Cooking in the army is a profession with high technical content and strong service attitude, and chefs are the main force in organizing meals in the army. How to strengthen the team construction of cooks, improve their professional quality, enhance their sense of service, and constantly improve the quality and security level of meals is the key to do a good job in the management of military meals. At present, there are the following status quo in the construction of cooking team. First, the leaders of individual units have not paid enough attention to the construction of the cooking team. In recent years, with the strengthening of the border defense business of the army and the deepening of the "big training" activities, the logistics standardization construction is becoming more and more perfect, which puts forward higher requirements for the construction of the team of cooks. However, a few units still have a tendency of "valuing military affairs over logistics" when selecting cooks, mistakenly thinking that cooks only need to be "honest and hardworking", and the problem of low education level is not big. Some even regard the work of the cookhouse squad as a kind of "punishment". Whoever fails to do well in the combat squad will be sent to the cookhouse squad, or soldiers with poor military training results and average daily performance will be transferred to the cookhouse squad. This will, to a great extent, lead the soldiers into a misunderstanding, thinking that the cooking staff's job is "punishment", and at the same time, it will also dampen the self-confidence, enterprise and enthusiasm of the cooking staff, which will undoubtedly create a passive situation for the quality construction of the cooking team and improve their business skills. Second, a few chefs are uneasy about their jobs. Many soldiers are assigned to the cookhouse squad as cooks after they come to the unit from the recruits, which is contrary to their original intention of coming to the army (that is, fighting with guns, arresting criminals or standing guard to perform tasks), so they are depressed and disappointed in their thoughts, and some even think that they have been "humiliated" and cannot explain to their parents, relatives and friends; Some soldiers were transferred to the cooking squad because of their poor military quality or low educational level, and felt that their future in cooking was hopeless. The above factors lead to the chef's little interest in work, low enthusiasm for work, uneasy about work and weak self-motivation. They have the idea of "being a monk for a day and bumping into a bell for a day", so they don't try to improve their professional quality. Third, the steward (accountant) is poorly managed. Because the flight attendants of individual units hold several positions, they can't fully perform their duties as flight attendants, and their energy is scattered and they have no time to take care of them. As a result, when he was in charge of food management, he let himself go, failing to better communicate with the soldiers, understand the needs, and keep abreast of the ideological trends of the cooks. As a result, the cook did not "knock on the door", which led to low work enthusiasm and lack of initiative and consciousness. Fourth, business technology does not meet the security requirements. With the gradual improvement of food standards, the demand of officers and men for food security has gradually changed from subsistence to nutrition, and the requirements for color, fragrance, taste and shape are getting higher and higher. At the same time, the demand of soldiers with different tastes in different places for food adjustment is also a technical test for cooks, which puts forward higher requirements and standards for cooks. First, cooks have changed a lot because of the characteristics of the army; Second, due to the lack of training level, there has been a phenomenon of "rich material allocation but simple adjustment", which makes officers and men dissatisfied with food security and have opinions on cooking work. Due to the limitation of technical level and the lack of recognition, the enthusiasm of cooks is getting lower and lower, which affects the improvement of food quality. In view of the above situation, we should do the following work well: 1, and strictly control "matching". It is the premise of doing a good job in food security to select soldiers with good political thinking, loyalty and honesty, decent style, strong organizational discipline, solid work, strong sense of responsibility and love for logistics work to cook posts. Therefore, we should attach importance to the construction of logistics team and make a good pass in the selection of chefs. First of all, we should choose suitable seedlings. After the recruits joined the company, they actively explored the situation, were good at finding talents, and tried their best to really transfer the soldiers who met the cooking requirements to the cooking squad. Second, we must adjust in time. In the daily management, if employees who are found to be negative, not motivated and affecting food safety have no signs of improvement after repeated education, they should be transferred from the cookhouse squad in time, and the whole team should not be affected. Third, the team structure should be reasonable. According to the soldiers' level and professional quality, the old and the new are matched, and the renewal of cooking personnel should form a system. When leaving the army every year, a certain backbone should be retained to minimize the flow of personnel. 2. A good cook is "cheap". Strengthening the ideological education of cooks and ensuring "honesty and frugality" is an important link to improve the quality of cooks. For the daily ideological education of chefs, we must first strengthen the construction of professional ethics. Always tell cooks about the position and function of food management, make clear the importance of doing food management well to stabilize the army's thinking, and let them fully realize that loving their posts and being loyal to their duties are the most basic professional ethics requirements of cooks, so as to cultivate a diligent, earnest and hard-working work style and better serve the army. Secondly, we should strengthen the education of "honesty and diligence". Cooking staff, especially the feeding staff and the cooking squad leader, are exposed to "money and things" every day. If management and education are not strengthened, mistakes will occur, which will affect army building. Therefore, at ordinary times, we should conscientiously implement the "five systems" of food management, often solicit the opinions of diners, educate cooks to treat diners equally, meet the food regulations, carry forward the fine tradition of hard work and plain living, advocate planned expenses, save expenses and prevent corruption and theft. 3. Strengthen the professional training of chefs. Strengthening training and striving to improve the professional skills and technical level of cooking personnel is an important content of strengthening the construction of cooking team, and various forms should be tried to train cooking personnel. First, the superior business department strengthens the organization and organization of chef level training. At present, it is difficult for detachment-level units to train cooks in technical level, and the training is generally organized by the corps. Over the years, the Corps-level business department has organized training for cooks for many times and obtained the certificate of grade chef, which not only solved the practical problems at the grassroots level, but also improved the professional and technical level of cooks to varying degrees. At the same time, through training, cooks have a certain technical and professional grade certificate, which provides conditions and convenience for future retirement and job transfer, and makes them feel the warmth of the army. The second is to improve the professional quality of chefs through various forms. Buy some books on cooking, so that cooks can enrich their theoretical knowledge in their spare time and learn while doing, so as to achieve the effect of "self-study". At the same time, combined with the actual situation of the unit, the way of "going out, please come in" is adopted to let the cooks go to hotels with a certain scale in the station for short-term follow-up work, and invite experienced cooks to explain at the scene of the army. The third is to carry out post "big training". Conventional cooking competitions or assessments such as knife skills, cooking skills, and making cold dishes and cakes. Designed to improve the cooking skills and enthusiasm of chefs. 4. Establish and improve various incentive mechanisms. The enthusiasm of chefs will directly affect the effect of food management. We should correctly use administrative, organizational, economic, publicity and other means to create a good working environment and atmosphere for cooks, so that cooks can have a happy working mood and care for them politically and in life. For cooks who are at ease, conscientious, thoughtful and have outstanding achievements, they will be commended and rewarded in time, and priority will be given to joining the party, taking exams and transferring to non-commissioned officers. By rewarding the superior and punishing the inferior, rewarding the diligent and punishing the lazy, and establishing and perfecting the incentive mechanism, the enthusiasm and initiative of logistics personnel are fully mobilized. (Chang 'an League Frontier Detachment)