1. The kitchen manager's natural requirements As far as the whole country is concerned, excellent, comprehensive and managerial "chefs" are rare, and many enterprises and hotels often worry about not finding a satisfactory head chef. On this issue, Japanese hotel management puts forward the natural requirements of chefs, that is, the application of technology is high and the overall quality of individuals is crucial. Chefs are as comprehensive as possible, 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 carry out 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 achieved. In many hotels, some people are highly skilled, but they are unwilling to pass on their skills to others. As a result, the overall level of the enterprise will not be improved, and similarly, they will not be trusted by their subordinates. Such a selfish working method, 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 convey the intention of the hotel operator to every employee in the kitchen, and not only that, but also to coordinate among various departments, which requires internal management and coordination. There are more technicians in the kitchen, so it is unequal to treat people with strong or weak abilities like treatment. Japanese managers believe that the gap between those who have contributed to the enterprise and those who have not should be widened, and it is not advisable to simply pay attention to the length of service and education. In terms of paying attention to ability, we should boldly promote capable people and exclude personal feelings. Dutch 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, they must provide quality services, the dishes should have good taste and appropriate prices, and they should also have sales awareness. They can introduce dishes to guests, answer questions and strive for repeat customers. Third, the procurement, acceptance and storage links that should not be ignored From the most basic level, procurement is very important, because catering operations must buy food, beverages and other accessories in order to produce and sell food and beverage 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 too many items are purchased, the funds will be deposited in unnecessary inventory and cannot be used for other purposes. Dr. Namr, an American hotel management expert, believes that the importance of purchasing can be simply summed up in one sentence: purchasing directly affects the bottom line of cost. Every dollar saved by effective procurement will mean an increase in profits for the enterprise. Only the most feasible procurement plan can help catering managers win the best economic benefits. Goods must be stored after purchase and acceptance. Storage procedures must pay attention to three issues: safety, quality and registration. Dr. Namr elaborated: Think of the warehouse as the vault of a bank, and all kinds of food and drinks in it are cash. Many enterprises store thousands of dollars worth of goods in warehouses. Ask yourself, "If I have a room full of cash, how can I ensure its safety?" Your answer will explain how to control the inventory. Four, strict cost control and management cost control is a center of kitchen work. This is not just a matter for the chef, he needs everyone's concerted efforts. On this issue, the Japanese view is: "All kinds of hotel expenses should be made known to employees. People in every position should be cost-conscious, which requires everyone to control costs and expenses together. Kitchen managers should mobilize all employees to save power burning costs and keep costs at a minimum. " Food raw materials are one of the keys to cooking. Chinese and foreign kitchen managers believe that first-hand purchase 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 ways when purchasing goods, and the price should be low. To reduce unnecessary waste in work, the quantity of raw materials purchased 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 through it. Mr. Roy of the United States believes that the money used in procurement is called "high-energy currency" because it is directly linked to the profits of enterprises. You should avoid buying slow-moving items, because storing 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, the chef should have a consciousness, that is, consciously accounting for costs and expenses. Five, the chef must control the "profit point" and manage the kitchen well, that is, to increase profits. We must firmly control the activities of "profit points" in our hands, grasp "profit points" and grasp pure profits. "Profit point" refers to a certain aspect of business. If it is handled well, it can increase profits, but 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. Menu is the central hub of the whole restaurant. When designing the menu, the chef must consider not only the customer first, but also the financial objectives of the restaurant operation. When the standard recipe of catering products can produce a specific number of standard shares, it can reduce the situation of too much or too little raw materials. Six, ready to grasp the needs of the guests in a timely manner, understand the market information, clothing is fashionable, dishes are sometimes fresh, the chef should grasp this change, according to the change, to change the plate and develop some new dishes. Chefs should be sensitive to current events, keep abreast of market information, grasp the needs and trends of guests, be more emotional and imaginative. Dr. Namr believes that restaurant management should be viewed from the customer's point of view, 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 calorie of each dish is marked on the menu, and attention is paid to the hygiene of cooking utensils. This is worth popularizing and applying. Seven, widely used computer management technology in western developed countries, computers are widely used in catering management. For example, using menu management software to help managers design, price and estimate menus by answering questions. The catering service computer system can provide timely information, which managers can use to make plans effectively, provide efficient services and collect business structure. The development of technology in the future will bring many exciting methods to the management and control of purchasing, acceptance, inventory and distribution in catering management. The application of computer network has become the main management means for some catering managers and kitchen managers. They are increasingly using the Internet for business transactions, and the impact of e-commerce has greatly changed the management mode of the catering service industry. Eight, pay close attention to the quality of food and beverage production, that is, consistently provide products according to standards is a problem that should be paid attention to. After the quality is established, supervision and evaluation must be carried out to ensure that the quality meets the standards, and employees should be trained to implement these standard procedures. Quality standards must run through the food production process through standard recipes, purchase instructions and appropriate tools and equipment. Dr Namr believes that the cooking quality of food must follow some basic principles. These principles mainly include the following aspects, but they are not limited by the pattern: starting with ensuring the quality of food (but not necessarily the most expensive food); Ensure food hygiene; Ensure proper handling of food; Use seasonal food; Use correct cooking methods and equipment; Implement standard recipes; Don't cook more food than needed; Serve the cooked food immediately; Provide hot dishes to be hot and cold dishes to be cold; Ensure that each food has a distinctive appearance; Pursue perfection, never be satisfied, and always strive for perfection.