Ask for the cheats of a chef, how to get started with a chef?

Strong food supplements can be bought (different thousands of merchants, not necessarily from their own country).

Xuanyuan Mountain Station: "Strong Food Supplement Volume" 8000 .

The others can be found by going to the official **, and they are all available.

Homemade Delicious Recipes》 *Players with a sub-class of Kuding can obtain it by completing the quest at Gangneung Thousand Merchants at level 30.

Stewed Chicken Dafa Volume" * It is reported that this book is to do more advanced tasks or fight more advanced monsters to obtain.

Super Spicy Tear Spray Recipe * It is reported that this book is to do more advanced tasks or fight more advanced monsters to obtain.

Drunken Immortal Mochizuki Recipe * It is reported that this book is to do more advanced tasks or fight more advanced monsters to obtain.

Beginner chefs should learn the basic skills of chef entry:

The beginning of learning to be a chef is to do your job well, see more, ask more, learn more, taste more, and know all kinds of seasonings and raw materials; In addition, learning to be a chef must first learn the basic skills of knife work, turning pots, etc., and the heat when cooking can be slowly mastered when cooking.

There are also the following points that need to be paid attention to:

Clause. First, the forefront, handyman: handyman is to kill fish, cleaning, anyway, the kitchen chores are done by you, handymen seem to be inconspicuous, and the labor intensity is relatively large.

Clause. Second, the case: learn the work on the case, that is, the knife work, first slowly help the master of the case to cut some spices used by the master on the stove, such as onions, ginger and garlic.

Clause. 3. Playing lotus: first look at how the chefs cut the ingredients and fry the vegetables, keep them in mind, including which flavor types are divided into dishes, and you can classify all the dishes, so it is not difficult to remember.

Here's how to get started as a chef:

First of all, you need to understand the nature of some foods, such as which two can be poisoned together. or with a cross-flavour. Knowledge and so on. The second is to learn knife skills. Knife skills are the basic skills of stir-frying. Then it's fried. Master the heat.

Three days without practicing are especially important for chefs. No matter what position the chef is, the level of the chef is all based on his strength, and the ability to cook can represent the professional level. In the process of practicing, we must also learn from experience, find a suitable work strategy, and use it.

The same recipe may taste different from chef to chef. Sometimes it may just be a small difference in the time of the seasoning, and if you want to be better, of course, you can't let go of these contents. From preparing the ingredients to the finished product, every step is not negligible, and care needs to be taken during the cooking process, so that it is responsible for the work of the chef and the diners.

In addition to practice, don't forget to read a lot of books and learn some knowledge related to the catering industry, which will definitely add color to your career. Reading more books can help you understand the market and increase your inspiration for dish development.

Whether using oil or water, use fire for hot dishes. The key to cooking is the heat, so you should have a certain concept of using fire. You can use the simplest egg spread to feel the impact of a big fire and a small fire.

Stir-frying is the most commonly used seafood in daily life, followed by boiling and steaming, and the steps are relatively simple. Stir-fried dishes are suitable for people to get started, and if you cook them, you won't say much about noodles. Steamed vegetables can be placed on a plate first, seasoned and poured, and then steamed in the pot.

First of all, go to a professional chef school for a series of training and learning, the professional chef school has a strong teaching force, complete teaching facilities, a strong sense of professional responsibility, and a large learning space.

If it's not the kind of high-end things you learn, I think you should learn the side dishes first, when you are more familiar with the dishes, and then observe the methods of other chefs to stir-fry, figure out the use and usefulness of each spice, and then start to practice stir-frying

At the beginning, when you put it together in the kitchen, you can do chores, and slowly you can match it, and you can do it later! Going to school is a waste of money.

Systematic learning is much faster and better than self-study. There are very few excellent people who are self-taught

Raw materials for cooking and stir-frying must first be cooked by boiling and other methods, and then changed into slices, shreds, dices, strips and other shapes, and then fried. Stir-fried seasonings mostly use sweet noodle sauce, yellow sauce, soy tofu, bean paste hot sauce, etc. Whether it is slices, shreds, or dices as the main ingredients for cooking, the sides are thick, the shreds should be thick, and the dices should be larger.

Material. 1 whole chicken, a2 tbsp salt, 1 tbsp soy sauce, 1 2 tsp five-spice powder, b2 green onions, 30 grams of ginger, 1 tablespoon rice wine, 7 garlic cloves

Method. 1.Wash the whole chicken, remove the hair, and set aside.

2.Mix the marinade A well, take an appropriate amount and rub it vigorously on the inside of the chicken body in method 1.

3.Crush the green onion and ginger, add rice wine and mix well, take an appropriate amount and rub it on the outside of the chicken body of method 2, then stuff the green onion, ginger and garlic into the chicken body, and add 2 tablespoons of juice to the chicken body, marinate and soak together.

4.Put the chicken from method 3 into the preheated oven, bake over 150 heat, 100 on 100 heat, and bake for about 90 minutes, then take it out.

Definitely start with the basic piers....Learn how to chop and match vegetables first....will know how to cook...After learning the "basics", I slowly learned to stir-fry.

Start with a pretty boy. That is, to go into the kitchen and be a pretty boy.

Knife Technique Learn about the kitchen and ingredients.

To calculate the cost of a dish, you must first know what is cost and cost accounting, main ingredients, ingredient cost accounting, condiment cost accounting, the most important thing is gross profit margin Gross profit margin is the percentage of gross profit in sales. Dishes** = product cost + circulation cost + national tax + corporate profit sales** + product cost + gross profit margin.

Buy back and sell it.

There is also the calculation of rent.

Workers' wages. Taxes on water and electricity.

Chef application skills, i.e., the need to show that you have the qualities of a qualified chef when applying for a job, include the following:

1.Strong sense of responsibility, strict self-discipline, serious and meticulous, able to bear hardships and stand hard work, pay attention to personal hygiene. Be able to get along with colleagues, coordinate and cooperate, have a strong sense of service and strong communication skills.

2.Active mindset and likes to innovate. I like to explore and improve new varieties of cuisine, so that the color, aroma and taste are in place.

4.Have relevant work experience, and are proficient in various cuisines, such as Hunan cuisine, Sichuan cuisine, Cantonese cuisine, etc.

The first step is to warm up the scene. At the beginning of the interview, pay attention to the interviewer with your eyes and smile, as if you have met an acquaintance you haven't seen in a long time. This short, effective move makes people feel like you're easy to get along with and breaks the awkwardness at the beginning of the interview.

The second step is to emphasize achievement. As soon as you get into the conversation phase, talk about how you've solved the problem and put yourself in a good position. Use affirmative sentences like "I can" and "I can do it", and don't use negative sentences like "I just" and "I can't".

Affirmation and confidence can greatly increase the interviewer's good impression of you.

The third step is to demonstrate ability. When you talk about the nature of your job and your goals, immediately point out "What dishes have I cooked in the past?" and give detailed examples. Let the other person know that you are the best person to cook.

The fourth step is to show interest. Check the relevant information of the applicant through the Internet and other channels in advance. After talking about the situation of the unit, immediately say what you know and interest in the unit, and be willing to learn everything about the unit. The more you know about the unit, the better the interviewer's impression will be.

Fifth, ask some questions. When the other party asks you a few questions, you can ask one or two questions to show your strong interest in the work. One expert advises that it's best to think of ten questions during an interview and be ready to ask them. But be careful not to spend too much time asking questions.

Step 6: Explain the contribution. During the interview, you should always look for opportunities to show your abilities. Don't retell your resume. Put yourself in the other person's shoes, think about what skills you need most, and lead the conversation to this point.

The seventh step is to answer the interviewer's questions in a concise and orderly manner. If you have a work, it is best to bring your work, or it is also a powerful help to show the award in the catering industry, and you need to demonstrate it at any time if you need to demonstrate it on the spot.

Professional chef schools are recommended to work, it is not recommended to choose to go to the restaurant to learn from the master Professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

Some of my basic common sense, if you have been doing it for 2 years, you will say 4 years, 4 years will say 6 years, and when talking about salary, you will talk a little more about what you need to bargain with the head chef, and the technique should not be too bad.

Brother, in fact, there is no skill in applying for a chef, the key is that you have to have a few unique skills, I went to a technical school for half a year, and then entered the hotel. I came back and asked my classmates that I said you can't learn anything in the technical school why don't you go to the hotel, their answer made me feel tragic for them, he was very persistent and told me that I don't believe I can't get a professional qualification certificate in three years, I will go! My teacher said, you went to apply for a job, took out your personal file, what senior chef certificate, what award, but the result is not the same thing as a try, is not ashamed?

On the contrary, after three years in the hotel, you have the craft, and it is not difficult to get the certificate, and the advanced one now costs more than 1,000 yuan, in short, the best way is the craft.

Experience is the most important, tell the boss about your experience, and order a dish directly.

When answering the question of applying for a chef manager, you should package yourself moderately, but not to brag and exaggerate to the interviewer, but to package yourself as a whole. For example, the whole interview process should give the interviewer an overall feeling, which should not only show the professionalism and ability of the interviewer, but also pay attention to the proper use of words and not exaggerate, otherwise it is likely to cause the opposite effect.

2. Applying for a chef should replace "your restaurant" with "our restaurant".

The words used in the interviewer's conversation can convey a lot of things. For example, when the interviewer asks what the career plan is after taking up the post, it must be a test of the interviewer's organization and management skills, including the control of the entire process of the back kitchen, the organization and management of the back kitchen staff, and how to improve the cohesion of the whole team, etc. When answering specific questions, if you replace "your restaurant" with "our restaurant", you can immediately shorten the distance with the interviewer, and give the interviewer a sense of belonging to the restaurant as their own home, which is equivalent to an indirect statement, indicating that they will definitely manage the kitchen well.

3. Applying for a chef can be moderately patted on the back.

Fourth, try to bring some professional vocabulary when applying for the head chef.

The head chef must not only have certain management skills, but also have good cooking skills. When interviewing the head chef, you don't have to deliberately emphasize your professional ability, otherwise it is easy to cause auditory fatigue to the interviewer, and the interviewer can also highlight it from the side. You can bring more professional words in the sentence when talking, such as "head pot", "playing lotus", "Shangshi", etc., like this kind of kitchen professional terms are rarely understood by ordinary people, and some can also bring out the interviewer's professional ability during the interview.

Fifth, the tone of the chef's speech should be moderate.

When interviewing the head chef, it is important to control the tone of the conversation, as the interviewer can learn about the personality and other characteristics of the interviewee from the tone of the interviewer's speech. The speed of speech can not be too fast, it is easy for people to hear what is being said clearly, and the slightest carelessness will get stuck, and people who speak too fast are generally an acute child, and they are often not calm when they encounter problems, so they are not suitable for managers. The speed of speech should not be too slow, otherwise it is easy for the interviewer to lose patience.

Moreover, the kitchen work is often fast-paced, and the slow tone of speech reveals that the chronicity will make people feel that they are not suitable to be a chef. Therefore, when interviewing the head chef, be sure to control the pace of your speech.

Pay attention to these conversation skills to make a strong impression on your boss during the interview process. Applying for a chef is not only a test of a person's professional quality, but also the person's comprehensive ability, especially in the management ability of the organization. So, the applicants.