Starting from the most basic stage: the basic skills of water mixing, killing, heavy lotus, thawing and other stages are essential.

Nowadays, many people just want to go directly to the kitchen to cook, saying that "the water is mixed, and killing things is tired and dirty." What should I learn from it? " Learning art is a hard and long process, which requires one step at a time, perseverance and perseverance, and you can't give up halfway.

2, it is to be based on their own duties, pioneering and innovative.

How to innovate? Chefs should learn from each other, learn from each other's strengths, practice their internal skills, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new technologies to form a new cooking skill.

Innovation is not to cut corners. Many chefs' innovation is to try what other hotels sell well, and then change the name of the dish when they come back. After a little change, it becomes an innovative dish, and they must rely entirely on their own inspiration.

You should have a broad and selfless mind. After becoming a famous chef, we should carry forward and inherit the cooking spirit and teach the skills to artists without reservation.

Second, the kitchen virtue.

An excellent chef must have excellent cooking ethics.

Good cooking ethics has many elements:

Love your job, work hard, be modest and prudent, persevere, strive for perfection, abide by dietary requirements, be friendly to peers, respect the old and love the young.

Chefs should provide diners with safe, hygienic, scientific and reasonable menus.

The improvement of cooking level lies in the joint efforts of chefs. Cooks can communicate and discuss with each other, and learning can promote the progress of diet. At the same time, China's cooking is extensive and profound, and he can't look down on others.

Third, loyalty.

An excellent chef should have a high sense of responsibility and loyalty.

Because excellent chefs should be backed by good catering enterprises and provide a good platform for development, and good catering enterprises cannot do without skilled chefs.

Now some chefs only pursue immediate interests, regardless of the interests of enterprises. As a chef, if he can be in charge of the enterprise, pay more for the enterprise and give more suggestions, I think he will be able to make the highest standard when cooking and make extraordinary achievements in the ordinary chef position.

Fourth, mentality.

An excellent chef must have a good and healthy attitude.

The quality of dishes is the magic weapon for catering enterprises to survive. Chefs must keep their own position and mentality in the process of cooking dishes, otherwise the quality of dishes will not be guaranteed, leaving a bad impression on diners and affecting the survival of enterprises.

Ten good attitudes about the success of chefs' work.

1, zero mentality

Every time I go to a store, I ask myself to start from scratch, forget my previous achievements and status, and even the management model, and give myself a new position.

When you arrive at a new enterprise, you must turn yourself into an empty cup and re-inject a new corporate culture.

2. Competitive psychology

At work, we need to learn from each other, compete with each other, persevere in skills, learn from each other's strengths and constantly enrich ourselves, but our skills are not jealousy, but the purpose is to improve together.

3, pay attention to the image mentality

Cooks in roadside shops and star-rated hotels are all cooks. If you want to be a chef, you should first look up to yourself, pay attention to your image, dress neatly, be polite and behave appropriately. This is not only respect for others, but also respect for yourself, and gradually improve the status of chefs in people's minds.

4. Responsible attitude

If you want to be an excellent manager, only by taking responsibility, leaving early and returning late, talking more and checking frequently can you find the loopholes and deficiencies in your work, thus further improving the quality of kitchen management;

In addition, be willing to take responsibility for the faults of subordinates. If we shift all the responsibilities to our subordinates, then this manager is incompetent. We must understand that the fault of subordinates is also the failure of our management. If everyone works in a responsible manner, I believe this will be a United, stable and dynamic group.

5. Keep learning.

Learning is like sailing against the current. If you don't advance, you will retreat. So is cooking.

How to keep up with the development of the times without learning? We can't be content with the status quo, stick to our original skills, and keep learning from peers and other colleagues in order to keep up with the times.

Step 6 be realistic

Chefs or ordinary chefs need to be down-to-earth and do things seriously.

To be an ordinary chef, you should work hard, don't cut corners, and don't cheat leaders and customers; To be a chef, we should objectively evaluate and treat employees, have a fair and just heart, and do things without personal feelings and emotions, otherwise no leader can win the respect of subordinates.

7. Normal mentality

Treat everything in your work with a normal heart, be calm in everything, don't be complacent even if your achievements in your work are affirmed and praised, don't be depressed when you encounter setbacks and criticisms, and don't lose confidence in yourself.

8. A tolerant attitude

Professional chefs and chefs should have a tolerant heart.

Inclusive of all people, people are not sages, to err is human. Sometimes the manager's criticism may be unreasonable, but no matter whether it is reasonable or not, don't refute it in person. Listen to what is right and discuss it in private.

For kitchen subordinates, once they find something wrong, they should be tolerant and educated. Everyone has a mature process. Treating others with tolerance will lead to rapid growth with gratitude.

Of course, it's time to reconsider the candidates for those who refuse to mend their ways.

There are many contradictions between various departments of the hotel, especially between the kitchen and the purchasing department, and between the kitchen and the front office, so we should coordinate and cooperate with each other with a tolerant attitude. If something goes wrong, they can neither shirk their responsibility, nor ignore it because of face, let alone cling to it, so as to ensure the quality of the products.

9. Optimistic attitude

Good mood makes good food, and I devote myself to my work with a happy mood every day.

If you are uncomfortable at first, it will be difficult to finish the work smoothly without any mistakes. Therefore, a happy working attitude must be advocated by all industries, and chefs who are engaged in tired and dangerous cooking should have an optimistic attitude.

10, grateful attitude

Always live and work with a grateful mind, thanking the master for his skills and the company for providing him with a platform for the development of the working environment.

Now some chefs have learned three tricks and two styles and become cocky. I don't know the source. This is the greatest disrespect for the master. There are still many people who burn bridges, do not respect leaders, do not cooperate with their work, and tear down platforms everywhere. This is a sign of a lack of gratitude to the leaders.

Only by doing everything with gratitude will the opportunity come to you.