Why do some restaurants often change chefs and business is not bad?

Although chefs are highly mobile, frequent job hopping is considered a bad phenomenon in the industry, but on the other hand, the high job hopping rate also means that this market tends to be a two-way choice, and the normal flow is more conducive to the exchange and improvement of technology. Moreover, for the growth of a chef, job-hopping is also something that almost all of them have to experience in their growth career, so this article is specially designed for chefs to change jobs and give you ideas.

Reasons for job hopping.

Before talking about how to change jobs, it is necessary to understand the reasons why chefs change jobs, for chefs, there are only two things that lead to job hopping: technology and salary.

Most job seekers are chefs who have just entered the industry or have been in the industry for many years but have not found a development direction, and the reason for their job change is almost without exception because they have suffered from lack of development, or they have been working in one company for a long time and have not made much progress in technology. Changing jobs to a new environment has become a way out for them to find personal technical development. Most of the chefs in this group are young chefs, who don't care much about the salary, but they care a lot about who the chef of the restaurant is and how the dishes taste in the restaurant.

Some people even simply go to the store to apprentice, as long as they can work with the master, they do not hesitate to receive less salary, the purpose of these people to change jobs is to broaden their thinking, increase their knowledge, and broaden their horizons. Changing jobs for this reason actually reflects the self-motivation of a young chef.

It is beneficial to the development of the industry.

Salary is another major contributor to chef turnover, and for many restaurateurs, it's the biggest headache.

Causes. It can easily lead to vicious competition in the industry, causing a battle for chefs in the catering industry (whether this question is good or bad will not be discussed for the time being). Although the chef battle shows the importance that the manager attaches to the chef to a certain extent, the chef who can win the battle must be a chef with strong technical force, so if the individual skill is not at a certain level, it is better not to follow the trend.

There are many reasons for this, maybe the craftsmanship of these chefs is in line with the taste of the locals, and it may be that this restaurant is affordable and has a rich menu.

Because maybe they are also very hard at recruiting chefs, they must be very demanding when recruiting chefs, and every time they recruit chefs, they must be able to meet the public's appetite.

There is a shop near our house, and we often change chefs, but the business is still very hot. I think some restaurants have little to do with the chef, the key is the enthusiasm of the owner and the service attitude of the staff.

The process and requirements of the operation of the store are the same, even if the chef is changed, it is done according to the standard, so the business will not be affected.

Some restaurants often change chefs, and business is not bad, this is because these chefs are very good at cooking, and the food they cook is very in line with the taste of the public, and because these restaurants have a good reputation and good service, they attract a lot of consumers.

This is because the chefs they changed are very good, and the taste is very similar, and the reputation of this restaurant is also very good, so the business will be good.

Because the restaurant needs to consider not only the freshness of the food, but also the environment, geographical location, etc., there will be new dishes updated when the chef is often changed, and the previous dishes will not change, so repeat customers can not only eat the previous dishes, but also experience the new dishes.

Because people will feel tired if they eat a flavor often, changing chefs often can ensure that there are more repeat customers and can taste fresher.

Abstract: Improper chefs can do things such as security guards, couriers, park greening personnel, factory workers, and manual work.

The chef doesn't want to do it, so it's good to change careers.

If you don't work as a chef, you can do it as a security guard, a courier, a park greener, a factory worker, a manual worker, and so on.

1. The first job of security is the work of security guards, and it is also a job that is more suitable for men, and the security guard is not very tired, it is mainly responsible for civil air defense, physical defense, and technical defense of a certain thing and a specific area. According to the different division of labor of the position, it can be divided into: patrol, sitting in the office to watch the surveillance, etiquette security guards, etc.

2, the second kind of courier is the courier, now the position of courier is still more people to do, the main job of the courier is to use special tools, equipment and application software systems, engaged in domestic, international and Hong Kong, Macao and Taiwan express collection, sorting, sealing, transfer, delivery, information entry, inquiry, market development, difficult express mail processing and other work.

There is also a kind of greening personnel in the park, which is usually more common, and all the public green space management in the built-up area, including street trees, road green belts, parks, squares, etc. The specific content is to disturb hygiene, order management, pruning and shaping, pests and diseases, change seasonal flowers, put a little reminder slogan, and so on. It is more miscellaneous and has a low technical content.

Is it okay to sell clothes?

As long as you have the resources to do that, you can do that.

Then you introduce me to it.

Dear, this generally needs to find a storefront, and then you have to apply for a business license.

There must also be a purchase channel.

You can open a restaurant and be the owner, but some of them don't work as a chef at all, such as doing wholesale fruits, building materials, or running freight forward, etc., it is not so easy to change careers, because everything has to start all over again.

When it comes to cooking, many people have the impression that it is a profession that pays well and eats well. In fact, I will tell you here that in fact, the chef is not as good as everyone thinks, the chef eats according to the faces of the guests, and has to endure the high temperature work in the summer, which is a very hard profession. Due to the recent impact of the epidemic, a large number of chefs have lost their jobs, resulting in many chefs not working, and many chefs have changed careers.

Now as soon as I enter the kitchen, I see the firewood, rice, oil, salt, sauce, vinegar and tea, these heads are big, I have been a cook for so many years, the salary is not **, and the deposit is not much, this time he made up his mind not to be a chef, but he doesn't know what to do? Because for so many years, he can only stir-fry, and nothing else, so he wants to change careers but doesn't know what to do.

Chef change career, generally must be around the chef profession, I personally think that you can do food self-cutting, food photography, food operation, is a refinement of the new **, and can also be engaged in catering training or catering education.

In any industry, don't be limited to that industry, otherwise over time, you will only see the one acre and three points of land, and you will not see the beauty of one acre and three points of land.

For a chef, especially for a chef in a small restaurant, everyone may not have the interest and desire to learn, nor do they have external communication and exchanges. And this is the most terrible thing, starting with a step-by-step process, day after day, the more time passes, the more difficult it is to change, so, never forget to learn.

Conduct ethically

The moral quality of the chef, that is, the chef has the level and cultivation in terms of political ideology and moral character.

As a chef in socialist China, in addition to having the minimum ideological character of loving the country, the party and the people, according to the particularity of the culinary profession, the following points should also be put forward: first, the spirit of serving the people wholeheartedly; the second is the professionalism of loving their own work; the third is the spirit of loving the collective and loving the enterprise; Fourth, we should have a firm concept of the legal system.

Learning to cook well is to put your career on cooking, since you have already learned, you must let it develop, not in vain! I still want to say on the first floor, open a restaurant, so you don't have to hire a chef! I wish you eternal success!

Of course, changing careers should be in line with your interests and goals. For the sake of general caution, do not rashly enter an unfamiliar industry or profession and cause losses to yourself. If you don't work as a chef, you can continue to open a shop in the foodservice industry or do something else.

Can you take me with you, I also want to learn from your business.

In **, I also want to change careers and ask for a brought.

<>1. I haven't thought about the way out after the change of lanes. It is easy to change careers, but it is difficult to do, which industry to turn to, which industry is suitable for you, it is difficult to decide, and "change jobs for three months, change careers for three years", no one dares to try to change jobs easily before thinking about it.

2. When people reach middle age, they dare not easily change jobs. This is because after more than 20 years of cooking experience, cooking skills have been greatly improved, and even formed their own cuisine style, at this time, it is a pity to change careers, but not to change careers, it is so hard to make money, I can't help but remind me of a sentence "chicken ribs, chicken ribs, the food is delicious, and it is a pity to abandon it". In addition, chefs in their thirties and forties, both old and young, especially chefs from rural areas, have no pension, and their children are spending money to go to school.

3. Chefs have a common problem, either their jobs are unstable, or they don't want to start a business anymore if they are stable. Once the job is stable and the income is stable, he is reluctant to start a business, stability means drought and flood to ensure income, which is also related to the background of the chef, that is, children from the countryside, generation of farming, family environment and family culture are to pursue drought and flood income, that is, the idea of relying on the sky to eat. To correct it, I don't mean to belittle rural people, because I am also rural people.

Their biggest problem is that they don't dare to take risks! I don't want to fight! This is also a situation, due to the mentality of seeking stability, not daring to open a store, afraid of taking risks!

4. Most of the chefs have very good skills, but they don't know how to operate! Just the taste of a restaurant is not enough to guarantee the success of the store, and it is far more important than technology to be able to operate and manage a business. Chefs mostly study dishes and techniques, but rarely study the management of enterprises.

5. The ability to integrate resources is not good. Without external resources, such as industry and commerce, taxation, food and drug administration, urban management departments, fire departments, etc., there is no way to open a store. It was difficult for the chef to start a business, so he chose to continue working.

Because the treatment of this company is better, and then the leader is also better to this chef, if this chef works in this restaurant, the time is relatively free, the relationship between the boss and the chef is handled better, these chefs are persistent, and the business of the restaurant is better, so these chefs have a lot of liquidity.

Because the business conditions of these restaurants are relatively good, so these chefs work in this restaurant, the salary is relatively high, and then the leader is also better for the chefs, the chef's daily work pressure is not particularly large, the working hours are relatively free, not particularly depressed, the promotion opportunities are relatively high, and they can be sent to study every year.

The development of this restaurant is very good, and it also makes very good flavors, and because customers agree with their fried dishes, and only like their fried dishes, so they will not leave.

It's not normal, if he has excellent skills and strong ability, the boss will keep him with a high salary, and he is reluctant to leave. A chef like him who changes places with one shot shows that he is either not skilled enough, or he is not good enough to do it because of his attitude and other aspects.

It should be normal. Restaurants need to change chefs frequently to ensure the freshness of the dishes. Otherwise, the hotel business will be cut in half.

As for a place that has been dry for a long time, some are particularly good cooks. Even if he is a particularly good chef, he often changes restaurants and his income will increase greatly. Business your boyfriend, that's right.

The longer the chef usually works, the more benefits he has, and it is not a construction site to cook a big pot of rice and change a place with one shot, and a good chef boss has to keep his face.

1. It's not too abnormal;

2. Either he is not satisfied with the owner, or the owner is not satisfied with him;

3. In the case that both parties agree, it is generally stable by touching and often changing several companies.

You know. Be a chef and mingle with beautiful women. I'm also a chef. Good bubble girl.

Yes, because guests always eat a taste of the epiglottis, and each chef grilled the taste is different.

I want to be a chef too! There is a lot of room for growth in this profession.

It's too abnormal, it's either a high eye, a high master, or a high ambition.