Allotment cooks generally three to five years, after learning and exercise, you can develop towards the direction of the frying pan, you can often cook staff meals to improve themselves, but also to the direction of the supervisor.

Basic requirements for a side dish chef:

1, good knife skills;

2, familiar with the fundamentals of cooking and understanding of the components of each dish;

3, an understanding of the nutritional mix of dishes and food management. A grocery chef is a profession that is also known as a "cutter" or "diner" to his/her peers. He / they according to the "fry master" to their menu, according to the required amount of time to complete the cut with the work. They are required to match the color of the dishes with the mood and health of the guests.

Side dishes with:

1, highlighting the main ingredients

Making a variety of main and auxiliary raw materials of the dishes, the main ingredients in the number of the main position. For example, "fried meat garlic", "fried meat leeks" and other seasonal dishes, mainly eat garlic and leeks fresh flavor, so the preparation should make garlic and leeks dominant, if the season has passed, the dish should be mainly shredded meat.

b, equal parts

When preparing the dishes without the main and auxiliary ingredients, all kinds of raw materials should be basically equal in quantity and set each other off. For example, "simmered three kinds of", "burst double crisp", "braised assorted", etc., is of this kind.

That is, the main and auxiliary ingredients of the dishes should be soft and soft with (such as "fresh mushrooms and tofu"), crispy with (such as "oil explosion double crisp"), tough with (such as "seaweed beef"), tender with (such as "seaweed beef"), tender with (such as "mushroom tofu"). Tender to match (such as "Hibiscus chicken") and so on, so that with, can make the dishes raw and cooked consistently, the same mouth; that is to say, in line with the cooking requirements, each with its own characteristics.