1. obey the law. Abiding by the law and discipline is not only the basic quality that cooks must possess, but also an important norm of chef's professional ethics and a code of conduct for correctly handling the relationship between individuals and collectives and between individuals and the state.

2. love your job and be dedicated. Being dedicated to one's post means loving the cooking career, which is the core soul of the chef's professional ethics. The strength of the chef's loyalty to his duties is the primary factor that determines the success or failure of his work.

3. Be proficient in the preliminary processing of vegetables and raw materials, and accurately grasp the yield of raw materials. Raw materials are processed according to the operating procedures and technological processes specified in the food demand.

4. Be able to master all kinds of pre-processing techniques before cooking, provide good service for the wok master, correctly transfer the chopping block and the stove, and do a good job of coordination.

5. Be able to make flavored cold dishes and master the accounting of price and gross profit margin. Familiar with the production and market supply of various raw materials, and have the ability to produce new dishes at any time.