People have different tastes when eating, and some people like salty food. Some people like light, some people like the taste of pepper, and some people can't stand the taste of pepper at all. It is difficult to adjust, that is, it is a fact. Everyone has different tastes, some like sweet, some like sour, and they like people's personality. No matter how good a chef cooks, it is impossible for everyone to recognize him. Cooks are all good cooks, and most of them can do kitchen work.

There are many factors to consider when opening a hotel. An excellent chef may only cook. Others don't understand. Whether it is more important to be a good cook or a boss when opening a restaurant, in most cases, the chef is as important as the boss. There are several cases where the boss is more important than the chef. Why do you say that? Let's analyze it separately. Let's talk about most situations. Why chefs and bosses are equally important, and where is their respective importance. Whether it is a small restaurant or a hotel, a good chef is extremely important, which can be said to be the soul of the hotel.

The chef's taste is directly related to whether customers choose to come often. Most repeat customers choose to come again because the food is delicious. From the site selection and decoration in the early stage to the operation and management in the later stage, these are all important factors for the success of a hotel. Whether these factors can be done well depends on the boss. It can be seen that the role of the boss is also very great. Many catering items, practices or recipes are relatively fixed. The role of a chef is not as great as that of an ordinary restaurant. Basically, it can be completed according to standard procedures, only a serious and responsible ordinary chef is needed, and even some projects do not need a professional chef.

in this case, the role of the boss is far greater than that of the chef. The boss's pattern, ideas, marketing strategies, the development direction of the store, social relations, coordination between various departments, service dishes, etc. These are things that the boss should worry about. The chef does a good job, and the dishes are only part of it, but it doesn't involve the chef personally. Anyone can cook as long as it is done well. To put it mildly, the chef is just the boss's tool, that's all. For most restaurants, the chef is as important as the boss. For a few hotels with standardized procedures, the boss is more important than the chef.