Chef industry has become one of the most difficult industries to recruit. What is the reason?

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

First, the characteristics of the chef industry

Chef is a particularly hard industry. It is also the busiest time for chefs when others are playing and relaxing. Many people who have been engaged in this profession all the year round find it difficult to get home. In the words of a chef friend of mine, "come to work with your eyes open and go home to sleep with your eyes closed." There is little time to spend with my family, and it is difficult to help with big and small things at home. Therefore, many old chefs who have worked for many years have changed careers or gone to the canteen to do such easy work.

The chef industry is particularly unstable now, because the "mortality rate" of its own catering industry is high, because the operators of shops are constantly changing, and "the city gate is on fire, which hurts the fish in the pool", so many chefs are constantly changing their owners. Chef's job is more physical and complicated. Without physical strength and strong body, it is difficult for chefs to be competent, so many older chefs choose to quit this industry. Nowadays, there are not many young people who are willing to work as chefs, and training a successful chef needs to start with apprentices step by step, and apprentices are particularly hard and have low wages, so there are fewer and fewer young people who are willing to work as chefs, so there are fewer and fewer successful chefs now.

Second, the reason why it is difficult to recruit chefs

Nowadays, people in the catering industry like to find some successful people, and they can plug and play when they come. Unlike the previous catering industry, masters take their apprentices to train themselves, which causes good chefs to choose working environment and salary, while poor chefs find it difficult to find places willing to accept them and train them. Because chefs live by craft, everyone wants to work in places with high wages and benefits, so it is difficult for restaurants with low prices to hire good chefs. Therefore, the main reason why it is difficult for chefs to recruit is that the salary has not reached their ideal price.

At present, there are not many successful chefs themselves, but many in the catering industry. Therefore, in the case of "more monks than porridge", it is more difficult to recruit natural good chefs. Employers generally want to hire an all-round chef at a relatively low price. For example, in addition to cooking, many catering enterprises also like to let chefs do odd jobs, but chefs only want to do their own jobs, so this kind of employment is contradictory to both sides.

Chefs have a long-term sense of belonging to a job, and unless there are special circumstances, they will not quit, and chefs who frequently quit may have defects in their own skills or aspects, so it is really difficult to recruit good chefs. Due to the particularity of the industry and the higher requirements of employers, skilled chefs can be said to be "hot items" in the market. The main reason for the difficulty in recruiting workers is the sincerity and salary of the employer.