厨德应具备的几点（Several points that kitchen morality should possess）

厨德应具备的几点（Several points that kitchen morality should possess） 厨德应具备的几点(Several points that kitchen morality should possess) Several points that should be attached to kitchen morality (1) love and respect one's work Love and dedication is the core and foundation of professional ethics. For practitioners, no matter what kind of occupation, they are required to love and respect their work. Love is the dry line love line, ease their job; love their jobs: is to take yourself as a molecule of the company and the Department, to work as a life style, dedication to work. Due to the limitation of social development, but also not today so that every member of the society according to their own subjective wishes to choose their occupation post, but for any practitioners, whether it is active to choose their own jobs, or passive choice of jobs, the most basic condition is that should take care of his own job occupation. Even if someone reluctantly became a worker in the current occupation, also didn't change before work, should still stick to work, fulfill the occupation responsibility, work style and attitude to adjust their behavior, work conscientiously in positive emotion. Love and dedication are closely linked together. Dedication is the sublimation of loving and loving consciousness, and the expression of love and affection. Based on the work of dedicated occupation, extremely responsible excellence performance out of technology, through the music industry, industry, precision industry show. Who is love their work, to be happy, optimistic upward in their job occupation. Andersen, asked everyone to employees at work, should use a respectful attitude, hard work, not lazy, do not. In order to keep up with the present achievements, we should improve ourselves, master our professional skills, work hard and improve continuously. Business is fine, you can invent something, create something. Three hundred and sixty lines are the number one, proficient in business, will be able to achieve their own career. (2) honesty and trustworthiness Honesty and trustworthiness, a professional moral principle, is the cornerstone of career existence and development in society. Honesty and trustworthiness of practitioners, is "people", "the basis of the". It requires practitioners in the occupation life should be cautious to promise, abide by discipline, be the same outside and inside words and occupation. This is reflected in the occupation of labor, is the practitioner of honest labor, a component part, a full attendance, do not do full, no excuse, respect law-abiding; in the occupation of business activities, is to strictly fulfill the contract, do not say, do not lie, do not resort to deceit, self deception, do not cut corners no, shoddy, trustworthy. Honesty and trustworthiness is one of the fine traditions of the Chinese nation, and also the common wealth of human civilization. The famous American scientist and statesman Franklin in "advice to a young tradesman", not only put forward the proposition of "time is money", and put forward the "credit is money", and emphasized to "remember", also said that "the impact of credit business, even if they have to pay attention to trivial ten points." Occupation in life false, bad faith is incompatible with occupation moral. (3) Fair handling Fair dealing is an important code of conduct for dealing with internal and external relationships. Employees in the work, first of all should abide by the rules and regulations, equality, impartial, honest and modest clean, do not allow illegal crime, safeguard, breach of privilege, the privilege of Ji harm, loss of public and private economy. Any profession has its own nature and characteristics, and its existence has its social needs. Employees should consciously abide by the working principles formulated according to their own characteristics in their own posts. The principle of work is to maintain the normal conduct of each occupation, is the long-term interests of the Department, the industry, the overall interests and the interests of the public. Doing things according to principles is the concrete embodiment of fair handling. As manifested in the occupation attitude towards the object, not your closeness, * points, Whether leaders or masses, acquaintances or strangers, rich or poor, should be treated equally, according to the rules, thoughtful service. Secondly, the function and function of the professional society can not be restricted by the professional relations, but must be done with many other cooperative activities related to the profession. In this collaborative activity, we need to take care of each other's interests, and also need to have a certain obligation to each other. Therefore, practitioners in various industries cooperate with each other in the profession, taking into account the interests of the state, the collective and the individual, pursuing social justice and safeguarding the public welfare of the three parties. (4) serving the masses Serving the masses, meeting the demands of the masses and respecting the interests of the masses are the final destination of the goal of professional ethics. Any occupation has its professional service object, as a profession exists, is the occupation of the occupation object, have the same requirements for this occupation. If patients are asked the doctor to cure his illness, shopping customers are asked the businessman to sell to his needs and the heart of the goods, and our customers are required we can provide him with delicious dishes and courteous service. In today's society, the common service object of all professions is the people. Every professional worker is a member of the masses. He works as a service provider and serves the masses in his professional position; on other occasions, he becomes a service provider and accepts the services provided by others. In fact, the difference between different professions lies in the specific form, means and scope of service, and the subject and object of serving the masses are equal. Everyone who lives in modern society accepts all kinds of services directly or indirectly provided by countless people. Therefore, serving the masses is the mass self service and mutual service. Serving the masses requires that any profession must try its best to meet the requirements of its professional objects, for the sake of the actual needs of the professional objects, respect for their interests, and gain their trust and trust. (5) dedicate Society Dedication to society is the essential character of professional ethics. Each profession has its own special social functions. This special social function is the social requirements for the profession, that is, the social significance of practitioners engaged in professional labor. Any profession must faithfully perform its social functions. The duty of each profession to their respective professions is their duty to the society. From the first day of their careers, they took the responsibility for society. This requires each employee to love and respect his work, honesty and trustworthiness, justice and service to the masses, that is, for the community, for others to contribute. Dedication to society does not mean denying individual legitimate interests. The individual contributes to society through professional activities and obtains the right income through professional activities. The society obtains wealth and reflects the dependence between individual and society. Only those set offer a social ideal, occupation consciousness, occupation in labor actively dedicated social workers, in order to truly appreciate the joy of dedication to the society, in order to maximize the value of your life. Chef should make good use of time and energy Zou Jing-hong First, the "721" distribution of time and energy Chef's daily work, a multitude of things, how can achieve the goal clear, focused and effective? The distribution of time and energy should be carried out in "seven, two and one". What is "seven, two, one"? That is, 70% of the time and effort to grasp the management of the Department, 20% of the time and energy involved in cooking practice, 10% of the time and energy for market research and coordination of various departments of the relationship. Two, grasp the practice of kitchen management The focus of the chef's daily work is management, Not buried in operation. The daily work of the chef has the following contents: 1, check It is divided into three stages: rice market, rice market and rice market. For example, in the meal before the meal material receiving inspection quality inspection staff, work spirit, discipline inspection attendance, preparation quality, check various soups, sauces, flavor, color and so on. 2, supervision It is also divided into three stages: before, after and after. Inspection is to detect problems in advance, supervision is to prevent the recurrence of the problem, and timely solution to the problem. Inspection and supervision of these two work, can reflect the chef's acumen, a good chef, never numb, will not see the habit of not strange, only "picky", "make a fuss over"". For example, in the summer, high temperature, high humidity, all kinds of food materials are easy to go bad, last night's seafood sauce may sour in the rice before the chef will personally asked the competent master smell, taste sour, find it, take remedial measures immediately, in time to avoid mistakes, and supervise the master to be improved in the deployment of the number and plan etc.. 3, plan in daily cooking, planning is not strong, is to measure the chef management level get a hard index. We should make long plans, short arrangements, and implement the comprehensive goals issued by the top management of the restaurant. 4, organize the Department of human resources, food supplies, to organize and manage well. Especially the human resource, advocate Yizhuanduoneng, solve the division of death, a hundred responses to a single call, busy uneven phenomenon. 5, training Encourage the staff of the kitchen daily business technical training, set up a good kitchen ethics, kitchen politics, improve the quality of staff. And a sound incentive mechanism, rewards and punishments clear, keep high morale. 6, cost concept The concept of safety and health, modern kitchen management, the concept of the status of rising. "Labor law" and other relevant laws and regulations, the chef must not be the safety of the staff and workers rights regard as unimportant. It is worthwhile to spend 70% of your time and effort in the kitchen management. Three, cooking practice A large number of cases have proved that it is necessary for chefs to participate in cooking practice. Of course, the chef's salary is higher, the labor value is relatively expensive, I do not agree with the chef as a skilled worker to use, so that he is always standing next to the stove or cutting board next to. So the chef cooking practice is targeted, one is to maintain good cooking, and producing new dishes, on the other hand to the following required: 1, the restaurant's specialty dishes, famous dishes, chefs need to participate in the production of Pro parent, in order to maintain a stable quality. 2, the key menu, important guests to serve, the chef should follow up from beginning to end, some dishes are also suitable for personally processing. 3, seasonal innovative dishes, in order to unify the practice, the chef usually convene Department staff, personally demonstration, change operation, explain side, in order to achieve the same effect. 4, dishes improved, chefs often participate in them. Some dishes, guests reflect not ideal, a new dish, can not meet the target requirements, why is it? Chef should take the lead in tackling key problems at this time. To sum up, chef out of practice and energy 20% cooking practice, can play a leading role in the lead. Four. Market investigation and coordination (1) Market Research One of the secrets of many chef's success is to know the market and get the information flowing. Market research generally includes the following aspects: 1. Tourist market Before some people criticized the restaurant managers can not grasp the actual, will say "experts see the kitchen, outsiders look at the market."". In fact, the kitchen and the market have to see, Should be studied, especially the tourist market, but also to spend great effort to study, in order to adapt and guide the guests consumption. 2, the peer market should always understand the competitors or competitors operating trends, varieties, features, prices, services and so on. In short, the strengths of others and their own shortcomings must be clear. 3, meal utensils Market Monthly or quarterly to a local seafood market, dry cargo market, seasoning sauce delicacies additives market, fruit and vegetable market, kitchen equipment market, livestock frozen goods market, market, flour, sugar and oil stoneware ware market. Through on-the-spot observation and investigation, the new trend, new style, new price of meal utensils and appliances have new understanding. Savvy chefs often get inspiration from them, and develop new series of food dedicated to guests. (two) coordinate the relations among departments The new chef image is the master of communication and coordination of the relationship between the various departments of the restaurant. The relationship between production department and departments can be described by 10 words: understanding, obedience, cooperation, communication and guidance. Understanding: understanding the measures taken by the fraternal departments to implement the institutional requirements given by the general manager's office, and to understand the way the service is implemented by the fraternal department in order to satisfy the guests. Cooperation: should actively cooperate with the various departments, not New problems crop up unexpectedly. is not arrogant. Obedience: the opinions and practices of the guests passing through other departments when the rice market is open. Communication: keep normal and smooth communication way, more communication, less misunderstanding. Guide: Based on the above, we can guide the cooperation of other departments, support the various ideas and practices of the production department. In order to achieve the Department, work, contribution, cheer of great ingenuity. It turns out that it's absolutely necessary for the chef to put in 10% of his time and energy. Concluding remarks One knows, understands the rest, good arrangements for the chef himself, to its consciousness, cooking, and experience to play the most incisive, specialty strong, high quality, reputation, the restaurant benefits of synchronous growth. This should be the highest state of being a chef.