I don t like how the head chef gets him away

1.File a complaint: If there is any dissatisfaction with the head chef's behavior or performance, you can file a complaint with the restaurant management or other relevant authorities. By providing detailed information and evidence, it is possible to help resolve the issue and replace the head chef.

2.Recruit new people: If you don't think your current head chef is up to the job, consider finding new candidates and recommending them to restaurant management. By replacing the new head chef, you can solve your problems and improve the quality of your restaurant's catering.

3.Communicate with other staff: Communicate with other staff at the restaurant to find out what they think and attitude towards the head chef. If most people agree with the problem you're described, then consider taking action to fix it.

4.Report to leadership: If none of the above methods solve the problem, you may consider reporting the problem to restaurant leadership with your suggestions and solutions.

In conclusion, the best way to resolve the issue is to communicate directly with the people involved and provide detailed evidence and supporting perspectives. Respecting others' career development and the work environment is one of the key factors in building a good relationship.

If you don't like it, you can resign and leave, and bad others will ruin your future. It's very simple to get him away, usually pay more attention to his words and deeds, grab the pigtail and report to the leader, after a long time, the leader will naturally let him go.

Are people getting in the way of you going to work?

Kiss, hello, I am happy to answer for you: why the head chef The answer is: What information do you want to consult the head chef?

You can also provide more useful information so that I can better answer for you. Personally inquire about the following relevant information for you: the head chef, English abbreviation (chef), is the leader of the management department of the hotel kitchen, mainly for the daily management of the wok, the kitchen of all dishes for high standard control and other work, the requirements of the large catering industry woks or supervisors work or experience, but also should have the ability and skills of kitchen management.

1. Under the leadership of the manager of the catering department, be fully responsible for the production organization and command of Chinese and Western food kitchens. 2. Coordinate the contact with various departments, organize and direct the kitchen work, and cook dishes for important guests and banquets. 3. Responsible for determining the name of the kitchen dish, the main ingredients, ingredients, the amount of seasonings, the cooking method, the cost and the sales.

4. Supervise, inspect and coordinate the work of each class, and be responsible for their assessment and evaluation, and reward and punish them according to their actual performance. 5. According to the chef's professional ability and technical characteristics, decide the personnel arrangement and transfer of each position. 6. Mobilize chefs to dig out traditional dishes, study new varieties, and appropriately replace the zero point and banquet menus according to the season and according to the market supply.

7. Prepare work schedules according to the characteristics of each class and check the attendance of employees. 8. Responsible for regularly organizing chefs to accompany technical classes, and organizing business training and assessment for chefs. 9. Responsible for formulating the procurement plan of food raw materials and tableware and other products and reporting to the manager for approval.

10. Implement the Food Sanitation Law, prevent food poisoning accidents, be responsible for handling guest complaints about dishes, control the quality of products, and ensure that the quantity and color, taste and shape of dishes meet the specifications and standards. 11. Regularly summarize the operation of dishes, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests. 12. Inspect and supervise the correct use and scientific management of all equipment, substances and tools in the kitchen.

What if the head chef gives me a change of position, I don't want to change positions, so I just let me go?

Hello! The law stipulates that an employment contract has legal effect once it has been signed, and both parties to the contract must abide by it together. Your employment contract has already stipulated your job position, and if the employer does not have the legal conditions, the employer cannot unilaterally change your job position, otherwise it will be illegal to transfer the group.

The so-called statutory condition means that the employer can negotiate with you to change the labor contract only when there is a major change in the objective circumstances on which the labor contract is based at the time of the conclusion of the labor contract, resulting in the inability to perform the labor contract, and if the negotiation fails, the employer can terminate the labor contract. It is natural for workers to obey the company's leadership, but as a leader, they must be legitimate leaders, and if the company's actions violate the law, workers can refuse to carry out such leadership. If the company terminates the labor contract as a result, you can apply for labor arbitration with the notice of termination of the labor contract issued by the company, and in view of the fact that you can return to work in the company after this case, you can ask the employer to pay you compensation for the illegal termination of the labor contract, which is twice the economic compensation.

Severance is one month's salary for each full year of your service with the company, which is the average salary of the 12 months prior to the termination of your contract.

The head chef is the direct leader of all the kitchen staff, responsible for all the work arrangements, transfers, and management of all types of work in the kitchen, and must be familiar with all types of work in the kitchen. In order to achieve overall command, arrange individual tasks. Its responsibilities are:

First, we must adhere to a reasonable division of labor arrangements for chefs. According to the number of business banquets per day, the size of the chef's work is clarified, and the specific organization is organized.

2. Check whether each dish cooked by the chef meets the quality requirements, whether the main and auxiliary raw materials and condiments meet the requirements in the cooking, whether the cleanliness and hygiene meet the requirements, and it is forbidden to use polluted, deteriorated and insect pillar food.

3. Arrange all the staff in the kitchen, assist the restaurant department manager to conduct regular health checks, and often organize chefs to study the "Food Sanitation Law" to prevent the occurrence of poisoning incidents. Continuously improve the quality of craftsmanship, nutrition and hygiene of the dishes, and improve the personal quality of the kitchen chef.

Fourth: for every dish made by the chef, we must ensure the quality, pay attention to the color, aroma, taste, utensils, nutrition and other aspects of the collocation, and firmly establish the concept of quality first, so as to gain the trust of the guests.

5. In the process of operation, chefs are required to be modest, patient and listen carefully to the opinions of guests. In the color and variety of the dishes, no one has me, and I have the best.

Frequently inspect the market, information, do have a good idea, really give full play to their own strengths, and do their strengths and avoid weaknesses, so that the hotel can be undefeated in the market competition.

Six: to do the update of the recipe production, to keep the kitchen and the floor connected, so that the waiter in the service process of the new development of dishes, special dishes recommended sales in mind, in order to facilitate promotion.

Excellent technical skills and the ability of administrators. It is necessary to have comprehensive knowledge and skills.

<> "Such a head chef is what the boss wants.

In the catering industry, restaurants of a certain size, such as restaurants with more than 400 seats, are generally equipped with a top manager, the head chef, in the kitchen.

This position is directly related to the best of the restaurant's products, and every restaurant hopes that its head chef is better than the head chef of the same industry. Only with the excellent head chef can we ensure the quality of production and marketing, and only then can we make our restaurant have vitality.

What makes a good chef? How to be a great head chef? Let's explain from three points: responsibility, management level and learning ability.

1. Sense of responsibility.

For a chef, the first thing to have is a sense of responsibility. Only with a sense of responsibility will you be responsible for your work, and only with a sense of responsibility will you take the affairs of the restaurant as your own business.

As a head chef, as long as you have a sense of responsibility, even if the technical level and management level are not high, the restaurant is willing to cultivate them.

Second, the management levelAs a restaurant chef, if you want to improve the kitchen management, you need to be better in terms of collaboration, execution and cost control.

To be a good chef, you must do the following;

1. Draw up a good recipe; The name of the dish should be easy to understand, and try to avoid dishes such as "one million profits" and "ten thousand dollars" that customers can't guess. For example, when some dishes must use the name of the dish, the ingredients and cooking methods must be added later, so that the guests can understand the dishes. Therefore, the recipe must be in line with the restaurant's grade and business objectives, otherwise, it will lead to business failure.

2. Formulate a cost list and do a good job in cost accounting; It is to make a detailed list of the ingredients and dosage of each dish, and calculate the cost and gross profit of each dish, so that the side dishes have a unified standard, and the amount of the product will be well controlled, bringing more accurate figures to the cost accounting.

The cost and gross profit of the kitchen are mainly controlled by the head chef. The head chef should work with the finance department to do a good job of the kitchen's month-end inventory and accounting. Doing a good job in cost accounting is a fundamental measure to ensure the profits of restaurants and safeguard the interests of consumers.

1. The head chef must understand the market of raw materials, master the net rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the sales of dishes according to the specified gross profit margin, and flexibly look at the relationship between cost and gross profit margin in combination with the actual situation. It is not necessary to require every dish to be a specified gross profit margin, and some ** dishes, rush dishes, and ** dishes can reduce the gross profit margin, and even sell at a loss. Not necessarily, the lower the cost, the higher the gross profit margin, and the greater the profit.

If there is no business or the business is too bad, no matter how low the cost and high gross profit margin are, there will still be no profit or even loss. If the business is particularly good, even if the cost is higher and the gross profit margin is lower, it will still make money, but the profit will be greater.

2. Do a good job in the inventory work, and the inventory must be comprehensively cleared and accurate. Take inventory once or twice a month so that the results of costs and gross margins can be accurate.

3. Reasonable arrangement of personnel; A reasonable division of labor should be carried out according to each person's strengths and hobbies, and the appropriate job position can better play the role of each person and make the work better.

Fourth, the quality of the product; Quality is life, the quality of the restaurant is not good, it will not create benefits for the restaurant, so the production is the life of the restaurant. In order to grasp the quality of the product, it should be checked from five aspects;

1. The procurement should be good at the quality of the purchase, and the purchased raw materials must be fresh and high-quality, and they must also meet the requirements of the dishes.

2. The kitchen does not accept or use raw materials that do not meet the requirements of the dishes.

3. The processing of raw materials [knife work, heat, seasoning] must be carried out in accordance with the requirements of the dish.

4. The main, distribution and seasoning must be scientifically and reasonably matched in color and taste.

5. The forming of the plate is beautiful.

5. Strengthen the management of raw materials; The management of raw materials in the kitchen is an important job. The management of raw materials is good or poor, which is related to the cost and the quality of the products. The purpose of raw material management is to ensure the quality of the product, reduce the loss, and improve the profit of the restaurant.

Summary. Then you don't do it, it's better to go and work in another shop than here.

I'm a chef, and the head chef is not a very good person, should I follow him?

This question is up to me, it takes a little time to type, so please be patient.

What is it that makes you have a bad impression of him?

Because I work harder and more seriously, what I promised before I came to work didn't come true, and I know him a little bit after working together for many years.

Then you mention to him what you want to achieve and see what he has to say.

I mentioned it, I said that after the New Year, I haven't implemented it until now, even if he implements it with not much money, that is, in a word, he doesn't need to pay for the money, I have a feeling that I am doing well, and he thinks that I have not done a good job.

Then don't follow, he may not take a fancy to you.

Because the business is doing very well, there is a boss looking for us to work as a team, we are ready to retreat, he and I have 2 people for a total of 4 people, the store investment should be more than 2 million, give us 20% of the shares to give us the kitchen, the salary is the same as the kitchen, we are 50,000, we 3 of us do not have to pay any responsibility for each %3 shares, he pays 50,000 to get %11 to share the rent of the employees with the big boss, there may be losses, now I need to endure the previous things and do it with him?

Don't do it, I feel very aggrieved to follow him.

I am a manager in this store, and the work I pay is not proportional to the salary, and now the owner of this store is also very critical of the employees, but I need to earn money now.

Is your current salary higher or lower than the wages offered by other stores?

If you want to withdraw, it must be the whole team, one person is doing well, and the ability is still there, hundreds of dollars higher, and the red envelope in the middle of the year is lower than a friend of mine, which was told to me by my friend.

Then you don't do it, it's better to go and work in another shop than here.

My friend and I plan to start our own business in the future, just because we don't have the capital right now.

You two can do business together now, and take care of each other.