In recent years, China's catering industry has developed at a double-digit rate every year, ranking first in all industries of the national economy. Even in 2003, when SARS was raging, the operating income of catering industry in China still increased by 1 1.6%, reaching 606.6 billion yuan. Experts believe that the operating income of catering industry in China is expected to exceed 7 billion yuan in 20 years. The rapid development of catering industry will inevitably have a great demand for talents.
However, the operation of the catering industry is becoming more and more difficult.
The difficulty of catering management is manifested in the continuous improvement of consumers' dietary requirements. Consumers are constantly pursuing delicious food, and the demand for healthy eating has become fashionable. The catering industry should not only meet the tastes of consumers, but also meet the health of the body, which must rely on highly skilled personnel.
The rapid development of the catering industry will inevitably bring fierce competition, which is also an important reason for the difficulties in operation. Faced with fierce competition, catering enterprises naturally hope that cooking and pastry technicians can not only cook one or two dishes well, but also hope that they have the skills to help solve business problems and the ability to assist decision-making. The catering industry expects highly skilled talents with this ability. Now almost all catering enterprises believe that the lack of highly skilled personnel is an important factor restricting development.
Chef China
Brief introduction to the certificate: The professional definition of a chef in China refers to a person who processes cooking materials, auxiliary materials and seasonings by using a variety of cooking techniques such as frying, frying, boiling, frying, smoking, frying, steaming, baking and cooking. Senior chefs in China are trained by executive chefs, Chinese restaurant teachers, supervisors and young chefs who are in charge of catering in foreign-related hotels, star-rated hotels and large catering groups.
China pastry chef
In the national professional qualification standard, China Pastry refers to a person who uses traditional or modern molding technology and mature methods in China to process the main ingredients and auxiliary materials of pastry and make pasta or snacks with China flavor.
Western chef
Description of the certificate: As the name implies, a western-style chef is a person who uses Russian and French traditional or modern processing and cutting techniques and cooking methods to process food accessories and cook them into dishes with western flavor.
Western pastry chef
Certificate introduction: the difference between western pastry chef and sergeant pastry chef is obvious. This profession needs to use different operating techniques, molding techniques and mature methods to process main ingredients and auxiliary materials and make western-style pasta and snacks.
Technician standard
Cooking and pastry technicians are highly skilled people. In an enterprise, technicians are the technical backbone. We should master the cooking principle and production technology of local flavor dishes, bypass the process theory and production technology of other dishes, solve the technical problems in production smoothly, and master new technologies, new skills, new equipment and new knowledge, so as to have strong innovation ability of catering products.
Technicians can be qualified as chefs and above, and have the ability to independently manage catering production; Can assist enterprises in marketing; Be able to manage cost, product quality, human resources, production equipment, safety and health, and put forward constructive opinions on business decisions of enterprises. Cooking and pastry technicians should understand Chinese and foreign food culture, master food consumption psychology, have certain knowledge of cooking aesthetics, provide consumers with very suitable products and create comprehensive and beautiful food enjoyment for the public.