Chef industry has become one of the most difficult industries to recruit. Why?

I am a chef myself, and I started working as a Dutch worker from 20 12. I have been engaged in the catering industry for 10 years. According to what I have seen and heard, why does the chef industry become one of the most difficult industries to recruit?

First of all, fewer and fewer people are studying cooking, while more and more restaurants are opening.

At present, young people are mainly after 00. Spoiled from childhood, I can't eat the bitterness of life and the high-intensity work of chefs. Long working hours and many chores!

Second: there is no fixed rest day, and the working environment is not ideal.

Chef is a service industry. Saturday, Sunday and Spring Festival holidays are the busiest times in the catering industry, but it is difficult for chefs to rest and accompany their families, so they can only work quietly, especially during the May Day holiday. During the Mid-Autumn Festival holiday, National Day and Spring Festival, chefs often work hard for several days 12 hours. At noon, except for dinner time, we are preparing goods and processing the market. On the one hand, I envy others that they can travel, eat, drink and be merry, on the other hand, I also work hard, and generally don't have three times the salary.

The working environment of the kitchen, the cold water in winter is biting. People who bake at high temperature in summer sweat like rain. In winter, the ingredients in the refrigerator are all preserved with water, so there is no way to start. Winter collocation is a nightmare, and there will be several frostbite on your hands. In summer, we have to endure the high temperature. The outdoor temperature is 38-40 degrees. Think about the temperature in the kitchen. Basically, after a peak in the morning, the work clothes were soaked. Many of my colleagues who study chefs have changed careers, doing real estate, entering factories or selling household appliances.

Third: the work pay is not directly proportional to the income, and the welfare treatment is poor.

Cooking is not a nine-to-five job. Moreover, an ultra-long-intensity job arrives at the store around 8: 30 in the morning and basically gets off work around 9: 30 in the evening. The working hours every day are too long, which are basically around 1 1 hour. But the income is not much. Compared with factories, there is no advantage at all. Welfare treatment is poor, most catering departments have not paid social security and provident fund, only some chain store directors. Assistant, chef level or above will buy social security, and the provident fund of the whole chef industry is easy to pay 5%, which is very few! Larger catering, holidays are double wages, small catering is not. There is no year-end bonus during the Chinese New Year, and there is no gift benefit during the holidays.

Fourth, there is limited room for development.

What I learn most from chefs is that it is too difficult to be a chef, not only in cooking, but also in interpersonal relationships. The chef team has a complex gang relationship, and where there are people, there are rivers and lakes. From apprentices to chefs, it is basically the middle point of this industry. There are few successful cases of self-employment. I have many friends. The small restaurant that opened for five or six years finally closed down. The husband and wife have worked in the store for two years, earning almost the same as working!

Fifthly, since the operation of CD-ROM, all high-grade consumption and public money consumption have been restricted, and the catering industry has entered a low tide period. Hotel business is sluggish and the "mortality rate" of stores is high. Chef's job is relatively unstable, sometimes changing 3-4 jobs a year. Can't save money. And many employers want to find an all-round chef with a relatively low price. For example, some restaurants hope that chefs can not only cook, but also help cut dishes, cold dishes or wash dishes! For example, I used to be a chef in a chain store, and the recruitment criteria given by the store. Cooking on the stove, the salary is between 4500-5500, and the salary of 5500 is all high-end stoves. Those who have the ability can join an advanced stove, 6000 yuan a month. The salary is between 4000 and 4500. It is difficult to find a satisfactory chef from the society at this salary. Later, the company recruited apprentices from technical schools and trained them themselves. Only in this way can the labor cost be minimized.

Sixth, the industry is becoming more and more standardized, and various assessment mechanisms are sound.

Nowadays, the kitchen is not only as simple as cooking, but also has five routine management and four-dimensional management methods. Various standards, various positioning. Color point difference of various colors. Daily inspection of the company's technical department and quality inspection department. On the basis of chef's cooking. We also need to complete the boss's assessment of various indicators. Labor cost. Food cost, energy consumption cost. Public comment. Turnover rate Volume indicators and so on. The boss will only draw you a pie, but he never really gives you a raise! In short, it is difficult for young people to work under such rules for a long time, and they will leave their jobs and change careers in about half a year.

Finally, I write some thoughts about my life. I work in Suzhou. In February this year, an epidemic broke out in Suzhou and the store was forced to close. No job, no income, but the mortgage and children's living expenses can't stop, so I found a factory to do part-time work, which happened to be arranged to work in the warehouse, and I chatted with the master inside when I was not busy. Most of them bought houses and cars in Suzhou. I have basically worked in this factory for about 7-8 years. A master worked in this factory for 13 years and paid social security and provident fund 13 years. He is currently a foreman and can get more than 7000 yuan a month, excluding social security and provident fund. The interest rate of the provident fund loan for buying a house is very low. At present, the monthly repayment is very small. Two suites in Suzhou. A suite in my hometown. One-step car. I have no culture, but 13 found a stable job in this factory as soon as I graduated from junior high school. Buy a house and a car in Suzhou.

I have been a chef for 10 years, and I can only buy a house in my hometown, and my social security has only been paid for about 5 years. I will be 15 in two years. I also have annual leave every year, and I can spend holidays with my family. And I have nothing! Come to think of it, I'm really in the wrong business. Actually, I regret it. If you give me another chance to choose, I will definitely not choose the profession of chef again!

Finally, I want to ask you, after learning to cook, are you still insisting? Which industries did you give up and which industries did you switch to?