1, there should be a suitable location and business premises, and the size of the area should be determined by itself.

2. The hotel should have a reasonable layout, such as the location of the front desk, the number of individual seats in the lobby, the number and location of private rooms, the dining room, the cold tub room, the primary processing room, the kitchen room, the pastry room, the cooking room, the storage room, the cleaning pool, the disinfection pool, the water supply and drainage, the swill point and the location of the oil tank.

3. Handle industrial and commercial administrative registration and tax registration, and handle relevant licenses and invoices.

4. Buy cookers, kitchen utensils, tableware, wine sets, dining tables, tablecloths, work clothes, air conditioners, stereos, televisions, record players and interior decoration.

5. Recruit chefs, side dishes, cold dishes, bartending, pastry chefs, accountants, warehousing, purchasing, serving and welcoming guests. , all need to take a physical examination and obtain the Hygiene Permit for Catering Practitioners issued by the health and epidemic prevention department.

6. Declare the fire safety registration to the fire department, and obtain the fire safety license after passing the inspection. Hotels above the mid-range should also declare the security license issued by the public security department.

7, formulate hotel rules and regulations, the implementation of the assessment.

8. The salary of the hired chef is higher than that of other chefs, generally around 2,000 yuan, and the chef is higher than other service personnel.