What makes a good chef and how do I become a chef?

For kitchen managers, the "natural" requirements are still rare in the country, and there are still few chefs who are excellent, knowledgeable, and understand management. It is a natural requirement: that is, to have strong technology, personal quality is crucial.

The head chef's brain should think diligently, dare to absorb new things, and actively carry out various tasks assigned by superiors under the instructions of superiors. Effective Coaching and Excellent ManagementAs a chef, the focus of the work is on management, and effective guidance and excellent management should be achieved. The transmission of technology is to improve the overall level of the enterprise, and it is easy to form a small group in the kitchen if it is too conservative, and it is difficult to ensure the quality and quantity of the instructions of the superiors.

An important job of the head chef is to convey the intention of the restaurant operator to the staff, and to do a good job of internal management and coordination. Strictly control the cost management, and the head chef should have a conscious mind. That is, consciously accounting for costs and expenses.

It's not just a matter for the head chef, it's about the people in key positions who need to be cost-conscious. Be prepared to grasp the needs of customers in a timely manner, understand market information, adapt the plate according to changes and develop some new dishes. As a manager, you should have a sensitive sense of odor, and take the initiative to discover new things.

Keep abreast of market information and grasp the needs of customers.

The head chef, abbreviated in English (Chef), is the leader of the management department of the hotel kitchen, mainly for the daily management of the wok, the high standard control of all dishes in the kitchen, etc., requiring the work experience of the woks or supervisors in the large catering industry, and should also have the ability and skills of kitchen management.

In five-star hotels, the head chef has the highest monthly income, and the high figure can reach 20,000 yuan; In a four-star hotel, the monthly salary of the head chef is about 10,000 yuan; In a three-star hotel, the chef has a maximum monthly salary of 8,000 yuan. In social restaurants, the average head chef generally ranges from 5,500 to 80,000 yuan. As the supervisor of the wok, the head chef must not only have superb cooking skills, but also considerable management skills.

In addition to being able to cook dishes with excellent aromas and shapes, the head chef must also have the ability to create his own dishes, as well as a basic knowledge of nutrition and knowledge of food pairings.

Come to Xuzhou New Oriental to learn from chefs and create your dream of being a chef!

Some people say that learning to be a chef requires "three months of knife work, one month of spoon work, and a lifetime of fire". For simple cooking enthusiasts, learning to cook is just to improve their cooking skills and meet their daily needs, so a short period of study can become a teacher. You can master the basic skills of cooking in a short time, and it is not a problem to learn some specialty dishes, generally ten days to two or three months.

For middle and high school graduates who have just left school, they have little social experience, let alone any survival skills. Their purpose in choosing a chef is simple, hoping to acquire a means of livelihood, gain social status and improve the quality of life by mastering the skill of chef. This requires a step-by-step approach from the basics...

If you want to become a chef, it's too simple, as long as you can cook, you are a chef, and chefs are divided into levels, and you need to study, practice, and take exams by yourself.

First of all, there must be a premise of hardship and hard work, to the chef school, or to the front line of the restaurant to learn, you must start from the basics, cutting and matching knife skills, cooking principles, oil temperature mastery, raw materials rise, and then learn to fight cold and hot frying, it is very easy to be a chef.

There are two ways to become a chef, one is to take a chef training and go to a chef school to learn slowly. After graduation, go to work in a hotel and increase your practical experience.

The second is to work in the hotel kitchen, starting from the very beginning of the chores, step by step through the side dishes and noodles to the wok, to improve the level, of course, if there is a master with the master faster.

Please refer to below.

In order to achieve the highest level of an excellent chef, first of all, an excellent chef must have good cooking ethics, and cultivating good cooking ethics can make the chef successful and make achievements in the industry. Therefore, culinary ethics is the foundation of being a good chef. How to cultivate good cooking ethics on the stove?

I have been recognized by everyone in the industry, which is inseparable from my own use of good cooking ethics, and a good chef mainly includes the following four elements.

1.The ingredients of a good chef.

1) Love the industry and base yourself on your own job.

Only if you love cooking, you can concentrate on this business, and only based on the chef's own job will you continue to get joy and success in your work. From an apprenticeship, a chef has to go through a long training process in different positions such as water miscellaneous, cooking, side dishes, and standing stoves. The work of each position is to lay the foundation for being a good chef, and the training process of each position must be based on its own position

Not afraid of dirty, not afraid of tiredness, not in a hurry, this is the fundamental benefit of this.

2) Work hard and keep improving.

As a chef, you can't be fake, each dish must go through a strict process, save a process, and the dishes will not meet the quality requirements. At the same time, diners' tastes are constantly changing, and chefs must adapt to the changes and seek innovation. Therefore, to be a chef, you must be down-to-earth and keep improving.

3) Be humble and prudent and persistent.

Chinese cooking has a long history, broad and profound, for every chef there is no end, not in the competition won the gold medal, in the industry was awarded the title of master can sit back and relax, it can be said to be the peak, must persevere, so that victory is not arrogant and not discouraged, in order to maintain progress.

4) Be friendly with peers and respect seniors.

The improvement of people's dietary quality lies in the improvement of the level, in the joint efforts of culinary peers, and the chefs can discuss with each other, help each other, and encourage each other to promote the common progress of the industry. At the same time, we must realize that most of the prototypes of the dishes are created and left by our predecessors, and our memories are the experience and accumulation of our predecessors. Therefore, we should respect our predecessors, learn from our predecessors, be friendly with our peers, and make progress together.

2.To be a good chef, you have to be a good chef.

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 chef must not only be proficient in Hunan cuisine, but also have to bypass other cuisines. How can I have a good culinary skill?

1) Be persistent and persistent.

Learning art should start from scratch, learning art is a painstaking and long-term process, learning the sea is boundless, chefs must persevere, perseverance, do not give up halfway, stagnation, start from the most basic and basic, step by step, there must be a never-satisfying drilling, especially now that food consumption is changing with each passing day, the diversification of customer consumption, but also requires chefs to base themselves on tradition and continue to innovate. Chefs should integrate their learning skills, learn from each other's strengths, learn from their strengths, and develop in an all-round way in terms of theory and practical operation.

If you want to become a chef and make a career out of it, or start a business, it is recommended that you choose a professional chef school, a professional chef school, the teachers, the teaching environment, and the classification of dishes are very clear and clear.

For example, the eight traditional Chinese cuisines, Western pastries, local snacks, chef's knife skills, carving, cold dishes, hot dishes, hot pot, and banquets are taught very carefully.

You can also go to the school on your own to see if the teaching environment is standardized, the atmosphere of the students, etc.

Tips, a good chef school, the kitchen equipment is very complete and can allow each student to learn in practice, don't choose the kind of school where dozens of people have a kitchen, the kind that basically has no practical opportunities.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

There must be a lot of local pastry cake training institutions, responsible for must be more responsible, but the teaching situation must be good and bad, the recommended work must only be a large training institution will have, which is so good that you can go to the site to investigate, each training institution's **, the teaching mode is different, so pay attention to the following points when consulting:

Employment: Good employment means that the quality of teaching can be recognized by most enterprises, which is convenient for finding a job in the future.

Faculty: A strong faculty shows that the emphasis on teaching is not just about charging tuition, but teaching is useless.

Teaching mode: You can choose the study time and course according to your situation.

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.

If you want to become a chef, you must first learn the knowledge of chefs, and then carry out an internship, and then take the corresponding chef certificate, at this time you can only be praised as a chef, but you do not have a good resume, at this time you need to go to an internship, go to work to hone yourself to learn better cooking methods, and after a period of magic, you can be called a chef.

Hello, if you want to become a chef, I think you should go to a cooking school to learn how to be a chef, or go to a restaurant to work, or read some entrepreneurial books and learn on your own, I think you can become a chef in this way.

If you love this profession, cook with your heart, are willing to endure hardships, and are diligent, you can become a great chef.

First of all, an excellent chef must have good kitchen ethics, and cultivating good kitchen ethics can make chefs succeed and make achievements in the industry. Therefore, culinary ethics is the foundation of being a good chef.

It's relatively simple to become a chef, you can learn to cook, and when you learn it, then you belong to the chef, generally two years out of apprenticeship, and when you become an apprentice, then you are a chef.

If you want to become a chef, you must learn the skills of a chef and wait until you are good at cooking before you can become a chef.

To learn to cook, you can start from scratch, you can go to a professional cooking school to learn skills, or you can ask your parents for advice.

One is knife work, the second is the ability to side dishes, the third is the stir-fry skills, and the fourth is the plating. Knife work and turning the pot are the most basic and important, which directly determine the beauty and taste of the dish.

If you want to become a chef, you need to learn the skills of cooking first, and then find a job as a chef to continue your studies.

The head chef is the direct leader of all the kitchen staff, responsible for all the work arrangements, transfers, and management of all types of work in the kitchen, and must be familiar with all types of work in the kitchen. In order to achieve overall command, arrange individual tasks. Its responsibilities are:

First, we must adhere to a reasonable division of labor arrangements for chefs. According to the number of business banquets per day, the size of the chef's work is clarified, and the specific organization is organized.

2. Check whether each dish cooked by the chef meets the quality requirements, whether the main and auxiliary raw materials and condiments meet the requirements in the cooking, whether the cleanliness and hygiene meet the requirements, and it is forbidden to use polluted, deteriorated and insect pillar food.

3. Arrange all the staff in the kitchen, assist the restaurant department manager to conduct regular health checks, and often organize chefs to study the "Food Sanitation Law" to prevent the occurrence of poisoning incidents. Continuously improve the quality of craftsmanship, nutrition and hygiene of the dishes, and improve the personal quality of the kitchen chef.

Fourth: for every dish made by the chef, we must ensure the quality, pay attention to the color, aroma, taste, utensils, nutrition and other aspects of the collocation, and firmly establish the concept of quality first, so as to gain the trust of the guests.

5. In the process of operation, chefs are required to be modest, patient and listen carefully to the opinions of guests. In the color and variety of the dishes, no one has me, and I have the best.

Frequently inspect the market, information, do have a good idea, really give full play to their own strengths, and do their strengths and avoid weaknesses, so that the hotel can be undefeated in the market competition.

Six: to do the update of the recipe production, to keep the kitchen and the floor connected, so that the waiter in the service process of the new development of dishes, special dishes recommended sales in mind, in order to facilitate promotion.

Excellent technical skills and the ability of administrators. It is necessary to have comprehensive knowledge and skills.

To be a good chef, you must do the following;

1. Draw up a good recipe; The name of the dish should be easy to understand, and try to avoid dishes such as "one million profits" and "ten thousand dollars" that customers can't guess. For example, when some dishes must use the name of the dish, the ingredients and cooking methods must be added later, so that the guests can understand the dishes. Therefore, the recipe must be in line with the restaurant's grade and business objectives, otherwise, it will lead to business failure.

2. Formulate a cost list and do a good job in cost accounting; It is to make a detailed list of the ingredients and dosage of each dish, and calculate the cost and gross profit of each dish, so that the side dishes have a unified standard, and the amount of the product will be well controlled, bringing more accurate figures to the cost accounting.

The cost and gross profit of the kitchen are mainly controlled by the head chef. The head chef should work with the finance department to do a good job of the kitchen's month-end inventory and accounting. Doing a good job in cost accounting is a fundamental measure to ensure the profits of restaurants and safeguard the interests of consumers.

1. The head chef must understand the market of raw materials, master the net rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the sales of dishes according to the specified gross profit margin, and flexibly look at the relationship between cost and gross profit margin in combination with the actual situation. It is not necessary to require every dish to be a specified gross profit margin, and some ** dishes, rush dishes, and ** dishes can reduce the gross profit margin, and even sell at a loss. Not necessarily, the lower the cost, the higher the gross profit margin, and the greater the profit.

If there is no business or the business is too bad, no matter how low the cost and high gross profit margin are, there will still be no profit or even loss. If the business is particularly good, even if the cost is higher and the gross profit margin is lower, it will still make money, but the profit will be greater.

2. Do a good job in the inventory work, and the inventory must be comprehensively cleared and accurate. Take inventory once or twice a month so that the results of costs and gross margins can be accurate.

3. Reasonable arrangement of personnel; A reasonable division of labor should be carried out according to each person's strengths and hobbies, and the appropriate job position can better play the role of each person and make the work better.

Fourth, the quality of the product; Quality is life, the quality of the restaurant is not good, it will not create benefits for the restaurant, so the production is the life of the restaurant. In order to grasp the quality of the product, it should be checked from five aspects;

1. The procurement should be good at the quality of the purchase, and the purchased raw materials must be fresh and high-quality, and they must also meet the requirements of the dishes.

2. The kitchen does not accept or use raw materials that do not meet the requirements of the dishes.

3. The processing of raw materials [knife work, heat, seasoning] must be carried out in accordance with the requirements of the dish.

4. The main, distribution and seasoning must be scientifically and reasonably matched in color and taste.

5. The forming of the plate is beautiful.

5. Strengthen the management of raw materials; The management of raw materials in the kitchen is an important job. The management of raw materials is good or poor, which is related to the cost and the quality of the products. The purpose of raw material management is to ensure the quality of the product, reduce the loss, and improve the profit of the restaurant.