The chef is the core of managing the raw materials in the whole kitchen. First of all, you should have certain professional skills and sense of responsibility, understand the main and auxiliary materials of each dish, then assign tasks, guide and supervise, and let your hands do it according to your standards. This kind of rebellious mentality you are talking about, first of all, as a leader, you should set an example, and it is best not to let them catch you. If someone really wants to talk back and find fault, if you have no problem, you can tell your boss's chef that he will go back and solve it. It doesn't have to depend on what's in the staff meal. Generally speaking, you should cook them with local economical dishes. In short, no matter what you cook with your heart, first of all, color matching will make people look like you. They say whether it is good or not is their business. After all, everyone is hard to adjust! You can read cooking books and then make the following adjustments according to the existing raw materials.

I can only tell you this. I hope you can help!