A chef is a professional technician who makes food that meets the hygiene and food quality standards and provides catering services for guests. Should have skilled and excellent operating skills, any kitchen member should have basic post operating skills and basic knowledge of cuisine. For example, a cooking material is placed in front of you, and the chef can use the correct cooking method according to the nature and characteristics of the raw material to make dishes that conform to the local flavor or his own unique innovative consciousness. Color, fragrance, taste, utensils and taste can all be favored by guests and have endless aftertaste. Now the kitchen division of labor is clear, and each type of work has strict post quality standards. At the same time, every job is closely linked and inseparable. While skillfully operating the skills of this type of work, we must fully understand the quality requirements of the next process and make it flexibly. A famous chef must be an expert in this cuisine, bypassing the cooking methods and skills of major domestic cuisines. Whether it's cooking, knife work, carving, cold cuts, snacks and decoration, it can be handy and can command and drive the chefs in all positions in the kitchen to work conscientiously. We should constantly bring forth the old and bring forth the new, and play a leading role in the cultivation and improvement of chefs. Make the dishes in this restaurant unique in flavor and attract more and more customers.

Wide range of knowledge.

With people's demand for food quality, the pressure and challenges faced by chefs are increasing. Chefs can only cook well and can't meet the needs of diners. A dish should not only know the cooking method, but also know the cooking principle. It is necessary to know the changes of raw materials during heating, understand the nutritional value of dishes, grasp the heat, and cook accurately according to the requirements of dishes and diners. This requires our chefs not only to master and use cooking skills skillfully, but also to know the knowledge of nutrition, raw materials, cooking, cooking chemistry, cooking aesthetics, seasoning knowledge, food psychology and so on. Cooking is a comprehensive science. A chef must be knowledgeable and well-informed, so-called rich accumulation can give cooking more creative connotation and color.

You should have noble kitchen ethics.

Kitchen staff is the key to the rise and fall of a store. 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.