1, looking for an intermediary company.

2. Self-help.

It should be pointed out that:

1, the chef must have a chef's certificate and a health certificate (the health certificate can be obtained at any time).

2, the chef's experience (in which restaurant, specialties, etc. ), whether the cuisine you master meets the needs of your hotel.

3. Try one or more dishes for the proposed employee, including his own specialties and the dishes that your store needs to master.

I used to like to let the chef make a "braised flat fish" first, and then a "Longjing shrimp". The details and taste of the chef can be observed from these two dishes. Many cooks are quick-footed, but they can't wash the pot well, and the color of the cooked shrimp is influenced by braised fish. Later, I will add a braised tofu (tender tofu is cut into thick slices, braised after boiling, thickened and turned over) to ensure that the tofu is not broken. Only on the basis of the above, I will consider the taste.

If you are a chef, you need more than the above conditions. Emphasis should be placed on personnel management, adjustment and innovation of dishes, cost and profit control and other management-related matters.