Keywords: scientific and technological progress, catering development, quality improvement
The 21st century is a new era, the rapid development of science and technology, economic globalization has become an irresistible trend. China's economy has also opened up to the world in all directions, and strong foreign enterprises are scrambling to enter China, thus making China's catering industry face the impact and challenge of well-known foreign catering industry. Therefore, China's catering industry not only needs a large number of professional managers in charge, but also needs a large number of fine business, know how to manage, good management, financial management, love and dedication of the chef, *** with the development, innovation, revitalization, and promote China's food and beverage culture, and continue to open up, expanding the scale of China's food and beverage industry and the grade, expanding brand awareness.
One, the quality of the chef has an important impact on the development of the catering industry
Thousands of years, the chef's staffing is basically the form of children with their fathers or masters with apprenticeships, and has been inherited from one generation to the next. Many practitioners are from a young age with the master to do things in the restaurant, after a few years or decades of climbing and fighting, inherited the skills of the previous generation of masters. But in the cultural knowledge, personal knowledge, professional cultivation, image packaging, artistic creation, nutrition and health care, and so on. Coupled with the chef industry has been formed by the family, with the pie type, contracting, monopoly, exclusive appointment mechanism, restricting the overall healthy development of the industry as a whole. To break this "bottleneck", we must abolish the birth of the obsolete chef industry personnel mechanism, the establishment of scientific employment mechanism. To often organize staff to learn culture, learning knowledge, learning skills, refining cultivation, training know how to operate, good management of comprehensive culinary technology talents, promote Chinese food culture, promote the healthy development of supermarket-type catering industry.
Two, the modern chef should have the basic quality
(a) to have a high quality of skills
Chef is to produce food that meets the quality standards of health and diet, to provide guests with dietary services for professional and technical personnel. Should have skilled, excellent operating skills, any member of the kitchen should have the essential post operating skills and basic knowledge of the cuisine, for example, a cooking raw materials in front of you, the chef can be based on the nature of the raw material characteristics, the use of the correct cooking methods, to produce dishes in line with the local flavor characteristics or their own unique sense of innovation, color, aroma, flavor, ware, taste can be favored by the guests, have a The color, aroma, taste, utensils and texture can be favored by the guests and have a feeling of endless aftertaste. Now the kitchen division of labor is clear, each type of work has a strict post quality standards, while each type of work is closely linked to each other inseparable, in the skilled operation of the skills of this type of work, at the same time, we must fully understand the quality requirements of the next process, flexible production. A famous chef must be proficient in the cuisine of the culinary master, and bypass the domestic cooking methods and skills of the major cuisines. Whether it is cooking, fire, knife work, food carving, cold cuts, snacks, embellishments, can be comfortable, and can command and drive the entire kitchen within the positions of the chef to work with dedication. For the dishes to continue to introduce new, for the training and improvement of the chef to play a leading role. So that the restaurant, restaurant dishes unique flavor characteristics, to attract more and more customers.
(ii) have erudite knowledge
With the requirements of people on the quality of food and drink, to the chef to bring more and more pressure and challenges. The chef can only do a handful of good food can no longer meet the needs of diners. A dish, not only to know the production method, but also know the principle of production, to be clear about the changes in the heat process of the dish raw materials, to understand the nutritional value of the dish, grasp the fire, according to the dish and the requirements of diners to cook accurately. This requires us chefs not only to be able to skillfully master and use cooking skills, but also must know nutrition, raw materials, culinary science, culinary chemistry, culinary aesthetics, flavoring knowledge, dietary psychology and other knowledge. Cooking is a comprehensive science, the chef must be learned, knowledgeable, so-called thick and broad, in order to give cooking more creative connotation and color.
(C), to have a high moral character of the kitchen cultivation
The rise and fall of a store, the kitchen staff is the key. The future of the catering industry, competition will be more intense, the competition between chefs, but also inevitably to intensify. More employers in the choice of chef has not only limited to the technical aspects, but from the theoretical knowledge, comprehensive quality and a glance at the invisible personality considerations. For the chef, personality is the cook virtue. Virtue is the teacher of talent, is the foundation of career achievement. If a chef cheating, victimization of others, stealing food, taking, detrimental to others, moral corruption, who wants to make friends with you, as a colleague? And who wants to hire you? The so-called to do things must first be a good person. So have a noble personality and good cooking ethics is one of the most important qualities of modern chefs. To establish an overall image, improve personal comprehensive technical training, to establish four consciousness:
1, to have a strong sense of teamwork. Now the kitchen has a stove, plate, water table, playing lotus, fried noodles, fried rice, pastry, frying, brine and other types of work. Work types are relatively independent of each other and constraints. The production process of a dish is the kitchen of the various types of collaboration to complete, rather than one's own strength. As a chef, can independently complete all the processes of dish production, but the efficiency of the work is low. Every staff member of the kitchen should be fully aware of, only a different division of labor, there is no difference between low and high, only collaboration and mutual assistance, the efficiency and quality of the kitchen can be improved.
2, to have a strong sense of service. "Chef is the most difficult of all occupations in the occupation", this is true. Everyone has their own yardstick and standards for judging dishes, chefs in accordance with their own standards of production out of the dishes, Zhang San said salty, Li Si said light, you say bite, he said overcooked, women said really delicious, men said it was very difficult to eat, and sometimes have to come back to re-do their own sincere dishes, others do not move the chopsticks on the return of the penalty you can not be angry to buy a single, which determines the necessity of having a good cultivation.
3, to have a sense of culinary virtue. Cuisine such as character, cooking as a person. Compliance with social morality and laws and regulations and the company, the store's rules and regulations is beyond doubt. At the same time, the chef must comply with the professional ethics of the industry, the strict implementation of the "Food Sanitation Law", "Environmental Protection Law", the same love, common sense and extraordinary temperament, in order to become the atmosphere.
4, to have a sense of innovation. Times are changing, people's dietary needs and consumer attitudes are also changing, dishes are not antiques, the older the better, we must push the boundaries of innovation, absorb the essence of tradition, the ancient for the modern, foreign for the Chinese. Traditional cooking techniques and modern catering concepts with clever, Zhuang in harmony, clever in clumsy, the use of creative thinking, through borrowing, transplantation, grafting, hybridization and other techniques to create and develop different special dishes. Only continuous innovation, in order to attract guests, occupy the market, the chef itself can have a long life and competitiveness.
(D), the chef should have a certain quality of business
Quality, is invisible and intangible, is invisible, can not be felt. Business quality is the same. The level of a person's commercial quality is to determine whether an individual or business can quickly develop important factors.
1 Good at business.
As a dedicated chef must have a variety of knowledge and skills, such as the development of today's catering industry to have a keen insight; catering industry, the rules of competition, values, sense of innovation, the location of the restaurant's consumer grade and size, service standards and understanding of local market dynamics. Only with this flexible and changeable, respond quickly to the business strategy, in order to recruit a large number of consumers in the fierce competition in the catering industry, so as to establish a good public image of the restaurant, restaurant, that is, the brand.
2 know how to manage.
As a dedicated celebrity chef, not only need to be proficient in cooking business technology, but also to have knowledge of the management of the modern catering industry. The new century is the era of knowledge economy, science and technology also affect the development and renewal of the catering industry. For example: ①. Mastery of computer-controlled ordering technology at the cash register ②. Proficiency in modern kitchen combination configuration and material energy management; ③. Proficiency in procurement and warehouse management; ④. The whole restaurant, restaurant gross profit, net profit, income and expenditure mastery; ⑤. Restaurant service and chef quality improvement management. For the chef must have the above comprehensive management qualities, and catering director to work closely with the whole restaurant, restaurant more healthy development.
3 Learn to manage money.
A celebrity chef in addition to proficiency in the above two businesses, but also know how to manage, can operate, must be for the restaurant, restaurant budgeting. For example, from the increase in revenue and expenditure, open source, in order to increase the restaurant, restaurant profits for the purpose of increasing new projects, develop new character, the use of holidays to promote products to expand sales, to achieve the goal of increasing the restaurant, restaurant income. Will also develop a rigorous, complete operating procedures and cost control measures, and to supervise the implementation of the restaurant, so as to improve the restaurant, restaurant profitability.
Four, improve the quality of the chef's way
(a), solid basic skills and improve culinary skills
As the saying goes: "practice martial arts do not practice, to the old one empty." This sentence fully illustrates the importance of basic skills. The chef is a technician, which has a knife, vegetables, fire, raw materials, up hair and many other professional basic skills, must have in a solid basic skills, in order to raw materials with scientific methods of processing, knife, vegetables, cooking. If the basic skills are not solid it is impossible to cook excellent, aroma, flavor and shape of the dishes.
In addition, in addition to solid basic skills, but also have a high level of culinary skills. As the saying goes, "What sells, what yells." As a modern chef, if there are not a few "masterpiece", it is difficult to get the satisfaction of diners, diners are not satisfied with the enterprise will not be able to bring economic benefits, there is no economic benefits, the chef will soon be faced with unemployment, which is interlinked. So as a modern chef to improve the level of basic skills and their own cooking skills is quite important.
(2), erudite knowledge of culinary culture
Because of the various reasons of Chinese history, the traditional kitchen staff mostly because of the poor, can not eat, only to start to the restaurant odd jobs to learn the art of most of the cultural level is low or even never read a book, and some even their own names will not write. They learn to cook basically in the way of teachers with apprentices, which to a large extent restricts the rapid development of cooking. And modern society advances rapidly, the traditional culinary industry put forward higher requirements, without a certain cultural knowledge, can not use the modern media, such as newspapers, magazines, the Internet and other means of communication to quickly add knowledge, it can also be said that there is no cultural knowledge will be eliminated by the society, which is indisputable fact. Therefore, as a modern chef should not only learn the technology from the master, but also learn more cultural knowledge. Only in this way, you can know and cooking related to raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only in this way to continue to learn new knowledge, in order to continuously improve their own cultural quality and competitiveness.
(C), to improve the chef's super innovative consciousness
Chef to be innovative in what areas? I think there are two main aspects: one is the concept of innovation, the second is the culinary innovation.
Conceptual innovation is one of the most difficult, because the old concept of operating the kitchen is the accumulation of thousands of years to form, it has a certain inheritance and universality, and now has a serious impact on our creativity and the generation of thinking, and constraints on the ability to judge the new situation and the ability to accept. The backwardness of the concept at the same time also limits the play of subjective initiative, so as a modern chef must break the old concepts, on anything to hold the rough and ready, pioneering and innovative spirit, to keep abreast of the times, or else, inevitably, will be eliminated by society and history.
The traditional "thirty years east of the river, thirty years west of the river", "a fresh, eat all the days" has been unable to adapt to the modern catering industry. A good variety, can only be adapted to the time, if the long-term unchanged, will inevitably make people tired, thus affecting the development of enterprises. Because now the catering industry has changed from the traditional "seller's market" to "buyer's market", from the past food to determine the guests into the current guests to determine the food, which is fundamentally changed, then we require a new era of chefs in the culinary raw materials, Then it requires our new era of chefs in the culinary raw materials, manufacturing process, taste shape, dining and other aspects of bold reform and innovation, only with the courage to innovate ideas, culinary progress, business development, the country can be prosperous and strong. Therefore, innovation is the life of the chef, development is the real hard truth.
(D), strengthen the spirit of mutual collaboration chef
Do as a modern professional chef, we must set up a modest learning, unity and cooperation spirit. Because a person can't be anything, anything is higher than others. Take the hotel, there are food, there are fried food, there are served food, there are services, there are cashier, there are cleaning, if we do not unite and collaborate, even if your level is high, it is impossible for a person to do all the work. Therefore, it is very important to establish a sense of teamwork and the spirit of mutual collaboration.
Diet is inseparable from cooking, cooking is inseparable from the chef, dedicated celebrity chef is the potential and power of the development of the catering industry. As a professional chef to become a chef, chef, to obtain social recognition, we must continue to study business technology, learning to enrich themselves, establish a sense of competition, risk awareness, fighting spirit, mastery of learning new technologies and new knowledge, improve their own cultivation and quality, so as to obtain the recognition of the community.