This should be the job of the chef, and the BOM of a new dish should be done before it is launched (otherwise, how to control the taste of the dish). Count the main ingredients and auxiliary materials needed for dishes, and calculate them by the minimum unit gram, such as salt, cooking oil, soy sauce, meat, vegetables, etc. If there are requirements for the materials of some dishes, explain the brand of the materials. For the convenience of viewing, it is best to list the accessories first and then the main ingredients, which is your BOM.