Chef is one of the indispensable occupations in human social life. With the development and progress of the times and the improvement of people's requirements for the quality of diet, the status of chefs has also changed qualitatively, from the title of "Xiao Er, man, cook and cook" to "chef"; Economic income is also listed as one of the 11 high-income occupations in China; After China's entry into WTO, the national economy has developed rapidly, and people's concept of diet has also changed greatly. The catering customs in western countries have also infiltrated and impacted Chinese catering. In addition, the catering industry is increasingly different and the competition is fierce, especially the rise and development of the new business model of "super+catering", which also challenges our chefs' personal ability and overall quality. Under this background, how to face new challenges with a new attitude?

Keywords: scientific and technological progress, catering development and quality improvement

The 21th century is a brand-new era, with the rapid development of science and technology, economic globalization has become an irresistible trend. China's economy is also open to the world in an all-round way, and foreign powerful enterprises are rushing into China, which makes China's catering industry face the impact and challenge of well-known foreign catering industries. Therefore, the catering industry in China needs not only a large number of professional managers, but also a large number of chefs who are proficient in business, know how to manage, be good at managing, be good at managing money and love their jobs. Together, they will innovate, revitalize and carry forward the catering culture in China, constantly explore, expand the scale and grade of the catering industry in China and expand brand awareness.

1. The quality of chefs has an important influence on the development of catering industry

For thousands of years, the composition of chefs has basically been in the form of inheriting their father's business or taking apprentices, which has been inherited from generation to generation. Many practitioners have been working in restaurants since childhood, and after years or decades of struggle, they have inherited the technology of their predecessors. However, there is little research on cultural knowledge, personal knowledge, professional accomplishment, image packaging, artistic creation, nutrition and health care. In addition, the chef industry has always formed a family-style, band-style, contract-style, monopoly-style and exclusive personnel appointment mechanism, which restricts the overall comprehensive and healthy development of the industry. In order to break this bottleneck, it is necessary to abolish the old birth mechanism of chefs and establish a scientific employment mechanism. We should always organize employees to learn culture, knowledge, skills and self-cultivation, cultivate comprehensive cooking technical talents who know how to operate and manage well, carry forward Chinese food culture, and promote the healthy development of super catering industry.

second, the basic qualities that a modern chef should possess

(1) He should have a higher skill quality

A chef is a professional and technical person who provides catering services for guests with food that meets the hygiene and dietary quality standards. Should have skilled and excellent operating skills, any member of the chef should have the operating skills of essential posts and the basic knowledge of cuisines. For example, a cooking raw 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 produce dishes that meet the local flavor characteristics or his own unique innovative consciousness. The color, fragrance, taste, utensils and taste can be favored by guests and have endless aftertaste. Now the kitchen division of labor is clear, each type of work has strict post quality standards, and at the same time, each type of work is closely inseparable. While skillfully operating the skills of this type of work, we must fully understand the quality requirements of the next process and proceed flexibly. A famous chef must be an expert in this cuisine and bypass the cooking methods and skills of major domestic cuisines. Whether cooking, cooking, knife work, food carving, cold cuts, snacks, decorations, can be handy, and can command and drive the chefs in all positions in the kitchen to work with dedication. We should constantly introduce new dishes and play a leading role in the cultivation and improvement of chefs. So that the dishes in this restaurant have unique flavor and attract more and wider customers.

(2) Possessing erudite knowledge

With people's demands for food quality, the pressure and challenges to chefs are increasing. Chefs can only cook good dishes, which can't meet the needs of diners. A dish should not only know the method, but also know the principle. It should be clear about the changes of raw materials in the heating process, understand the nutritional value of the dish, grasp the heat, and cook accurately according to the requirements of the dish 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 science, culinary science, culinary chemistry, culinary aesthetics, seasoning knowledge, dietary psychology and so on. Cooking is a comprehensive science. A chef must be knowledgeable and well-informed, and the so-called rich accumulation can give cooking more creative connotations and colors.

(3), to have a noble moral cultivation

The 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. More employers are not only limited to technology in choosing chefs, 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 and takes it, harms others and is morally corrupt, who would like to make friends with you and be a colleague? Who is willing to hire you? As the saying goes, if you want to accomplish something, you must be a good person first. Therefore, having noble personality and good cooking morality is one of the most important qualities of modern chefs. To establish the overall image and improve the individual's comprehensive technical accomplishment, we should establish four consciousnesses:

1. We should have a strong sense of teamwork. At present, kitchens are divided into cooking stoves, chopping boards, water tables, Dutch cooking, fried rice, western pastry, frying and brine. The types of work are relatively and mutually restrictive. The process of a dish is completed by the cooperation of all kinds of chefs, not by one's own efforts. As a chef, everyone can complete all the processes of dishes, but the work efficiency is low. Every staff member of the kitchen should fully understand that only with different division of labor, there is no distinction between high and low, and only with cooperation and mutual assistance can the efficiency and quality of the kitchen be improved.

2. Have a strong sense of service. It is true that "chef is the most difficult job in all occupations". Everyone has their own criteria and standards for judging dishes. Chefs make dishes according to their own standards. Zhang San says they are salty, Li Si says they are light, and you say you can't bite them. He says they are on fire, while women say they are delicious. Men say they are terrible, and sometimes they have to return them to redo them. If someone else does not move chopsticks, they will return them, and you can't lose your temper. This determines that you must have good cultivation.

3. Have a sense of kitchen morality. Dishes are like personality, and cooking is like being a man. There is no doubt about abiding by social morality, laws and regulations, and the rules and regulations in the store. At the same time, chefs must abide by the professional ethics of the industry, strictly implement the Food Hygiene Law and Environmental Protection, and also have love, common heart and extraordinary mind, in order to become an atmosphere.

4. Be innovative. The times are changing, and people's demand for food and consumption concepts are also changing. Cuisine is not an antique. The older it is, the better it is. We must bring forth the old and absorb the essence of tradition, make the past serve the present and make foreign things serve China. The traditional cooking technology is skillfully matched with the modern catering concept, which is harmonious and ingenious, and creative thinking is used to create and develop different special dishes through reference, transplantation, grafting and hybridization. Only by continuous innovation can we attract guests and occupy the market, and the chef himself can have long-term vitality and competitiveness.

(4), the chef should have a certain commercial quality

quality, which is invisible, invisible and intangible. The same is true of business quality. The level of a person's business quality is an important factor that determines whether an individual or an enterprise can develop rapidly.

1 is good at management.

As a dedicated chef, you must have various knowledge and skills, such as a keen insight into the development of the catering industry today; Competition rules, values, innovation consciousness, consumption grade and scale, service level and understanding of local market dynamics of the restaurant. Only in this way can we have a flexible and responsive business strategy to attract a large number of consumers in the fierce catering competition, thus establishing a good social public image for restaurants, that is, brands.

2 understand the management.

As a famous chef who loves his job and is dedicated to his work, he should not only be proficient in cooking technology, but also have the management knowledge of modern catering industry. The new century is an era of knowledge economy, and science and technology also affect the development and renewal of catering industry. For example: ① Master the computer-controlled ordering technology at the cashier; ② Master the combination configuration of modern kitchens and the management of material and energy; ③ Proficient in purchasing and warehouse management; ④ Grasp the gross profit, net profit and revenue and expenditure of the whole restaurant; ⑤. The management of restaurant service and the improvement of chef's quality. To be a famous chef, you must have the above comprehensive management qualities and cooperate closely with the catering supervisor, so that the whole restaurant and restaurant can develop healthily.

3 Learn to manage money.

A famous chef should not only be proficient in the above two businesses, but also know how to manage and manage, and must be careful about restaurants and restaurants. For example, in order to increase the profits of restaurants and restaurants, we should increase new projects and new characters, and use holidays to promote the expansion of products to achieve the goal of increasing the income of restaurants and restaurants. We will also work out strict and complete operating procedures and cost control measures, and supervise their implementation, so as to improve the profitability of restaurants and restaurants.

Fourth, ways to improve the quality of chefs

(1). Solidify basic skills and improve cooking skills

As the saying goes, "If you don't practice martial arts, you'll end up with nothing." 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, rising hair, etc., and must have solid basic skills to process, change knives, side dishes and cook raw materials in a scientific way. If the basic skills are not solid, it is impossible to cook excellent dishes with good fragrance, taste and shape.

In addition, besides solid basic skills, you should also have superb cooking skills. The so-called "what, what to drink." As a modern chef, if there are not a few "unique skills", it will be difficult to get the satisfaction of diners. If diners are dissatisfied, they will not be able to bring economic benefits to enterprises. If enterprises have no economic benefits, chefs 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) Knowledgeable knowledge of cooking culture

Due to various reasons in the history of China, most traditional chefs started to work as odd jobs in restaurants because their families were poor and they couldn't eat. Most of them had a low level of education and never read books, and some even couldn't write their own names. They basically learn to cook by mentoring, which greatly restricts the rapid development of cooking. The rapid development of modern society has put 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 there, but also learn more cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on related to cooking. Only by constantly learning new knowledge in this way can we continuously improve our cultural quality and competitiveness.

(3), improve the chef's super innovative consciousness

What aspects should the chef innovate? I think there are two main aspects: one is concept innovation, and the other is cooking innovation.

Concept innovation is the most difficult one, because the old concept of cooking has been accumulated for thousands of years, which has certain inheritance and universality, and 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, hold the spirit of removing the rough and selecting the fine, and keep pace with the times, otherwise, we will be eliminated by society and history.

the traditional "thirty years east of the river, thirty years west of the river" and "one stroke of fresh food, eating all over the sky" have been unable to adapt to the modern catering industry. No matter how good a variety is, it can only adapt to the time. If it remains unchanged, it will inevitably make people tired, thus affecting the development of enterprises. Because the present catering industry has changed from the traditional "square field" to the "square field", and from the past, food determines guests to the present, which has fundamentally changed, then chefs in our new era are required to make bold reforms and innovations in cooking materials, cooking techniques, taste shapes, dining methods and other aspects. Only with the idea of innovation can cooking progress, enterprises develop and the country prosper. Therefore, innovation is the life of a chef, and development is the real hard truth.

(4) Strengthen the spirit of cooperation among chefs

As a modern professional chef, we must establish the spirit of being open-minded and eager to learn, and being united and cooperative. Because one can't know everything, and everything is better than others. Take the hotel as an example, there are side dishes, stir-fried dishes, side dishes, service, cashier and cleaning. If you don't unite and cooperate, even if your level is higher, it is impossible for one person to finish all the work. Therefore, it is very important to establish team consciousness and the spirit of mutual cooperation.

Diet can't be separated from cooking, and cooking can't be separated from chefs. Dedicated chefs are the potential and driving force for the development of catering industry. As a professional chef, if he wants to be a chef and a famous chef, and gain social recognition, he must constantly study business technology, enrich himself, establish a sense of competition, risk and fighting spirit, master and learn new technologies and knowledge, and improve his self-cultivation and quality, so as to gain social recognition.