Careers that reduce waste on the tip of the tongue are professional a la carte chefs.

Professional a la carte chefs, the beginning of the 21st century in Shanghai, Chengdu, Sichuan Province, Shijiazhuang, Hebei Province, and other places in a number of mid-range and high-end restaurants, are very popular. Professional a la carte chef is not the same thing as a waiter ordering food in the traditional sense.

In the past, the waiter order is the customer said, the waiter remember. And the beginning of the 21st century, the initiative to order in the hands of the ordering division, which puts forward high requirements for the ordering division, it can be said that the ordering division is not an ordinary waiter, but a kind of sublimation of the waiter.

So many hotels put the a la carte chef in the category of management personnel, treatment is very high, while the requirements are also high, it is difficult for the general waiter to reach, without professional training, it is difficult to play the role of the role of the a la carte chef.

Professional a la carte chef's prospects

With the continuous development of the catering industry, the extension of its services in the direction of more and more refinement of the development of professional a la carte chef of the emerging services to "silent" state into the catering market. How to realize the reasonable integration of the concept of improving turnover and customer first, we still need to seriously review, treatment.

But I think the catering industry as a service industry, the core concept of service first is unshakeable, with excellent service enterprises to usher in a better development in this competitive market. We believe that with the continuous improvement of the catering business system, the professional a la carte chef will usher in its healthy market development prospects, the future of the professional a la carte chef market will develop more mature.