The head chef, is the boss of the back kitchen, need to have the conditions are:

1, good character. The head chef is a role model for all chefs to learn and model, so the head chef must first have a good character, good virtue, only then can we gain the admiration and respect of the chefs, in order to obtain the general trust and recognition of the chefs.

2, have a masterpiece. Since it is the head chef, must have a skill in cooking skills, or have a unique cooking skills, or have admirable cooking skills, at least to do a handful of great dishes, so that the head chef in order to convince the public.

3, know how to manage. General chef as long as the dishes fried on the line, and the head chef also has to both manage the chef team's responsibilities, which requires the head chef to have a certain management skills. Kitchen management work well, not only out of good dishes, but also for the hotel to save a lot of money, kitchen operation safety will be guaranteed.

4, can be innovative. Innovation, is the basic skills of the chef, the head chef can not be ambiguous, and often lead the chefs to study diligently, do a good job of innovation of the dishes for the hotel to supply a steady stream of new dishes, to maximize the benefits of the operation and make unremitting efforts.

5, good communication. As a hand in the kitchen, not only to do the management of the kitchen, but also good with the front office of the main person in charge of good communication and coordination work, so as to collect customer feedback, and then constantly improve the level of dishes. Cut can not let the front office and kitchen two skin, which requires the head chef needs to have a certain communication and coordination skills.

鈪 a chef must have what professional ability and professionalism

First of all, a dedicated chef must have the concept of good management. As a dedicated chef must have a variety of knowledge and skills, such as the development of today's food and beverage industry to have a keen insight; catering industry, the rules of competition, values, sense of innovation, the location of the restaurant's consumption level and scale, service standards and understanding of local market dynamics. Only so have the flexibility to change, respond quickly to the business strategy in order to recruit a large number of consumers in the fierce competition in the catering industry, so that the restaurant, restaurant to establish a good public image, that is, the brand.

Second, fine business skills. A famous chef must be proficient in the cuisine of the cooking technology, and bypass the domestic cooking methods and skills of the main dishes. Whether it is cooking, fire, knife work, food carving, cold cuts, snacks, embellishments, are able to handle, and can command and drive the entire kitchen within the positions of the chef's dedication to work. For the dishes to continue to introduce new, for the chef's training and improve to play a leading role. So that the restaurant, restaurant dishes unique flavor characteristics, to attract more and more customers.

Third, understand the management concept. As a dedicated chef, not only need to be proficient in cooking business technology, but also to have the management knowledge of the modern catering industry. The new century is the era of knowledge economy, science and technology also affects the development and renewal of the catering industry.

Ⅲ dry chef this career need to have what ability

dry chef this career need to have what ability of the problem, first of all, we need to have a normal visual and olfactory ability, cooking in the color of the fragrance is very important, two is to have hard-working, the chef industry is a more difficult occupation, three is to have a certain amount of physical and chemical skills, cooking process will be used, four is an individual in addition to hobbies must have the ability to understand. Must have enlightenment, with the above these abilities can do a good job chef this career.

Ⅳ do chef need to have what qualities

can bear hardships and stand hard work, do things carefully.

1, the right mindset, choose this line to be practical to do, cooking to pay attention to a mood, if you do not like the profession to hold a burden to cook your bad mood will be reflected in the dish, this is a taboo. Remember don't look down on yourself don't look down on the chef.

2, hard learning and hard work in which are useful

3, worship a master who understands, half of your future road to rely on him, must make good relations with the master, to be able to come to the point, usually smoke ah wine ah diligently on the point of cooking must have a master with an old chef with many of their own secrets, how to please him dug out and passed it on to your own efforts to study

4, professional ethics, no professional ethics will never be in the top of the class

4, professional ethics. There is no professional ethics will never enter the stream

To find their own talent

Carving is just technology, not all chefs must do with carving dishes.

Ⅳ What qualities does a good chef need to have

Good body, strong arms, good knife work, not impatient, careful, heat-resistant, love of cleanliness, and make good food.

Ⅵ How to become a good chef, you need to master those skills

Knife work, is a chef's essential basic skills, but also an important test of a chef is qualified excellent standard. For a chef, the proficiency of knife work not only affects the visualization of the dishes, but also affects the taste of the dishes. As an excellent chef, must have skilled knife skills, can be appropriate thickness, handy. The first thing to learn is the knife skills, every day in the teacher's explanation of the continuous practice, feel the way to learn to cook the beginning of the knife, and knife this technology, not only to learn the chef to start to learn the skills, even if you become a good chef, constantly practicing knife is also essential.

Turning the pot (upside down), with the same knife work, is also a chef's essential basic skills, is also a test of a chef whether the standard of excellence. The level of turning the pot directly determines the flavor of the dish, and different dishes use different techniques to turn the pot, so that when the dish can reach the level of the chef wants. In the practice of knife work at the same time also have to practice turning the pot, in the continuous practice gradually into the best, so as to become a qualified chef. Learning to cook, the need for a thousand hammers, constantly summarize, although not hard, but the value of perseverance in the long practice. Learn chef, is a study, from scratch is not difficult, as long as their efforts, one or two years of time, you can learn a craft, to win the life of the more powerful knock.

Ⅶ Chef's professional ability and comprehensive ability are what

Now chef is also a more popular industry, many hotels and restaurants will recruit chefs. The professional ability of the chef is reflected in the cooking. Comprehensive ability is the comprehensive quality

Ⅷ As a chef, you need to master what the most basic skills

One, knife

The knife work is good or bad, directly affecting the beauty of the food and the degree of taste. If you cut the food, the knife version of the work is not mastered, a piece of the right to a large piece of small, difficult to taste not to say will also lead to increased difficulty in stir-fry, some of the dishes have been cooked some of the dishes are still raw. It is because the importance of the knife work is so high, so Chengdu New Oriental pay special attention to the students knife work requirements, each practice will have professional guidance, and periodically there will be a stage examination to check the students' learning situation.

Second, the upside down pot

In cooking, to make the food in the frying spoon in the heat evenly, evenly flavored, evenly colored, hanging pulp evenly, upside down pot is particularly important. The main help of the spatula and frying spoon arc push and pull, as well as the wrist and elbow of the re-emergence of force. In the campus of Chengdu New Oriental, you can always see rows of students who are neatly organized to turn the wok. Along with the drum beat, the students are practicing upside down.

Third, the fire

The fire is the size and duration of the fire used in the cooking process. Cooking, on the one hand, from the burning intensity to identify the size of the fire, on the other hand, according to the nature of the raw materials to determine the length of time to mature. Only the unity of the two, in order to make the dishes cooked to standard. Generally speaking, the use of fire to determine the size of the nature of the raw materials, but it is not absolute. Such as stewed beef is the first high fire, after small fire. Dry roasted fish is the first strong fire, and then medium fire, after the small fire burning.

Ⅸ chef have to master what skills

First of all learn chef to first determine your choice of department.

1. hot dishes

2. cold dishes

3. pastry

4. bird's nest brothers, no matter what you choose the department. But to be a chef must have the condition is not afraid of suffering. Chef Well, very stupid people can not do, very smart people and lazy to do.

Why do we say we have to be able to suffer? First of all, as a chef, you are the head chef from the payroll to the cutting board and then the chef.

When you are playing the load, you should not be afraid of being dirty or tired. If you want to be one step ahead of others, you have to pay. The first thing you need to do is to pay for the time. Every day is usually nine o'clock to go to work. You get up at seven o'clock, wash and count your 40 minutes. Even so, you can still practice 80 minutes more than others. Then you move up to the chopping block. Anvil. Oh, touching things in the ice in the middle of winter. It's very hard work. The most important thing is that it's easy to hurt yourself. After all, it is a knife to eat. A head chef and jokingly told me. He said, brother, when you time to use the knife to cut down their hands to save enough meat a box of time, then you will be very awesome. Original story. Then you'll be a chef. A chef is a chef. He fries and stir-fries. Hot oil is bound to splash out. Be careful. It's easy to hurt your arms and face.

By the way. When you do the cook, do not look at the boss is so unattainable. In fact, you can be buddies and brothers with him. It's not a bad thing to bicker a lot. Most importantly, if you want to mix in the chef world like a fish in water must join a circle. Circle, that is to say a circle of friends. As you know, the frequency of chefs changing jobs is very fast ah. Because only constantly changing jobs to learn in a store can not learn just and skills. Here it shows the usefulness of the circle. As long as your circle hard enough, want to find a job is not difficult. Even if you just say you are out of work, there will be a job waiting for you 5 minutes later. I've had that experience.

Also, if you feel that a chef's skills and character are good. Worship the master. Although a bit. Cliche? Oh, it is not necessary but it is still better, and you pay just a little bit of a small token of appreciation on New Year's Day. Compared to the increase in your salary is not worth mentioning.

Ⅹ a chef should have what qualities

First, to become a good chef to pursue the highest level. Excellent chef must have good culinary ethics, cultivate good culinary ethics in order to make the chef to success, in the industry to make a difference. So: cook moral is when a good chef's fundamental. How to cultivate good cooking ethics on the square inch stove? I have been recognized in the industry, and their own good cooking ethics to require themselves is inseparable. Good culinary ethics mainly include the following four elements: First, we must love the industry, based on their own duties. Only love this line of cooking, only to do this line of work, only based on the chef's own job, will continue to work in the joy, success. A chef from the apprenticeship to experience from the water miscellaneous, decoding work, food, stand stove and other different positions of the long grind, each position is to do a good job as a chef to lay the foundation for the process of exercise in each position must be based on their own duties, not afraid of dirty, not afraid of tired, can not be in a hurry to get results, which is to cultivate the fundamental virtue of the kitchen. Secondly, we must be practical work, excellence. Do not do the chef to half false, each dish must go through a strict process, save a process, the dishes will not meet the quality requirements, at the same time, the tastes of diners are constantly changing, the chef cooking must also be responsive to changes, and seek innovation, into a chef to do a chef must be down-to-earth and strive for excellence. Three to be modest and prudent, perseverance. Chinese cooking has a long history, profound, for each of them from the cooks are not endless, not in the competition won the gold medal, in the industry was awarded the title of master can be high, can be said to have reached the peak, must be persistent, to do not be proud of the victory, not discouraged by the defeat. Fang keep progress. Fourth, we must be pro and peers, respect for predecessors. Improvement in the quality of people's diet, lies in the improvement of the level of cooking, cooking level improvement, lies in the culinary counterparts of the *** with the efforts of the chefs to discuss with each other, help each other, encourage each other, in order to promote the industry's *** with the progress. At the same time, we have to recognize that most of the original shape of the dishes are created by the predecessors left behind, our skills are the accumulation of experience of the predecessors, so we have to respect the predecessors, learn from the predecessors, pro and peer.

Second, to become an excellent chef must have excellent cooking skills.

Culinary arts is the key to the chef based. To become an excellent chef, must have exquisite skills. For example, an excellent Hunan cuisine chef, not only to be proficient in Hunan cuisine, but also must be familiar with other cuisines. How can we have excellent cooking skills? First, learning the art from scratch. Learning the art is a hard, long-term process. The sea of learning is boundless, the chef to learn the art of perseverance, perseverance, do not give up halfway or stagnation, from the most basic, the most basic to do, one step at a time, there is a never-knowing drill. Especially now that food and drink consumption is changing rapidly, the diversity of customer consumption, more demanding chef based on tradition, innovation. Chef to learn the art of integration, take the long and make up for the shortcomings, the best of the best, in the theory and practice of the operation of the overall development. Secondly, we should pass on the art with a broad mind. I'm in forty years of cooking career, *** training students nearly a thousand people, of which more than 100 people become senior chef, and become a hotel, hotels, restaurants, restaurants, the backbone of the technical backbone. I think the chef became famous, but also to contribute to the development of the culinary cause, can not regard their own culinary skills as a personal wealth, to be unreservedly self-knowledge, imparted to the love of the job, love of the industry to learn the art of a number of hard-working, promising students, apprenticeship should be cultivated more.

Third, to become a good chef must be full of feelings for the business and customers.

I talked about feelings, that is, in the work to promote the development and meet customer needs in the first place, put personal interests behind, with feelings work. I think this is a qualified chef indispensable quality. What is full of feelings of work: First, the enterprise should have a "family" feelings. Over the years, I have been rooted in the enterprise for development. I believe that a good catering business can not be separated from the superb skills of the chef team, the same masters also need a good business backing, to make the enterprise bigger and stronger is the chef's duty-bound responsibility. At present, some chefs are affected by the influence of social bad ideas, purely economic interests as the pursuit of goals, which has been unfavorable to the enterprise. As a chef, if you can treat the enterprise as a home, more input, more pay for the development of enterprises, more ideas, more ways, will be able to make extraordinary career in ordinary positions. Second, the customer should have "relatives and friends" like friendship. We often say that the customer is God. To meet the needs of customers, we need to carefully observe, carefully study the customer's psychology, to master the customer's consumption tendency, put the customer in the first place. Work, full of customers, "relatives and friends" like friendship, can come to the enterprise dining elder customers, like treating their parents, teachers, leaders like treatment; to the younger generation of customers, like treating their own children like treatment, I think the chef to produce dishes will certainly be able to play out the highest level.

Fourth, to become a good chef must have a good mood.

Product quality is the lifeline of the enterprise. Chef as a direct producer of dishes, in the cooking process, if there is no good mood and healthy mind, the quality of the dishes will certainly be affected, thus leaving a bad impression on customers and affecting the reputation of the enterprise. How can the chef do to have a good mood at work? First, there should be a high sense of responsibility and a strong sense of dedication. To recognize the importance of their own work in the enterprise, to recognize the quality of the dishes on the impact of the economic benefits of the enterprise, to work in an extremely responsible attitude, the work embodies a strong sense of commitment and pragmatic dedication to maintain a healthy state of mind. Secondly, don't bring the unpleasant mood outside the work to the work, people in the social environment, the mood is greatly affected by the outside world, family conflicts, misunderstandings with friends, diseases and other factors may affect people's mood. At present, Chinese cooking is not a standardized operation. Imagine, a chef at work, the mood is disturbed by unpleasant factors outside the work, how can the quality of the dishes be guaranteed? Therefore, the chef should overcome these bad moods, enhance psychological resilience, improve psychological quality and maintain a good state of mind.

"Kitchen ethics, culinary arts, feelings, mood" is a good chef's necessary qualities. An excellent chef must use their own practical actions, table morning in the words and deeds, in order to make