Koche is the plural form of Koch, which is the masculine plural and means chef.

A chef is a person who takes cooking as a profession and cooks dishes as his main job. The profession of chef appeared very early. Around the time of slave society, there were already full-time chefs. With the continuous improvement of society's material civilization, the chef profession has also continued to develop, and the team of full-time chefs has continued to expand. According to relevant statistics, at the beginning of the 21st century, the world's chef team has grown to tens of millions. China is known as the kingdom of cooking in the world. , the strength and number of chefs are second to none.

Chefs are to a certain extent the second parents of human beings---Non-governmental organizations around the world have agreed to designate October 20 as Chefs' Day.

In the old days, people called chefs "cooks", "cooks", "cupboard servants", etc. They were people who took cooking as their profession and cooked dishes as their main job content. In modern society, most chefs work in public service restaurants, restaurants and other places.

According to relevant data, in 2002, the total number of chefs in my country exceeded 10 million. Such a huge team accounts for a considerable proportion of our country's industrial workers. Therefore, it is very meaningful to study and explore related issues in the chef profession.

Cultural Requirements

Learning to be a chef requires certain cultural knowledge, endurance and judgment ability. To learn how to cook as a chef, you can apply for relevant cooking schools or work with a master or directly engage in catering services. place.

Chef’s moral character

The chef’s moral quality means that the chef has level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to having the minimum ideological and moral qualities of patriotism, love for the party, and love for the people, based on the particularity of the cooking profession, the following points should also be made: First, The spirit of serving the people wholeheartedly; the second is the professionalism of loving one's job; the third is the spirit of loving the collective and the enterprise; the fourth is a solid legal concept.

Physical Requirements of a Chef

As the saying goes: "The old yin and yang, the young cook." The work of a chef is an intensive labor. To become a qualified chef, one must have physical fitness. Speaking of which, you must first have a healthy physique. The job of a chef is very hard, not only the workload is heavy, but also relatively arduous. Whether it is processing, cutting, or cooking on the stove, it requires a lot of physical strength. It is unbearable without a healthy physique. Furthermore, chefs must have strong tolerance. The work of a chef is different from ordinary work. You usually work in front of others and get off work behind others; you work in front of others and eat behind others. There are even times when business gets so busy that I can’t even have a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the smoke and so on. The characteristics of this kind of professional labor require chefs to have strong tolerance. Some people describe this kind of tolerance as "four gains", namely, fullness, hunger, heat, and cold. Third, the chef must be responsive and energetic. Once kitchen work begins, it presents a state of high tension. It is especially different when the business volume is large. When a customer orders a dish or a banquet, the chef must respond immediately and prepare the dishes. In addition, during the production process, some dishes require rapid fire cooking, such as stir-fries. These dishes often require

to complete a series of operating procedures in a short period of time, which requires the chef to have quick thinking, skillful movements and abundant energy.

Chef’s professional quality

The chef’s professional quality includes many contents, the main aspect of which is superb technology. Specifically, as a qualified chef, you must have fine knife skills, proper control of heat, and accurate and palatable seasoning. Must 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 history of cooking culture of the motherland, and to know certain knowledge of folk customs and etiquette. It is necessary to have a certain foundation of aesthetic accomplishment and artistic innovation. In addition, they should also have the spirit of daring to create and boldly innovate, and have certain organizational management capabilities and the flexible use of 5S.

Chef work taboos

1: Do not spit or litter, and the work area should be clean and tidy.

Two: Dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times

Three: Do not waste raw materials, separate raw and cooked ingredients to avoid tasting them with a frying spoon

Four : No smoking in the kitchen.

I hope I can help you clear up your doubts.