Is it really hard to be a chef?

When I was an apprentice in the kitchen for the first time, I taught food for three months. It was 65438+September 2003, and my salary was 1000. My job is to deliver food.

cook

In the next few months, I switched to cooking small dishes, about 65438+ February of the same year, and my salary was 1300. In the second year, I became the principal, with salary of 1800.

After a while, it was probably the end of May, 14, the eve of Dragon Boat Festival. Because my salary is too low, I quit my job and went back to the local small county town, where I worked as an apprentice in a small restaurant through acquaintances. The salary is still 1800.

cook

In less than half a year, the original steamed vegetable chef left his job and his salary rose to 2400. At that time, the market price of the steamed vegetable master should be 3400 (a small county).

I left my job and went back to work in a fourth-tier city. Several acquaintances introduced a job as a Dutch worker with a salary of 2,400. However, you can get in close contact with the master, and several masters are very famous in the local area and have learned a lot.

Resign and come out to test the water. The first wok job was self-made and self-fried, with a salary of 3900. I was very tired at that time, and I realized that it was not easy for the master, but I was still very excited to get such a high salary for the first time.

Because the boss is often in arrears with wages and has not rested for too long, he is learning all kinds of knowledge and practicing skills every day. Go home and rest after the Spring Festival, and go to a famous shop for dinner when you are free, hoping to steal something.

First, I learn well and can be a teacher and judge (ideal)

Second, study hard, be a chef, not work, and get a high salary (just kidding)

Third, if you have a general knowledge, you can go to the contracted canteen (the first three can start their own businesses)

Fourth, I haven't learned much, and I want to find a better hotel to muddle along.

cook

Fifth, there is no specialty, no knife work and no cooking. Not specializing in cooking. But the movements are very natural and unrestrained, and people are ok. You can set up a roadside stall and deal with the urban management.

Sixth, it is not bad to change careers and become a hobby in the future.

Personal opinion,

I met many chefs and later changed careers. Everything is fine, because the chef likes to eat and can eat. And more diligent. Good temper, too

Another saved some money and made fast food, similar to KFC. It is said that it is also good.