What goes in and out of the kitchen every day are costs and expenses, and the slightest mishap can cause profits to fluctuate. Hiring a qualified chef also becomes a priority. In view of this, there are some special requirements on the duties of the head chef.　　First, the duties of the head chef as a matter of course, the requirements of the country, excellent, comprehensive knowledge, understanding of the management of the "chef" is still rare, many companies, hotels are often unable to find a satisfactory head chef and worry. In this regard, the Japanese hotel management puts forward the chef de cuisine as a matter of course, that is, the application of technology is high, the overall quality of the individual is essential. The head chef technology as comprehensive as possible, otherwise it will be difficult to manage a group of technicians. Brain to think hard, to dare to absorb new things, and actively implement the tasks assigned by the superior.　　Second, effective guidance and excellent management As a chef, the focus of the work is management, should be effective guidance and excellent management. In many hotels, some people have higher skills, but they are not willing to teach the skills to others, so that the overall level of the enterprise can not be improved, and likewise, do not have the trust of subordinates. Such a selfish approach to work makes it difficult to perform well and also tends to create cliques within the kitchen. An important job of the head chef is to communicate the intentions of the hotel operator to every employee in the kitchen, not only that, but also to do a good job of coordination between departments, which requires good internal management and coordination.　　Kitchen technicians are more, for the ability of strong and weak people such as treatment, is not equal. Japanese managers believe that: people who contribute to the enterprise, and those who do not contribute to widen the gap, focusing purely on the length of service, education are not desirable. In focusing on the ability to boldly promote competent people, to exclude personal emotional color. Dutch hotel management experts believe that: the head chef to have a sales consciousness, and guide all kitchen staff to learn to sell, to increase business income, it is necessary to provide quality service, the taste of the dishes should be good, the price should be appropriate, but also to have a sense of sales promotion, you can go to the guests in the introduction of dishes, to answer the question, for repeat business.　　Third, should not be ignored procurement, acceptance and storage links From the most basic level, procurement is very important, because food and beverage operations must purchase food, beverages and other accessories in order to produce and sell food and beverage products. But that is not the only reason why purchasing is important. How well the purchasing process is run will affect how much money is spent or lost. For example, if too few items are purchased and there is a shortage of stock, sales will be reduced and customers will be disappointed; if too many items are purchased, money will be sunk in unnecessary stock for other uses.　　According to Dr. Nemir, an American hotel management expert: the importance of purchasing can be summed up in one simple sentence: purchasing directly affects the bottom line of costs. Every dollar saved by effective purchasing will mean an additional dollar of profit for the business. Only the most feasible purchasing program can help food and beverage managers win the best financial results.　　After goods are purchased and accepted, they must be stored. Three issues must be emphasized in the storage procedure: namely, safety, quality, and registration.　　Dr. Nemir elaborated: Think of a warehouse as a bank vault, where the various food and beverages inside are cash. Many businesses store thousands of dollars worth of items centrally in their warehouses; ask yourself, "If I had a room full of cash, how would I go about securing it?" Your answer will indicate how inventory items should be controlled.　　Fourth, strict cost control and management Cost control is a centerpiece of kitchen work. It is not just a matter for the head chef alone; he needs the **** of everyone to work together. On this issue, the Japanese view is: "Hotel various costs, should let the staff know. Each position should have cost consciousness , which requires everyone to come together to control costs and expenses. Kitchen managers have to mobilize all employees to save power combustion costs, so that the cost is controlled at the lowest point."　　Food raw materials are one of the keys to making dishes. Both Chinese and foreign kitchen managers agree that first-hand purchase is the most important; in raw material purchasing, it is necessary to obtain good quality materials, and the purchase should be made with multiple comparisons and at a low price. Work to reduce unnecessary waste, the amount of procurement of raw materials is also a key issue. Hotel to determine a good cost rate, the head chef is obliged to control the cost rate, at least do not break this cost rate.　　According to Mr. Roy of the United States, the money used for purchasing is called "high-powered currency" because it is directly linked to the profits of the enterprise. Avoid purchasing slow-moving items because they are stored in warehouses, and the money spent on them will only bring you dust, not profit, and the backlog of inventory is of no use to the restaurant. According to Mr. Roy, China puts more emphasis on the financial aspect, in fact, the head chef himself has to have a self-consciousness, i.e., self-consciousness in accounting for costs and expenses.　　Fifth, the head chef must control the "profit point" kitchen management, is to increase profits. Must be "profit point" of the activities firmly in the hands of control, to grasp the "profit point", grasp the net profit. "Profit point" refers to a certain aspect of the operation, if handled well, it can increase profits, if not handled well, it will reduce profits. In catering operations, there are nine major profit points: menu design, purchasing activities, acceptance of goods, storage of goods, use of raw materials, culinary preparation, cooking, service, and cashier.　　The menu is the central hub of the entire catering, and when designing the menu, the head chef must do so with not only the customer in mind, but also the financial goals of the catering operation. When the standard recipes for food and beverage products can be produced by the specific number of standard shares, you can reduce the preparation of too much or too little.　　Six, ready to grasp the needs of guests in a timely manner, to understand the market information Clothing has fashion, dishes are also sometimes fresh, the head chef to grasp this change, according to the change, to change the plate and develop some new dishes. The head chef should have a sensitivity to current events, to understand the market information in a timely manner, to grasp the needs of the guests of the trend, the feelings to be full of some, imaginative.　　According to Dr. Nemir, restaurant management should "look at the operation from the customer's point of view", such as: "price problems", "employee dissatisfaction", "the interest of the experienced" and so on. the interest of the experienced," and so on. Nutritional needs of the dishes are attracting more and more attention. In Japan, the calorie content of each dish is indicated on the menu, and attention is paid to the hygiene of the cooking utensils. It is worthwhile for us to promote and apply.