen to the feedback and requirements of the guests or others in time, he can't adjust the existing dishes and varieties in time to meet the requirements of the guests. We may often meet the requirements of the front desk guests that a dish is too sweet, too salty, too dark or too dry. Many chefs will immediately say, "He doesn't understand at all, that's how this dish is made." However, perhaps this dish is of such a standard, so as a service industry, should it be done according to the different requirements of guests? Can you provide better service? This is a person's service quality.

The so-called digital concept is whether the chef can master all kinds of digital tools skillfully in his daily work. Such as occupancy rate, gross profit margin, cost, operating conditions and so on. I think: a chef who doesn't know numbers is just a "machine" doing simple work. This may not sound good, but it makes sense to think about it. Because, as a modern chef, especially a chef, if you don't understand or can't grasp the changes of these figures in time, how can you prepare raw materials, control costs and create profits for enterprises? So chefs who don't have commercial qualities are unqualified chefs.

Second, the professional ethics that modern chefs should have

The so-called professional ethics, in short, is the industry norms and personal awareness of behavior. The traditional professional ethics of chefs are mainly manifested between apprentices and bosses. There are no written rules, but most of them are established. However, with the continuous progress of society and the rapid development of economy, the competition between catering industry and chefs has intensified, and the professional ethics of chefs has become more and more important and urgent. The following are my own views and professional ethics of chefs in my heart, hoping to correct the shortcomings.

1, to country

Everyone has his own country and nation. As a professional chef, the first thing is to love the motherland and be loyal to the country. Only by establishing such a belief and putting the interests of the country and the nation in the supreme position can we have basic professional ethics.

In addition, we must abide by the social morality and fine traditions generally recognized by the Chinese nation and abide by the laws and regulations formulated by the state. Only when the whole society and the people of the whole country * * * abide by the maintenance of * * *, will the country be prosperous and stable, the people will be happy and safe, the catering industry will flourish and the chefs will be useful.

2. For the sake of career

Chef is a profession, and it is not easy to do well and make achievements. I think: to treat this profession, we must first respect her, that is to say, we must first like and love this industry. Because, as far as occupation is concerned, there is no distinction between high and low. If you look down on yourself and don't like it, how can you talk about dedication and love your job? Since you have chosen a chef, you should take it as a profession and learn to do it. Only by setting goals for your work can you have a sense of fulfillment, a direction, a continuous sublimation of your life and a career.

3. For customers

Customers, some are called "God" and some are called "parents". Some people say that customers are "bosses". As a chef, how to satisfy customers should be the highest goal.

I think that to treat customers, we should first serve sincerely and treat them with care. In other words, only sincere enthusiasm and sincere service can make our customers feel cordial and happy. As Mr. Hilton, the founder of a famous hotel, said, "I'd rather live in a shabby carpet and humble environment than walk into a place with only luxury facilities but no sincere smile."

Besides, we should try our best to satisfy our customers. Because the guests come from all directions and their eating habits vary widely, as a chef, you should try to adjust the dishes according to the guests' preferences and try to satisfy the diners. Only when customers are satisfied can enterprises benefit and your work be recognized by others. Therefore, we must not be careless in dealing with guests, and we must ensure every product with a serious attitude.

4. For enterprises

There are many headaches in modern catering management, among which the management of kitchen and chef is the most difficult. The quality of some chefs in modern enterprises is not high, which leads to many raw materials not being used to the maximum extent, resulting in waste of resources and increased operating costs. There are also some chefs who artificially don't care about equipment, don't obey distribution, steal food and take it, harm the public and enrich the private interests, and affect the survival and development of enterprises. This phenomenon has great spread. So, how should a chef treat an enterprise? I think: first of all, we should take the store as our home, be loyal and diligent, and secondly, we should establish the spirit of ownership. Because family brings you life and brings you up, enterprises provide you with a place to study and work, and a platform and space for your career and achievements. Only by taking the enterprise as your second home can you sincerely dedicate your loyalty and diligence, and sincerely care for and safeguard the property and honor of this family.

In addition, we should give full play to our talents and create more economic and social benefits for enterprises. Because only when you give full play to your due technology and expertise can the enterprise achieve benefits, and the enterprise can maintain all the expenses of the hotel with benefits. With benefits, enterprises and individuals can develop healthily better and faster, and they are interrelated and coexist.

5, report to the leadership

Since there are enterprises, there are leaders. Where there is leadership, there must be hierarchy. So, as a chef and a manager, how do you get along? I think: firstly, we should respect and obey, and secondly, we should understand and cooperate. Because any team needs leaders to organize, distribute and coordinate all kinds of things, only careful organization and arrangement can successfully complete all reception tasks. Therefore, as a chef or head chef, you should give respect, understanding and sufficient support to your superiors. Only by knowing the intention and purpose of superiors can we cooperate effectively and accomplish the task together. Otherwise, everyone will not be convinced of each other, go their own way, embarrass each other, and shirk each other. In the end, everyone will break up in discord or be expelled.

In addition, we should dare to talk to the leader or boss, dare to put forward reasonable opinions, and dare to allocate priorities between guests and superiors. Only in this way can we ensure the healthy and long-term development of enterprises.

Now many chefs have an illusion that everything will be fine as long as the boss or leader is satisfied. They believe in the adage that "it's useless to be exhausted if you don't do things from the east." When they make recipes or design dishes, they often do it according to the taste or preference of the leaders, especially when the boss or superiors treat them. The chef cooks quickly and the quality is good. As for whether to delay the serving of other diners, it is not so important. There are also some chefs who obey the leader or boss, and everything they do is right and not right. Over time, chefs have developed "inert indications" for the market. Its main performance is the lack of market and service awareness, as long as the superior does not require it, it will not be passive. If we do it from another angle, that is, the market first and then the leadership, the result will be completely different. Before making the menu, we first carefully investigate the requirements of diners, find out the preferences of the consumer groups in this restaurant, and then design the menu according to the results, set the price and provide high-quality dishes. Then, business will naturally be good, enterprises will have economic benefits, and chefs will have a better living environment and development space. So we should dare to speak out and say "no" to the wrong leader.

Step 6 give it to the host

For thousands of years, the profession of chef has paid great attention to respecting teachers and stressing morality. There is a saying that "one day as a teacher, one life as a father", and there is also a saying that "drinking water does not forget to dig wells". Although these words are simple, they hit the nail on the head and explained how the apprentice should treat the master. Even in today's increasingly fierce competition, we still need to re-examine this issue. So, how should a chef treat his master?

First of all, we should respect our teachers and study with an open mind. Because most chefs are taught by the master, even after cooking school graduated, he still has to work in a hotel and learn skills and experience from the master that books can't teach him. Only by respecting the master and taking pains to learn modestly can the master take the initiative to teach you what he has learned from his heart. The so-called "sincerity, the stone is open."

As the saying goes, "As you sow, you reap". While studying with the master, you must not be lazy or clever. If you only want to get it and don't want to lose it, then you won't learn the essence of the master and you won't achieve much. However, in the modern kitchen industry, we often see the master pass on his skills to his disciples without reservation. After the disciples learned the skills, their wings became hard. It is often said that the master's concept is outdated, his technology can't keep up with the times, and he looks down on him. There are even incidents of kicking down the ladder and turning against each other. Personally, I think that no matter what the master is doing now, right or wrong is not absolute. As a student, he should know the truth of "one day as a teacher and one day as a father", and he should respect, thank and repay his teachers. This is nothing more than a matter of character.

7. to the apprentice

As the saying goes, "Where there is a teacher, there are disciples". After the process of apprenticeship, every chef has to create the world by himself, and naturally he will take his apprentice. So, as a master, how should you treat your disciples?

As a master: first of all, you should give your skills to your disciples, teach them patiently, and then strictly manage and fully support them. In other words, it is necessary to break the dogma of "teaching apprentices and starving teachers" in traditional industries. Apprentices should teach them skills, experience and methods of success in getting along with others. Only when you teach patiently and carefully, and without reservation, can your apprentice excel and make a difference. Only in this way can the master have face and a sense of accomplishment. Don't accept apprentices just to work for yourself, expand your reputation, or covet the gifts of apprentices, like individual masters. This is not the professional ethics of a master.

In addition, it is necessary to strictly discipline and be strict with disciples. As the saying goes, "If the son doesn't teach, the father makes a mistake", and the master is the father in a sense. Since the apprentice has been accepted, it is necessary to strictly manage and require it, because only in this way can the apprentice achieve something. Otherwise, it's like a small growing tree, which can't be a useful tree without mending.

8. Give it to colleagues

Any restaurant is a group, and any chef has his colleagues. Getting along well with colleagues will directly affect the development of enterprises or individuals. So how to get along well with colleagues and what problems should we pay attention to?

I think that if colleagues want to live in harmony and make progress together, they must first unite with each other. As the saying goes, "A threesome must have a teacher". Short in size and long in size. Everyone has his strong points, especially as a chef. One can't know all the skills, and you can't finish all the work in the kitchen. Everyone must cooperate with each other to complete the tasks and indicators assigned by their superiors.

In addition, colleagues should be friendly and help each other. Because everyone comes from all directions, working together is a kind of fate, even if there are some small frictions and different opinions in the work, there is no need to become enemies. Only when we help each other and use sincere actions and kind reminders can we exchange smiles and friendship and realize the honor of * * * *. Therefore, when treating colleagues, we must be ready to help others, unite and be friendly, and learn from each other, so that we can develop and make progress together.

9. Cooking skills

As we all know, being a professional chef depends on cooking. Cooking is a chef's skill. The quality of craftsmanship is an important symbol that determines whether a person can become a famous teacher or a master. So, as a professional chef, how do you treat your cooking? I think: If you want to gain a foothold in this industry and be recognized by others, you must be strict with your own craft and strive for perfection.

As the saying goes, "a good meal is made, not blown out." You can't say that after studying for three or two years, you feel great when you can cook dozens of dishes, and that learning to cook is nothing more than that. Your food is really in place. Is it really impeccable? The chef's cooking skills are constantly changing and never ending. As a chef, you should spend your whole life carefully carving the skills you are engaged in. Only by constantly learning the strengths of others and constantly discovering their own shortcomings can we get the satisfaction and recognition of diners and become a veritable "famous chef".

Nowadays, with the convenient transportation, there are more and more exchanges between various cuisines, which also provide more and wider learning opportunities for chefs. Then, at this time, we should absorb the essence of others like a sponge and update our cooking skills. In other words, only by constantly surpassing ourselves and others and always pursuing the first can we surpass others and achieve something. Therefore, we must strive for perfection, learn from others, constantly surpass ourselves and make great achievements.

10, for yourself.

Be honest with yourself first. Because, whether it is an enterprise or an individual, once they cheat the society or others, they will be disgusted by others, so they will not want to deal with you and will lose many good development opportunities. Secondly, be diligent and strict with yourself. Because any successful person is not smooth sailing, he has to suffer what others can't eat, be angry with others, and do what others can't do. Only by paying more than others will he gain more. Everyone has to make demands on himself every day, even if he makes a little progress, he will eventually make achievements and make a name for himself.

In addition, we should face the problem bravely, dare to bear our own mistakes, and do: "I am responsible for what happened, and it is a blessing to suffer." In terms of personality and professional ethics, we should strengthen self-cultivation and be a "three good chefs" with good cooking skills, good cooking ethics and good cooking performance.

Finally, I will make a simple summary of the above professional ethics, hoping to get more responses.