What do you need to be a chef in a five-star hotel?

Requirements for chefs in five-star hotels

1, good health and strong sense of responsibility;

2. Good teamwork spirit, high sense of responsibility and obedience to management;

3. Familiar with relevant safety knowledge, laws and regulations;

4. Five-star hotel chef experience is preferred.

Responsibilities of chefs in five-star hotels

1, responsible for the daily management of the kitchen;

2. Responsible for food inspection, strictly control the quality, and be directly responsible for the quality of all food in the staff canteen;

3. Strengthen the investigation and study of employees' tastes, and make weekly recipes to meet the requirements of different employees as much as possible;

4. Control the food cost, and reduce the cost to achieve the business objectives set by the company without affecting the food quality;

5, command each post to do a good job of pre-meal preparation, work plan, be orderly and coherent.

job requirement

1, cultural requirements

Learning to be a chef requires certain cultural knowledge, tolerance and judgment. To learn cooking, you can apply for the relevant cooking school, or you can go directly to the catering service place with the chef.

2. Moral behavior

The moral quality of a chef refers to his level and accomplishment 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.

3. Physical condition

As the saying goes: "Old Yin and Yang, few 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 takes a lot of physical strength, and it can't be sustained without a healthy constitution.

Furthermore, a chef must 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.

4. Professional quality

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, you should be careful with knives, master the heat properly, and taste the seasoning accurately. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other related cooking sciences.

To understand the food culture and history of the motherland, we must know some knowledge of folk customs and etiquette. 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.

Work taboo

1. No spitting, no littering, clean and tidy work area.

Second, dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

Third, don't waste raw materials, separate raw materials from cooked ones, and avoid frying spoons for seasoning.

Smoking is forbidden in the kitchen.

Refer to the above? Baidu encyclopedia-chef