What does it take to be a chef who satisfies your customers?

First of all, we must have a good service attitude! And then the craftsmanship should be very good! Make guests feel like they're home!

Occasionally, give a little sweetness to your guests! It's like giving a discount! Send something!

Is there anything else you want to know and ask me I can! I'm also a chef Chefs have three realms: the first is called "imitation", that is, to learn, if someone else cooks a good dish, you do everything possible to "clone", and the goal is to be exactly the same as what others do.

This is the most basic level of the chef, but it is also the level that every chef cannot get around. The second level of "realm" is called "showing skills", showing one's skills and trying to be recognized and appreciated by others. This is a manifestation of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "integration and naturalness".

The third realm is called "suitability", that is, to be able to adjust skills and innovate dishes according to the needs and preferences of customers everywhere, so that their craftsmanship is in harmony with the needs of the market, and I think this is the highest level of chefs.

1. Theoretical knowledge, better understanding of Chinese food from the ideological point of view.

Theoretical main learning: "Introduction to Cooking", "Culinary Raw Materials", "Culinary Technology", "Culinary Nutrition and Hygiene", "Urban Popular Dishes", "Modern Catering Management", Biqiao Jian, etc.

2. To practice basic skills, it is necessary to lay a solid foundation from the beginning.

Master the basic skills such as spoon turning skills, knife skills, carving skills, and platters.

3. Dish production, the only way to be promoted to a qualified chef.

Master Sichuan-style traditional cuisine, Sichuan-style local specialties, Sichuan-style representative dishes, Sichuan-style cold dish production, color platter production, food carving, Chinese pastry, new Sichuan cuisine, regional popular dishes, high-end dry goods original wide judgment material rise, brine production, hot pot, dry pot production, etc.

4. The knowledge of banquets is a reflection of the ability to test the cooperation ability of the kitchen.

Banquet knowledge is the cornerstone of excellent chefs, learn banquet knowledge well, make full use of banquet knowledge for large-scale and important banquets need more theoretical knowledge to pave the way, the definition of banquet use, specifications and content of the composition. How to design cold dishes and hot dishes and precautions.

First of all, you must have good technology and find a professional school to study.

The focus of the Chef Cooking School is to provide students with more suitable and high-quality employment education and sterilization, so that every student can adapt to market changes and learn the knowledge and skills that are conducive to job creation.