Due to the different levels of cultural knowledge and operational skills of kitchen staff, the forms and contents of chef training should also be different. According to different levels of training objects, training methods should be flexible and diverse. Common training methods are as follows. 1. Teaching methods Professionals with rich knowledge can be hired to impart knowledge to students through oral teaching. Lectures should be vivid and easy to understand, and they should be able to dissect lectures in combination with related problems in practical work. Teaching method is generally used in courses such as professional knowledge and professional ethics. 2. Discussion method When the trainer asks one or more questions, the trainees discuss the questions and put forward their own opinions and suggestions. Finally, the trainer summarizes and gets the correct answer to the question. Discussion method is suitable for employees who have a certain professional knowledge and skill base and have the ability to understand and analyze problems, but it is not suitable for new employee training. The methods discussed can be used to learn from each other in cooking technology and processing technology. 3. Demonstration method is a method to improve students' operation skills by demonstrating operations by experienced chefs. Demonstration is a common training method. For example, if a chef wants to introduce a new dish, it is impossible to achieve the goal by oral teaching alone. Instead, he will explain the operation essentials step by step through demonstration operation, so that students with a certain technical foundation can quickly master the technical essentials. In addition to demonstrating the operation, the model law can also organize students to watch professional TV movies and videos to improve their professional and technical level. 4. Practice Guidance Trainers guide and organize students to carry out practical operations according to the requirements of the training plan, and put what they have learned into practice, so as to consolidate knowledge and cultivate skills. This method can be used for the operation training of kitchen equipment and the training of cooking. In practical guidance, the trainer should specifically guide the students' operation methods, correct the students' irregular operation in time, comment on the completed dishes, summarize the whole operation process, find problems and propose improvement methods.

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