(2017) Krasilnikovа, Anna; Drozich, Irina; Красильникова, Г.В.; Дрозіч, І.
Under the conditions of intensive development of the restaurant industry, profession "Chef" in great
demand among the population and in the labor market. The competitiveness of skilled workers is ensured not
only the formation of a high level of professional competence, but also physiological qualities, which are
essential keys to their successful production activities.
The research deals with the importance of the formation and development of professionally significant
physiological qualities of a specialist as part of the structure of the individual, in the course of their training. It
was proved that the professionally significant physiological qualities of the individual chefs include: visual,
gustatory, olfactory, tactile sensations, feeling the passage of time, observation, visual (visual) perception, eyedeveloped,
long-term memory (visual, logical, imaginative), operational memory 'Five (short-term, direct labor),
a highly developed imagination, a good level of switching and distribution account developed practical thinking,
precision and coordination, high reaction speed, concentration, etc .