Modern chef should have professional ethics. The so-called professional ethics, simply put, is the industry norms and personal behavioral awareness. Chef in the traditional professional ethics mainly in the master and apprentice or with the boss, and no written regulations, but most of the conventions. However, with the continuous progress of society, the rapid development of the economy, the catering industry, as well as the intensification of competition between chefs, chef ethics, more and more important and urgent. The following will be my own point of view and my heart chef professional ethics listed below, I hope to correct any deficiencies. 1, to the country anyone has their own country and nation. As a professional chef is the first one to love their country, loyal to their country. Only to establish such a faith, the interests of the country and the nation on the supreme position of greatness, only with the basic professional ethics. In addition, it is necessary to abide by the generally recognized social morals and fine traditions of the Chinese nation, and to abide by the laws and regulations that have been enacted by the state. Only society as a whole, the whole country *** with the people to comply with, *** with the maintenance of the country will be prosperous and stable, the people will be happy and safe, the catering industry will flourish, the chef has a place. 2, on the occupation of the chef, is a profession, to do it well, make achievements, is not an easy thing. I think: treat this profession first of all they have to respect her, that is to say, first of all they have to like and love this industry. Because, as far as the profession is concerned, there is no difference between high and low. If they look down on, do not like, and how to talk about dedication and love it? Since the choice of the chef, we must take it as a career, as learning to do, only to set a goal of the work, you will feel fulfilled, have direction, life will be constantly sublimated, and may be able to achieve a career. I think the treatment of customers, first of all, sincere service, treat with care. That is to say, to treat our customers, only with the heartfelt enthusiasm and sincere service can make guests feel friendly and pleasant. As Mr. Hilton, the founder of the famous hotel, said, "I'd rather live in a place with only shabby rugs and humble surroundings than walk into a place with only luxurious facilities but no sincere smile." In addition, the treatment of customers to strive to achieve satisfaction as the standard. Because guests come from all directions, eating habits are very different, as a chef, as far as possible according to the guests' preferences, to adjust your dishes, as far as possible to achieve the satisfaction of diners. Only customer satisfaction, business efficiency, your work can be recognized by others. Therefore, the treatment of guests must not be sloppy, cope with, to hold a serious attitude to ensure that each product. 4, on the business of modern food and beverage management is the most headache of many issues, including the kitchen as well as the management of the chef is the most difficult. Some chefs in the modern business of their own quality is not high, resulting in a lot of raw materials can not be put to good use, resulting in a waste of resources, increase operating costs. There are also some chefs do not take care of the equipment artificially, do not obey the allocation, stealing food and taking, the loss of public benefits and other phenomena affecting the survival and development of enterprises, and this phenomenon is spreading. So, as a chef should be how to treat the enterprise? I think: first of all, the store should be home, loyal and diligent, and secondly, to establish the spirit of ownership. Because the family for you to bring life, to raise you to adulthood, the enterprise for you to provide learning and work place, for your career and achievements provide a platform for development and space, you only will be the enterprise as a second home, you can dedicate from the heart of loyalty and diligence, from the heart of love and maintenance of the family's property and honor. In addition, the treatment of enterprises should also actively play their own talent, to create more economic and social benefits for the enterprise. Because only you play out due skill and expertise, the enterprise may be able to achieve the benefits, the enterprise has the benefits, it is possible to maintain the hotel's various expenditures, with the benefits of the enterprise and individuals can be better and faster healthy development, which is interrelated and coexist. 5, on the leadership of the enterprise since the existence of the existence of a leader, there is a leader exists, the existence of a leader, there is bound to be a division of the upper and lower levels. So, as a chef and managers how to get along? I think: first of all, we should respect and obey, followed by understanding and cooperation. Because any team needs a leader will be a variety of things to organize the distribution, coordination and management, only a well-organized arrangements, in order to successfully complete the reception tasks. Therefore, as a chef or chef to treat superiors should be given respect, understanding and adequate support, only understand the intentions and purposes of the superiors in order to effectively cooperate with, *** with the completion of the task. Otherwise, we do not convince each other, their own way, make things difficult for each other, and push the commission to pull the skin, then we can only end up unhappy or dismissed.