Some people say that it is difficult to recruit chefs now. Why?

In restaurants, especially small restaurants, it is very common for the boss to change chefs every two or three months. In order to add new tricks and tastes, sometimes even the chef's salary is deducted, so people are gradually reluctant to be chefs in restaurants. As for welfare, there is no such welfare as five insurances and one gold in the catering industry at present. If you have a headache or cold, you need to spend your own money. If it is serious, you need to be hospitalized and you need to spend your own money. No reimbursement.

The bad reputation of the boss, poor working conditions, large turnover of personnel and long-term recruitment will all lead to the bad reputation of the restaurant in the whole market. It is easy for a good chef to give up when he hears that he has a bad reputation, and it is difficult to attract the right chef. There is no fixed rest day. Everyone can have a rest on holidays, but the chef in the restaurant can't. On the contrary, they are the busiest. In hot summer, everyone can enjoy delicious food under air conditioning, while the chefs are cooking by the hot stove. Another important reason is that the reduction of kitchen configuration is becoming more and more harmful, especially in smaller venues. The division of labor between loading, cutting and matching and groundwater level is not clear. Whoever has time will do it. Anyway, 1 to 3 people, can't tell the type of work. Even chefs do cutting and matching. Business is bad, and the boss blames the poor chef. The boss always wants you to make 80% products with gross profit, so that raw materials can make new products and the best products every day. Chefs are under great pressure and full of crisis.

Business is bad, and the boss blames the poor chef. The boss always wants you to make 80% products with gross profit, so that raw materials can make new products and the best products every day. Chefs are under great pressure and full of crisis. Being a cook for a long time has caused too much harm to the body, such as low back pain, rheumatism and stomach trouble. The harmful fumes inhaled in the lungs are much higher than those of ordinary people. Few chefs can live long.

Employees in the catering industry are now very worried about finding a new home, especially young people, so managers have to worry, because many young people themselves do not regard the catering industry as a long-term solution, so the turnover of personnel is particularly frequent, which also increases the cost of employing people.