Cookers are not afraid to travel all over the world

In recent years, China's catering industry has developed at a double-digit rate every year, ranking first in all sectors of the national economy. Even in 2113, when SARS was rampant, the operating income of China's catering industry still increased by 11.6%, reaching 616.6 billion yuan. Experts believe that the operating income of China's catering industry is expected to exceed 7 billion yuan in 21 years. The rapid development of the catering industry is bound to have a great demand for talents.

however, the operation of catering industry is becoming more and more difficult.

The difficulty of catering management lies in the increasing demands of consumers on diet. Consumers' pursuit of delicious food continues, and the demand for healthy diet has become fashionable. The catering industry should not only satisfy the taste of consumers, but also satisfy the physical well-being, which must rely on highly skilled talents.

the rapid development of catering industry will inevitably bring fierce competition, which is also an important reason for the difficulty of operation. Faced with fierce competition, catering enterprises naturally hope that cooking and pastry technicians can not only do one or two dishes well, but also hope that they have the skills to help solve business problems and the ability to assist in decision-making. The catering industry expects highly skilled talents with such ability. Almost all catering enterprises now believe that the lack of highly skilled personnel is an important factor restricting development.

Brief introduction to the certificate of Chinese cook

: The professional definition of Chinese cook refers to a person who uses various cooking techniques such as frying, frying, cooking, frying, smoking, frying, steaming, roasting and boiling to process cooking raw materials, auxiliary materials and seasonings according to the requirements of cooking. Senior Chinese chefs are trained by executive chefs in charge of catering in foreign-related hotels, star-rated hotels and large catering groups, Chinese restaurant teachers, supervisors and young chefs.

Introduction to the certificate of Chinese pastry chef

: In the national professional qualification standard, Chinese pastry chef refers to a person who uses traditional or modern molding technology and mature methods in China to process the main ingredients and auxiliary materials of pastry to make pasta or snacks with China flavor.

introduction to the certificate of western-style chef

: As the name implies, a western-style chef is a person who uses traditional or modern processing and cutting skills and cooking methods from Russia and France to process food accessories and cook them into dishes with western flavor.

introduction to the certificate of western pastry chef

: The difference between western pastry chef and sergeant pastry chef is obvious. This occupation requires people who use different operating techniques, molding skills and mature methods to process main ingredients and auxiliary materials to make western-style pasta and snacks.

technician's standard

Cooking and pastry technicians are highly skilled personnel. In an enterprise, the technician is the technical backbone. He should be proficient in the cooking principle and production technology of local flavor dishes, bypass the technology theory and production technology of other dishes, solve the technical problems in production smoothly, master the new technology, new skills, new equipment and new knowledge, and thus have strong innovation ability of catering products.

Technicians are qualified for the position of chef or above, and have the ability to independently manage catering production; Can assist enterprises to carry out marketing; Be able to manage the cost, product quality, human resources, production equipment, safety and health, and put forward constructive opinions on the business decision of the enterprise. Cooking and pastry technicians should understand Chinese and foreign food culture, master the psychology of food consumption, have certain knowledge of cooking aesthetics, provide very suitable products for consumers and create comprehensive and beautiful food enjoyment for the public.