How to avoid being threatened with a raise by the chef to change jobs

In the first place, opening a small restaurant is like running a business. If you want to successfully run a business, you must have three books: the first is skill, which means that you should first learn some important dishes of the restaurant you will run, I do not mean that you must become a Chinese New Year's Eve chef, but at least at the moment when your chef is difficult for you, you can calmly tell her that you can go, and then go down for a few days until the new chef is found, the second skill himself; That is to say, since you are running a small restaurant, you must come to the site every day and arrive earlier than everyone else, and in addition to preparing the ingredients, you must also check the equipment and cleanliness of the restaurant.

Prepare to welcome guests on the day. The third is the cost, don't think that if you run a small restaurant, you can rely on a little savings to get busy opening a business, you have to double the reserve fund that you calculated to open the business and put it in a reliable place to store it as a reserve. In case the business is not as prosperous as expected, you can also rely on these reserves to keep it for one to two months.

As for the effective management of the chef, in fact, the chef does not need you to govern, you just need to use him to get some benefits to hold him. For example, if you buy ingredients, if you do it yourself, he will think that you don't trust him, then you can leave it to him, but he must do the best purchase within a certain calculation, so you had better negotiate with him before asking her to join the company, so both sides can agree on the fundamental premise and encouragement, such as what dishes it must have to make if it can't be done, what obligations must he bear, if the daily turnover crosses a certain number of deeds, he can get an additional commission, If you do, friction with him will be minimized.

Communicate more with the chef, don't treat the employee as a condescending boss, don't be afraid that the chef will increase the salary, as long as the chef's salary is equal to his level, he should be given.

1.The more effective way to ensure that the person who does not separate the restaurant must learn the skills of the chef. 2.Be nice to the chef. 3.Understand the competitive situation around you.

Anyway, do you have to use that chef, wouldn't it be nice to change it, there are more chefs in the world. Nowadays, there are not a few people in the company who change jobs.

First of all, opening a small restaurant is just like running a business. If you want to run a successful business, you must have three books: the first is ability, which means that you should first learn some of the main dishes of the restaurant you will run, I am not saying that you have to become a big chef, but at least when your chef makes things difficult for you, you can rest assured that you can go, and then go down for a few days until the new chef is found, and the second ability himself; In other words, since you are running a small restaurant, you must come to the site every day and arrive earlier than everyone else, and in addition to preparing the ingredients, you must also check the equipment and cleanliness of the restaurant.

Prepare for the arrival of guests for the day. The third is the capital, don't think that you are running a small restaurant, you can rely on a little savings to open in a hurry, you have to double the opening cost of your calculation and put it in a reliable place to store as a reserve. In case business doesn't go as well as you expected, you can rely on these reserves to last for one to two months.

As for managing chefs effectively? Actually, you don't have to manage the chef! You just have to hold him down with how much he can get.

For example, if you make the ingredients yourself, he will think that you don't trust him, then you can give it to him, but he must do the best procurement within the budget, so it is best to negotiate with him before asking her to join the company, so the basic conditions and incentives that can be agreed upon by both parties, such as basically what dishes must it be able to make? If not, what responsibility must he bear? If the daily turnover exceeds the number of performance, how much additional commission can he get, so that the friction between you and him will be minimized.

1.To ensure that the replacement is available at any time, the more effective way is that the person who will not leave the restaurant must learn the skills of the chef.

2.Be nice to the chef.

3.Find out what's going on around you.

Communicate more with the chef, don't treat the employee as the boss, don't be afraid that the chef will increase the salary, as long as the chef's salary is equal to his level, he should be given.

Do you have to use that chef? It's good to change one, there are more chefs in the world. Now there are not a few people in the company who change jobs.