Chinese cook refers to a professional technician who takes Chinese cooking skills as the core, engaged in the production, research and of Chinese dishes and related catering services. They are the core practitioners of the Chinese food industry, playing an important role in inheriting and innovating Chinese cooking culture.

Main content

- Material handling and primary processing: Wash, cut, marinate, and soak various ingredients (meat, poultry, aquatic products, vegetables, dried goods,.) according to the needs of dishes, to ensure that the ingredients meet the cooking standards.

- Dish production and cooking: Use traditional Chinese cooking techniques such as stir-f, explosive, sautéing, frying, pan-frying, boiling, steaming, stewing, braising, roasting, etc., combined with heat, seasoning matching, to complete the production of various Chinese dishes, ensuring the taste, color and flavor of dishes.

- Menu execution and optimization: Make dishes according to the menu or order requirements, and at the same time, participate in the improvement or simple innovation of dishes according to the characteristics of ingredients, seasonal changes and customer feedback.

- Kitchen and norms: Cooperate with other positions in the back kitchen (such as cutting board, frying, baking, etc.) to complete the work process, comply with the kitchen standards, safe operation norms and food storage requirements, and ensure that the cooking process is compliant.

Professional level and ability requirements

- Grade division: According to national vocational skill standards, Chinese chefs are divided into junior (level five), intermediate (level four), senior (level three), technician (level two), senior (level one), the higher the level, the higher the required skill proficiency, innovation ability and experience.

- Core capabilities: Need to master solid knife skills, heat control seasoning skills and other basic skills, familiar with the characteristics and techniques of different cuisines (such as Sichuan cuisine, Cantonese cuisine, Lu cuisine, etc., understand the nutritional characteristics and pairing principles of ingredients, and have a certain awareness of cost control.

Professional development and employment direction

- Employment scene: Widely in Chinese restaurants, hotel food departments, government unit canteens, catering enterprise central kitchens, etc., but also can start their own businesses to open restaurants, studios, etc

- Development path: Gradually promote from basic positions to chef, administrative chef and other management positions; or focus on a certain cuisine, become a characteristic cuisine expert; you can involve in catering training, impart Chinese cooking skills.

Chinese chefs are not only the makers of dishes, but also the inheritors of Chinese food culture. Their professional level affects the quality and flavor of Chinese food, and is the core force to support the development of the Chinese food industry