What do you think of doing chef, now is the head chef's apprentice, there is hope for the future

Chef is a very good career, you if you do a handful of good food, then there will be someone to give you a high salary to hire you, and do not want to work when you can also maliciously open their own restaurants, although it is very hard, but the wage is still quite high

Chef frying, how is the culinary skills

To sit to the head of the chef's seat naturally, there is a certain reason for him, at least the culinary skills is not bad, otherwise the shopkeeper is not smashing their own signboards. There is a certain reason for him, at least the cooking is not bad, otherwise the owner of the store is not self-smashing signboard it.

What do you think of the chef

Tired! But earn more

How can a chef be a chef

To be a good qualified chef, you must do the following work;

First, the formulation of good recipes; dish names to be easy to understand, try to avoid such as "a million dollars", "waist ten thousand slam "Such guests can not guess the name of the dish. Such as some dishes must be used to symbolize the name of the dish, the back must be added to the ingredients and cooking methods, so that guests understand the dishes. Therefore, the formulation of recipes must be consistent with the grade and business objectives of the restaurant, otherwise, it will lead to business failure.

Second, the development of the cost table, good cost accounting; is the material for each dish, the amount to do a detailed list, calculate the cost of each dish and gross profit, so that there is a unified standard, the output of the portion will be very good control, to the cost of accounting to bring a more accurate figure.

The cost and gross profit of the kitchen is mainly controlled by the head chef. The head chef should be in the financial sector **** with the kitchen of the end of the month disk bottom and accounting work. Good cost accounting, is to ensure that the restaurant profits and maintain the interests of consumers fundamental measures to improve cost accounting requirements are;

1, the head chef must understand the market price of raw materials, master the net material rate of various raw materials, familiar with a variety of dishes and the amount of materials, according to the provisions of the gross profit margin calculated by the sales price of the dishes, for the relationship between the cost and the gross profit margin should be combined with the actual situation and flexibility. The relationship between cost and gross profit margin should be viewed flexibly in the light of the actual situation. Do not necessarily require every dish is the specified gross profit margin, some promotional dishes, urgent dishes, special dishes can reduce the gross profit margin, or even can be sold at a loss. It is not necessary that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or business is too bad, even if the cost is low and the gross margin is high, there is still no profit or even loss. If the business is particularly good, even if the cost is higher, lower gross margins, but also earn money, but the profit is still big.

2, seriously good inventory work, inventory must be comprehensive inventory, inventory quasi. Monthly inventory of one to two, so that the cost and gross margin results are accurate.

Third, the reasonable arrangement of personnel; should be based on each person's strengths and preferences for a reasonable division of labor, arranged to the appropriate work position can better play the role of each person to do a better job.

Fourth, the quality of the output; quality is life, the quality of the restaurant can not, will not create benefits to the restaurant, so, the output is the life of the restaurant. To grasp the quality of the output should be good from five aspects of the gate;

1, procurement should be good quality of goods off, the procurement of raw materials must be fresh, high quality, but also in line with the requirements of the selection of dishes.

2, the kitchen does not use raw materials that do not meet the requirements of the dishes.

3, raw materials processing knife work, fire, seasoning must be in accordance with the requirements of the dishes

4, the main, with, seasoning must be in color, taste in the scientific and reasonable collocation.

5, beautifully shaped plate

Fifth, strengthen the management of raw materials; kitchen raw materials management is a very important work. Raw material management is good or bad, related to the cost, the quality of the product. The purpose of raw material management is to ensure the quality of the product, reduce losses, and improve the profitability of the restaurant.

How about learning to cook? The future of the chef?

When I was twelve years old, my parents were working, so I ate late every day. Every time my mother burned the rice I was in the back to play the hand, burn the fire. Of course, not because I am diligent, not because I like to cook, but I am hungry

Suddenly one day when my mother left the house in the morning, told me, told me to fry cucumbers and leeks at noon, they came back to eat at noon. I said I will not, mother a little angry said I burned so many times meals, simple things you do not know? Finally I agreed.

Of course, that day's meal is very difficult to eat, cucumber leeks are fried by me flat, rice is also a little rotten, but the mother smiled, I like to see which kind of smile.

After a few decades, my mother said it was the most flavorful meal she had ever eaten. I have been very easy to blur, only remember that she told me to learn to cook, so you will not be hungry later.

Many years later, I became a chef, and I love my profession.

Some people think that a chef is a way to make a living when you are desperate. Yes, we can not deny that there is an industry is not to make a living and appeared? But even so, we can not bury the original intention.

Even now, I myself have been investing in catering for many years, but I always like to go around to my store and see others eating, because in my heart, I still love that smile.

So have you decided to pay? Did you decide to stick with it?

Thirty-six lines of work, learning to cook is also a doorway. With the development of society, the status of the chef profession is more and more important to people. Recently, the wave of learning to be a chef has led to the development of this industry.

The future of the chef:

The fundamental driving force of social development lies in the liberation of productive forces. With the progress of social civilization, the continuous development of economic and cultural undertakings, the tertiary industry will become more and more developed. And the catering industry as a tertiary industry "leader", in the human industrial structure is showing its importance. After human beings step into the highly developed civilized society, the requirements for food are getting higher and higher, and after the socialization of domestic work, the whole society has a greater demand for delicious food.

The choice of chef school:

Choosing a good school is undoubtedly the most crucial part of learning the chef profession. Zang chef cooking school has always been quality teaching, excellent teachers, won the community and parents praise, the feedback on the culinary school students has been very good. Students in our culinary school, learned not only superb cooking skills, and the way to do things.

Zang chef cooking school is located in the southeast of the famous city of Baoding, the environment is good, is a good place for students to study and live. The school facilities are perfect to ensure that students can use enough materials. If you are not sure, come to our cooking school to see for yourself.

My family wants me to learn to be a chef, what do you think

Anhui New Oriental Culinary Institute - the old brand chef school - is sought after, logically! Even if the college entrance examination failed is not terrible, as long as you choose the right learning, later can be very good, I wish you success

like chef, graduated want to learn chef, how do you think

chef this career prospects are very good, and now a lot of industry to find a job is difficult, but the chef people are scrambling, many places are short of excellent chefs.

11 years to do the head chef reality

Reality ah, 11 years time is quite long ah, if the technology is good can also be done in a short period of time on the head chef