1. Chef: the leader of the hotel kitchen management department, who is mainly responsible for the daily management of the wok and the high-standard control of all the dishes in the kitchen. He is required to have working experience as a wok or supervisor in large catering industry, as well as the ability and skills of kitchen management.
2. Chef? A person who is good at food preparation is responsible for managing chefs in kitchens and large enterprises (such as hotels or restaurants), planning menus, ordering food ingredients, guiding and assisting in cooking, preparing specific meals, etc. -also known as "chef". Chef has become an indispensable position in many large enterprises.
3. Chef: According to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knife workers are properly matched to make them a complete raw material (or a table).
Professional quality:
The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, you should be careful with knives, master the heat properly, and taste the seasoning accurately.
We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge.
Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.