One: we must adhere to the reasonable division of labor arrangement of chefs. According to the number of business banquets every day, make clear the size of the chef's work and organize the implementation.
Second, check whether every dish cooked by the chef meets the quality requirements, whether the main and auxiliary raw materials and condiments in cooking meet the requirements, and whether the cleanliness meets the requirements. It is forbidden to use all contaminated, spoiled and insect-infested food.
3. Arrange all kitchen staff, assist the restaurant department manager to have regular health check-ups, and often organize chefs to learn food hygiene laws to prevent food poisoning. Continuously meet the technical quality, nutritional quality and hygiene requirements of dishes, and improve the personal quality of kitchen chefs.
Four: For every dish cooked by the chef, we must ensure the quality, pay attention to the collocation of color, fragrance, taste, utensils and nutrition, and firmly establish the concept of quality first, so as to win the trust of the guests.
Five: In the course of business, the chef is required to be modest, patient and listen carefully to the opinions of the guests. In terms of dishes and varieties, no one has me, and people have me. Always check the market situation and information, be aware of it, make full use of its strengths and avoid its weaknesses, and make the hotel invincible in the market competition.
6. Make the menu constantly updated, keep the kitchen and the floor connected with each other, and make the waiter know all about the newly developed dishes and special dishes in the service process, which is convenient for promotion.
Seven: Always train waiters with the floor manager to familiarize them with the dishes they sell and then sell them to customers.