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吴军,乐山市人,从事厨师行业二十余年,曾在多家酒店从事厨政管理工作,现任乐山市红利来酒店管理有限公司行政总厨。曾先后被评为:中国烹饪大师、四川烹饪大师、乐山烹饪名师等。厨师的职业素养厨师,是有着几千年传统的职业。随着社会的不断发展和餐饮业的日渐繁荣,厨师越发受到人们的尊重和关注。他们用高超的厨艺、辛勤的劳动为人们奉献了一道道精美的菜品,在满足人们食欲的同时,也使人们得到感官上美的享受,创造出博大精深的中华饮食文化。随着社会地位的提升,厨师应该具备怎样的职业道德?下面谈谈我的观点:
Wu Jun, Leshan City, engaged in the chef industry for more than 20 years, has worked in a number of hotels in the kitchen management, the incumbent Leshan City, bonus hotel management limited executive chef. Has been rated as: Chinese cooking masters, Sichuan cooking master, Leshan cooking masters. Chef’s professional-quality chef, which has thousands of years of traditional occupation. With the continuous development of society and the growing prosperity of the restaurant industry, chefs are increasingly respected and concerned by the people. With their superb cuisine and hard work, they have devoted themselves to offering beautiful dishes to people. While satisfying the people’s appetite, they also make people enjoy the sensory beauty and create a profound Chinese food culture. With the improvement of social status, what kind of professional ethics should a chef have? Let me talk about my point of view: