A qualified chef should not only have a healthy body and solid skills, but also have a good comprehensive quality. It includes a person's talent, knowledge, thought, behavior, ability, manners, manners, clothes, appearance and many other aspects. Personally, I think whether a person can succeed in his career depends not on his family background, gender, age and other objective factors, but on his own quality. Below I will list the main qualities that a chef should possess as follows:
1, should have solid basic skills and superb cooking skills.
As the saying goes, "If you don't practice martial arts, you will be empty." This sentence fully illustrates the importance of basic skills. Chef is a technician, who has many professional basic skills, such as knife work, side dishes, cooking, raw materials, hair growth and so on. Without solid basic skills, it is impossible to scientifically process, change knives, side dishes and cook raw materials. It can also be said that without solid basic skills, you can't make a good dish with good fragrance, taste and shape.
In addition, in addition to solid basic skills, but also superb cooking. The so-called "what to sell, what to drink." As a modern chef, it is difficult to get the satisfaction of diners without a few "unique skills". If the diners are not satisfied, it will not bring economic benefits to the enterprise. If the enterprise has no economic benefits, the chef will soon face unemployment, which is interrelated. Therefore, it is very important for a modern chef to improve his basic skills and his own cooking skills.
2. Chefs should have certain cultural knowledge.
Due to various historical reasons in China, most traditional chefs started to do odd jobs in restaurants because their families were poor and could not eat. Most of them are poorly educated, have never read a book, and some people can't even write their own names. They basically learn cooking through mentoring, which greatly restricts the rapid development of cooking. The rapid development of modern society puts forward higher requirements for the traditional cooking industry. Without certain cultural knowledge, it is impossible to use modern media such as newspapers, magazines and the Internet to quickly supplement knowledge. It can also be said that without cultural knowledge, it will be eliminated by society, which is an indisputable fact. Therefore, as a modern chef, we should not only learn technology from the master, but also learn more cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only by constantly learning new knowledge can we continuously improve our cultural quality and competitiveness.
Chefs should have a strong sense of innovation.
Innovation, in a broad sense, is to make the original things better. It contains a wide range of contents, covering almost any industry. Chefs are no exception. So what should chefs innovate in? I think there are two main aspects: one is concept innovation, and the other is cooking innovation.
Conceptual innovation is the most difficult one, because the old concept of cooking has been accumulated for thousands of years and has certain inheritance and universality. Now it has seriously affected our creativity and thinking, and restricted our ability to judge and accept the new situation. The backward concept also limits the exertion of subjective initiative, so as a modern chef, we must break the old concept and keep pace with the times with the spirit of removing the rough and selecting the fine, otherwise we will be eliminated by society and history.
The traditional "thirty years in Hedong, thirty years in Hexi" and "one move fresh, eat all over the sky" have been unable to adapt to the modern catering industry. No matter how good the variety is, it can only adapt to time. If it remains unchanged for a long time, it will inevitably make people tired, thus affecting the development of enterprises. Because the present catering industry has changed from the traditional "seller's market" to the "buyer's market", and the fundamental changes have taken place from the past dishes to the present guests' dishes, then chefs in our new era are required to make bold reforms and innovations in cooking materials, cooking techniques, taste modeling and dining methods. With innovative ideas, cooking can progress, enterprises can develop and the country can prosper. Therefore, innovation is the life of a chef, and development is the real hard truth.
Chefs should have the spirit of mutual cooperation.
As the saying goes: "One chopstick is broken gently, and ten pairs of chopsticks are firmly held together." Folk proverbs such as "everyone gathers firewood and the flame is high". These simple words fully show that learning from each other, helping each other and uniting as one is the truth of strength. Because no matter a country, a nation, an enterprise or a team, cooperation between people is needed, and nothing can be completely accomplished by individual heroism. In an enterprise or team, no one is important or unimportant, but everyone has a different division of labor.
As a modern professional chef, we must establish the spirit of being open-minded, eager to learn, United and cooperative. Because one can't know everything and be better than others. Take the hotel as an example, there are side dishes, cooking, side dishes, service, cashier and cleaning. If you don't work together, no matter how high your level is, you can't do all the work by yourself. Therefore, it is very important to establish team consciousness and the spirit of mutual cooperation.
5. Chefs should have good kitchen ethics.
In the future catering industry, the competition will be more intense, and the competition among chefs will inevitably intensify. When choosing a chef, more employers are not limited to technology, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is the virtue of cooking. Morality is the teacher of talents and the foundation of success. If a chef deceives his superiors and deceives his subordinates, harms others, steals food, harms others, and is morally corrupt, who wants to make friends with you and be colleagues? Who wants to hire you? As the saying goes, if you want to achieve something, you must be a good person first. Therefore, having noble personality and good cooking ethics is one of the most important qualities of modern chefs.
6. A chef should have a certain commercial quality.
Quality is invisible, invisible and intangible. The same is true of professional quality. The level of a person's professional quality is an important factor to determine whether an individual or an enterprise can develop rapidly. As a chef, the main contents of professional quality are service quality and digital concept. If the chef has no sense of service quality and service, and can't listen to the feedback and requirements of the guests or others in time, he can't adjust the existing dishes and varieties in time to meet the requirements of the guests. We may often meet the requirements of the front desk guests that a dish is too sweet, too salty, too dark or too dry. Many chefs will immediately say, "He doesn't understand at all, that's how this dish is made." However, perhaps this dish is of such a standard, so as a service industry, should it be done according to the different requirements of guests? Can you provide better service? This is a person's service quality.
The so-called digital concept is whether the chef can master all kinds of digital tools skillfully in his daily work. Such as occupancy rate, gross profit margin, cost, operating conditions and so on. I think: a chef who doesn't know numbers is just a "machine" doing simple work. This may not sound good, but it makes sense to think about it. Because, as a modern chef, especially a chef, if you don't understand or can't grasp the changes of these figures in time, how can you prepare raw materials, control costs and create profits for enterprises? So chefs who don't have commercial qualities are unqualified chefs.