What does it take to be a chef? What qualifications do you need to be a chef, academic qualification

Ideals are rational thinking, and dreams are romantic feelings. Only by having ideals and persisting in struggle can we enjoy the mental journey from struggle to success, which is why New Oriental chefs are leading the industry and profession. If you want to be a top-notch chef, you have to have both.

The basic requirements to be a chef are:

1.Master the basic cutting, matching and cleaning knowledge.

2.Able to bear hardships and stand hard work, good character, good health and be at least 18 years old.

3.Have a sense of responsibility, have good execution and communication skills, and be able to operate in strict accordance with standards.

4.Have a high enthusiasm for food and beverage work.

1. To be the highest level of excellence in the pursuit of a good chef. Excellent chefs must have good kitchen ethics, and cultivating good kitchen ethics can make chefs successful and make achievements in the industry. Therefore, kitchen ethics is the foundation of being a good chef.

2. To be a good chef, you must have superb cooking skills.

Culinary skills are the key to a chef's foothold. To be a good chef, one must possess great skill. For example, an excellent Hunan cuisine chef must not only be proficient in Hunan cuisine, but also have access to other cuisines.

How can I have a good culinary skill? First, we should start from scratch in learning art. Learning art is a painstaking, long-term process.

Learning is boundless, chefs must persevere, persevere, do not give up halfway or stagnate, start from the most basic and basic, step by step, and have a never-satisfying drill energy. Especially now, with the rapid change of food consumption and the diversification of customer consumption, chefs are required to base themselves on tradition and continue to innovate. Chefs should learn from each other's strengths, learn from others' strengths, and develop in an all-round way in theory and practical operation.

The second is to pass on art with a broad mind. In my 40 years of culinary career, I have trained nearly 1,000 students, more than 100 of whom have become senior chefs and have become the backbone of hotels, guesthouses, restaurants and restaurants. I think that after a chef becomes famous, he should make a contribution to the culinary career, not regard his cooking skills as personal wealth, but unreservedly pass on his knowledge to those who love his job and the industry, and cultivate more students and apprentices who are diligent and studious and have a promising future.

3. To be a good chef, you must have affection for the company and your customers.

What I talk about is that we should put the promotion of development and meet the needs of customers in the first place in our work, put personal interests behind, and work with feelings. I think this is an indispensable quality for a good chef.

4. To be a good chef, you must have a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of the dishes, if the chef does not have a good mood and a healthy attitude during the cooking process of the dishes, the quality of the dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of the enterprise. "Kitchen ethics, cooking skills, feelings, and mood" are the necessary qualities of an excellent chef.

An excellent chef must use his own practical actions to match his words and deeds, so as to make himself have a more brilliant future in the culinary career.

You don't need to know anything to learn how to cook, you can basically learn it. As a qualified chef, you must know how to use knives, turn pots, correctly identify and master the oil temperature, accurately and timely feeding, master the heat, thicken, timely cooking, and plating. In the chef industry, knife skills, spoon skills, paste extraction, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses and often pay attention to them.

At the same time, learning to cook requires a certain amount of cultural knowledge and a certain ability to bear and judge, and it is best to go to a good school for basic learning to learn chef cooking from scratch.

Learning to be a chef requires a lot of tempering, continuous summarization, and perseverance and long-term practice. Learning to be a chef is a science, as long as you work hard, you can learn a craft in one or two years.

To be a chef, you must meet three conditions, first of all, you must like the chef industry, secondly, you must be able to endure hardships, and finally you must be able to persevere, so that you can be a chef.

If the chef was in the past, it was okay to become a master, but now, there are still many procedures for becoming a qualified chef, for example, it is best to be systematically educated, and then a qualified chef should not only have a healthy body, solid skills, but also have a good overall quality. It includes a person's talent, knowledge, concepts, behavior, ability, etiquette, politeness, clothing, appearance, and many other aspects. Personally, I think:

Whether a person can achieve success in his career does not depend on objective factors such as his family background, gender, age, etc., but on his own quality.

To be a good chef, the highest level to pursue. Excellent chefs must have good kitchen ethics, and cultivating good cooking talents will make chefs succeed and make achievements in the industry. Hence the said:

Culinary ethics are the foundation of being a good chef. How to cultivate good cooking ethics on the square inch stove? I have been recognized by everyone in the industry, which is inseparable from my own use of good cooking ethics.

Good kitchen ethics mainly includes the following four local elements:

1) Love the industry and base yourself on your own job. Only if you love cooking, can you concentrate on this business, and only based on the chef's own job will you continue to get joy and success in your work. A chef from the apprentice to go through from the miscellaneous, work, side dishes, stove and other different positions of the long training, each position of the work is to do a good job of a chef to lay the foundation, each post of the process of training must be based on their own duties, not afraid of dirty, not afraid of tired, can not be in a hurry, this is the foundation of the cultivation of kitchen ethics.

It's easy to become a chef, but it's not easy to be a good chef, so I'm going to teach you how to be a good chef today! The first criterion of a good chef is to have good cooking skills, find a professional college to study, and practice good cooking skills. A good chef must not only know one cooking technique, but also learn to use a variety of cooking techniques and bring out the cooking skills in a comprehensive manner!

Only with a chef's certificate can we achieve a reasonable, effective and nutritious combination of ingredients! A dish is a work of art, and in addition to making it delicious, it also needs to be beautiful! To "color, smell and beauty"!

Ingredients and personnel must be managed, and costs must be controlled! These are all things to learn to be a good chef! For the later development, kitchen management is also a must-learn course!

In short, it is important to understand that learning to cook is not simply about practicing cooking skills, but also about moving forward step by step and developing in many aspects!

Hello, the most important thing is to have cooking skills, followed by professional ethics. If you have a skill, be brave enough to do it, and believe that you will do better than others. If you want to practice this cooking, you need to practice a lot to get better and better.

The catering industry covers a wide range: from hotels, restaurants, institutions and school canteens; From teahouses, bars, food stalls, food stalls, etc. The occupations involved include restaurant managers, cooks, restaurant waiters, food salespeople, food delivery staff, ingredient procurement, dishwashers, etc.

Only chefs and waiters are introduced here.

Chefs can be subdivided into cooks, pastry chefs, and cold contenders (including food carving).

Restaurant services include two types: front desk and back office, the front desk includes all kinds of restaurants, banquet halls, bars, cafes, etc., and the back office includes kitchen, washing, procurement, storage, accounting, etc. In the catering service, the restaurant service occupies an important position, and the personnel engaged in the catering service work are generally called restaurant waiters, and the division of labor includes the collar desk, the duty desk, the account desk, the food delivery, the coat service, etc. It has six tasks; Trays, cloth folding, laying tables, pouring wine, serving and dividing dishes.

Every job has specific requirements and procedures.

Whether you are engaged in the outside beverage industry, whether you are a chef or a restaurant waiter, you must have a strong sense of service and a correct service attitude; Enthusiastic, cheerful and optimistic psychological qualities; There is a sense of national pride and pride; Able to strictly abide by professional discipline; Able to consciously resist the corruption of mental pollution and money.

In terms of cultural knowledge: it is necessary to have a junior high school education level or above; Knowledge of psychology and sociology; Knowledge of raw materials, nutrition, hygiene and management; If you work in a foreign-related hotel, you must also have a certain degree of foreign language conversation ability. The waiter should not only have enough understanding of the food and drinks operated by the restaurant, but also have a certain understanding of food knowledge and culture, so as to meet the needs of different people and customers at different levels.

In terms of physiology, it requires a sensitive sense of taste and smell, a quick response to movements, and strong coordination between hands and eyes. No color blindness, no bad breath, no stuttering, no ** disease, no infectious diseases. For waiters, it is also required to have good facial features and fluent speech.

The catering industry is a window industry, which requires practitioners to have good personal accomplishment. Pay attention to appearance, neat and generous, and know etiquette. Dress appropriately, well-fitted, and well-fitted, and maintain a full mental state.

As a dedicated and qualified chef, you must have the knowledge and skills in this area, and have an understanding of the competitive planning and values and innovation of the catering industry. A qualified chef, in addition to his own skills and work, must also know how to budget carefully for the restaurant, open source and reduce expenditure, increase revenue and reduce expenditure. It is also necessary to have complete operating procedures and cost control measures in order to improve the profitability of restaurants and restaurants.

The basic condition for a chef is to have a keen sense of smell. And strong arms and a keen sense of smell can make your meals more delicious. And strong arms can make you lift a spoon.

What you need to be a chef:

1. Cultural requirements.

Learning to be a chef requires a certain amount of cultural knowledge and a certain amount of tolerance and judgment, and learning chef cooking can apply for a relevant culinary school or go directly to a place where you can engage in catering services with a master or directly.

2. Conduct and morality.

The moral quality of the chef, that is, the chef has the level and cultivation in terms of political ideology and moral character.

The chef does not have very high requirements for appearance and education, and he can go to be an apprentice.

Of course, the technology is good, the dishes are delicious, and there is dedication, and there is love for food.

1.Good memory.

A chef, especially a chef who has just entered the industry, still needs a considerable memory, recognizes the name of the dish, recognizes the material, and recognizes the process.

2.Strong body.

A chef is like marching to war, and physical fitness is a hard condition. Imagine, the chef stands for several hours, and has to pick up a big spoon with both hands, under the conditions of high temperature and high pressure, to ensure the speed and quality of the dish, without strong body support, how to finish?

3.Flexible hands and feet.

Cooking is a delicate job, from cutting and seasoning to scooping and putting away the pot, which requires the coordination of thinking and action, "the difference is a thousand miles", once the hands and feet are clumsy, the dishes will be greatly reduced.

4.A chef who is above the average person.

Kitchen quotient is the ability of kitchen staff to deal with all aspects of the culinary industry, including emotional intelligence, IQ, and the ability to adapt to the environment and withstand pressure. People with high kitchen quotient are left and right in the kitchen, and people with low kitchen quotient are struggling in the kitchen.