What are the hygiene habits developed by chefs?

Cooking, first of all, is hygiene. The chopping board should be clean, the dishes should be clean and the stove should be clean. Second, oil. The oil cylinder must not be stained with water, dust or deposits. Clip nails frequently, wash your hair frequently, wash your hands frequently, wash your hands before and after meals, and wash your work clothes, work clothes and hats frequently.

Work taboo:

1, no spitting, no littering, clean and tidy work area.

2. Dress neatly, wear work clothes and work caps correctly, and keep personal hygiene at all times.

3, do not waste raw materials, separate raw and cooked, and avoid seasoning with a frying spoon.

Smoking is forbidden in the kitchen.

Extended data:

Features of chef service:

As a production department, the catering industry is its production workers, and the work of chefs has its own characteristics. The product of chef's labor is dishes, which are sold to people for enjoyment. Providing customers with exquisite delicacies is the main purpose of chef's labor. Therefore, it has the characteristics of commercial service.

This feature requires the chef to have a good moral character of serving the people wholeheartedly, a customer-oriented attitude, and a spirit of dedication and sacrifice. When providing services to consumers, chefs should do everything possible to win economic benefits for their own enterprises, accumulate funds for national construction and increase wealth.

This requires chefs to win customers through quality service and increase more benefits for enterprises through increasing production and saving, which are contradictory but more unified.