Is there a profession as a chef? What is the chef industry like?

Chinese culinary culture has a long history and is well-known all over the world. As the great leader *** said: in Chinese culture, one is cooking and the other is traditional Chinese medicine, which is the most worthy of our pride.

Who will inherit and carry forward China's excellent food culture and cooking technology? Chefs, of course! Since the founding of the People's Republic of China, batches of chefs with exquisite skills, culinary science knowledge and artistic theories have become excellent heirs of Chinese culinary culture.

At the same time, with the deepening of China's reform and opening up, a large number of chefs have gone abroad to the world, spreading China's excellent food culture to all over the world, and have been praised by international reputation. As a result, Chinese chefs have become excellent ambassadors in the world to spread China's excellent culture. Among these culinary envoys are many masters of New Oriental culinary education, who have been assigned to teach Chinese culinary skills abroad, and have served as heads of state and leading chefs of many countries in diplomatic receptions, and have made important contributions to the cause of vigorously promoting Chinese culinary culture.

Chefs usually need to study in a professional training and pass an examination to ensure that they have the appropriate level of business and obtain a national vocational qualification certificate. Through the training, the trainees combine theory and practice, repeatedly practice in theory, and master the technical essentials in practice, so that each student is easy to learn and understand.

The people live on food". Eating is the most basic need of human beings every day, and how to eat nutritious, happy and healthy is the way of diet pursued by modern people. After the reform and opening up, the catering industry has flourished, with large and small restaurants and catering outlets dotted around, and the catering structure has also developed towards high-end and exquisite.

In 1993, after Comrade ***'s speech on his southern tour, the development of the catering industry was further accelerated, and the social role of chefs was also increasing. At home and abroad, many famous hotels are selling their professional chefs and cuisine, and chefs are highly respected and affirmed.

Chefs create food to meet the needs of social consumption, so as to enhance people's physique, promote people's health, and ensure that people have more energy and stronger physique to devote themselves to the cause of social construction. At the same time, in the social benefits of providing consumers with high-quality services, it also obtains economic benefits for the hotel. In particular, it is pointed out that the intermediary role of chefs in political, economic and cultural activities cannot be ignored.

Therefore, in this sense, the labor of chefs has become one of the powerful driving forces to guide consumers and promote economic construction.

Yes, and this profession is very popular, and now it is a very promising profession, and you can learn and engage in this profession if you are interested.

The professions of chefs are: pastry chef, Western food master, Chinese cooking master and so on.

Chef job titles are: Executive Chef, Head Chef, Head Chef, Head of Kitchen Department, etc.

1. Head chef: 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., requires the work experience of the woks or supervisors in the large catering industry, and should also have the ability and skills of kitchen management.

2. Chef: A person who has skills in food preparation, he is responsible for managing the kitchen and the cooking staff of large enterprises (such as hotels or restaurants), planning menus, ordering food ingredients, directing and assisting in cooking, preparing specific meals, etc. - also known as "cooking chief". Chef is already an indispensable position in many large companies.

3. Side dish chef: According to the variety of dishes and their respective quality requirements, the side dishes are appropriately matched with two or more main ingredients and auxiliary materials after knife treatment to make it a complete dish raw material (or a table).

Business quality: The business quality of a chef includes a lot of content, and its main aspect is to have superb skills. Specifically, as a qualified chef, you must have fine knife skills, a proper grasp of the heat, and accurate and palatable seasoning.

It is necessary to have a good cultural knowledge literacy. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of culinary science, to understand the culinary culture and history of the motherland, and to understand certain knowledge of folk etiquette.

It is necessary to have a certain aesthetic accomplishment and a foundation for artistic innovation. In addition, it should also have the courage to create and boldly innovate, and have certain organizational management capabilities and flexible use of 5S.

Hotel kitchen posts:

1.Executive chef, executive chef refers to the management personnel in charge of kitchen affairs in large hotel restaurants and hotels, and basically belongs to the same level as department managers. The executive chef mainly manages the kitchen staff on a daily basis, controls all the food in the kitchen to a high standard, and requires the work experience of the head chef in the large catering industry, and should also have the ability and skills of kitchen management.

2.The head chef, abbreviated in English (Chef), is the head of the management department of the hotel kitchen, under the leadership of the executive chef, 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.

3.The head chef is both a technical and managerial position, responsible for managing the kitchen and the cooking staff of large enterprises, planning menus, ordering food ingredients, directing and assisting in cooking work, preparing specific signature dishes or high-end dishes, etc. Generally speaking, the chef needs to be very skilled and is the technical core of the hotel, but he does not need to work all the time.

4.Kitchen department supervisors, in a slightly larger hotel, the number of people in the kitchen is as little as dozens of people, more than hundreds of people, so there will be different departments, and different departments will set up different department heads to lead, mainly responsible for the overall planning and operation of the department's daily affairs, to ensure that the kitchen affairs can be carried out in an orderly manner.

5.Stir-fry chef, stir-fry chef titles are generally divided according to the position of the station: the first wok-hedge in front of the station is called the head pot (also called the head stove, head cook), the second wok-hé is called the second pot, and so on, and the last one is called the tail pot.

6.A cutter chef is a chef who specializes in processing cooking ingredients. The cutting chef needs to process the raw materials according to the work arrangement of the hotel and the needs of the stir-fry chef, and this position requires the chef to have a deep knife skill and be responsible for cutting vegetables, garnishes and ingredients.

7.The chef is the main assistant of the chefs, coordinating the order of serving, and is responsible for marinating and seasoning, flouring and sizing the raw materials prepared with the cutting board, and then making shapes for the cooked dishes; You need to know everything, and you are an all-rounder.

8.Cold dish chef, there is a full-time cold dish chef in the chef industry, who is mainly responsible for the production of cold dishes, cold spells, and roasted meat. Don't think that this is an unpopular profession, in fact, nowadays large banquets are dominated by cold dishes, and the cold food department is actually a large department of large hotels.

9.Shangshi chefs have three jobs: one is to increase the hair of dry goods, processing abalone ginseng wing belly, snow clams, and all kinds of dried mushrooms; the second is to make soup, responsible for the old fire soup, nourishing stew; The third is stewed and steamed buckles, such as plum vegetables, meat and lotus fragrant chicken, which are all within the scope of responsibility of "Shangshi".

Nowadays, as long as there is a small scale of the hotel, there will be a complete kitchen post system! There are executive chefs, head chefs, head pots, two pots, wok cooks, cold dish chefs, kitchen workers, Shangshi chefs and so on!

Learning to be a chef is very good, now with the improvement of people's quality of life, the frequency of dining out is increasing, so the development of the catering industry is very rapid, and the demand for chefs is now great.

The chef is still very advantageous :

1. Learn to be a chef Popular industry, high-paying career, never unemployed. As a demand of the people, it is not an emerging industry and will not be eliminated. There is only the inference of the dishes, and there will be no product upgrading.

2. Learn to be a chef and develop well, and there is a lot of room for improvement. Head chefs, executive chefs, etc. are currently in short supply of talents, and they are also the goal that chefs have been working hard for, and high-paying positions in short supply will only appear in the catering industry, and chefs will always be your first choice.

3. Learn to cook with small investment and big return. No matter where you are from, whether you are rich or poor, as long as you are willing to work hard and do not need to invest millions, you can have your own business.

4. Learning to cook takes less time and becomes a talent quickly. Easy to learn, easy to understand, and zero starting point. Starting from the basics, you don't need to know circuit diagrams, and you don't need to know how to program, as long as you do it, you can learn the course.

5. With the rapid development of the catering industry and order-based training, you can become a high-paid person without going to the double selection meeting full of talents.

New Oriental Cooking School has a college degree. At present, it is recommended to work for majors with more than one year of course. The two-year and three-year majors are both college and secondary school degrees.

Reasonable division of labor, the chef industry generally includes executive chefs, head chefs, head chefs, stir-fry chefs, cutting chefs, lotus chefs, cold dish chefs, Chinese and Western pastry chefs, etc. Chef is a relatively promising technical profession, as long as the skill is good, the salary will be high.

The head chef is responsible for the entire kitchen operation and management, and is the top of the pyramid. The main cadres under him are the director of dishes, the supervisor of hot dishes, the supervisor of cold dishes, the supervisor of steamers, the supervisor of pastries, the supervisor of roast meat, the supervisor of side dishes, the supervisor of playing lotus, the supervisor of bright files, the supervisor of the water station, the supervisor of dishwashing, etc. Some things are ordered by the head chef to be solved by the heads of various departments, and the director of the dishes only studies the quality of the dishes, one by one, otherwise the head chef alone will not be able to manage dozens of people.

It also has to work in coordination with the various departments of the front office.

Chef positions are roughly divided into: pastry chef, cold dish chef, gate chef, stir-fry chef, lotus, supervisor, head chef, executive chef, production director, etc.

In the old days, people called chefs "fireman", "cook" and "cupboarder", and their main job was to cook dishes.

Chef is a promising technical profession, as long as the skills are good and the salary is very high, it can be called a technical industry. Because restaurants belong to the service industry, chefs have also become a skilled occupation in the tertiary industry.

Generally, the back kitchen of the hotel has side dishes, lotus, one boil, two boils, three boils, sous chefs, head chefs, and executive chefs.

Learning to be a chef is more precise. Generally speaking, if you stay up for a few years and become an executive chef, the salary is 20,000 or 30,000 yuan a month. Even if he is not a head chef, he is also a supervisor, and his salary is several thousand.

It's just that being a chef is relatively tiring, and I have to stay in the kitchen all the time, with oil smoke, and I have to manage a group of little brothers who are not very high-quality. In the next society, I think people will pay more attention to physical health, that is, eat healthily, be a professional chef, and believe that the future is good.

Executive Chef, Head Chef, Head Chef, Stir-fry Chef, Cutting Chef, Lotus Chef, Cold Chef, Chinese and Western Pastry Chef.

The chef industry has always been a hot, high-paying industry that attracts the most attention. It doesn't matter if you let someone hire it or open it yourself in the future. They are all relatively employable.

However, among the high-risk groups of various occupational diseases, cooks rank second, second only to firefighters. Occupational diseases that are easily obtainable are as follows:

Stomach problems: Most cooks have a bad stomach. Due to the uncertainty of working hours, chefs often eat irregularly.

There is no regular or quantitative food. During normal meal times, the chef has to be busy cooking for the guests, or hurry up to eat early when he is not hungry, or he is busy and often misses two meals in a row, and waits until he is done with work, because of the heat and fatigue, he has no appetite to eat, and he eats very little. In the long run, it will cause digestive system dysfunction, causing chronic gastritis, constipation, severe cases will suffer from atrophic gastritis, and some will suffer from fatty liver, cholecystitis, and gallstones.

Chef occupation stomach disease, regular eating habits are almost the most fundamental method, but the peculiarities of the chef's job make this difficult to achieve. So carry some snacks with you, such as chocolate that provides calories, or snacks like bread and cakes, to replenish your energy at any time.

Varicose veins: The work of a chef requires standing for a long time, and after more than ten hours a day, his feet are often sore. Standing still for a long time will cause poor blood circulation in the lower limbs, resulting in swelling of the lower limbs and even varicose veins, as well as avascular necrosis of the femoral head, so varicose veins on the feet are almost every old chef's problem.

Improper standing posture will cause excessive bending of the lumbar spine and cause lower back pain, excessive burden on the feet, and if the shoes are uncomfortable, it is easy to cause foot pain and bone hyperplasia. Experts suggest that chefs first need to have a pair of moisture-resistant shoes to keep their feet dry and warm enough; Secondly, in between work, try to do some exercises that can stretch your body, such as kicking and kicking, and doing broadcast gymnastics in an open field outdoors is also a good choice.

With the rapid development of social economy, the development of the catering industry is booming, and the prospects are still very good, and now chef talents are becoming more and more scarce, and the catering enterprises have difficulty recruiting workers, and the treatment of chefs is also rising.

Popular major, at least not hungry, now five-star hotel chefs are very good, it can be said that they will never be unemployed.