First, the boss will point directly.

This method is mainly suitable for small restaurants. The boss goes to a restaurant that is similar to his own position. If he thinks the food is better, he tries to dig people directly in this store.

The advantage of a chef is that the boss can understand the skills of each chef and maximize their respective values.

The second way is to contract others to do it.

After finding a chef, the chef is responsible for recruiting people. This way, it is more worry-free for the boss, as long as you control a chef.

The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef is over one day, the whole class in the kitchen will have to change, which will have a great impact on the operation of the whole restaurant. Moreover, if someone is invited to contract the kitchen, the chef can earn more money only by deducting more wages from the kitchen staff.

The third way is to ask the catering management company to do it.

Catering management companies generally have their own direct chain stores, and there is a relatively stable team of chefs below. Inviting them to manage the kitchen seems to be similar to personal kitchen contracting, and the responsibilities are similar.

The advantages are: the salary of individual kitchen contractors to the following employees is arbitrary and often changes, which affects the stability of the chef team. After corporate management, this operation is more transparent, and management companies often bring in some new dishes.