How to promote intermediate chefs to senior chefs, where to go and what to assess

Advanced Requirements: (Those who meet one of the following conditions)

1) After obtaining the intermediate vocational qualification certificate of the profession, he has been engaged in the work of the profession for more than 4 years, and has reached the prescribed standard number of hours of senior formal training in the profession, and obtained the completion (completion) certificate.

2) After obtaining the intermediate vocational qualification certificate of the profession, he has been engaged in the work of the profession for more than 7 years.

3) College graduates or above who have obtained the intermediate vocational qualification certificate of the profession and have been engaged in the profession for more than 2 years.

4) Obtain a vocational graduation certificate from a senior technical school or a vocational school that has been reviewed and approved by the administrative department of labor and social security and has taken advanced skills as the training goal.

You can go to New Oriental to sign up for the assessment, and as for the type of exam, there is training.

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 work, preparing specific meals, etc. 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 processing, so as to make them a (or a table) complete dish raw materials.

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 good 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.

1. Information on the name of the newspaper hall:

ID card, academic certificate, proof of working experience, copy of original certificate, 6 2-inch bareheaded**.

2. Registration conditions:

Applicants must be at least 25 years old and meet one of the following conditions:

1. After obtaining the intermediate vocational qualification certificate of the profession, he has been engaged in the work of the profession for more than 4 years, and has reached the prescribed standard number of hours of senior formal training in the profession, and obtained the graduation certificate;

2. After obtaining the intermediate vocational qualification certificate of the profession, he has been engaged in the work of the profession for more than 7 years;

3. College graduates or above who have obtained the intermediate vocational qualification certificate of the profession, and have been engaged in the profession for more than 2 years;

4. Obtain the vocational graduation certificate of a senior technical school or a vocational school that has been reviewed and recognized by the administrative department of labor and social security, and takes advanced skills as the training goal.

Theoretical requirements: familiar with the name, origin, characteristics, performance, use, quality standards and identification and storage knowledge of cooking raw materials used in a certain cuisine. 2.

Understand the organizational structure of raw materials such as livestock and fish, the cutting position and the knowledge of rational use of raw materials. 3.Master the principles and methods of high-grade raw materials.

4.Master the principle and key points of making hanging soup. 5.

Familiar with the knowledge of food carving and fancy cold spelling. 6.Master the management knowledge of raw material procurement, acceptance, production, sales, cost control, etc.

7.Familiar with the knowledge of safety production. 8.

Familiarize yourself with the characteristics of China's major cuisines and the general development of Chinese culinary history. 9.Basic knowledge of nutrition and hygiene, culinary aesthetics, and food biochemistry.

Practical requirements: according to the different situations and requirements of guests, design and produce dishes and banquets that satisfy guests. 2.

Be able to master the overall operation technology of a certain cuisine and the production of a certain number of flavor dishes and specialties (cold and hot dishes). 3.I can perform the increase of high-grade raw materials.

4.Proficient in the application of various knife techniques, will cut a variety of shapes (such as chrysanthemums, ears of wheat, lychees, walnuts, orchids, grapes, etc.) and a variety of colors and cold spelling. 5.

Be able to master the technique of hanging soup, which requires the soup to be pure in color and delicious in soup. 6.Master the skills of dismantling livestock and poultry and fish and dismantling whole materials.

7.Proficient in controlling the overall materials used in various banquets and mastering cost accounting. 8.

Able to prepare a variety of menus for general banquets, and can change the variety of dishes in time according to seasonal changes.

There are five levels of chefs, namely: primary vocational qualification certificate, intermediate vocational qualification certificate, senior vocational qualification certificate, technician qualification certificate, and senior technician qualification certificate, which correspond to the national vocational qualification level 5 to the first cherry blossom pure level.

Hello dear, from the following aspects: 1. Accept the work instructions of the executive chef and report to him. 2. Responsible for formulating the work responsibilities of the foreman, assessing and evaluating the foreman, and proposing rewards and punishments according to his work, and submitting the work of the department for approval, supervising and coordinating the work of each team.

3. Participate in the formulation of food raw material procurement specifications, food raw material processing specifications, and be responsible for formulating standard recipes and implementing them thoroughly. 4. Responsible for the innovation 1-development and application of kitchen dishes. And according to the supply situation of the bone market in the Peiqing season, the menu and dish prices will be adjusted in a targeted manner.

5. Command and coordinate the on-site supervision of the meal opening work in each team to ensure that the specifications, quality, and speed of the dishes meet the specified requirements.