What is the content of chef training? Training content for kitchen staff

The learning period of chefs ranges from two years to one year, as well as short-term training to six months and three months. The choice of whether to study in a long-term course or participate in a short-term training depends on your own actual situation and learning purpose. Many students are not clear about the learning time, because they do not have an accurate positioning of themselves, and the correct positioning of themselves is a prerequisite for the scientific selection of learning time.

In response to the question of the chef's learning time, it is directly proportional to the learning goal. If you are passionate about the chef industry and want to become a senior management talent, in addition to having proficient cooking skills, kitchen management, catering management and other related management knowledge are also essential. Like many middle and high school graduates, most of them walk out of school after graduation, and most of them don't even have social work experience, let alone the chef's industry experience, as well as their understanding and overall positioning of the chef industry.

They just hope that by mastering the skill of cooking, they can earn a living and earn a social status. Therefore, it is best to learn through formal training in order to have a broader space for development!

More standardized training content:

1.Maintenance and use of knives: how to sharpen knives, knife work, and the use of knife techniques.

2.Slaughtering and preliminary processing and cutting of raw materials.

3.Preparation and application of various seasonings and sauces.

4.Identification and application of heat.

5.Theory of cooking.

6.Cooking operations: burning, stir-frying, steaming, frying, frying, etc.

Eight major cuisines and local snacks can be learned.

The training of kitchen staff is as follows:1. Establish a health and quality inspection team.

2. Sign a letter of responsibility for health work at all levels. Health is managed by objectives.

Third, environmental sanitation implements the principle of "regional division of labor, responsibility for lump sum, and implementation to people".

1. The ground and ceiling are clean and tidy, free of garbage and dirt.

2. The walls are clean, and adhere to the "five nos" neither dirt, cobwebs, dust, messy posting, or messy carving.

3. The production room is displayed in an orderly manner, and different meals have a fixed position, and the production staff do not mix condiments and utensils, which affects hygiene.

4. Keep the corners of the wall clean, list sundries, no messy stacking, and clean the temporary stacking in a timely manner.

5. Garbage should be dumped in a special garbage bin (barrel).

6. In order to ensure the smooth flow of the sewer pipeline, in case of blockage, the department head and relevant departments should be notified immediately for treatment.