What a hotel chef needs to do must be written in detail, and the more detailed the better.

It's quite demanding.

First of all, it is necessary to inspect the good kitchen ethics, and cultivate good kitchen ethics to make the chef successful and make achievements in the industry.

Secondly, to become an excellent five-star hotel chef, the chef must have superb cooking skills.

Culinary skills are the key to a chef's foothold. To become a good five-star hotel chef, you must have exquisite skills.

To be a good chef, you must have a lot of affection for the business and your customers.

In the work, we should put the promotion of development and meet the needs of customers in the first place, put personal interests behind, and work with feelings.

To be a good chef, you have to be in a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of the dishes, if the chef does not have a good mood and a healthy attitude in the cooking process of the dishes, the quality of the dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of the enterprise.

All things considered, all aspects of the requirements are quite high, exquisite skills, in the industry to be a high reputation. There are also chef certificates, etc., and the above is the pursuit of technical literacy. The most important thing is to be qualified to prove, which is the most basic threshold.

The chef recruitment of five-star hotels is not to recruit individual chefs individually but to recruit a team of chefs, generally the head chef or executive chef to apply and then form a team === Now larger hotels are recruited in this way, if you want to go to a five-star hotel as a chef, you need to know that you are the chef in the hotel, as for your own conditions are not important.

1. Good health and strong sense of responsibility;

2. Good team spirit, high sense of responsibility, obedience to management;

3. Familiar with relevant safety knowledge, knowledge of laws and regulations;

4. Experience as a chef in a five-star hotel is preferred.

1. To be the highest level of excellence in the pursuit of a good chef. Excellent chefs must have good kitchen ethics, and cultivating good kitchen ethics can make chefs successful and make achievements in the industry. Therefore, kitchen ethics is the foundation of being a good chef.

2. To be a good chef, you must have superb cooking skills.

Culinary skills are the key to a chef's foothold. To be a good chef, one must possess great skill. For example, an excellent Hunan cuisine chef must not only be proficient in Hunan cuisine, but also have access to other cuisines.

How can I have a good culinary skill? First, we should start from scratch in learning art. Learning art is a painstaking, long-term process.

Learning is boundless, chefs must persevere, persevere, do not give up halfway or stagnate, start from the most basic and basic, step by step, and have a never-satisfying drill energy. Especially now, with the rapid change of food consumption and the diversification of customer consumption, chefs are required to base themselves on tradition and continue to innovate. Chefs should learn from each other's strengths, learn from others' strengths, and develop in an all-round way in theory and practical operation.

The second is to pass on art with a broad mind. In my 40 years of culinary career, I have trained nearly 1,000 students, more than 100 of whom have become senior chefs and have become the backbone of hotels, guesthouses, restaurants and restaurants. I think that after a chef becomes famous, he should make a contribution to the culinary career, not regard his cooking skills as personal wealth, but unreservedly pass on his knowledge to those who love his job and the industry, and cultivate more students and apprentices who are diligent and studious and have a promising future.

3. To be a good chef, you must have affection for the company and your customers.

What I talk about is that we should put the promotion of development and meet the needs of customers in the first place in our work, put personal interests behind, and work with feelings. I think this is an indispensable quality for a good chef.

4. To be a good chef, you must have a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of the dishes, if the chef does not have a good mood and a healthy attitude during the cooking process of the dishes, the quality of the dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of the enterprise. "Kitchen ethics, cooking skills, feelings, and mood" are the necessary qualities of an excellent chef.

An excellent chef must use his own practical actions to match his words and deeds, so as to make himself have a more brilliant future in the culinary career.

Hotel chefs should grasp the characteristics of each ingredient and pay attention to those.

As a chef at a sake balance and leak restaurant, you need to master the characteristics of various ingredients so that you can use them reasonably to improve the taste and quality of your dishes. Here are some aspects to look out for: Meat:

It is necessary to pay attention to the tenderness, fat content, moisture content and fiber content of the meat in order to grasp the cooking time and temperature and ensure the taste of the dish. Fish: It is necessary to pay attention to the characteristics of the fish, such as meat quality, freshness, and meat quality, so as to grasp the cooking time and temperature and ensure the taste and tenderness of the fish.

Vegetables: It is necessary to pay attention to the characteristics of vegetables, such as type, doneness, taste and nutrient content, so as to choose the right cooking method and ingredients. Seasoning:

It is necessary to pay attention to the taste, smell, color and texture of different seasonings, so that they can be reasonably matched and used to improve the taste and quality of dishes. Pasta: It is necessary to pay attention to the characteristics of flour type, dough texture, noodle width and texture, so as to grasp the cooking time and temperature to ensure the taste of pasta.

In short, the hotel chef needs to understand the characteristics of each ingredient in depth before he can choose the appropriate cooking methods and techniques to make delicious dishes.

I believe you should know that there are many types of chefs, such as cold and hot dishes. But I believe that no matter which one you are studying now, the result is the same, which is to get a high salary. Or even be a head chef!

I think the most important thing about an apprentice is to keep a balanced heart. Specifically, it should be noted that:

First, you have to believe in the fact that you are in the right profession and that you can learn the craft well, even better than anyone else. If you don't have any confidence, there's no need to talk about the following.

Third: Of course, the most important thing for you at present is to learn the technology well, and the technology is naturally inseparable from the master on the stove, to win the favor of the master, the most important thing is to do things quickly, and respond quickly! Before the master asks you to take something, you have to put it in front of him before he calls you.

This is the most basic. In addition, the master I am talking about is not a specific master, but no matter which master you should respect! But I don't think it's the kind of respect that you treat your elders, it's the kind of respect you have for friends, and it's not easy to do that!

Fourth: It was very hard at the beginning, and I can tell you that you will feel very depressed and even want to do it at first. If you feel that someone is always bullying you, telling you to do this and that, or even intriguing, you will still feel that learning this technique seems to be a long way away, and you can't learn it!

All kinds of unhappiness at work are actually controlled by your unhealthy mentality, and you have to adjust yourself. Regardless of any problems and difficulties, the technology you learn is your own, and your friends are also yours.

Fifth: You must be diligent, practice turning the pot when you have no business, and practice knife work. Think about what you learned today, and it is necessary to take notes and so on.

One last word of advice: don't give up halfway! Good luck!

What is the difference between a hotel chef and a restaurant chef is first compared from the working environment.

The kitchen in the hotel is generally not very large, which is related to the fact that the hotel mainly relies on the occupancy rate of the room rather than the income of the restaurant to complete the quota, and the restaurant is nothing more than an auxiliary setting of the hotel. However, the software and hardware conditions of the hotel kitchen are quite high, the smoke exhaust is automatic circulating water equipment, and there are special personnel responsible for the cleaning and sanitation of each stall, and the chef only needs to put the raw materials he uses into the refrigerator.

Ordinary restaurants are mainly catering, business is busy, there are few rules, and the kitchen hygiene work is done by the chef himself. Although I can learn a lot, most of the treatment is not very good.

The hotel is also very demanding on the details of the kitchen dishes, mainly reflected in the condiments. Food coloring is banned, even red and green cherries are not available for plattering, and MSG is banned. If MSG is found to be used in a four-star or higher hotel abroad, the guest can sue the hotel to the court.

The hotel does not have very high requirements for the cost of the kitchen, although it is enough to use good ingredients. I substitute hanging soup stock for the taste of MSG.

This is unthinkable in an ordinary restaurant, and it is too luxurious to use stock for fried rice. For a long time, the chefs of hotels and restaurants seem to have some preconceptions about each other, the former thinks the latter is not of high quality, the latter thinks the former is lazy, and so on. In fact, I think it would be best if the two could complement each other's strengths, usually the environment changes people, and it has nothing to do with cooking.

Then there is the small hotel, so that the chef in the hotel is generally similar to the restaurant chef, but the rules and regulations are different, and the nature of the guests received is different. Another type of hotel is also a restaurant, which is a place to drink and eat. Restaurant chefs are also divided into large restaurants, and ordinary restaurants.

Large restaurants are also called high-end restaurants, and the chefs in them are also high-level chefs. The guests are also wealthy people with status, and the requirements for the production of dishes are also more careful and strict. Then there are small restaurants, most of these restaurants are places for mass consumption, and many people come to eat just to eat some home-cooked food, what noodles and rice, to serve the public.

The chefs in such restaurants do not have such high requirements, whether they have a chef certificate or not, as long as they have a health certificate and cook deliciously. Hard-working and hard-working employees and bosses like it, so in general, hotel chefs and restaurant chefs are a kind of chefs, but if they are subdivided, some have high salaries and some have low salaries, some have more requirements, and some have fewer requirements, each with its own characteristics.

Very different.

In terms of hygiene, hotel chefs often wear a headscarf on their heads, wrap their hair all together, and then wear a chef's hat, and the white coat on their bodies is changed every day, and they are always clean in the back kitchen.

Chefs in restaurants may be very hot in summer because of the poor environment, but they don't wear some cover-ups, they may shave bald directly, wipe sweat directly with clothes because they are too busy, and often have some oily vegetable residues and other things on their bodies, which is not very good.

This may also be a difference, as the chef of the hotel, especially the head chef, is likely to be invited to the lobby by guests, and you have to pay attention to your own image for the sake of the hotel's image. And the chef of the restaurant must be these.

In addition, when trying to cook, the chef of the hotel will take a small spoon to taste the taste and heat, while the chef of the restaurant will taste it directly with a large spoon that holds the evil food, and it may be stained with saliva and continue to cook with a large spoon.

It's definitely different, the chef in the hotel needs to have a sense of ritual and a good taste and beauty when cooking, and the restaurant requirements will be reduced.

The content of the requirements is different, and the chef of the hotel should combine his cooking skills with the hotel brand.