What should I pay attention to when negotiating with the chef? \x0d\ Some details are very important in the negotiation of "kitchen set meal". Generally, both parties should sign a kitchen package agreement to safeguard their own interests, otherwise it will bring great trouble to the later cooperation process. The specific precautions are as follows: \x0d\ 1. Contract term: including start time and end time; \x0d\ 2。 Contract fees and payment methods: including the payment methods and composition of contract funds; \x0d\ 3。 The rights and obligations of Party A (referring to the restaurant) mainly include the specific working and living conditions of the kitchen, such as accommodation, water and electricity, dormitory supplies configuration, staff dining, vacation and salary payment. , as well as the right to inspect the kitchen management and the right to know about the replacement of the main members of the kitchen team; \x0d\ 4。 Rights and obligations of Party B (referring to the contractor): it mainly includes a list of rights and obligations for enjoying various benefits, such as kitchen staffing, food quality problem handling, production requirements (including standard menu execution), new food development requirements, cost and expense control indicators, raw material inventory, meeting attendance, reports to be delivered, skill agreements of key members of the contracting team, etc. \x0d\ 5。 Probation period: mainly stipulates the probation period, the salary and welfare during the probation period, and the standards for passing the probation period; \x0d\ 6。 Purchase acceptance: mainly restrict the responsible person and requirements of ordering, purchasing and acceptance to avoid the phenomenon of wrangling in the later stage; \x0d\ 7。 Cost: conditions and procedures for increase or decrease; \x0d\ 8。 Termination of the agreement: mainly refers to the way, time and responsibility of one party's breach of contract; \x0d\ In addition, the contract also includes personnel reserve, personnel adjustment, personnel arrangement for important positions, feedback from the restaurant to the chef, processing flow, etc. Social security, work injury, participation in various activities, such as external identity and cost agreement, holiday allowance, document processing.