Why can t dry chefs make a fortune? Why are there fewer chefs?

First: the chef group is generally unstable and changes jobs frequently.

In fact, the salary gap of chefs is relatively large, after all, there are a few chefs who can get high salaries, and many chefs' salaries are not high, and they are concentrated in the 3000-5000 area! However, the workload is very large, and the overall salary package is not the highest.

Moreover, the group of chefs is highly mobile, changing jobs is commonplace, and frequent job changes bring instability, and the money saved before the salary is overdrawn until the time of the salary; Moreover, when encountering a black-hearted boss, you may run away, default on your salary, and lack basic protection!

Second: Rising prices and house prices

Many people choose to become chefs by first going to the city as an apprentice and then slowly gaining experience. However, even the housing prices and prices in second- and third-tier cities are very high, and you can't save much money in a month after deducting living expenses, after all, wages have not risen much, but prices have risen a lot!

Although many of the catering companies have food and lodging, the mixed dormitory is not suitable for long-term living, and you still have to go out and rent a house when you start a family or live with your family. Moreover, many restaurants and hotels actually do not have housing subsidies, and you have to pay for the rent yourself!

Third: the plague of occupational diseases of chefs and the lack of social security.

After working in the kitchen for a long time, it is inevitable that you will be troubled by several common occupational diseases: stomach problems, obesity, varicose veins, spondylosis, rheumatism, which are all caused by the kitchen working environment.

High temperature and high noise, irregular eating, long standing hours, high-intensity workload, and heavy humidity are the main causes of chefs' occupational diseases. Getting burned and cutting your hands are commonplace.

In contrast, compared with other industries, chefs still lack social medical protection, which is also a common phenomenon in the entire catering industry.

Many small restaurants don't even have five insurances for their employees, let alone a housing provident fund. In addition, I often change jobs and often can't even pay medical insurance on time, so I have to pay the full amount for medical treatment when I get sick.

As one of the top ten highest-paying professions in the 21st century, many people may think that chefs are well-paid but very hard, and the workload will be very large. In fact, this is a misunderstanding of people who are not familiar with the catering industry, and this is not the case.

Although, when you first learn to be a chef, you have to work hard from not knowing anything to slowly becoming proficient, after all, the basic skills are not to read a few more books and fry a few dishes to be solid, you must continue to practice knife skills every day, serve pots, etc., these are the necessary skills to make a dish with both color and flavor, if the basic skills are not solid, you are an unqualified chef, let alone the future.

As a qualified chef, after having solid basic skills, entering the society, exercising in various catering industries such as hotels and guesthouses, and accumulating rich work experience and cooking experience is an essential process. Generally, a chef can reach the level of a head chef in 5 years, with an annual salary of more than 100,000 yuan. A chef with 10 years of experience is already at the helm of an executive chef of a star-rated hotel, with an annual salary ranging from hundreds of thousands to several millions.

Compared to other industries, chefs who have worked for 10 years are more relaxed and have a higher salary.

Hello, who said that being a chef can't make a fortune, that's because he relies on dead wages, of course he can't make a fortune. The chef is very good at understanding the tastes and dishes that the guests like, so the chef will be the boss himself, open a restaurant, and run it well, and he will definitely make a fortune. Hope mine is helpful to you, thanks!

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.

How to deal with the non-payment of wages to the old liquid board of the hotel: the worker can file a complaint with the labor administrative department, and the department will order the payment of full labor remuneration; You may also apply to the people's court for a payment order from Brother Shen; It is also possible to apply to the labor arbitration commission for arbitration.

Article 5 of the Law of the People's Republic of China on Labor Dispute Arbitration and Mediation provides that in the event of a labor dispute, if the parties are unwilling to negotiate, fail to negotiate or fail to perform after reaching a settlement agreement, they may apply to the mediation organization for mediation; If the applicant is unwilling to mediate, fails to mediate, or fails to perform after reaching a mediation agreement, he or she may apply to the Labor Dispute Arbitration Commission for arbitration; If a person is dissatisfied with an arbitral award, he or she may file a lawsuit in the people's court, except as otherwise provided by this Law. Article 9 Where an employer violates state regulations by defaulting on or failing to pay labor remuneration in full, or in arrears in arrears in medical expenses, economic compensation, or compensation for work-related injuries, the worker may file a complaint with the labor administrative department, which shall handle the matter according to law.

Summary. If the chef doesn't want to do it, you can tell the boss a month in advance, give the boss time and then find someone to replace it, because the restaurant chef is the soul of the chef can not be opened, the general store has to talk about it in advance when hiring a chef, press the monthly salary, if you don't notify in advance to press the monthly salary can not be given, if there are special circumstances at home, you have to resign, then first find someone to replace the shift and let the boss slowly find someone, in short, the chef must resign and communicate with the boss after all, it is not easy.

Don't want to be a chef anymore.

If the chef doesn't want to do it, you can tell the boss a month in advance, give the boss time and then find someone to replace it, because the restaurant chef is the soul of the chef can not be opened, the general store has to talk about it in advance when hiring a chef, press the monthly salary, if you don't notify in advance to press the monthly salary can not be given, if there are special circumstances at home, you have to resign, then first find someone to replace the shift and let the boss slowly find someone, in short, the chef must resign and communicate with the boss after all, it is not easy.

Every industry needs a group of talents who pay silently! 1. Catering can indeed train a person, to be a qualified chef, you must have your own specialty dishes, but also continue to learn innovative dishes, know how to socialize, know how to manage the kitchen, temper can not be too big, for some customers to pick thorns, but also to greet with a smile, only 3 days off a month. During work, you should be neat and tidy, you can't sit while standing, your salary can't be too high, you can barely make ends meet, you sweat in the kitchen on holidays, you can hold a broken love spoon, and you can stir up a ruthless pot.

2. I don't know how many people continue to stick to the profession of chefs. Many people are forced by life and have no choice but to stick to the kitchen. Young people who have a way out will change careers after a few days!

Hard work is not respected, there are more and more rules in the kitchen, and I am depressed to go to work and sleep after work. What a mysterious organization that has been out of contact with the outside world for a long time! It's sad to say too much, and it's hard for people who don't understand the kitchen to understand.

Since you have chosen the path, you have to grit your teeth and go on. 3. Kitchen management is full of rules, and customers have outrageous requirements. The boss is angry with the chef when he has no business, and the salary is not paid on time, and he asks for help from the functional department, which is also a shirk.

The rent of physical stores is high, Zhang San opens the door and Li Si goes out of business, and the vicious circle of competition, the customer is no longer God, but grandparents. The customer's fart makes sense, the chef is not protected, inexplicably wronged, and the measure is unlikely to be pissed off. The chef has been working for a long time, he has no temper, he has no words, he is depressed, he is autistic, he always wants to be alone and quiet, think about it, did he choose the wrong direction?

Young people, please don't step into this profession.

Alas, convinced. Dear, if you still have any questions, tell me in detail!

Summary. Because the work of a chef is very tiring, and the salary level of many restaurants is not very high, many people will think that the work effort and the gain are not equal, so many people do not work as chefs.

Why are there fewer chefs?

Because the work of a chef is very tiring, and the salary level of many restaurants is not very high, many people will think that the work effort and the gain are not equal, so many people do not work as chefs.

Why do some of them persist because of love?

Is it more important to love and live?

Yes, those who have been sticking to it basically really like the profession of chef.

Relatively speaking, life is more important.

OK polite.,I hope it can help you.,If you're satisfied with this.,Help like it later.,Thank you.。

You can earn money working as a chef in a five-star hotel. It's not wasted. As long as you do a good job as a chef, you can make no less money than others.

It's not wasted, because if you are a chef, then you also have your own craft, you can find a job as a restaurant chef, and the salary of the restaurant chef is also very high.

It's better to go to a big restaurant to be a chef. It's also very good to be a good cook. Everyone has to have their own specialty, and you've mastered a skill.