Make sure the cost and expenses go in and out of the kitchen every day. A little carelessness will cause profit fluctuations. Hiring a qualified chef has become the focus of work. In view of this, there are some special requirements for the duties of chefs. First, the responsibility of the chef is a matter of course. As far as the whole country is concerned, there are very few excellent, comprehensive and well-managed "chefs". Many enterprises and hotels are often worried about not finding a satisfactory chef. On this issue, Japanese hotel management puts forward natural requirements for chefs, that is, the application of technology is high and the comprehensive quality of individuals is very important. The more comprehensive the chef, the better, otherwise it will be difficult to manage a group of technicians. The brain should be diligent in thinking, dare to absorb new things, and actively complete various tasks assigned by superiors. Second, effective guidance and excellent management As a chef, the focus of work is management, and effective guidance and excellent management should be guaranteed. In many hotels, some people are highly skilled, but they are unwilling to pass on their skills to others. In this way, the overall level of enterprises can not be improved, and similarly, they can not be trusted by their subordinates. Such a selfish way of working, it is difficult to have excellent work performance, and it is easy to form a small group inside the kitchen. An important job of the chef is to ensure that the intention of the hotel operator is conveyed to every employee in the kitchen. Not only that, but also to ensure the coordination among various departments, which requires internal management and coordination. There are many technicians in the kitchen, so it is unequal to treat people with strong and weak abilities like people. Hotel managers believe that it is not advisable for those who have contributed to the enterprise to widen the gap with those who have not, and to simply value qualifications and academic qualifications. In focusing on ability, we should boldly promote capable people and exclude personal feelings. Hotel management experts believe that chefs should have sales awareness and guide all kitchen staff to learn to sell. In order to increase business income, he must provide high-quality service, the dishes should be delicious, the price is reasonable, and he should also have a sense of sales. He can introduce dishes to guests, answer questions and try to win back customers. Third, the procurement, acceptance and storage links that should not be ignored From the most basic level, procurement is very important, because catering businesses must buy food, beverages and other accessories to produce and sell catering products. But this is not the only reason why purchasing is important. The operation of the procurement process will affect the use or loss of funds. For example, if too few items are purchased and there is a shortage of inventory, sales will decrease and customers will be disappointed; If you buy too many items, the funds will be stored in unnecessary inventory and cannot be used for other purposes. Dr. Namr, an expert in hotel management, believes that the importance of procurement can be simply summarized in one sentence: procurement directly affects the bottom line of cost. Every dollar saved by effective procurement means an increase in corporate profits. Only the most feasible procurement scheme can help catering managers win the best economic benefits. Goods must be stored after purchase and acceptance. Stored programs must pay attention to three issues: safety, quality and registration. Dr. Namr explained: Think of the warehouse as a bank vault, where all kinds of food and drinks are cash. Many enterprises store goods worth thousands of dollars in warehouses. Ask yourself, "If I have a room full of cash, how can I guarantee its safety?" Your answer will explain how to control inventory. Fourth, strict cost control and management to ensure that cost control is a center of kitchen work. This is not just a chef's business, he needs everyone's joint efforts. On this issue, the Japanese view is: "All kinds of hotel fees should be known to employees. Everyone in every position should be cost-conscious, which requires everyone to control costs and expenses together. The kitchen manager should mobilize all employees to save electricity burning costs and keep costs at a minimum. " Ensuring food raw materials is one of the keys to cooking. Chinese and foreign kitchen managers believe that first-hand procurement is the most important; In the procurement of raw materials, it is necessary to obtain good and high-quality materials, and compare them in many aspects when purchasing, and the price should be low. In order to reduce unnecessary waste in work, the quantity of raw material procurement is also a key issue. When the hotel determines the cost rate, the chef has the obligation to control the cost rate, at least not to break it. Mr. Roy of the United States believes that the money used for procurement is called "high-energy currency" because it is directly linked to the profits of enterprises. You should avoid buying unsalable goods, because if you store them in the warehouse, the money spent on them will only bring you dust, not profits, and the overstocked inventory will be of no use to the restaurant. Mr Roy thinks that China pays more attention to finance. In fact, chefs should have a consciousness, that is, consciously accounting for costs and expenses. Five, the chef must ensure that the "profit point" kitchen is well controlled, that is, to increase profits. We must firmly control the activities of "profit points" in our hands, grasp the "profit points" and grasp the pure profits. "Profit point" refers to a certain aspect of the business. If it is handled well, it can increase profits, and if it is not handled well, it will reduce profits. In catering business, there are nine profit points: menu design, purchasing activities, goods acceptance, goods storage, raw material use, cooking preparation, cooking, service and cashier. The menu is the center of the whole restaurant. When designing the menu, the chef must ensure that not only the customer comes first, but also the financial objectives of the restaurant operation are considered. When the standard formula of catering products can produce a specific number of standard parts, it can reduce the situation of too much or too little raw materials. 6. Be ready to keep abreast of customers' needs and understand the market information. Clothing is fashionable and dishes are sometimes fresh. Chefs should grasp this change, and according to this change, change plates and develop some new dishes. Chefs should be sensitive to current events, keep abreast of market information, grasp the needs and trends of guests, and be more emotional and imaginative. Dr. Namr believes that restaurant management should be viewed from the perspective of customers, such as "price problem", "employee dissatisfaction" and "interest of experienced people" People pay more and more attention to the nutritional needs of dishes. In Japan, the calories of every dish are marked on the menu, and attention is paid to the hygiene of cooking utensils. This is worth popularizing and applying.