Why do many hotels always lack chefs to steam vegetables?

The reasons are insufficient training and high labor intensity.

1. Insufficient training: Steamed vegetable chefs need to have certain skills and experience. However, if the hotel does not invest enough in the training of vegetable steaming chefs, or does not provide good training opportunities, it will lead to employees’ skills failure. He is not qualified enough to be a steamer.

2. High labor intensity: Steamed vegetable chefs need to stand and work in the kitchen for a long time, which puts high demands on the body. If employees cannot bear such labor intensity, it will lead to employee turnover, and then there will be shortages. The situation of the steamer.