To be a qualified chef, you must do the following work well;

first, draw up a good menu; The names of dishes should be easy to understand, and try to avoid dishes such as "one book is profitable" and "rich" that guests can't guess. For example, if some dishes must use implied names, they must be followed by materials and cooking methods so that guests can understand the dishes. Therefore, the proposed menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.

second, make a cost table and do a good job in cost accounting; It is to make a detailed list of the materials and dosage of each dish, and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes, and the weight of the products will be well controlled, which will bring more accurate figures to the cost accounting.

The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the month-end plate bottom and accounting of the kitchen. Doing a good job in cost accounting is the fundamental measure to ensure the profit of restaurants and safeguard the interests of consumers. The requirements for doing a good job in cost accounting are:

1. The chef must know the market price of raw materials, master the net rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the selling price of dishes according to the specified gross profit margin, and treat the relationship between cost and gross profit margin flexibly in combination with the actual situation. It is not necessarily required that every dish has a specified gross profit margin. Some promotional dishes, urgent dishes and special dishes can reduce the gross profit margin and even sell at a loss. It is not necessarily that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or the business is too bad, even if the cost is lower and the gross profit margin is higher, there will still be no profit or even a loss. If the business is particularly good, even if the cost is higher and the gross profit margin is lower, you can still make money, but the profit is still big.

2, do a good job in inventory, inventory must be comprehensive and accurate. Inventory once or twice a month, so as to make the results of cost and gross profit margin accurate.

third, reasonable arrangement of personnel; We should carry out a reasonable division of labor according to everyone's specialties and hobbies, and arrange them in suitable jobs to give full play to everyone's role and make the work better.

fourth, the quality of products; Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, the product is the life of the restaurant. To grasp the quality of products, we should do a good job in five aspects;

1. Purchasing should ensure the quality of incoming goods, and the purchased raw materials must be fresh, high quality and meet the requirements of dish selection.

2. The kitchen does not accept or use raw materials that do not meet the requirements of dishes.

3. The raw materials must be processed, cooked and seasoned according to the requirements of the dishes.

4. The main ingredients, ingredients and seasonings must be scientifically and reasonably matched in color and taste.

5. The tray is beautifully shaped

5. Strengthen the management of raw materials; The management of kitchen raw materials is a very important job. The management of raw materials is good or bad, which is related to the cost and the quality of products. The purpose of raw material management is to ensure the quality of products, reduce losses and improve the profit of restaurants.