2. Chef earn money by hand not by mouth, by mouth is only temporary benefits, technology is the long-term benefits.
3. After work to learn more cultural knowledge, most of our chefs have a low level of education, only to continue to learn in order to lay a solid foundation.
4. Chef is not holding a book to learn out, but spend time learning to practice.
5. Can not discard the traditional food culture and blindly copy the foreign food, can be a combination of Chinese and Western.
6. Chef industry is a group work, it is very important to deal with the relationship between colleagues.
7. The exchange of chefs should be frank and serious, and learn from their peers with an open mind.
8. Catering is the industry of cooperation between departments, to deal with the relationship between the kitchen and the front office.
9. To learn the technology diligently, accumulate management experience, the most important thing is not to have selfishness. In the price calculation, cost control to be calculated, in the personal gains and losses can not be catty.
10. The chef can not set the flavor to their own taste, but should be set to the taste of the guests.
11. Good chef to participate in the operation and management, as a good boss assistant.
12. Can identify the quality of various raw materials, seasonings, fuel.
13. Will consider the cost, price, profit, often do research market.
14. Can understand the principle of some kitchen equipment, repair some minor problems.
15. Naming the innovative dishes, one is the taste and flavor, the second is the material and shape, and the third is the artistic sense.
16. To be a chef, you need to have good physical and psychological qualities, and be able to deal with emergency situations.
17. To have a good work ethic, to be moral and artistic.