Ramen, buckwheat, udon Shop chef
Hand-made udon and buckwheat ramen are relatively rare at the moment. The chef is required to understand a full set of techniques. The salary is above 10,000 yuan, and there is no upper limit. Generally, shares are given.
Hand-made buckwheat udon chef interview: Because there are still relatively few shops that specialize in craftsmanship, generally anyone with several years of hand-made buckwheat udon experience does not need a trial job. What is hand-made is craftsmanship, and what you eat is not the noodles but the spirit of inheritance.
Japanese-style yakiniku restaurant chef
The yakiniku chef has relatively high requirements for meat cutting skills, as well as the preparation of juices, and is required to be able to cook some Taiwanese dishes. More than 5 years of work experience, salary above 8,000 yuan.
Japanese BBQ chef interview: Generally try to cut the meat and juice it. Some restaurants require cooking skills. The general skill of Japanese BBQ restaurants lies in the sauce.
High-end cuisine Kaiseki sushi chef
[Remarks]: There are relatively few high-end cuisines. Not all kaiseki cuisines are high-end cuisines. A per capita price of 1,500 to 5,000 yuan is considered high-end, and a per capita price of 500 to 800 yuan can only be considered mid-range. Duanba is just better than ordinary cuisine.
Usually high-end cuisine sushi chefs require more than 10 years of experience, at least 5 years of experience in other high-end restaurants or kaiseki cuisine, handsome hand gestures, shaped rice balls, evenly sliced fish, and familiarity with various fish, airplane goods, and beef. , shellfish, and various meats for making sushi. Have good psychological quality, be able to make sushi face to face in front of the guests in the private room, be able to get rid of the situation of getting rice with your hands well, and be able to chat with the guests. The salary is generally 15,000 to 25,000 yuan.
Senior cuisine sushi chef interview: generally try live fish, Tamagoyaki , hand-cut radish, hand-held, and sashimi presentation. For communication and conversation, bar seats are supreme in Japan, and reservations are required for the bar position. Countless guests want to chat with the chef while eating sushi. The bar culture is still prosperous to this day. (Generally high-end restaurants do not recruit externally, they recruit internally)
High-end cuisine sashimi master
Excellent knife skills, fast hand speed, clean and neat work, perfect gestures for cutting fish with the knife, familiar with all kinds of deep-sea fish, aircraft cargo, shellfish , familiar with the processing and preservation of various ingredients, and the presentation has a sense of hierarchy and aesthetics. The salary is generally 15,000 to 25,000 yuan.
High-end cuisine sashimi chef interview: It is similar to that of a sushi chef, but knife skills are a particularly important skill for a sashimi chef. He is quick and accurate. (Generally, high-end restaurants do not recruit externally, they recruit internally)
High-end cuisine fried table chefs
The basic skills of fried table chefs are mainly tempura . Each store has different requirements for tempura, but high-end cuisine does not You may think it is very simple, but to tell you the truth, without 8 years of tempura experience, you cannot understand what tempura is. I know two very good tempura chefs. They both only make tempura and have never changed the table. Tempura requires a thin batter. When fried, you can see the color of the food itself, and it will not lose the batter. soft. The minimum salary starts at 12,000 yuan.
Senior Cuisine Fried Tai Chef Interview: Although there are many dishes at Fried Tai, as long as the tempura is perfect, you don’t need to try the others. (Generally high-end restaurants do not recruit externally, they recruit internally)
High-end cuisine chefs
The cooking station of a high-end restaurant is the core of a store. All juices in the entire store are prepared by the cooking station, and the cooking station requires excellent chefs. Basic skills, at least 12 to 20 years of experience in ordinary restaurants or at least 4 years of experience in high-end restaurants, knowledge of various imported materials, including seven or eight types of salt for high-end cooking, and the salary is usually more than 12,000 yuan. There is a saying among us cooks that to be the head chef, you must win the cooking station!
Advanced Cuisine Cooking Chef Interview: Generally, it varies by store, but you will definitely be asked to cook a boiled food, a fried seasonal vegetables, , and you may also be asked to fry a shrimp. The cooking chefs are basically all-rounders in the kitchen, but they are just Cooking station is the main focus.
Advanced Cuisine Robatayaki Master
Robatayaki is a relatively high-end general cooking style that has recently emerged in recent years. Robatayaki chefs are usually required to have 10 years of experience in Japanese cuisine and at least 5 years of charcoal grilling experience. If you have a good heart, robatayaki and Itamae sushi are both performance-oriented and face to face with customers directly.The salary is more than 15,000 yuan.
Senior Cuisine Robatayaki Chef Interview: You must have more than ten years of Japanese cuisine and several years of Robatayaki experience before you can apply. Generally, a person is required to be able to cook all the dishes on the menu and understand the order of serving dishes. For trial jobs, fish and fish are usually killed. Spreading salt, grilling barbecue, grilling crabs, grilling fish , grilling vegetables, it is very important to master the time of each ingredient. The thickness of the food is different, and the average temperature of the charcoal fire is different, so you need to flexibly adjust the angle of the food.
