新形势下,厨师培训存在一些问题与不足,主要体现在培训计划不到位、培训方式不合理、示范操作不够等方面。为应对这些问题,应该有针对性的采取改进措施,制定有效的培训计划、创新培训手段和方式、注重培训的示范操作、加强培训操作练习,并注重食品卫生和营养知识的培训。 Under the new situation, there are some problems and deficiencies in chef training, which are mainly reflected in the fact that training programs are not in place, the training methods are not reasonable, and the demonstration is not enough. In order to cope with these problems, we should take targeted improvement measures, formulate effective training plans, innovate training methods and methods, pay attention to training demonstration operations, strengthen training practices and pay attention to food hygiene and nutrition knowledge training.