What Are the Different Chef Jobs?

In different stages of the development of human society, family chefs have different statuses due to different socio-economic and political systems, especially different levels of productivity development.

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At different stages of the development of human society, family cooks, due to socioeconomic,

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As a production sector, the catering industry, the chef is its production laborer, the chef's labor has its own characteristics.
1. The characteristic of unification of service and creativity The chef s labor product, a dish, is sold for people to enjoy, and provides customers with exquisite cuisine, which is the main purpose of chefs labor. Therefore, it has commercial service characteristics. This characteristic requires the chef to have good morals to serve the people wholeheartedly, the customer's interest-oriented attitude, and a spirit of sacrifice. While chefs provide services to consumers, they must do everything possible to win economic efficiency for their own businesses, accumulate funds for national construction, and increase wealth. This is to require chefs to win customers through high-quality services, increase production and save, and add more benefits to the enterprise. The two are contradictory, but more unified.
2, the technical and scientific, artistic characteristics of unified cooking is a skill. Chef labor is based on manual techniques. From the identification of raw materials to the initial processing, from manual cutting and blending to mastering the heat and seasoning, all of them have specific technical requirements and operational difficulties. In addition to technical elements, cooking is a sciencean art that uses food modeling as its main form of expression. It is an organic unity of the three. The chef's labor process is essentially a process of organically combining the three.
3. The characteristics of the unification of manual labor and mental labor. As mentioned above, the chef labor is manual technical work. When this labor is carried out, physical labor is the main form of expression. Moreover, it sometimes manifests itself as heavy physical labor. Such as the initial processing of some raw materials and pans on the stove. However, chef labor is not simply physical labor, but a type of labor that includes a large amount of labor. Especially with the scientific and standardized requirements of cooking, the proportion of brain labor of chefs is increasing. Such as the design of the banquet, the concept of the feast, the determination of the nutrition and health indicators of the dishes, and the shape of the dishes, etc., all condensed more complicated mental labor.

The quality of a person refers to the sum of a person's ideological and political morality, professional level, work ability, and physical health. The chef profession has special quality requirements for its employees. To sum up, the requirements for chefs should include the following aspects.
1. The moral character of the chef, that is, the chef has the level and accomplishment in political ideology and moral quality.
As a chef of socialist China, in addition to the ideological and moral qualities of patriotism, the party, and the people, according to the particularity of the culinary profession, the following points should be specifically put forward: First, the spirit of serving the people wholeheartedly; The second is the professionalism that loves his own job; the third is the spirit that loves the collective and the enterprise; the fourth is a solid legal concept.
2. The professional qualities of chefs The professional qualities of chefs include many contents, and the main aspect is to have superb technology. Specifically, as a qualified chef, there are more sophisticated knives, who must have a good grasp of the heat, and the seasoning must be accurate and palatable.
Have a good cultural knowledge. It is necessary to grasp the basic theoretical knowledge of modern cooking and nutritional science, to understand the history of the culinary culture of the motherland, and to have a certain knowledge of folk etiquette. There must be a certain foundation for aesthetic cultivation and artistic innovation. In addition, there should also be a spirit of courage to create, bold innovation, a certain degree of organizational management capabilities and the flexible use of 5S.
3. The physical quality of the chef As the saying goes: "Old yin and yang, less chef." Chef work is a kind of more intensive labor. In order to become a qualified chef, physical fitness must first have a healthy physique. The work of the chef is very hard. Not only is the workload heavy, but it is also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical effort. Without a healthy constitution, it cannot be tolerated. Moreover, the chef must have a strong tolerance. The work of a chef is different from ordinary work. Often, people go to work before and after work; they cook in front of people and eat after people. Even when business is busy, even a complete meal cannot be eaten. In addition, it also has to withstand the high temperature in front of the furnace, the fume test and so on. This characteristic of professional labor requires chefs to have a strong tolerance. Some people summarize this image of endurance as "four gains", that is, full, hungry, hot, and cold. Third, the chef must be quick and energetic. Once the work of the kitchen begins, it becomes highly stressed. Especially when the business volume is large, it is especially different. When guests order dishes or order a banquet, the chef responds immediately and prepares the side dishes. In addition, during the production process, some dishes need to be cooked on fire, such as stir-fried dishes. These dishes often require a series of operating procedures to be completed in a short period of time, which requires the chef to have agile thinking, skilled movements and sufficient energy.

1. The social role of chefs will become larger and larger The fundamental driving force for social development lies in liberating productive forces. With the progress of social civilization and the continuous development of economic and cultural undertakings, the tertiary industry will become more and more developed. The catering industry, as the "leader" of the tertiary industry, has become increasingly important in the human industry structure. After mankind entered a highly developed civilized society, the requirements for diet became higher and higher, and after the socialization of housework, the demand for delicious food in the whole society also increased. The situation in China is also quite obvious. Before the Third Plenary Session of the Eleventh Central Committee, China's catering industry was basically confined to the business system. After more than 20 years of reform and opening up, with the development of the economy, the catering industry has flourished and all industries have started Restaurants, restaurants. Large and small restaurants and catering outlets are scattered, and the catering structure is also developing towards high-end and exquisite development. In 1993, after Comrade Deng Xiaoping's speech to the south, the development of the catering industry further accelerated, and the social role of chefs was bound to increase.
2. The quality of chefs will become higher and higher. One of the important signs of social development is that the quality of people is generally improved, and the team of chefs is no exception. With the improvement of the social status of chefs, the team of chefs has long ended the history of "illiteracy, learning to cook". More and more knowledgeable young people have devoted themselves to cooking, which has made the overall thinking and cultural quality of the chefs team greater. The change. Especially in recent years, the cooking vocational education has developed vigorously. The secondary cooking technical school and cooking vocational education have developed vigorously. The study of the secondary cooking technical school and the culinary art has also received more and more attention. The national and worldwide cooking exchanges Activities are becoming more frequent. All these provide a good social environment for the cultivation and creation of a new generation of chefs. Looking forward to the future chefs, they are a group of experts, scholars, and technical talents who have good professional ethics, scientific knowledge of culinary culture, and good culinary skills.
3. The working methods and working conditions of chefs will greatly improve the development of culinary science, and make the working methods of chefs gradually transition from traditional experience to scientific and standardized. The popularity of food machinery will greatly improve the working conditions of chefs. For example, the use of a shredder will replace manual chopping, and the development of new cooking ingredients will greatly reduce the labor intensity of the chef; the use of new combustion and new cooking appliances will make the chef less affected by the "three wastes" pollution. In short, with the development of science and technology, the image of a chef in front of people will no longer be a "chef" who is ignorant, black and gray, and full of oil, but should be a gourmet with elegance and elegance.