Chefs are, to some extent, the second parents of human beings-the World Non-* * Organization agreed to designate1October 20th as Chef's Day.
Basic introduction Chinese name: Chef mbth: cook/chef Pinyin: chú shī Job content: Cooking food first appeared: Slave society IS pronunciation: 537800 Definition: Chef definition, professional requirements, cultural requirements, moral conduct, physical requirements, professional quality, work taboos, professional grade, junior, intermediate, senior, technician, Senior technician, labor characteristics, anecdotes, famous Chinese chef, interpretation In the old days, people called chefs "cooks", "cooks" and "cabinet servants", who took cooking as their profession and cooked dishes as their main job. In modern society, most chefs work in restaurants, restaurants and other places that offer public services. According to relevant data, in 2002, the total number of chefs in China exceeded 10 million. Such a huge team accounts for a considerable proportion of industrial workers in China. Therefore, it is of great significance to study and discuss the related problems in the career of chefs. Professional Requirements Culture requires that learning chefs need certain cultural knowledge, tolerance and judgment. Learning chefs can apply for the relevant cooking school, or go directly to the catering service place with the master. Moral character The moral character of a chef means that the chef has the level and accomplishment in political thought and moral quality. As a chef in socialist China, in addition to having the basic ideological and moral qualities of patriotism, love for the Party and love for the people, according to the particularity of the cooking profession, we should also put forward the following points in particular: First, the spirit of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a solid concept of the legal system. Physical requirements As the saying goes: "Old Yin and Yang, less cooks." Chef's work is a kind of intensive labor. To be a qualified chef, we must first have a healthy physique in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting and cooking, it takes a lot of physical strength. You can't bear it without a healthy constitution. Besides, the chef should have strong tolerance. Chef's work is different from ordinary work, often going to work before people and coming off work after people; Be in front of people and eat behind them. Even sometimes business is so busy that you can't even eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the smoke test of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong tolerance. Some people generalize this tolerance image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-witted and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is especially different. When a guest orders a meal or orders a banquet, the chef will immediately respond and cook with the dishes. In addition, in the production process, some dishes need to be cooked in a hurry, such as cooking. These dishes often require a series of operating procedures to be completed in a short time, which requires the chef to have agile thinking, skilled movements and abundant energy. Professional quality The professional quality of a chef includes many contents, the main aspect of which is to have superb technology. Specifically, as a qualified chef, he has more sophisticated knives, a proper grasp of the heat, and accurate and palatable seasoning. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the cooking culture and history of the motherland, and to know some knowledge of folk customs and etiquette. Must have certain aesthetic accomplishment and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, and have certain organizational and management skills and flexible use of 5S. Taboo 1: No spitting, no littering, clean and tidy work area. 2. Dress neatly, wear overalls and hats correctly, and maintain personal hygiene at any time. 3. Don't waste raw materials, separate raw materials from cooked ones to avoid frying spoons and tasting. 4. Smoking is prohibited in the kitchen. Professional level As a chef, a modern chef, of course, must obtain the professional qualification certificate of Chinese cuisine. That is, the chef's certificate (the chef's certificate was cancelled on April 20 1 1 year, and the name of the job is now changed to Chinese chef. If you have any questions, you can log on to the National Vocational Qualification Work Network to inquire about the types of work. ) The professional qualification certificate of Chinese cooks is uniformly printed by the People's Republic of China and the Ministry of Labor and Social Security, and handled and issued by the labor and social security department or relevant departments of the State Council according to regulations. The professional qualification certificate of Chinese cookers is divided into five grades according to the grade * * * *. Those who meet one of the following conditions at the primary level are the national vocational qualification grade five (1) They have reached the required standard hours of formal training in this vocational primary level and obtained the graduation (completion) certificate. (two) in this occupation for more than 2 years. (3) The professional apprenticeship expires. One of the following conditions at the intermediate level is the national vocational qualification level 4 (1) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years in a row, has reached the required standard hours of formal training at the intermediate level of this occupation, and has obtained the certificate of graduation (completion). (two) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 5 years. (3) Obtaining a vocational graduation certificate of a secondary vocational school or above with intermediate skills as the training goal, which has been verified by the administrative department of labor and social security. One of the following conditions is the third level of national vocational qualification (1) After obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the prescribed standard hours of formal training in this occupation, and has obtained the certificate of graduation (completion). (two) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 7 years. (3) College graduates who have obtained the intermediate vocational qualification certificate of this occupation have been engaged in this occupation for more than 2 years continuously. (four) to obtain the vocational graduation certificate of the senior technical school or the vocational school which is approved by the administrative department of labor and social security and aims at cultivating advanced skills. A technician who meets one of the following conditions is the second level of national vocational qualification (1) After obtaining the certificate of senior vocational qualification of this profession, he has been engaged in this profession for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the certificate of graduation (completion). (2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate. (three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years. A senior technician who meets one of the following conditions is the first level of national vocational qualification (1) After obtaining the professional qualification certificate of this professional technician, he has been engaged in this occupation for more than 3 years continuously, and has reached the required standard hours of formal vocational training for this professional senior technician, and has obtained the certificate of graduation (completion). (two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years. Labor characteristics As a production department, the catering industry is its production workers, and the chef's labor has its own characteristics. The product of chef's labor is dishes, which are sold to people for enjoyment. Providing customers with exquisite delicacies is the main purpose of chef's labor. Therefore, it has the characteristics of commercial service. This feature requires chefs to have a good moral character of serving the people wholeheartedly, an attitude of putting customers' interests first, and a spirit of dedication and sacrifice. When chefs provide services to consumers, they should do everything possible to win economic efficiency for their own enterprises, accumulate funds for national construction and increase wealth. This requires chefs to win customers through quality service, and increase more benefits for enterprises through increasing production and saving, which are contradictory, but more unified. Interesting story about the origin of chef's hat: chefs from all over the world may wear different work clothes at work. But the hats they wear are consistent, all white high hats. Wearing this kind of hat is beneficial to hygiene and can prevent the chef's hair and dandruff from falling into the dishes. However, the chef who first put on this hat is not from the perspective of hygiene, but as a symbol. In the Middle Ages of Greece, there were frequent disturbances. Every time there was a war, the Greeks in the city fled to the monastery to take refuge. On one occasion, several famous chefs fled to the monastery. For safety reasons, they dressed like monks, dressed in black and black hats. They get along well with monks in monasteries and cook for them every day. After a long time, they felt that they should distinguish themselves from monks in clothing, so they changed the black high hat worn by monks to white. Because they are famous chefs, chefs from other monasteries also follow suit. Today, almost all the chefs in the world wear this kind of hat. The Origin of China Chef's Day China Chef's Day was originally organized by non-governmental organizations in 12 major cities in China, such as Jinan, Hangzhou, Shanghai, Tianjin, Chongqing, Fuzhou, Guangzhou, Hefei, Nanchang, Changsha, Chengdu and Xi 'an. Its purpose is to further promote Chinese food culture, strengthen the technical exchange of catering industry all over the country, create a good atmosphere of respecting chefs and advocating innovation, and encourage chefs to work hard for the development of China's catering industry. The first Chef's Friendship Festival was held in Jinan in 199 1 year1October. It was originally named "Chef's Friendship Festival in Twelve Cities of China", and this name has been used until the Chef's Festival held in Shanghai in 1998. 1999, changed its name to "China Chef's Day" from the 9th session. In 2000, the scale and grade of the 10th China Chef's Festival were further developed. China Chef's Day is one of the key exhibitions supported by the Ministry of Commerce. As a regular meeting of the industry, it has become the largest and most influential brand activity in China's catering industry. It has played an important role in strengthening industry exchanges, promoting industry development and promoting Chinese food culture. The annual "China Chef's Day" has become a grand festival for people in the industry in China. 2008 10 17 to 20 was held in Beijing. Thousands of delegations and famous chefs from all provinces and cities in China gathered in Beijing, and overseas colleagues from more than 20 countries and regions in the world, such as the United States, Japan, Australia, Germany and South Korea, exchanged skills and experiences, which greatly promoted the prosperity and development of China's catering industry and established the authority of the first exhibition of China's catering industry. In 2006, the Ministry of Commerce of the People's Republic of China selected the first batch of Chinese famous chefs and commended them, which further stimulated the enthusiasm of chefs, enhanced their sense of professional honor, and comprehensively improved the service quality and sustainable development level of the catering industry. Chef industry serves all social strata, has made painstaking efforts to carry forward Chinese food culture, inherit and spread China cuisine, and move towards the international catering market, and has made great dedication and contribution to the country, society and people, which is worthy of praise.