In restaurants, chefs play a very important role. They control the taste and quality of the dishes produced in restaurants. A restaurant with excellent chefs is the minimum guarantee for success. Therefore, it is necessary for the operators of catering enterprises to find excellent chefs. It is easy for a restaurant to hire a few ordinary chefs or skilled technicians who can cook, but it is really difficult to find a first-class chef who can cook well and manage the kitchen work. What we call "chef talents" refers to master chef and assistant chefs, who not only have superb cooking skills, but also can train and guide chefs in various positions. It is one of the tricks of restaurant operators to use the reputation of chefs to play traditional cards. Famous chefs have a good reputation. If a restaurant can hire one or two famous chefs, there will definitely be many people coming. Big-name chefs are generally famous for their unique skills, and these unique skills often become the living signs of restaurants, making people think of this restaurant when they think of a certain dish, because they can eat features that other chefs can't. Restaurant operators should make full use of the reputation of big-name chefs to foster strengths and avoid weaknesses. Big-name chefs generally like to keep tradition, and restaurants can use this feature to package their own image, so that restaurants can have a noble and traditional atmosphere in dishes and styles and build a brand. Because the role of chefs in restaurants is so critical, restaurant operators must try their best to recruit good chefs from various channels. The hired chef should not only have good basic cooking skills, but also be able to cook distinctive dishes. The flavor of these dishes should meet the needs of people's taste change and development, and whether they can innovate dishes. It is best for chefs to have a certain popularity and high reputation in the local area. Generally, in the preparatory stage of a restaurant, you can hire a chef first. Generally, it is enough for small and medium-sized restaurants to recruit one or two people, and large catering enterprises can employ them appropriately according to their scale. The chef will complete the menu design and recruit chefs from other positions. The recruitment of chefs should be based on the characteristics and business categories of restaurants. For example, Sichuan cuisine restaurant can't find Cantonese chefs, and Hunan cuisine restaurant can't find Shandong chefs. Generally speaking, hiring a chef is best done by someone with relevant experience. However, if the restaurant has formed its own unique style, it is necessary to be cautious when hiring a famous chef, not only by looking at his fame and cooking, but also by finding out his personality and temper in advance. Some restaurant operators try their best to dig some famous chefs into their own restaurants and then let them take charge of the kitchen. As a result, they blindly emphasized their own experience and personality, refused to implement the existing business philosophy and policy of the restaurant, and finally broke up in discord or even gave up halfway. Boldly using big-name chefs to train new chefs is very costly. As a new store with uncertain profits, especially small and medium-sized stores, the burden of hiring big-name chefs for a long time will be very heavy. Moreover, big-name chefs are famous, and the people they hire are behind you, so they often have a big temper, and restaurant operators are sometimes difficult to manage. In fact, restaurants can train their own chefs, and training and using new chefs is a wonderful strategy for people who open restaurants for the first time. In reality, novice chefs have two advantages: a. The business philosophy that novice chefs can easily accept. Novice chefs here refer to those chefs who have graduated from catering school for two to five years, have some cooking experience and continue to study in other restaurants. They haven't been in the society for a long time, but they have got a certain understanding and are still in a state of acceptance and learning psychologically. At the same time, they have some experience and are less frivolous of young people. Therefore, they are more receptive to the business philosophy and restaurant style emphasized by the operators. As far as cooking is concerned, they are unprofessional, active in thinking, not completely bound by theory, and have great plasticity. Cooking is a creative job. If you are flexible, you can often receive different stimuli from different places. Some folk recipes, or some little-known cooking methods, may inspire him in an instant and become the inspiration for developing new dishes. The person who can deeply plant the feeling of the new taste he has experienced in his mind and hope to "let the guests eat this dish" is exactly what we need and a promising chef. B interested in new things, the first person to eat crabs can be said to be one of the greatest chefs in the world, and the first person to develop from traditional steamed crabs to fried crabs with ginger and onions is also excellent. Being able to explore, discover and pass on delicious new knowledge to everyone is one of the potentials of becoming an excellent chef. Many restaurants' signature dishes are developed in this way, but these best-selling foods are often the "side roads" that big-name chefs disdain, and this is the only way for restaurants to constantly innovate. Besides, new chefs are usually modest. Modesty belongs to a person's fundamental way of thinking, and it is also one of the conditions that determine whether he can make continuous progress. Some chefs are famous for their self-reliance, are very proud of their qualifications, have habitual resistance to other people's opinions or ideas, and only believe in their own cooking methods. However, even if such a chef is proficient in what he has learned, he will always be an apprentice and never become a master, because he can't get rid of his pride and surpass his master. Only a modest chef can constantly feel the trend of the parade and notice it.