T/LFMCXH 007-2022 Active Group standards

T/LFMCXH 007-2022 Work Behavior Standards for Chinese Chefs

T/LFMCXH 007-2022

Publish Date: 2022-05-19 Implement Date: 2022-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LFMCXH 007-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Integrated services

Publish Date: 2022-05-19

Implement Date: 2022-06-01

Scope

Scope: This document stipulates the definition of Chinese chefs, the basic requirements for serving as a Chinese chef, the required competency characteristics, work responsibilities, personal hygiene requirements, and production and processing behavioral requirements; Main technical content: 4. Basic requirements 4.1 Chinese chefs should have basic professional ethics: Their professional ethics should comply with the requirements of the "National Occupational Skill Standards for Chinese Cooks" (occupational code: 4-03-02-01). 4.2 Basic knowledge required of Chinese chefs: It should comply with the requirements of the "National Occupational Skill Standards for Chinese Cooks" (occupational code: 4-03-02-01). 4.3 Chinese chefs should strictly abide by national laws, regulations, and food safety standards. 4.4 Chinese chefs should comply with the management systems of the catering units they serve. 5. Competency characteristics required of Chinese chefs Chinese chefs should possess the following competency characteristics: a) Have the competency characteristics specified in the "National Occupational Skill Standards for Chinese Cooks" (occupational code: 4-03-02-01); b) Have a certain level of cultural literacy and a junior high school education or higher; c) Have received skills training and food quality and safety training from relevant departments. 6. Work responsibilities 6.1 Be responsible to the operators of the catering units and ensure the safety of production and processing and food safety. 6.2 Prepare a procurement plan for the types and quantities of raw materials required for production and processing according to the dishes ordered, and set requirements for the quality of various raw and auxiliary materials. 6.3 Inspect and accept all kinds of raw and auxiliary materials purchased to ensure that they are not spoiled, rotten, or contaminated. 6.4 Be responsible for the cooking of various dishes, master the fire control and th