I just went to a Chinese kitchen to open a chopping block, and I am inexperienced as a boss for the first time. I would like to ask all teachers to give me more advice! thank you

The "anvil head" is generally responsible for cooperating with the chef to study new dishes. Usually, it mainly cuts some important ingredients, and then your key job is to coordinate and manage your second, third and fourth anvil ... to ensure that they can complete the menu tasks in an orderly and fast way.

In short, your task is to manage, to innovate, and to help them cut some important ingredients when they are too busy, that's all. Of course, different hotels have different management models, but in any case, you will have a great future if you have a good relationship with the chef.