Let's talk about the chef.

Chef is one of the indispensable occupations in human social life. With the development and progress of the times and the improvement of people's requirements for food quality, the status of chefs has also changed qualitatively, from the title of "Xiao Er, man, cook and cook" to "chef"; Economic income is also listed as one of China's 1 1 high-income occupations; After China's entry into WTO, the national economy has developed rapidly, and people's dietary concept has also changed greatly. The catering customs in western countries have also infiltrated and impacted China's catering. In addition, the catering industry is increasing and the competition is fierce, especially the rise and development of the new business model of "company, supermarket and catering", which also challenges the personal ability and comprehensive quality of our chefs. In this context, how to face new challenges with a new attitude?

Keywords: scientific and technological progress, catering development, quality improvement

2 1 century is a brand-new era. With the rapid development of science and technology, economic globalization has become an irresistible trend. China's economy is also fully open to the world, and powerful foreign enterprises have poured into China, which makes China's catering industry face the impact and challenge of well-known foreign catering industry. Therefore, the catering industry in China needs not only a large number of professional managers, but also a large number of chefs who are proficient in business, know how to manage, be good at managing money and love their jobs. * * * They will develop, innovate, revitalize and promote the catering culture in China, constantly explore and expand the scale and grade of the catering industry in China, and enhance brand awareness.

First, the quality of chefs has an important impact on the development of the catering industry.

For thousands of years, the composition of chefs is basically the form that children inherit their father's business or masters take their apprentices, which is passed down from generation to generation. Many practitioners have been working in restaurants with their masters since childhood. After years or decades of hard work, they inherited the skills of their predecessors. However, there is little research on cultural knowledge, personal knowledge, professional accomplishment, image packaging, artistic creation, nutrition and health care. In addition, the chef industry has always formed a family-style, band-style, contract-style, monopoly-style and exclusive personnel appointment mechanism, which restricts the overall healthy development of the industry. In order to break this bottleneck, we must abolish the old birth mechanism of chefs and establish a scientific employment mechanism. We should always organize employees to learn culture, knowledge, skills and self-cultivation, cultivate comprehensive cooking technical talents who know how to operate and manage, carry forward Chinese food culture and promote the healthy development of supermarket catering industry.

Second, the basic qualities that a modern chef should possess.

(a) have higher skills and quality.

A chef is a professional technician who makes food that meets the hygiene and food quality standards and provides catering services for guests. Should have skilled and excellent operating skills, any kitchen member should have basic post operating skills and basic knowledge of cuisine. For example, a cooking material is placed in front of you, and the chef can use the correct cooking method according to the nature and characteristics of the raw material to make dishes that conform to the local flavor or his own unique innovative consciousness. Color, fragrance, taste, utensils and taste can all be favored by guests and have endless aftertaste. Now the kitchen division of labor is clear, and each type of work has strict post quality standards. At the same time, every job is closely linked and inseparable. While skillfully operating the skills of this type of work, we must fully understand the quality requirements of the next process and make it flexibly. A famous chef must be an expert in this cuisine, bypassing the cooking methods and skills of major domestic cuisines. Whether it's cooking, knife work, carving, cold cuts, snacks and decoration, it can be handy and can command and drive the chefs in all positions in the kitchen to work conscientiously. We should constantly bring forth the old and bring forth the new, and play a leading role in the cultivation and improvement of chefs. Make the dishes in this restaurant unique in flavor and attract more and more customers.

Have extensive knowledge

With people's demand for food quality, the pressure and challenges faced by chefs are increasing. Chefs can only cook well and can't meet the needs of diners. A dish should not only know the cooking method, but also know the cooking principle. It is necessary to know the changes of raw materials during heating, understand the nutritional value of dishes, grasp the heat, and cook accurately according to the requirements of dishes and diners. This requires our chefs not only to master and use cooking skills skillfully, but also to know the knowledge of nutrition, raw materials, cooking, cooking chemistry, cooking aesthetics, seasoning knowledge, food psychology and so on. Cooking is a comprehensive science. A chef must be knowledgeable and well-informed, so-called rich accumulation can give cooking more creative connotation and color.

(3) Have high moral cultivation.

Kitchen staff is the key to the rise and fall of a store. In the future catering industry, the competition will be more intense, and the competition among chefs will inevitably intensify. When choosing a chef, more employers are not limited to technology, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is the virtue of cooking. Morality is the teacher of talents and the foundation of success. If a chef deceives his superiors and deceives his subordinates, harms others, steals food, harms others, and is morally corrupt, who wants to make friends with you and be colleagues? Who wants to hire you? As the saying goes, if you want to achieve something, you must be a good person first. Therefore, having noble personality and good cooking ethics is one of the most important qualities of modern chefs. To establish the overall image and improve personal comprehensive technical literacy, we must establish four consciousnesses:

1, strong sense of teamwork. At present, the kitchen is divided into stove, chopping board, water table, lotus, fried rice, fried rice, west point, fried and brine. The types of work are relatively independent and mutually restrictive. The cooking process of a dish is completed by the cooperation of all kinds of work in the kitchen, not by one person's efforts. As a chef, everyone can finish all the cooking processes independently, but the work efficiency is low. Everyone in the kitchen should fully understand that only with different division of labor, there is no distinction between high and low, and only cooperation and mutual assistance can improve the efficiency and quality of the kitchen.

2. Have a strong sense of service. Indeed, "Chef is the most difficult job in all professions". Everyone has his own standards and yardsticks for judging dishes. The chef cooks according to his own standards. Zhang San says it's salty, Li Si says it's bland, you say you can't bite it, he says it's too spicy, the woman says it's delicious, the man says it's terrible, and sometimes you have to return it and do it again. The food you really cook is returned by others without moving chopsticks, and you can't lose your temper when you pay the bill. This determines that you must have good cultivation.

3. Have a sense of kitchen morality. Food is like character, cooking is like being a man. There is no doubt that we should abide by social morality, laws and regulations, and the rules and regulations of companies and shops. At the same time, chefs must abide by the professional ethics of the industry, strictly implement the Food Hygiene Law and the Environmental Protection Law, and have love, common heart and extraordinary mind to become an atmosphere.

4. Be innovative. The times are changing, and people's demand for food and consumption concepts are also changing. Good food is not an antique. The older, the better. We must bring forth the old and bring forth the new, absorb the essence of tradition, make the past serve the present and make foreign things serve China. Traditional cooking techniques and modern catering concepts are skillfully matched, harmonious and ingenious, and different special dishes are created and developed by using creative thinking through reference, transplantation, grafting and hybridization. Only by continuous innovation can we attract guests and occupy the market, and the chef himself can have long-term vitality and competitiveness.

(4) Chefs should have certain commercial qualities.

Quality is invisible, invisible and intangible. The same is true of professional quality. The level of a person's professional quality is an important factor to determine whether an individual or an enterprise can develop rapidly.

1 Good at management.

As a dedicated chef, you must have all kinds of knowledge and skills, such as a keen insight into the development of today's catering industry; Competition rules, values, innovation consciousness of catering industry, consumption grade and scale of restaurants, service level and understanding of local market dynamics. Only in this way can we have a flexible business strategy, attract a large number of consumers in the fierce catering competition, and thus establish a good social public image for the restaurant, that is, the brand.

2 understand management.

As a famous chef who loves his job, he needs not only to be proficient in cooking technology, but also to have the management knowledge of modern catering industry. The new century is an era of knowledge economy, and science and technology also affect the development and renewal of catering industry. For example: ① master computer-controlled ordering technology at the cashier; (2) Master the combination configuration of modern kitchens and the management of materials and energy; ③ Proficient in purchasing and warehouse management; ④ Grasp the gross profit, net profit and income and expenditure of the whole restaurant; ⑤. Catering service management and the improvement of chef's quality. To become a famous chef, you must have the above comprehensive management qualities and work closely with the catering supervisor to make the whole restaurant and restaurant develop healthily.

3 learn to manage money.

A famous chef should not only be proficient in the above two businesses, but also know how to operate and manage restaurants and restaurants. For example, in order to increase the profits of restaurants and restaurants, we should increase new projects, develop new personalities, and use holidays to promote products and expand sales, so as to increase the income of restaurants and restaurants. We will also formulate strict and complete operating procedures and cost control measures, and supervise their implementation to improve the profitability of restaurants and restaurants.

Fourth, ways to improve the quality of chefs.

(A), solid basic skills, improve cooking skills

As the saying goes, "If you don't practice martial arts, you will be empty." This sentence fully illustrates the importance of basic skills. Chef is a technician, who has many professional basic skills, such as knife work, side dishes, cooking, raw materials, hair growth and so on. And you must have solid basic skills to scientifically process, change knives, side dishes and cook raw materials. Without solid basic skills, it is impossible to make excellent dishes with good fragrance, taste and shape.

In addition, in addition to solid basic skills, but also superb cooking. The so-called "what to sell, what to drink." As a modern chef, it is difficult to get the satisfaction of diners without a few "unique skills". If the diners are not satisfied, it will not bring economic benefits to the enterprise. If the enterprise has no economic benefits, the chef will soon face unemployment, which is interrelated. Therefore, it is very important for a modern chef to improve his basic skills and his own cooking skills.

(B), profound knowledge of cooking culture

Due to various historical reasons in China, most traditional chefs started to do odd jobs in restaurants because their families were poor and could not eat. Most of them are poorly educated, have never read a book, and some people can't even write their own names. They basically learn cooking through mentoring, which greatly restricts the rapid development of cooking. The rapid development of modern society puts forward higher requirements for the traditional cooking industry. Without certain cultural knowledge, it is impossible to use modern media such as newspapers, magazines and the Internet to quickly supplement knowledge. It can also be said that without cultural knowledge, it will be eliminated by society, which is an indisputable fact. Therefore, as a modern chef, we should not only learn technology from the master, but also learn cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only by constantly learning new knowledge can we continuously improve our cultural quality and competitiveness.

(3) Improve the chef's super innovative consciousness.

What should chefs innovate in? I think there are two main aspects: one is concept innovation, and the other is cooking innovation.

Conceptual innovation is the most difficult one, because the old concept of cooking has been accumulated for thousands of years and has certain inheritance and universality. Now it has seriously affected our creativity and thinking, and restricted our ability to judge and accept the new situation. The backward concept also limits the exertion of subjective initiative, so as a modern chef, we must break the old concept and keep pace with the times with the spirit of removing the rough and selecting the fine, otherwise we will be eliminated by society and history.

The traditional "thirty years in Hedong, thirty years in Hexi" and "one move fresh, eat all over the sky" have been unable to adapt to the modern catering industry. No matter how good the variety is, it can only adapt to time. If it remains unchanged for a long time, it will inevitably make people tired, thus affecting the development of enterprises. Because the present catering industry has changed from the traditional "seller's market" to the "buyer's market", and the fundamental changes have taken place from the past dishes to the present guests' dishes, then chefs in our new era are required to make bold reforms and innovations in cooking materials, cooking techniques, taste modeling and dining methods. With innovative ideas, cooking can progress, enterprises can develop and the country can prosper. Therefore, innovation is the life of a chef, and development is the real hard truth.

(4) Strengthen the spirit of cooperation among chefs.

As a modern professional chef, we must establish the spirit of being open-minded, eager to learn, United and cooperative. Because one can't know everything and be better than others. Take the hotel as an example, there are side dishes, cooking, side dishes, service, cashier and cleaning. If you don't work together, no matter how high your level is, you can't do all the work by yourself. Therefore, it is very important to establish team consciousness and the spirit of mutual cooperation.

Diet can't be separated from cooking, and cooking can't be separated from chefs. Dedicated chefs are the potential and driving force for the development of catering industry. As a professional chef, if you want to become a famous chef and gain social recognition, you must constantly learn business skills, enrich yourself, establish a sense of competition, risk and fighting spirit, master and learn new technologies and knowledge, and improve your self-cultivation and quality, so as to gain social recognition.