Details of the chef

A chef is a person who takes cooking as his profession and cooking as his main job. The profession of chef appeared very early, and there were full-time chefs in slave society. With the continuous improvement of social material civilization, the chef profession is also developing, and the team of full-time chefs is expanding. According to relevant statistics, at the beginning of the 20th century, the number of chefs in the world has grown to tens of millions. China is known as the culinary kingdom of the world, and the strength and quantity of chefs are second to none.

To some extent, the chef is the second parent of human beings-the World Non-* * Organization agreed to designate 65438+1October 20th as Chef's Day.

Basic introduction Chinese name: Chef mbth: cook/chef Pinyin: chúshě Job content: Cooking food first appeared: Slave society is pronounced: 537800 Definition: Chef's definition, professional requirements, cultural requirements, moral character, physical requirements, professional quality, work taboos, professional grade, junior, intermediate, senior, technician, senior technician and labor characteristics. In modern society, most chefs work in restaurants, restaurants and other places that provide public services. According to relevant data, in 2002, the total number of chefs in China exceeded10 million. Such a huge team accounts for a considerable proportion of industrial workers in China. Therefore, it is of great significance to study and discuss the related problems in the chef's career. Professional Requirements Cultural Requirements Learning chefs need certain cultural knowledge, tolerance and judgment. Learning chefs can apply for the relevant cooking school, or go directly to the catering service place with the master. Morality The morality of a chef refers to the level and accomplishment of a chef in political thought and moral quality. As a chef in socialist China, in addition to the basic ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of the cooking profession, the following points should be put forward in particular: First, the spirit of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a firm concept of the legal system. Physical requirements As the saying goes: "Old Yin and Yang, less cooks." Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength. You can't bear it without a healthy constitution. In addition, chefs should have strong endurance. The job of a chef is different from ordinary work. People often go to work before and leave work after. Eat in front of people and behind them. Sometimes even business is too busy to eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the fumigation of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong endurance. Some people summarize this tolerant image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-thinking and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is particularly different. When guests order food or order a banquet, the chef will respond immediately and cook with the dishes. In addition, in the process of making, some dishes need to be cooked in a hurry, such as cooking. These dishes often need to complete a series of operating procedures in a short time, which requires chefs to be quick-thinking, skilled and energetic. The professional quality of a chef includes many contents, the most important of which is to have superb technology. Specifically, as a qualified chef, he has better knives, a proper grasp of the heat, and accurate and delicious seasonings. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S. Taboo 1: No spitting, no littering, and the work area is clean and tidy. 2. Dress neatly, wear work clothes and hats correctly, and keep personal hygiene at all times. 3. Don't waste raw materials, separate raw materials from cooked ones, and avoid frying spoons and tasting. Smoking is forbidden in the kitchen. Professional level as a chef, a modern chef, of course, must obtain the Chinese cooking professional qualification certificate. That is, the chef's certificate (the chef's certificate was cancelled on April 20 1 1, and now the job name is changed to China Chef. If in doubt, you can log on to the National Vocational Qualification Work Network to inquire about the type of work. ) People's Republic of China (PRC) chefs' professional qualification certificate is uniformly printed by People's Republic of China (PRC) and the Ministry of Labor and Social Security, and handled and issued by the Ministry of Labor and Social Security or relevant departments of the State Council according to regulations. China chef professional qualification certificate is divided into five grades according to the * * * * grade. Those who meet one of the following conditions in the primary stage are the national vocational qualification level 5 (1). They have reached the required standard hours of formal training in the primary stage of the occupation and obtained the graduation (completion) certificate. (two) engaged in this occupation for more than 2 years. (3) The professional apprenticeship expires. One of the conditions below the intermediate level is that after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years, reached the standard hours stipulated in the formal training of this occupation intermediate level, and obtained the graduation (completion) certificate. (2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation. (three) to obtain a vocational graduation certificate from a secondary vocational school or above with intermediate skills as the training goal, and to be recognized by the administrative department of labor and social security. Meet one of the following conditions for the national vocational qualification level 3 (1). After obtaining the vocational intermediate vocational qualification certificate, they have been engaged in this occupation for more than 4 years continuously, and have reached the standard hours stipulated in the formal training of this occupation, and obtained the graduation (completion) certificate. (2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation. (3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years. (four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills. A technician who meets one of the following conditions is a national vocational qualification level II (1), has been engaged in the professional work for more than 5 years continuously, has reached the required standard hours after being trained by the professional technician, and has obtained a graduation (completion) certificate. (2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate. (three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years. A senior technician who meets one of the following conditions has been engaged in this occupation for more than 3 years after obtaining the professional qualification certificate of this professional technician for the national vocational qualification level (1), reached the standard hours stipulated in the formal vocational training of this professional senior technician, and obtained the graduation (completion) certificate. (two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years. Labor Characteristics As a production department, the catering industry is its production workers, and the chef's labor has its own characteristics. The product of chef's labor is dishes, which are sold to people for enjoyment. Providing customers with exquisite delicacies is the main purpose of chef's labor. Therefore, it has the characteristics of commercial service. This feature requires the chef to have a good moral character of serving the people wholeheartedly, a customer-oriented attitude, and a spirit of dedication and sacrifice. When providing services to consumers, chefs should do everything possible to win economic benefits for their own enterprises, accumulate funds for national construction and increase wealth. This requires chefs to win customers through quality service and increase more benefits for enterprises through increasing production and saving, which are contradictory but more unified. Interesting story about the origin of chef's hat: chefs around the world may wear different work clothes at work. But the hats they wear are the same, all white high hats. Wearing this hat is good for hygiene and can prevent the chef's hair and dandruff from falling into the dish. However, the chef who first wore this hat was not from the perspective of hygiene, but as a symbol. In medieval Greece, there were frequent disturbances. Every time there was a war, the Greeks in the city fled to the monastery to take refuge. On one occasion, several famous chefs fled to the monastery. For safety reasons, they dress like monks, wearing black clothes and black hats. They get along well with the monks in the temple and cook for them every day. After a long time, they felt that they should distinguish themselves from the monks in their clothes, so they changed the black hat worn by the monks into white. Because he is a famous chef, chefs from other temples have followed suit. Today, almost all chefs in the world wear this kind of hat. Origin of China Chef's Festival China Chef's Festival was originally initiated by non-governmental organizations in Jinan, Hangzhou, Shanghai, Tianjin, Chongqing, Fuzhou, Guangzhou, Hefei, Nanchang, Changsha, Chengdu, Xi 'an and other big cities in China 12. Its purpose is to further promote the Chinese food culture, strengthen the technical exchange of the national catering industry, create a good atmosphere of respecting chefs and advocating innovation, and encourage chefs to work hard for the development of the catering industry in China. The first Chef's Friendship Festival was held in Jinan in June 199 1 10. Originally named "China Twelve Cities Chef Friendship Festival", this name has been used until1Chef Festival held in Shanghai in June, 1998. 1999, renamed as "China Chef's Day" from the 9th session. In 2000, the scale and grade of the 10th China Chef Festival further developed. China Chef's Day is one of the key exhibitions supported by the Ministry of Commerce. As a regular meeting of the industry, it has become the largest and most influential brand activity in China catering industry. It has played an important role in strengthening industry exchanges, promoting industry development and promoting Chinese food culture. The annual "China Chef's Day" has become a grand festival for people in the industry in China. 10, 17-20, 2008 was grandly held in Beijing. Thousands of delegations and famous chefs from all provinces and cities in China gathered in Beijing, as well as overseas colleagues from more than 20 countries and regions in the world, such as the United States, Japan, Australia, Germany and South Korea, to learn skills and exchange experiences, which greatly promoted the prosperity and development of the catering industry in China, and at the same time established the authoritative position of the first catering exhibition in China, and was praised as. In 2006, the Ministry of Commerce selected and commended the first batch of famous chefs in China, which further stimulated the chefs' enthusiasm for work, enhanced their sense of professional honor, and comprehensively improved the service quality and sustainable development level of the catering industry. Chef industry serves all social strata, has made painstaking efforts to promote Chinese food culture, inherit and spread Chinese cuisine, and go to the international food market, and has made great dedication and contribution to the country, society and people, which is commendable.