How hard is it to be a chef?

A chef is a person who uses his or her skills to create delicious dishes.

As a chef, he dedicates delicious food through his hard work, and there is still a lot of hard work that the chef has to endure.

Specifically, the hard work of a chef comes from the following aspects:

1. High temperature. Stir-frying, you need a vigorous fire. ......The chef stir-fries the dishes, using a fierce stove, and the stove is more vigorous.

As a result, chefs need to stir-fry in a high-temperature environment.

under the work ......It's very hard.

2. Oil smoke. When stir-frying, oil smoke will inevitably be generated.

In the process of stir-frying, the chef should always be accompanied by oil smoke. This has a big impact on chefs. ......Not only does it feel uncomfortable, but even the chef's physical health suffers.

It can be seen how much ...... impact it has on chefsIt also shows how hard the job of a chef is.

3. Special working hours.

The chef's working hours are different from the vast majority of ......While most people are having fun, chefs are working. ...

It also shows how hard the job of a chef is.

4. Physical exertion.

When a chef cooks, he needs to work long hours. ......At this time, the chef in charge of the chef will have a huge ,...... in terms of physical exertionEspecially in the summer, when the cool breeze is outside while the kitchen is back.

It's stuffy inside. ......It's hard work for a chef to work in such an environment.

Of course, everyone in the workplace is not easy and is busy, very hard. ......From this point of view, the job of a chef is not too hard......

Do you know how hard it really is to be a chef? 1. There is no tip, praise is the best encouragement If the guests are satisfied with the environment, the dishes, and the service, they will tip the waiter, but those are not the chef! If you can praise the chef after a full meal, it is the greatest encouragement to the chef.

2. There is no sense of holiday, overtime is the norm, drivers will have holidays, and supermarket cashiers also have holidays, but when have you ever heard that chefs have holidays? If the chef is on holiday, the restaurant must also be on holiday. Not only do the chefs have no weekends, but there are hardly any holidays, and holidays are our overtime days.

3. Dating is hard, don't ask me when I have time because I'm too busy, so I don't have the time and energy to date at all. Many chefs are still singles, and they haven't found a partner when they reach the age of marriage. 4. The working environment is very hot, and everyone who cooks at home must have such an experience, cooking in summer is like a sauna!

Chefs often sweat profusely in the process of making dishes, especially in Chinese restaurants, who have to endure the scorching heat for 365 days to continue working. Chefs are always energetic with all sorts of trials – cuts, scalds, cuts, etc. Young chefs who are just starting out also know a principle:

No matter how hot it is, they can't knock over the dishes, and those scars and pains are all their respect for their profession. Kitchen noise pollution, kitchen fumes, vapours and toxic exhaust fumes that are not completely burned are likely to cause cancer ......7. Guests from hotels, restaurants and restaurants may come at any time, and the work will be intermittent, and the rest is not good at all, and there is no fixed place to rest. There are many people who don't understand the chef who complain that the chef's cooking is not delicious, that some chefs have moral problems, and that they eat other things in the process of eating.

It is undeniable that some chefs do not do well, and we will also see various reports that chefs cook unhygienic, and even do some things that violate professional ethics, which we are trying to avoid and try to improve.

Chefs are also human beings, and although the working environment is not as dangerous as that of construction workers, and the intensity of work is not as great as that of packers, when it comes to meal time, the whole person is busy like a spinning top. If it's summer, guarding the stove, the high temperature of forty or fifty degrees makes people feel like they have been steamed. Therefore, I hope that when you go out to eat, you can give the chef more understanding, and the chef is also a human being, not an assembly line.

As a chef, it is bitter first and then sweet, and the most bitter time is before leaving the school, you need to do a lot of chores, train a lot of basic skills, and lay down your hands to the chef.

Any industry wants to be stronger and bigger, only bitterness can be exchanged for sweetness, the so-called bitter in the bitter, can be sweet. Which is more bitter than a cook or a car mechanic? Apparently the repairman is harder.

Compared with underground coal miners, cooks have a better environment and use less work and physical strength. It's hard to work a little hard, it's not bitter.

Bitterness is relative, and there is no sweetness without bitterness. It's not easy for a chef to work all day and deal with smoke and fire, and to keep spooning with his hands.

If you want to learn to be a good chef, you must study hard, study hard, try the food characteristics of each ingredient and the effect produced by the combination of various ingredients, and be thorough and thorough, so as to become a truly qualified chef.

In fact, being a chef is indeed very hard, but if you have achieved a certain level as a chef, such as some chefs in Michelin restaurants, it is not so hard, but it is more difficult on this road, and you have to think more every day, and the hard work is different, some chefs work hard because of physical fatigue, and some people are mentally tired. No matter what kind of work you do, there are all kinds of hardships.

The chef's job is still good, it will be a little harder.

Clause. 1. In the chef industry, the level of a chef's skill directly determines his salary level, and it is a direct reflection of his status, the chef is the pillar of hotel management, and the success of the hotel is inseparable from excellent chefs.

Clause. 2. Therefore, employers without exception attach great importance to the loss of chefs, and also attach great importance to the welfare of chefs. In cities such as Beijing, Shanghai and Guangzhou, the average monthly salary of a chef is around 7,500; Even in Chengdu, Xi'an and other places, the average salary of chefs can reach about 5,500.

Clause. 3. On top of ordinary chefs, there are chefs of different levels, such as chefs, head chefs, head chefs and other chefs, whose salary levels often exceed 10,000 yuan per month, or even hundreds of thousands to millions of dollars per year, becoming unmatched high-income technical talents.

Clause. Fourth, compared with other industries that are difficult to start a business and have high capital requirements, the chef industry has unique advantages. Chefs, as technical talents who know how to operate, have a great advantage in entrepreneurship, in addition, the catering industry has few entrepreneurial capital requirements, rich customers, and high entrepreneurial success rate has also become a major advantage of the industry.

Clause. 5. The employment direction of chefs is catering enterprises and institutions: Chinese and Western pastry production, food carving, cold dish platter, nutritional catering, nutrition consulting, nutrition supervision, catering technology management, large and medium-sized catering enterprises, star-rated hotels and other units of Western food departments, or independent Western food enterprises, engaged in Western food cutting, cooking, Western pastry production, etc.

As a chef, you may spend the whole year cooking fried rice, and then you have to stay in the kitchen environment, so it is a test of physical strength and endurance.

Their work is very hard, and they are in the kitchen almost all day during the holidays, and their hands do not stop.

Chefs are a special profession that they have to get up early and return late every day, and they are busiest when others are having fun and have to contribute a variety of delicious dishes to others. Relatively speaking, this is an upside-down industry.

It's very hard, they are busy from morning to night, they have almost no time off during the holidays, and they can't go home to spend time with their families, so it's very hard.

Summary. Being a chef is not a lifetime of poverty, although the chef is hard, but the income of a good chef is still very considerable, and now the catering industry is an industry that cannot be replaced by e-commerce, so the profession of chef is still relatively popular.

To be a chef is to be poor all your life.

Being a chef is not a lifetime of poverty, although the chef is hard, but the income of a good chef is still very considerable, and now the catering industry is an industry that cannot be replaced by e-commerce, so the profession of chef is still relatively popular.

Now the catering industry has attracted a lot of investors, after all, it is "the people take food as the sky", and the chef works hard and relies on his professional skills to create wealth, so the salary of the chef is not low, the chef of a fast food restaurant must reach more than 6000, and the salary of the chef of the larger hotels and restaurants will be higher, so there is no problem for a chef to support his family.