1- Honesty and justice without discrimination to all,
race, colour, sex, social group and ethnicity.
2- Not to smoke and consider the cleanliness of the
body and soul.
3- To portray obedience to the hierarchy of chefs
4- No single person is the ultimate at what they do.
Hence, there is always more to be learned. Work towards
learning something every day.
5- To know one’s profession entirely, to have the
ability to use all knowledge and skill.
6- Hygiene. Always to apply the number one rule of
7- Knowledge that is concealed is not knowledge.
Hence, there is no such thing as a trade secret.
8- To complete all jobs and responsibilities in the
best way possible.
9- Not to betray ones profession.
10- Not to produce to customers that which you shall
11- To use the freshest ingredients.
12- When working in a team follow the principle of
“one for all and one for all”.
13- To breed man for profession, not the profession
for the man.
14- To determine a strategy and goal and work while
in a team toward this goal.
15- Remember, first impressions reflect personal
characteristics. Maintain personal and environmental hygiene
16- Work only under suitable and appropriate
conditions and environments.
17- Acknowledge all world kitchen cultures and ideas
new or old.
18- Allow vacations for all employees.
19- The beautiful thought of beautiful produce should
be no other than the beautiful produce of beautiful
thought....these articles under the declaration of the art
of cuisine have been formulated by chef ALI KIDIK.