What are the main tests for a chef interview?

Theoretical requirements: Be familiar with the names, origins, characteristics, properties, uses, quality standards and knowledge of identification and storage of cooking ingredients used in a certain cuisine. 2. Understand the organizational structure of livestock, fish and other raw materials, the cutting site and the rational use of raw materials. 3. Master the principles and methods of growing high-grade raw materials. 4. Master the principles and key points of making soup. 5. Familiar with the knowledge of food carving and fancy cold spelling. 6. Master management knowledge in raw material procurement, acceptance, production, sales, cost control, etc. 7. Be familiar with the knowledge of production safety. 8. Be familiar with the characteristics of major Chinese cuisines and the overview of the historical development of Chinese cooking. 9. Have basic knowledge of nutrition and hygiene, cooking aesthetics, and food biochemistry.

Practical requirements: Be able to design and produce dishes and banquets that satisfy guests according to their different situations and requirements. 2. Be able to master the comprehensive operating techniques of a certain cuisine and the production of a certain number of flavored dishes and special dishes (cold and hot dishes). 3. Able to expand high-grade raw materials. 4. Proficient in applying various cutting techniques, and able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold-cut shapes of various colors. 5. Be able to master the technique of making soup, which requires pure soup color and delicious soup. 6. Master the skills of dismantling livestock, poultry and fish in stages and disassembling whole materials. 7. Skillfully control the overall materials used for various banquets and master cost accounting. 8. Be able to prepare a variety of menus for general banquets, and be able to change the types of dishes in a timely manner according to seasonal changes.