Earn money or not, it all depends on the cook; sell money or not, it all depends on the orderer. In the past, the service provided by the waiter is the customer point, the waiter remember. The emergence of ordering division, so that the two positions of ordering and service separation, which is the need for the development of the catering industry itself. Nowadays, all walks of life positions are more and more detailed, many waiters in the training focus on specific operations, for the dish is mostly not skilled enough to recognize, so let him (her) they both manage the service, but also manage to order, it is a little difficult, or even affect the guests' dining mood.　　Therefore, if there are conditions for the establishment of a separate post of a la carte chef, to improve the quality of service in restaurants, so that waiters specializing in service, a la carte chef specializing in a la carte for the guests, a clear vein, both professional and easy to manage. It can be said that the professional a la carte chef is a kind of sublimation of the ordinary waiter. That's why it was recognized by customers as soon as it was introduced. This is the newcomer in the catering industry workplace professional a la carte chef, has become the meat and potatoes of the catering industry workplace. This material will teach you.　　This material contains the following: First, the successful catering people key training links - to become an excellent a la carte division Second, catering companies need excellent a la carte team Third, a la carte functional responsibilities Fourth, a la carte team members Fifth, the ability of excellent a la carte staff 1, language skills 2, affinity 3. sociability 4, values 5, knowledge 6, customer satisfaction and customer relationship management 7, a la carte process, skills and menu Training VI. The effect produced by excellent ordering staff