(1) raw material processing quality control 1. Ensure raw materials are clean and hygienic. In rough machining, raw materials must be carefully picked, picked, scraped and cut, and then washed. 2. Keep the nutrients of raw materials. In the process of processing, we should try our best to keep the freshness of raw materials, reduce the loss of nutrients and shorten the storage time of fresh raw materials as much as possible. Vegetables should be washed before cutting. 3. According to the requirements of recipes and the cooking requirements of various dishes, the raw materials are used properly and reasonably to ensure the quality of dishes and improve the comprehensive utilization rate of raw materials; At the same time, we should use knife method according to the cooking requirements of various dishes, and pay attention to keeping the shape of raw materials intact; The fine processing of raw materials should be cut and matched according to the requirements of dishes, emphasizing uniformity, and the size, thickness and length are exactly the same. (2) Cooking quality control 1. Formulating and using standard recipes The kitchen should formulate detailed feeding and cooking instructions for each dish, and make clear the main ingredients, ingredients, condiments and their dosage, cooking methods, spelling requirements, production time, etc. ; In the production, the chef is strictly required to make according to the standard to ensure the consistency of the color, fragrance, taste and shape of the finished dishes, that is, one dish and one card. 2. Inspection of cooking quality The chef must carefully check every working procedure, paying special attention to three links: working procedure inspection, finished product inspection and full-time inspection. Restaurants should keep abreast of guests' opinions on the quality of food and dishes and feed them back to the kitchen. For the problems in the cooking process, the chef should fill in the feedback form in time and rectify them in time. 3. Strengthen training and basic skills training. In daily work, chefs should strengthen on-site supervision, strictly require chefs to abide by operating procedures and cook according to standard recipes; At the same time, we should also conduct regular technical training and basic skills training and assessment.