T/NMGPRCYFD 001-2022 Active Group standards

T/NMGPRCYFD 001-2022 Assessment Standards for Cooking (Noodle Making) Masters and Outstanding Cooks in the Inner Mongolia Autonomous Region; Assessment Standards for Service Masters and Outstanding Service Providers

T/NMGPRCYFD 001-2022 Master and distinguished teacher of cooking (dumpling) in Inner Mongolia Autonomous Region; Evaluation criteria for service master and distinguished teacher of service

Publish Date: 2022-07-19 Implement Date: 2022-07-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/NMGPRCYFD 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2022-07-19

Implement Date: 2022-07-20

Scope

Main Technical Content: 1. Identification Criteria for Inner Mongolia Cooking (Pastries) Masters 1.1 Having Chinese nationality, abiding by laws and regulations, being dedicated to their work, possessing excellent professional ethics and moral integrity, loving the cooking profession and their job, enjoying high prestige in the local culinary community, and being highly respected in a particular cuisine. 1.2 Full-time active cooking technicians or senior cooks and pastry chefs with at least 15 years of frontline experience in their profession, aged under 60, who demonstrate exceptional skills, master the techniques of major local cuisines, and understand the styles, characteristics, and signature dishes of major cuisines. They have extensive practical experience, strong innovation capabilities, and are recognized by the culinary community. 1.3 Possessing a certain level of cultural literacy, high culinary theoretical knowledge, strong kitchen management experience, and extensive marketing knowledge. They have made outstanding contributions to a particular cuisine and achieved notable results in promoting food culture and cultivating technical talents. 1.4 Having achieved excellent results in regional or national culinary technical exchange competitions, won medals, or had their apprentices win medals in regional competitions, or served as a judge in regional culinary technical exchange competitions more than twice. 1.5 Possessing strong innovation capabilities and market-proven signature dishes recognized by society or authoritative institutions, with no fewer than eight such dishes. 1.6 Possessing the knowledge and technical skills to mentor and cultivate culinary masters. They are enthusiastic about passing on their skills, supporting younger generations, and nurturing talents, having trained many accomplished and influential senior cooks and pastry chefs. 1.7 For those over 60 who are still employed in their original positions and have made signif