Professional order taker is a new profession. Its corresponding professional standards, access conditions and related business training are still in the exploration stage. It is not easy to be a qualified ordering teacher. The exam is divided into two subjects: written test and on-site question and answer. The written test mainly tests nutrition and human nutrition intake. On-the-spot questions and answers are given by the examiner, and candidates make corresponding menus on the spot according to the hypothetical crowd.

A professional ordering chef should make a nutritious and delicious menu according to the actual situation of customers. In order to satisfy our customers, we have to place an order according to the actual situation. For example, people who have drunk alcohol are suitable for eating starchy water. In the evening, guests are advised to eat vegetarian noodles with minced meat as much as possible, and it is more economical to order oil noodles for customers at lunch time. In addition, we must have the ability to respond quickly and be able to "observe words and observe colors".

The market situation of professional ordering chefs;

In the past, it was common for ordinary service personnel to wear work clothes in catering enterprises. The waiter took notes to record what the guests ordered, and completely acted as a messenger. However, in the rapidly developing society, catering enterprises also need to keep pace with the times. In modern catering enterprises, what is needed is a professional ordering teacher to help enterprises provide better services for their guests.

The main job of catering is the production and sale of dishes. As a "salesperson" of catering enterprises, professional orderers, on the one hand, undertake the work of waiters, on the other hand, need to promote new dishes developed by restaurants or dishes that can bring rich income to enterprises, which increases the turnover of restaurants.

According to some restaurants, after the emergence of professional menu chefs, the turnover can generally increase by 5%- 10%, and the appearance of menu chefs is also helpful to launch innovative dishes in time. Under normal circumstances, it takes a long time for customers to understand new dishes, but with the help of the chef who orders dishes, the promotion of dishes has been strengthened, which greatly shortens the process of customers understanding dishes, and the benefits are self-evident.

The storage of raw materials in the kitchen is something that every restaurant must consider, and the problem of excessive storage of some raw materials is inevitable. It is very important to be a professional ordering teacher when revitalizing kitchen ingredients. The continuous promotion of ordering chefs to customers makes full use of the raw materials in the kitchen and ensures the effective reduction of enterprise costs.