Please give me your guidance on how to prepare the master plan in the kitchen and arrange the recipes for staff meals.

The chef is the core of managing the raw materials in the entire kitchen. First, he must have certain professional skills and sense of responsibility, and understand the combination of main and auxiliary ingredients for each dish. The second is to assign tasks, guide, supervise, and let Your actions should be done according to your standards. As for the resistance you mentioned, first of all, as a leader, you should lead by example. It is best not to let them grab your pigtails. If someone really wants to talk back and find trouble, then you have no problem. In this case, you can report it to your boss, the head chef, and he will go back and solve the problem. When making employee meals, it does not necessarily depend on what dishes are available. Generally, you can cook them with your local economical and affordable dishes. In short, no matter what dishes are cooked with care, first of all When it comes to color matching, first of all, it looks like a dish. They say whether it tastes good or not is their business. After all, it’s hard for everyone to agree! You can read cooking books, and then adjust the following according to the existing raw materials.

That’s all I can tell you. I hope you can help!