Hello, I'm a chef, too. Now I'm the executive chef in Shanghai Hotel, and I've contracted two kitchens in other places.

As for the chef's promotion? Actually, it's very simple. Your asking shows that you are a chef who loves to learn. < P > I'll give you the following suggestions for your reference.

As a professional chef, the dishes will be improved after upgrading yourself, and the two are complementary.

There is a saying in the chef world: dishes are like character.

The character of a cook can be seen from the color, container, taste, mouthfeel, shape of the dish, and the temperature of the dish to the table.

The details are in the details displayed on the dining table after the dishes are served.

it is not difficult for a chef to cook a dish, but to make a dish with excellent color, fragrance, taste, shape and utensils, before the dish is fried, the cook has already considered the attributes of raw materials, cooking temperature, oil control, salt control, freshness, colority, plate modeling and cost calculation in his mind.

just to say whether a raw material is qualified or not, we must first know the origin of the raw material and the food raised by animals, which in itself determines the quality of the raw material. Without good quality of the raw material, it is difficult for a chef to be qualified. Quality is determined by the cost of feeding, so the price of human nature procurement plays an important role, and the acceptance of ingredients before entering the kitchen determines the chef's character.

it's easy to do one aspect alone, but it's difficult to do many aspects well at the same time.

Therefore, what a chef needs to improve when cooking is not the dishes, but the personality, which is responsible for the guests and the profits of the hotel, and is reflected in every detail.

a chef is a cook.

it's normal that the character is not in place and the dishes are missing.

kindred spirit, let me answer for you. I have been in this business for many years, and I have been confused. I have always saved a few points for your question, hoping to help you, not seeking success, but seeking mutual promotion.

As a chef, do you really want to improve your cooking level and have a better development on the road of being a chef? Obviously, you have worked hard, but you are still a little short. Maybe you need some more reasonable and effective methods. As long as you do the following, I believe it won't be too bad!

1 clear positioning

It is also very important to be a chef. Chinese food, western food, hot and cold dishes, and red and white cases are so many that it is difficult for you to learn them all. You can choose one that specializes in doing fine things, and the so-called professionalism is diligent.

2 Pay attention to practice

It is especially important for a chef who does technical work not to practice for three days. No matter which position of chef, the level depends on the strength, and the ability to cook can represent the professional level. Practicing more is one of the key points of Guanjian. In the process of practicing, you should learn from experience, find a suitable work strategy and apply it.

3 Pay attention to details

The same recipe will be different in different chefs' hands. Sometimes it may just be that the time when the seasonings are put is different, and there is a small gap. If you want to be better, you can't give up these contents. Every step from preparing the ingredients to serving the finished products can not be ignored. In the cooking process, we need to be cautious and careful, which is the responsibility for the chef's work and the diners.

4 Increase your knowledge

Read more books after work and learn more about the catering industry, which will definitely add color to your career. Reading more books will help you understand the market at that time and increase the inspiration for food research and development.

5. Pay attention to innovation

6. Be good at communication

Keep abreast of the new news of the industry, so as to keep up with the development of the chef industry. Participate in some activities related to chefs,

such as catering exhibitions, food festivals, chefs' forums, experience exchange meetings, etc., which can broaden your horizons and keep pace with the market. Deepening one's ideological limitations and communicating with the chefs' predecessors are bound to gain something.

I hope that you will be knowledgeable and versatile with your innovative consciousness and your professional knowledge, improve your artistic accomplishment constantly, pay attention to cooking ethics, and make a difference in your career as a chef, so that you can develop and broaden your career as a chef!

stick to it! Hold on! Hold on!

as a professional chef, I have a deep understanding along the way. Most people don't understand the profession of chef. They only think that a chef is just a cook, just a pot-maker who drives a pile of cabbage and radish into a large iron pot with a spatula and a kitchen knife, sprinkles a handful of salt and monosodium glutamate, and then fries them. Illiteracy, vulgarity, greasy and so on, these may be the labels they sealed for us! Hehe

Chef is really a hard and helpless profession. The working environment, working hours and labor intensity are all very unsatisfactory. Therefore, some chefs have given up their intention and have no persistence. Without persistence, there will be no belief in improving yourself, and it will go away!

But I think a chef is a hard and noble profession. They use their hard-working and intelligent minds to turn decay into magic, and through their wisdom and persistence, turn a pile of green vegetables and radishes into delicious food and art for everyone!

So I think, as a chef, don't be afraid of hard work and supercilious look. We should work hard to persist and regard this line as a noble career. Only in this way can we improve our ability, our dishes, our character and our popularity. Hehe ~ also raise your salary.

don't you see? There are thousands of chefs with a monthly salary, and tens of thousands of cooking coffees have gone!

Only with a persistent heart, a persistent belief and persistent efforts can we improve ourselves.

Persistence leads to promotion and victory. Come on, chefs!

Chef Man Gourmet says: Chefs need to be diligent, down-to-earth and self-motivated to improve their cooking skills in order to grow faster.

1. It is best for me to answer this question, because I am a chef, and a chef is a service industry. The service industry is very tiring. When others have a holiday, we are at work, and when others go home for the New Year and holidays, we are still at work.

2. Modern people seldom cook and eat at home for convenience. For example, during the Chinese New Year holidays, our chefs will be tired. For example, during the National Day and New Year's Day, the business is really full at that time. Although we are very tired, we are very happy to watch our guests eat and eat.

3. I've been a chef for 1 years, and I've come down to earth. I was diligent when I started as an apprentice, but later, people gradually became lazy. That is to say, the so-called "old fritters" were always cutting vegetables from the beginning, and they wouldn't let me cut meat dishes, for fear that they would be punished by the restaurant. I think many friends of chefs came one step at a time.

4. I have been a chef for 1 years, and I think I still have a say in this issue. I have summed up six points.

1. Diligence

First of all, when you are an apprentice, you must be diligent and not lazy. You can help wherever you need manpower. Only by doing more can you learn more. If necessary, you can clean the master. Maybe one master will tell you some cooking skills and some common sense. This is really important.

2. Self-motivated

You must be self-motivated in doing things. For example, you should not make mistakes repeatedly, and it is best not to make mistakes more than three times. As long as you use snacks yourself, you will basically not make mistakes. Those who can't, you can ask the masters. Under normal circumstances, the masters will say it.

3. Learn to communicate

This is also very important. If you don't understand something, you can ask your colleagues directly, which will save you a lot of detours. Secondly, you should cooperate with the waiter. What dishes need to be estimated clearly should be said in advance.

4. Clear positioning

Do you want to be a cooking chef or a cold dish chef? The cooking chef will be tired, the cold dish chef will be relatively comfortable and the environment will be much better. At first, you should start from the position of the water table. Don't be afraid of being dirty or tired. Just do more work.

5. Grasp the heat

When cooking, the heat is very important, such as what dishes need to be fired when necessary, so that the fried dishes are fragrant.

6. Focus on innovation

Every month, some new dishes come out. You can think more about it yourself, or just go to other restaurants to study. Learning means eating in other restaurants, then seeing how others do it, and then you can ask your friends how to make new dishes.

Chef is a five-to-nine-night job. Since you have chosen, stick to it for several years. If you are lucky, you can open your own restaurant.

Use your own cooking skills to share with more friends. I'm a chef. If you have a better opinion, please leave a comment. Paying attention to sharing is also a virtue.

study more, practice harder and operate more.

I think there are several ways to improve yourself!

1 watch more videos about nothing.

2 learn more about the practices of various cuisines.

3 Practice and actually cook some delicious food you think is good.

4 communicate with peers around you.

5. Learn from experience, and learn from yourself.

6. Teach yourself by yourself.

These are the ways I think I can improve myself. I hope to adopt them!

To make yourself look radiant and proud of the spring breeze, well, "I speak for myself" ~

There are two kinds of chefs:

One can only satisfy your breath, and the other will make people moved. Cooking is like being a human being, so you should try your best to understand and constantly improve yourself!

1. Learn more, ask more questions, and communicate more with peers. There is no boundary between delicious food, and a hundred experts gather to learn and dig ...

2. Learn and understand the basic operation of a kitchen and the functions of kitchen equipment and tools

3. Learn cooking techniques such as frying, baking, frying and steaming. Habits and functions of various spices and seasonings

5. This thing is essential, and it can help you write down many kitchen secrets

.........

Obedience, willingness to do, diligence and a heart of learning, progress and gratitude are the best rules for a person to improve himself.

cooking delicious food with temperature and creating it with heart, I am the elder brother of the kitchen. I'll answer-people say that Shanxi is beautiful, and Shanxi cuisine is delicious.

As a professional chef, I have been working as a chef for ten years, and I have mainly improved myself in the following aspects:

First, I am a decent family.

Being a teacher for one day and being a father for life. Chef is a profession that respects teachers and respects morality! Worship the respected master is a necessary course for your apprentice!

second, professional ethics

every industry has its own professional ethics, and so does the chef industry, just like an unwritten system, which requires chefs to respect the professional ethics of their own industries!

Third, learning attitude

There is no end to learning, and it is never too late to learn. So is the chef! Learn from a respected master; Learn from outstanding industry pacesetters in the industry; Learn from the outstanding catering staff in the same industry, and learn from the outstanding employees!

do a line, love a line, drill a line, and be precise!