How does a restaurant owner manage the kitchen if he himself is not a chef?

Yes! A chefonly manages the kitchen and takes care of everything that happens in thekitchen. Generally owners look into other aspects of the kitchen. Dependency on a single chef can actually make create a mess when he lives the job. This is the reason that generally two chefs should be hired.

As a restaurant owner, it’s not necessary for him to be a chef as there are a lot of other jobs for him to do for his restaurant. You can have a look at the duties of a  restaurant owner:1. Managing the Restaurant Staff2. Managing Restaurant Accounting Services3. Managing Public Relations4. To Examine Quality of Hospitality and more.To manage the kitchen, one can hire a chef on contract basis. He/She may hire https://www.cogneesol.com/restaurant-accounting-services staff, manager, and others. This will also be beneficial for proper growth of the restaurant as both the owner and the chef will have right direction to work on.

If you're not a chef and you want to start an F&B business, start a cafe. Three reasons: 1) Making a cup of coffee is infinitely easier than learning to cook. 2) Running a cafe is infinitely easier than running a kitchen. 3) You avoid having your testicles in a vise every time the Chef decides he/she wants a raise. A friend of mine ( who wasn't a chef) had his chef walk out in the middle of the busiest service of the week. His restaurant closed down a short while later and he lost all his money. =========== If you're not a chef and you absolutely positively must start a restaurant that serves actual food, open a burger joint. Several reasons: 1) Burgers are relatively easy to make. 2) Customers are relatively easy to please (Go big, go fresh, toss in a special sauce or bun) 3) The process of making burgers is simple enough that it can be easily scaled, which means you can easily produce more burgers as business picks up without worrying about production bottlenecks. 4)  The process of making burgers is simple enough that it can be farmed out to pimply teenagers. ( No member of the restaurant crew will have undue leverage over the entire business ) You can substitute burgers with any food or cuisine that fulfils the above criteria.

Usually if the chef quits unexpectedly, the responsibility will fall to the next in charge, i.e. the sous chef.  Someone has to run the place when the chef has days off/holidays, so this shouldn't be a problem in the short term.  A menu should be concept driven, rather than personality driven.  No-one can recreate a highly personal style of food, but they can easily write a new menu for an Italian restaurant if required. Leave the highly individualised stuff to the chef-owners & don't let a chef experiment too much with your dollar and reputation.  Every restaurant owner should strive for systems, formulas and transparency in the running of their kitchen.

A restaurant owner who is not a chef himself is completely at the mercy of the chef he hires.  Often this leads to disaster.