First, first of all, our chefs adapt to the development of market economy and realize the development trend of catering industry. Market economy is an era of competition, that is, the so-called "survival of the fittest", and our chefs are no exception. If we want to survive, we must develop and innovate. The development of modern society requires chefs to adapt to the trend and the development of catering industry, which requires our chefs to keep learning, constantly update their professional knowledge and skills, and supplement new nutrition, that is, learning is endless. We are not only required to learn professional knowledge, but also to learn related knowledge, such as computers, networks, high-tech cookers, new cooking materials, new cooking concepts and so on. With the development of modern catering, people are no longer satisfied with the food and clothing in the past, the improvement of people's living standards, the exchange of North-South flavors and Chinese and Western cuisines, and the tastes of guests are becoming more and more diverse, which requires our chefs to have a certain sense of advance and innovation in catering. Secondly, I mentioned the chef's personal skills. If a chef wants to stand on his post and be invincible, he needs us to have excellent cooking skills and excellent technology. In the process of cooking, we must ask ourselves to make every dish carefully, even the simplest side dish, and we must also fry it carefully and season it carefully. Be more modest and eager to learn in attitude. Even if your apprentice or younger brother is better than you, ask for advice seriously. Don't get in the way of face, because you will suffer. In order to improve themselves, we should often participate in various professional skills training and learning, often participate in some cooking competitions (or watch them), often participate in chefs' associations, discuss cooking skills, and study the catering market dynamics. Also go to the bookstore, look at popular food books, and look at the new CD. I should constantly study new and innovative dishes. In short, we should constantly improve our professional and technical level. Remember: "Art is not overwhelming". Third, talk about cooking ethics. In our Northern Cuisine Association, there is a slogan, that is: "Take people by cooking, and convince people by cooking virtue". In our catering industry, respecting teachers and attaching importance to teaching, being a model, teaching with apprentices and learning from teachers have all formed a good atmosphere, and they are all particularly particular. Cooking ethics is the prerequisite for the development of chefs. Cooking is learning day by day and improving year by year. The virtue of good cooking is accumulating day by day and improving year by year. Only chefs who are proficient in cooking and morality have influence, prestige and respect in the culinary world. Chatting with everyone often mentions that some chefs are immoral and tarnish their reputation. For example, some chefs steal other people's labor achievements from each other, deliberately waste their own labor achievements in hotels, and even harm public interests and personal interests. But I think this is only the work of a few chefs who cut their own path because of their short-sightedness. Cooking is our goal, and cooking ethics is a personal quality that every chef should have. Fourth, learn to cook and be a chef, and persevere. As the saying goes, "360 lines make a champion", but it is not easy to be a champion. If you want to make achievements in the chef industry and become a model of chefs, it is good to ask chefs to be persistent in their work. Moreover, we should strive for progress, work hard and have the spirit of serious study. We must establish the attitude of doing what we do and loving what we do, learn our professional skills well, learn the essence, and achieve the purpose of using only. As far as I know, many chefs have changed careers. What is the reason? I think he has no perseverance, can't stand suffering, and loses confidence in the chef industry after a little setback. I still haven't studied the chef industry. The chef industry is really endless. It's never too old to learn. Fifth, the chef should handle the interpersonal relationship around him. A chef asked, "What does interpersonal relationship have to do with us? I think it has a lot to do. First of all, as a chef, you should handle the relationship with the boss or manager. This does not mean to give gifts to the boss or manager, but to communicate with leaders frequently, exchange information and ideas with each other, and exchange opinions with each other. Deepen understanding of each other. As a chef, you should get along with your subordinates, understand their thoughts, convey the instructions of the leaders to them, and don't treat them in an imperative tone. Leading disciples should set an example, set an example, study professional knowledge hard, establish their prestige among subordinates, keep their word, and don't be mean to disciples and colleagues. Always talk about cooking and exchange feelings with subordinates or disciples in a heart-to-heart manner. Don't be arrogant.