Nutrition catering staff is according to the different characteristics and requirements of the dining staff, the use of the basic knowledge of nutrition to prepare catering products suitable for the reasonable nutritional requirements of different groups of people.
There is a shortage of 4 million nutrition catering staff, 12 million chefs in China, and 120 million people eat out every day according to the 10 diners served by each chef. According to the average of 30 chefs per operating unit, it is equipped with a nutrition foodie, which is a gap of 4 million. China is a big culinary country in the world, but the application of nutrition in catering is still relatively backward, and delicious and nutrition are often not only unable to take into account, but also clash. Over the years, there is a close relationship between the lack of nutritional knowledge of chefs and the lack of understanding of cooking by dietitians. Qualified nutrition chefs are trained to be able to ensure that they understand the basics of nutrition while making delicious dishes. The task of the nutrition catering staff is to provide diners with both delicious and balanced meals according to different dining objects, comprehensively using nutrition, cooking, food raw materials, food chemistry, food hygiene, traditional Chinese medicine tonics, health theory and other knowledge, through scientific and reasonable nutritional calculations, recipe design, cooking raw materials and cooking methods, to provide diners with both delicious and balanced diets, so that healthy people can eat healthier and unhealthy people can eat healthy.