First of all, not only have a high level of cooking skills, but also know nutrition, aesthetics and biology. Able to targeted, timely and flexible adjustment of dishes business varieties, with the ability to develop and improve dishes, with the ability to correctly assess the quantity and quality of raw material needs, maximize the use of raw materials, good at adjusting the menu according to the inventory of raw materials, to ensure that the appropriate amount of raw materials in stock, food costs will be controlled at the required level.

Secondly, we must have a comprehensive understanding of the internal rules and regulations of the hotel, and urge employees to comply with them, and take the lead, take the lead, the first positive has been, the staff are required to do, they must first do it, in the work to do "hand diligence", "legs diligence "," mouth "," eye ", to strictly abide by the" Food Sanitation Law "and the hotel's health system, take the lead in energy saving and cost control work, change bad habits. To improve coordination and communication within the department, good at listening to feedback on the quality of food and beverage, and seriously and promptly deal with it. To stand in the guests' point of view for the sake of the guests, to continue to carry forward the good aspects, the shortcomings should be corrected in a timely manner. In the diligent mouth at the same time, but also more hands, personal operation demonstration, strengthen the supervision and training of staff, and strive to make everyone united, *** with efforts to provide guests with satisfactory and delicious dishes.

And then, to learn, constantly improve their business knowledge and skills, good at innovation. In today's competitive market, cooking skills is only the foundation, innovative skills is to make the chef "professional life" to "strengthen" and "longevity" of the fundamental. Any chef regardless of their title, regardless of their past achievements, the only standard for evaluating their level is the launch of the dishes are welcomed by customers, whether or not to bring economic benefits to the hotel, that is, the market is the test chef (long) level of the only standard.

As a kitchen manager, only to continuously improve their own quality and professional skills, dare to innovate, in order to make themselves invincible.