In recent years, many small and medium-sized hotels and restaurants catering department and some social catering enterprises have adopted the management form of kitchen wage contracting. This form of kitchen management to a number of enterprises has brought the convenience of business management and certain economic benefits, but also exposed a number of shortcomings, to the enterprise has brought many new problems.　The so-called kitchen wage contracting, that is, catering enterprises will be the enterprise kitchen work contracted to one to several specific contractors (generally chefs), by the contractor to recruit and organize the kitchen staff, kitchen work, responsible for kitchen management, and according to the content of the work, the amount of work and the two sides agreed on a number of other items, to determine the total amount of kitchen wages, issued by the contractor and disposable.　　Kitchen wage contracting form is popular for a while, mainly for the following reasons: (a) this form is in line with today's chef team streaming and grading of the industry's status quo. Catering industry has developed rapidly in recent years, the competition is becoming increasingly fierce, the importance of the chef in the catering is becoming increasingly obvious, which not only promotes the development and growth of the entire chef team, but also accelerated the streaming of the chef team, a number of know-how, good management of the "high-grade" chef emerged as catering enterprises competing for the employment of hot spots. This group of "high-grade" chef by virtue of its technology and fame, is not satisfied with being employed by people, receive wages, they began to set up their own mountain, organizing a group of apprentices, in a similar "output management" form of work. The main form of their "output management" is kitchen wage contracting.　　(b) Kitchen wages contracted by the contractor to unify the organization of personnel is precisely the traditional form of organization of the Chinese chef industry. Chinese chef's form of succession is the master with apprentice, master and apprentice close relationship. So the kitchen contractor to organize the staff of its basic considerations is to recruit their own apprentices or "the same out of a master" of the staff. In this way, as a contractor, both the head chef, but also the master, in the kitchen management, its directives are easy to implement. Chinese cuisine is numerous, the chef school is also quite a lot, the sect separation phenomenon is more serious, if not "the same school" kitchen staff work together, it is difficult to carry out unified management, so by the contractor's own organization, its cooking ideas, practices and other aspects of the interpretation of the basic, the head chef can be very easy to carry out the unified command and scheduling. In this way, mobilized the enthusiasm of the chef's work, produced certain economic benefits, and to a certain extent to promote the development of the entire catering industry.　　Due to the special nature of the kitchen work on the higher requirements of professional skills, such as if the kitchen staff, especially the head of the stove, pier head and other key members, if not the same school of thought, often due to the technical thinking problem of the vastly different and then develop to the intensification of conflicts between individuals, affecting the unity, affecting the work of the mood, and the same will also cause the dish quality instability. In many catering enterprises without the implementation of the kitchen contract, the kitchen internal contradictions, a dish of many flavors, due to the phenomenon of chef is often the case, and the kitchen contract is basically eliminated this phenomenon, is conducive to the standardization of the dishes, to ensure that catering enterprises product quality and stability, so as to set up a good image of the product.