question 1: how to be a good chef? The chef is the "CEO" of the kitchen, and plays an important role in management, and is one of the top managers of the company. Be responsible for uploading and issuing, and driving the kitchen department to implement the company's policies and achieve the company's goals. When there is a problem in the kitchen, it is the responsibility to improve and solve the problem. The chef should have a leadership style, so as to get the support and support of the kitchen staff.

For the kitchen, the chef represents the company, so the chef should understand the correct ideas and policies of the company, and implement them to the employees in time. At the same time, he should care for, support and supervise the employees on behalf of the company.

As a chef, it is not enough to be responsible for the production of dishes. Because the production of dishes depends on the sales of dishes in restaurants, if there is no sales, the kitchen will not be able to produce. The production and sales of dishes are linked together, which determines that the chef is not only responsible for the production of kitchen products, but more importantly, he can cooperate well with the front office and sales department. Produce and process dishes that guests like. To promote the sale of dishes. A chef who has no sales consciousness will eventually lose the meaning of production management.

I think to be an excellent chef, we should pay attention to the following points: (for reference only)

First, we should have enthusiasm and confidence in our work and life, and establish a win-win spirit.

guests want taste, bosses want profit, and employees want welfare.

I am born to be useful. I must do better whatever other colleagues can do, and I must have the courage to win the world, strive for life and laugh at the spirit of heaven.

second, "people-oriented" respects people

If you want others to respect you, you must respect others first. In A Dream of Red Mansions: "All things are learned when they are clear, and the cultivation of human feelings is an article". Although many people curse "Relationship Studies", we must do a good job in the relationship between the boss (the boss and relevant leaders) and the surrounding colleagues, the backbone and the relatives and friends of the boss under the principle. Only when the relationship is harmonious can many problems be solved.

Third, you should have rich cooking knowledge. Good basic skills and constantly introducing new high, medium and low-grade dishes are the basis for doing business well.

Our hotel's cooking concept of "positioning homely, highlighting individuality, emphasizing taste and paying attention to beauty" has become the principle of food positioning and innovation that Yancheng catering enterprises strive to emulate.

Fourth, managing benefits

Chefs should set high standards for themselves and their colleagues. The kitchen must be managed by modern scientific means. Fully mobilize the enthusiasm of employees, rewards and punishments are clear, and the kitchen has cohesion.

5. Try to learn new knowledge, broaden your horizons, constantly improve your cultural accomplishment, and capture market information in time.

the catering market has always been ever-changing. Only by grasping the first-hand information in time can we be calm and strategizing.

6. Morality, discipline and honesty

Pay attention to professional ethics, abide by industry rules, respect senior teachers, establish social reputation, and be honest and trustworthy.

As long as you promise others, don't care about remuneration, do a good job, and be responsible for the work and future of your disciples, not only pass on skills, but also learn the truth of being a man.

7. be polite and pay attention to your appearance

the chef should be correct and graceful, because you represent the image of hotels and all kitchen staff of different grades, so be strict with yourself and be lenient with others. Don't be confused about small things, don't haggle over every ounce.

8. Do your job well, and don't ask, participate in or take messages about things unrelated to your job.

After working for so long, many chefs have lost their jobs, not because of their poor skills and skills, but because they talk nonsense and are nosy. Such as a minister's bad style, poor appearance and so on. These have nothing to do with the chef, so why make irresponsible remarks? There are also many things that quit their jobs because they are not speculative with the boss's relatives, causing themselves and many kitchen brothers to lose their jobs innocently. In fact, there are many things that we don't have to take too seriously.

Nine, usually "reply" should talk about strategy

For example, the lobby asks "Do you have pork ribs with egg sausage?" Instead of simply saying "No", it should say that there is no egg sausage in the market these days or the purchase has not come back. After listening to him and not knowing the situation, the leader will think that the kitchen is not fully stocked or has not made a bill, which is the kitchen's dereliction of duty. If this is repeated several times, the boss will doubt the management ability of the chef, so he should talk about strategy in his reply.

ten, the industry is good at diligence, but poor at leisure

The chef should be responsible for the hotel manager, and at the same time, he should change his mind in different ways of thinking. Feedback correct catering information to the boss, so that the hotel will always be competitive. ...> >

Question 2: How to be a good chef Reply: A chef has three realms: the first one is called "imitation", that is, to learn from others. A dish cooked by others is good, and you try your best to "clone" it, with the goal of being exactly the same as others. This is the most elementary realm of chefs, but it is also a level that every chef can't bypass. The second "realm" is called "showing your skills", showing your skills and trying to be recognized and appreciated by others. This is a sign of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "mastery and mastery". The third realm is called "being suitable for customers", that is, being able to adjust skills and innovate dishes according to customers' needs and preferences everywhere, so that one's skills can be perfectly matched with the needs of the market. I think this is the highest realm of chefs.

1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to what the master says. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't understand. Ask if you can. You can't ask, just sneak a look. 4。 The master led the children. Practice depends on individuals. Unless the master likes you very much. Otherwise, you wouldn't be taught by hand. Try to take notes. This will be of great help to you in the future. 5。 Every store has its own characteristics more or less. I feel that I have the strength to do a good job in a store's cuisine (half a bucket of water is not enough) and change stores to learn new cuisines. The kitchen intrigue is very serious. You are just an apprentice. Don't get involved. Just do your job. As for what you said, how many years will it take to start a career depends on the following points: 1. Do you study hard? 2。 Does the master teach with heart? 3。 There are many jobs in the kitchen. Chinese food: handyman. Pool. Side dishes Change the cut. Brine. Cold dishes. Copy the pot. . . Finally, master. Japanese food: Sushi. Iron plate Stove, oven, blast furnace. Stove head Soup. Serve vegetables. Dish top. . . Korean food is divided into cold dishes. Soup department. Meat department. The cake department. . Wait. . Every position should be down-to-earth Otherwise. You're not going to get started. Finally, a word of caution: to lie to others is to lie to yourself. Ask if you don't understand. Some teachers don't talk if you don't ask him. Have a plenty of you asked, he didn't say. It depends on your practice.

There is an old saying in China that "goods are like pedestrians" and "everything depends on human effort", which means that people make whatever they do and whatever they do. A good chef is the key to the survival and development of a restaurant. Dining revolves around the guests and the chef revolves around the dishes. Look at the quality in one store and the variety in one city. The competition in the catering market is mainly about the quality and variety of dishes. The quality of dishes is the core of catering operation and the basis of catering benefits. The chef is the creator and processor of dishes. The quality of chefs fundamentally determines the quality of dishes, which shows that the competition in the catering market is mainly the quality of chefs in the final analysis. It is also a qualified chef. He has technical authority, organizational management ability, good professional ethics, loyalty, dedication, quality, reputation, respect for teachers and morality, unity and cooperation, initiative, pioneering and innovative, law-abiding, pay attention to public morality, and can fully mobilize, play and tap the maximum potential of each employee. With its strengths, everyone can be idle, idle and idle, think about technology and quality, and strive to achieve perfection. It is the responsibility of chefs and chefs to use reasonable materials, mix well, improve the quality, serve dishes in time, control the order and innovate the dishes to prevent them from being out of stock and broken files, and check the quality of dishes. ] Cantonese Forum, Chef Forum-How to check the chef's catering portal? We must follow an objective truth. Is to inherit the characteristics of traditional dishes (that is, the essence of Shandong, Sichuan and other dishes), give play to the advantages of new dishes, and combine the characteristics and characteristics of China, West, South and North; Dishes are solid and flashy, pay attention to taste and image, follow the principle of dietotherapy, and have fish, eggs, meat, vegetables, bacteria and balanced nutrition. Cantonese Cuisine Forum, Chef's Forum-Chef's Catering Portal is always the direction that chefs talk about and pursue. The quality of their cooking depends on the hotel management level, chef's technology, professional ethics and working attitude. To learn new tastes, new routines and new technologies, we should not dwell on the pursuit of orthodoxy and authenticity. This original view must be changed and kept pace with the times. Cooking, like anything else, can't be wishful thinking, and accepting new dishes is the consistent demand of diners. /Cantonese Cuisine Forum, food culture, chef website, chef, cooking, catering, cooking, Chinese food, western food, food, China contemporary celebrity chef encyclopedia, China celebrity chef shop, local cuisine, food culture, catering information, food health, catering celebrities, catering shops, dishes should be novel and unique, beautiful, generous and hygienic, surprising, seeking quality, novelty and giving in change. >

question 3: how to be a good chef how to be a good chef now kitchen management has become a very important content in management. As a chef now, how to carry out excellent management and complete his work? Put the goal in the first place, keep learning, exchange ideas, select and develop talents, keep all the staff strong and manage the marketing team well.

For kitchen managers, the requirement of "taking it for granted" is rare in the whole country. Reasonable requirements: that is, to have tough skills, personal quality is crucial. Chef's brain should think hard, dare to absorb new things, and actively carry out various tasks assigned by superiors under the instructions of superiors.

Effective guidance and excellent management As a chef, the focus of work is management, and effective guidance and excellent management should be achieved. The transmission and acceptance of technology is to improve the overall level of the enterprise. If it is too conservative, it is easy to form a small group inside the kitchen, and it is difficult to guarantee the quality of the instructions from the superior. An important job of the chef is to convey the intention of the hotel operator to the employees, and also to do a good job of internal management and coordination. Of course, people who contribute to the enterprise should be treated differently.

Strict cost control and management. Chefs should be conscious. That is, consciously accounting for costs and expenses. This is not just a matter for the head chef, but it is crucial that the staff in all positions should have a sense of cost.

Prepare to grasp the needs of customers in time, understand the market information, modify the plates according to changes and develop some new dishes. As a manager, you should have a sensitive sense of smell and take the initiative to attack and understand when you find something new. Keep abreast of market information and grasp the demand trends of customers.

question 4: how can I become a qualified chef? To be a qualified chef, you should be able to perform the duties of a chef.

The responsibilities of the chef include:

1. Under the leadership of the manager of the food and beverage department, he is fully responsible for organizing and directing the production of Chinese and western kitchens.

2. Coordinate with various departments, organize and direct kitchen work, and cook dishes for important guests and banquets.

3. Be responsible for determining the name of Chinese kitchen dishes, main ingredients, ingredients, seasoning amount, cooking method, cost and sales price.

4. Supervise, inspect and coordinate the work of each class, and be responsible for their assessment, evaluation and rewards and punishments according to their work performance.

5, according to the professional ability and technical characteristics of the chef, decide the personnel arrangement and transfer of each position.

6. Mobilize chefs to dig up traditional dishes, study new varieties, and appropriately change the menu of snacks and banquets according to the season and market supply.

7, according to the characteristics of each class work schedule, check the attendance of employees.

8. Be responsible for regularly organizing chefs to attend technical classes and organizing business training and assessment for chefs.

9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products and reporting it to the manager for approval.

1. Implement the food hygiene law to prevent food poisoning accidents, be responsible for handling complaints from guests about dishes, ensure the quality of products, and ensure that the quantity, color, taste and shape of dishes meet the specifications and standards.

11. Summarize the operation of the dishes regularly, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of the guests.

12. Check and supervise the correct use and scientific management of all equipment, materials and tools in the kitchen.

CHEF, abbreviated as Chef in English, is the leader of the management department of the hotel kitchen. He is mainly responsible for the daily management of the wok and the high-standard control of all the dishes in the kitchen. He is required to have the experience of wok or supervisor in the big catering industry, as well as the ability and skills of kitchen management.

As the supervisor of the wok, the chef should not only have superb cooking skills, but also have considerable management ability. It is directly responsible to the executive chef. It can develop into an executive chef, or it can open its own restaurant and achieve its own career.

Question 5: As a chef, how to make a good team? Everyone is in the same trade. In fact, the personal understanding is different, and the understanding of cleanliness may be biased. Since you are a chef, I think you have the capital to manage the kitchen. My suggestion is that you might as well ask them to do kitchen hygiene according to your own requirements.

question 6: how to be an excellent chef? The chef is the "CEO" of the kitchen, and plays an important role in management, and is one of the top managers of the company. Be responsible for uploading and issuing, and driving the kitchen department to implement the company's policies and achieve the company's goals. When there is a problem in the kitchen, it is the responsibility to improve and solve the problem. The chef should have a leadership style, so as to get the support and support of the kitchen staff. For the kitchen, the chef represents the company, so the chef should understand the correct ideas and policies of the company and implement them to the employees in time. At the same time, he should care for, support and supervise the employees on behalf of the company. As a chef, it is not enough to be responsible for the production of dishes. Because the production of dishes depends on the sales of dishes in restaurants, if there is no sales, the kitchen will not be able to produce. The production and sales of dishes are linked together, which determines that the chef is not only responsible for the production of kitchen products, but more importantly, he can cooperate well with the front office and sales department. Produce and process dishes that guests like. To promote the sale of dishes. A chef who has no sales consciousness will eventually lose the meaning of production management. I think to be an excellent chef, we should pay attention to the following points: (for reference only) First, we should have enthusiasm and confidence in our work and life, and establish a win-win spirit. Guests want taste, bosses want profit, and employees want welfare. sky