2. Have the ability to deal with suppliers and establish a relationship of mutual trust, preferably with extroversion and strong negotiation skills.
Whether you are responsible or not, you need to have the qualities of honesty, credibility and reliability.
In the kitchen:
1.R&D has the ability of main course and side dishes, and is willing to share;
2. The coordination ability and process arrangement ability of each kitchen can supervise and stabilize the quality of food and ensure the efficiency of food;
3. Inventory/equipment management ability, as well as kitchen wear control ability, but also drive kitchen employees to develop good habits in their posts. Reduce waste, ensure hygiene, take good care of equipment, and ensure smooth access.
Personnel: Recruit, judge, manage and evaluate the ability of kitchen staff, especially chefs (if any).
Financial aspect: be able to understand the incoming and outgoing accounts and know how to control costs.
Summary: You need to master the skills of all the dishes in your restaurant, have the ability to manage people, money and things in the kitchen as a whole, and be responsible for kitchen management and product control.