Why is it becoming increasingly difficult for chefs to find a job these days?

<>First of all, I would like to tell you that the employment rate of chefs is very high, so it can be said that it is very easy to find a job. So why is there such a problem? Personally, you haven't decided on your own career rules. Ideally, the future of the chef is not clear.

Some people say: does the chef have a future? I can only say that there are two sides to everything, and the same is true for us when we choose a career, some people think it is good, some people think it is bad, everyone's definition is different, so what is your definition of the future?

It is to make a lot of money, buy a car, buy a house, become a boss, become a top master, and get supreme glory.

If this makes you think this is the future of being a chef, then I can tell you for sure that being a chef is promising.

First, as the saying goes, people take food as the sky, and in today's increasingly pursuit of quality of life, the professional profession of chef is very important and popular.

Second, the employment rate is very high. Nowadays, there are more and more restaurants, hotels, western restaurants, etc., as long as you have the skills in this area, you are not afraid of not finding a job.

Third, in many social service industries, chefs are treated well, and it is not a problem for skilled chefs to earn more than 10,000 yuan a month.

Fourth, the so-called food knows no borders, and those who have the conditions can go abroad to study, improve their work, and bring food to all over the world.

Fifth, a chef is a technical worker, an artist, who needs to continue to learn, exercise, innovate, and at the same time have dreams and goals. For example, taking Sichuan cuisine as an example, it has derived Beijing style, Shanghai style, Cantonese style, seafood, Saiwai, plateau, foreign style vegetables and so on. The selection of materials, production methods, and nutritional pursuits of Sichuan cuisine have undergone great changes.

And these are all things that chefs need to keep learning, and if they master these skills, how can it be difficult to find a job?

In addition to the above-mentioned future, the overall environment of the development of the entire catering industry also determines that the future opportunities for chefs are very large.

First of all, the impact of the environment.

The accelerated development of the Internet society has given birth to the lazy economy and the sharing economy. In the future, people will eat less and less at home. Especially the post-90s and post-00s who grew up in the Internet environment, and the post-10s who grew up under the mobile Internet, etc.

The development of the catering industry will be richer, more diverse, and more convenient than it is now.

Secondly, people's pursuit of a better life.

People's lives are inseparable from eating, and a better life means eating better. The demand brought by the three "more" in the catering industry is born to meet the needs of "eating better". I remember an article that pointed out:

The most fundamental reason for the development of human society is to solve the problem of eating.

Thirdly, to make better meals, we can only rely on constantly improving the craft of cooking.

Chinese's demand for food taste is after thousands of years of evolution, continuous iteration, and the more you eat, the higher the taste requirements. Those high-tech, black-tech robots can't replace chefs' skills. In the future, a chef with good skills will have the best chance of survival.

A few years ago, the booming advertisement "Sister, if you meet the chef of New Oriental, you will get married" must be familiar to everyone. Although I don't think advertising has any practical significance, I have to say that it does work. It has led a large number of "three-no youth" (no education, no partner, no job) people to flock to it!

I want to be a chef, shake up the cauldron, turn over the frying spoon, what a chic posture!

But there is a degree in society regardless of all walks of life, and when most people enter an industry and exceed the degree it can bear, it begins to become difficult to find a job. In addition, China's hotel industry has been in a recession in recent years, and many hotels in my hometown have closed down one after another. And now the staff in the city either has a staff canteen, or how to solve it quickly.

As for what to eat, as long as the taste of the food is acceptable, there are no special requirements.

Now the roadside food stalls are also lined up one by one, China's three major food giants "Shaxian snacks, yellow braised chicken rice, Lanzhou ramen", this kind of as long as you join your own learning, you can sit and sit at home. There is no need to hire a chef or anything, which adds to the labor cost.

So to sum up the above, of course, there may be other reasons, such as the chef's own reasons, etc. However, the chef profession is similar to the TCM industry, that is, it needs to be refined over time. Famous chefs such as Michelin stars have a certain age base there, like the 20-year-old chef in the movie I can't say no, but there are very few, and there is generally only one chef in a kitchen, and this promotion space is relatively small.

So this will inevitably affect the employment of chefs. But in the end, we still have to believe that as long as you have the ability, you will definitely be able to find a job that suits you!

It has a lot to do with craftsmanship, and I think that if a chef is very good at making delicious dishes and can cook a lot of dishes, then he will definitely find a good job.

Now the chef industry not only looks at your chef certificate, but also values the chef's cooking level, just like many chefs in five-star hotels, you must try the dishes when you apply, and the dishes you make must be tried by the interviewer before deciding whether you want to stay or go. Therefore, if it is gold, it will surely shine.

Moreover, the service industry is so developed nowadays, and all kinds of restaurants and hotels are emerging in an endless stream, so a good chef does not have to worry about finding a job.

Sometimes there is a street of eating and drinking near the school, and every time you pass by from the ticket, you will see recruitment notices posted in front of many restaurants, especially chefs, so there is still a great demand for chefs in the service industry, including some small restaurants are also short of chefs!

But it is not excluded that another reason is that chefs are so good now, more and more people will definitely choose to be chefs, and there will always be some chefs who are not very good at cooking and can't find jobs!

The chef industry also needs talent, for cooking some people think it is very easy, the amount of various seasonings does not need to be taught and know how much to put, but some people have no talent in cooking, sometimes the dishes are salty, sometimes the dishes are too light, such chefs are the easiest to find a job!

Because the chef of the restaurant has an invisible sense of oppression once he is busy, this kind of chef who does not control the amount of seasoning is easy to have problems with cooking, so this is also a very important reason.

In short, it's still a sentence, gold will always shine, as long as the dishes you cook can be affirmed by everyone, then you must not worry about a good job!

Personally, I think that there is a lot of pressure in today's society, and restaurants are everywhere, if you don't have a skill, it's really difficult to find a good job, or you are not satisfied with the low salary, or you are not satisfied with the work, or you are not satisfied with the salary and work, you are not satisfied, you just want to find a job with a high salary and less, such a job is almost no in the chef industry, unless you are the head chef, you only need to direct them, but you have a lot of management, and the taste of food!

Now the operating income of the hotel is very low, there are many restaurants are closed, because the cost of the store is too high, I have worked in the restaurant, so I know that the cost of the hotel is about more every day, such as water, electricity and gas bills, the cost of dishes, the cost of employees, the waiter of the hotel is about 2400 per month, the average person is 80 yuan a day, there are four waiters in the restaurant, the salary of the chef is relatively high, 6000 a month, 200 yuan a day, plus bits and pieces, meals, accommodation and so on, The cost is about 2,000 yuan per day, so the problem is, the hotel is at least more than this number every day to be considered profitable, for example, more than 5,000 yuan, which is not a lot of profit! So it's hard to find a job, and that's a big reason!

Now our living conditions are better, so many people especially like to eat out when dining, and now the delivery service is also very good, and many otaku also like to order takeout directly. But many people may not know much about the chef industry, in fact, chefs are particularly difficult to hire nowadays, and there are some chefs whose quality is not particularly high, so why are there fewer and fewer chefs now?

Why are people now more and more reluctant to work as chefs? After knowing the truth, it was very heartbroken.

People who have been chefs should know such a sentence "seven years of cooking and three years of cooking", so if a person really wants to cook more exquisitely, it is impossible to work without 10 years, so learning to cook is a very long process, and the salary during the apprenticeship is relatively low, although we will find that some chefs have a very high salary, even tens of thousands a month, but this is actually a very small number, and such people have also gone through many years of training.

Cooking is a technical job, and we all know that when learning technology, everyone generally shouts resistance and teaches their skills to others, so we need to be diligent in the process of apprenticeship, and we may be scolded every day, and some dirty work is tiring to wash vegetables, cut vegetables and take out garbage, etc., all of which need apprentices to do. And the kitchen is a very busy place, so if we don't have quick hands and feet, it is easy to be scolded by the master, so we need a lot of stomach to learn this trade.

Of course, there is a very critical point, no matter what we do, we have a time to rest, but three meals a day must be eaten every day, whether it is a holiday chef has to cook, and generally speaking, the chef is not like our usual work, only 8 hours a day, for example, everyone goes out to travel during the holidays, but this time is the busiest time for chefs, and chefs are also ordinary people, there are families and children, but they can't take care of their families and wives and children.

Even if the chef's salary is high, the working environment of the chef is not so glamorous, after all, dealing with the oil smoke stove in the kitchen every day, not only is the body covered with the smell of oil smoke, but also in the summer it is like a stove to roast itself, and in the winter it is as cold as a refrigerator. Therefore, the working environment of the chef industry is still relatively hard.

In fact, in ordinary times, we don't just see the glamorous side of things, there are also many unknown hardships behind it, and when we all eat out, I hope you can understand the hard work of the chef and don't be too picky.

This situation has a lot to do with the nature of the chef's work, which is relatively hard.

The main thing is that it is still relatively tired, and it is hot!

In fact, the income from opening a small store by themselves is still considerable, but many young people can't bear this hardship.

Why don't you know how to be a chef? Nowadays, there are a lot of people who are chefs, especially those who are chefs, because they always think that they can still do a lot of things if they know a craft.

It's hard to be an apprentice chef, and there are very few who are famous.

The apprenticeship process is long, the salary is low, and I am scolded every day. If you are a chef, you must know that when you first go to the kitchen to learn to cook, basically you do the heavy work in the kitchen, take out the garbage, wash vegetables, and cut vegetables can only cut staff meals, and it is impossible for you to fry vegetables without half a year, even if you fry them, you eat them yourself, and the salary is not as high as that of waiters. If there is a ** that does not do well, whether it is the head chef or the master, they will directly scold people.

We are learning technology in this industry, even if we scold you, you can only swallow your anger in your stomach, so this is also one of the reasons for the lack of chefs, many restaurants can't find apprentices, and they are starting to look for middle-aged women.