Cooking is one of the indispensable professions in human social life. With the development and progress of the times, people's requirements for the quality of food have increased, and the status of chefs has also undergone qualitative changes, from the title of "waiter, waiter, cook, cook" to "chef, master"; economic income It is also listed as one of the 11 high-income occupations in my country; after my country's accession to the WTO, the national economy has developed rapidly, and people's concepts of food have also undergone major changes. The food customs of Western countries have also penetrated and impacted Chinese catering. In addition, the catering industry Increasing changes and fierce competition, especially the rise and development of the new business model of "company, supermarket + catering", also pose challenges to the personal abilities and overall quality of our chefs. In this context, how to use the new business model How to face new challenges?

Keywords: technological progress, catering development, quality improvement

The 21st century is a new era. The rapid development of science and technology and economic globalization have become an irresistible trend. China's economy is also opening up to the world in all directions, and powerful foreign companies are rushing into China. As a result, China's catering industry is facing the impact and challenges of well-known foreign catering industries. Therefore, China's catering industry not only needs a large number of professional managers, but also a large number of chefs who are proficient in business, understand management, are good at business, know how to manage money, and are dedicated to their work to jointly develop, innovate, revitalize, and promote China's catering culture. Continuously explore, expand the scale and grade of China's catering industry, and expand brand awareness.

1. The quality of chefs has an important impact on the development of the catering industry

For thousands of years, the composition of chefs has basically been in the form of inheriting the business from the father or the master leading the apprentice. It has been followed from generation to generation. Many practitioners have been working in restaurants with their masters since childhood. After years or decades of hard work, they have inherited the skills of their predecessors. But there is little involvement in cultural knowledge, personal knowledge, professional cultivation, image packaging, artistic creation, nutrition and health care. In addition, the chef industry has historically formed a family-based, faction-based, contract-based, monopolistic, and exclusive personnel appointment mechanism, which has restricted the overall healthy development of the industry. In order to break this "bottleneck", it is necessary to abolish the old birth mechanism of chef industry personnel and establish a scientific employment mechanism. It is necessary to regularly organize employees to learn culture, knowledge, skills, and self-cultivation, cultivate comprehensive cooking technical talents who understand business and are good at management, promote Chinese food culture, and promote the healthy development of the supermarket catering industry.

2. Basic qualities that modern chefs should possess

(1) Must have high skills and qualities

Chefs must make food that meets hygiene and food quality standards Food, professional and technical personnel who provide catering services to guests. Everyone in the kitchen should have skilled and excellent operating skills. Every member of the kitchen should have the operating skills of the essential position and basic knowledge of cuisine. For example, if a cooking raw material is placed in front of you, the chef can use it correctly according to the properties and characteristics of the raw material. Using cooking methods, we can produce dishes that are in line with local flavor characteristics or our own unique innovative consciousness. The color, aroma, taste, utensils and texture can be favored by guests and leave them with endless aftertaste. Nowadays, the division of labor in the kitchen is clear. Each type of work has strict job quality standards. At the same time, each type of work is closely connected and inseparable. While mastering the skills of this type of work, you must fully understand the quality requirements of the next process and flexibly Make it. A celebrity chef must be a cooking expert who is proficient in his own cuisine, and must be familiar with the cooking methods and skills of all major domestic cuisines. Whether it is cooking, heating, knife skills, food carving, cold cuts, snacks, or decorations, he can do it with ease, and he can direct and drive the chefs in all positions in the kitchen to work diligently. We must constantly introduce new dishes and play a leading role in the training and improvement of chefs. This will make the dishes in our restaurants and restaurants unique in flavor and attract more and wider customers.

(2) Possess erudite knowledge

With people’s requirements for food quality, the pressure and challenges brought to chefs are increasing. Chefs can no longer satisfy diners simply by making good dishes. For a dish, you must not only know the method of making it, but also the principle of making it. You must understand the changes in the ingredients of the dish during the heating process, understand the nutritional value of the dish, grasp the heat, and be able to cook accurately according to the requirements of the dish and the diners. This requires us chefs not only to master and use cooking skills proficiently, but also to understand nutrition, raw material science, cooking science, cooking chemistry, cooking aesthetics, seasoning knowledge, dietary psychology and other knowledge. Cooking is a comprehensive science. Chefs must be knowledgeable and well-informed. Only by accumulating knowledge and developing knowledge can they give cooking more creative connotation and color.

(3). Have high moral ethics in cooking

Kitchen staff are the key to the rise and fall of a store. In the future, competition in the catering industry will become more intense, and competition among chefs will inevitably intensify. More employers are no longer limited to technical aspects when choosing chefs, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is cooking ethics. Virtue is the teacher of talent and the basis for successful career. If a chef deceives superiors, deceives others, steals food, benefits himself at the expense of others, and is morally corrupt, who would be willing to make friends and be colleagues with you? Who would want to hire you? It is said that if you want to accomplish something, you must first be a good person.

Therefore, having a noble personality and good cooking ethics is one of the most important qualities of a modern chef. To establish an overall image and improve one's comprehensive technical accomplishment, four consciousnesses must be established:

1. Have a strong sense of teamwork. Nowadays, kitchens are divided into stoves, chopping boards, water tables, cooking, stir-fried noodles, fried rice, pastries, frying, brine and other types of work. The types of work are relatively independent and restrict each other. The process of making a dish is completed by the cooperation of various kitchen workers, rather than by one person. As a chef, you can complete all the steps of making dishes independently, but your work efficiency is low. Every staff member in the kitchen should fully understand that only with different division of labor and no distinction between high and low, and only through collaboration and mutual assistance, can the work efficiency and quality of the kitchen be improved.

2. Have a strong sense of service. "Chefing is the most difficult profession among all professions." This is absolutely true. Everyone has their own scales and standards for judging dishes. The chef makes the dishes according to his own standards. Zhang San says it is salty, Li Si says it is bland, you say it cannot be chewed, he says it is too much, and the girl says it is delicious. , the man said it was very unpalatable, and sometimes he had to send it back and make it again. The dishes he made sincerely would be sent back by others without even using their chopsticks, and you would be fined to pay the bill without losing your temper. This determines that you must have good self-cultivation.

3. Have a sense of cooking ethics. Dishes are like character, and cooking is like being a person. There is no doubt that we must abide by social ethics, laws and regulations, and the rules and regulations of the company and store. At the same time, chefs must abide by the professional ethics of the industry and strictly implement the "Food Hygiene Law" and "Environmental Protection Law". They must also have love, normalcy and extraordinary magnanimity in order to be successful.

4. Have a sense of innovation. Times are changing, and people's food needs and consumption concepts are also changing. Dishes are not antiques. The older the better, we must introduce the old and bring out the new, absorb the essence of tradition, use the past to serve the present, and the foreign to serve China. Ingeniously combining traditional cooking techniques with modern catering concepts, blending simplicity with harmony and skill with clumsiness, and using creative thinking to create and develop different special dishes through borrowing, transplantation, grafting, hybridization and other techniques. Only through continuous innovation can we attract customers and occupy the market, and the chefs themselves can have long-term vitality and competitiveness.