In the restaurant, the role of the chef is very important, they grasp the taste and quality of the dishes produced by the restaurant, a restaurant has an excellent chef, there is a minimum guarantee of success, therefore, for the operators of catering enterprises, must be discovered to the excellent chef. The use of big-name chef fame A catering industry to hire a few can cook the general level of chef or skilled technician is relatively easy, however, to really find both cooking a handful of good food, but also to manage the kitchen work of the first-class chef is indeed difficult. We say "chef talent", is the above chef and sous chef such level of talent, they have a high level of culinary skills in addition to training and guidance for all positions chef's work. Using the chef's reputation to play the traditional card is one of the tricks of the restaurant operators. Big-name chef reputation, if a restaurant can hire one or two big-name chef, there must be a lot of people to come. Big-name chefs generally have their own skills, and thus be famous, and these skills also often become a living restaurant signboard, so that people think of a dish will certainly think of this restaurant, because here you can eat other chefs absolutely do not do out of the characteristics. Restaurant operators should make full use of the fame of big-name chefs, to avoid the shortcomings. Big-name chefs generally like to maintain tradition, restaurants can take advantage of this feature to package their own image, so that the restaurant both in terms of cuisine and style have a noble and traditional atmosphere, creating a brand. Since the role of chefs in a restaurant is so crucial, restaurant operators must find ways to recruit good chefs from various channels. The chef hired, not only requires good basic cooking skills, but also requires the ability to cook dishes with special characteristics, the flavor of these dishes to meet the needs of the development of people's changing tastes, and can not be innovative dishes. The chef is preferably a chef with a certain reputation and high visibility in the local area. Generally in the planning stage of the restaurant, you can first hire the chef. Generally small and medium-sized restaurants to recruit one or two is enough, large-scale catering enterprises can be appropriately hired according to the size. By the chef to complete the menu design and recruitment of other positions chef's work. Recruitment of chefs should be based on the characteristics of the restaurant operated and business categories to recruit the appropriate chef. For example, Sichuan restaurant can not find Cantonese chef, Hunan restaurant can not find Lu cuisine chef. Generally hiring a chef is best done by someone with relevant experience. However, if the restaurant has formed its own unique style, it is necessary to be cautious when hiring a big-name chef, not only to look at its reputation and culinary skills, but also should be clear beforehand to understand his personality and temperament. Some restaurant operators try to poach some famous chefs into their restaurants and then make them head of the kitchen. As a result, they emphasize their own experience and personality, and refused to implement the restaurant's existing business philosophy and guidelines, and finally to the unhappy breakup, and even failed halfway. Bold use of cultivation of new chefs The price of big-name chefs is very high, as a new restaurant with uncertain profits, especially small and medium-sized new restaurants, the burden of long-term employment of big-name chefs will be very heavy. Moreover, big-name chefs have a big reputation, and the people who hire him have a long line behind you, so they tend to be very temperamental, and restaurant operators sometimes find it difficult to manage. In fact, restaurants can train their own chefs, cultivate and use new chefs for the first time to open a restaurant is not a good idea. The reality is that new chefs have two major advantages: A. New chefs are easy to accept the business philosophy Here, new chefs refer to those who have graduated from the catering school for two to five years, have a certain amount of culinary experience, have continued to learn the art of chef in other restaurants. They are not too long to enter the community, but there has been a certain understanding of the psychology is still in a state of acceptance and learning, and at the same time have a certain amount of experience, less youthful frivolity, therefore, for the operator to emphasize the business philosophy and style of the restaurant are relatively easy to accept. In terms of cooking, they have not yet been tainted with professional colors, their minds are very active, they are not yet completely bound by theories, and they have great plasticity. Cooking, so to speak, is a creative work, and if the mind is flexible, it can often receive different stimuli from various places. Some folk preparation methods, or some little-known processing cooking methods may give him inspiration in a flash, and become the revelation of developing new dishes. A chef who is able to plant the feeling of a new flavor he has experienced in his mind and wants to "make it available to his customers" is a chef with a bright future. B. Interested in new things The first person to eat crab was arguably one of the world's greatest chefs, and the first person to evolve from traditional steamed crab to ginger-scallion crab stir-fry is no less remarkable. The ability to explore, discover, and pass on delicious new knowledge is one of the potentials of being a great chef. This is how many restaurants develop their signature dishes, but these hot favorites are often "side dishes" that big-name chefs don't bother with, and this is the way restaurants continue to find new things to do. In addition, new chefs often have a humble attitude. Humility belongs to a person's fundamental way of thinking, but also to determine whether it can continue to improve one of the conditions. Some chefs are so proud of their credentials that they are habitually resistant to other people's opinions or creative ideas, believing only in what they have learned to cook. However, such a chef, even if he excels in what he has learned, will always be an apprentice and will never become a master, because he cannot get out of his own pride, nor can he surpass his master. Only a humble chef will constantly feel the trend of the parade and will notice