Chefs often jump ship, okay?

Although the chef's high mobility and frequent job-hopping are considered as bad phenomena in the industry, on the other hand, the high job-hopping rate also means that this market tends to be a two-way choice, and normal mobility is more conducive to the exchange and promotion of technology. And for the growth of a chef, job-hopping is something that almost everyone has to experience in their growing career. Therefore, this article gives you some ideas of job-hopping for chefs.

Reasons for job-hopping

Before talking about how to change jobs, it is necessary to understand the reasons why chefs change jobs. For chefs, there are nothing more than two things that lead to job-hopping: technology and salary. Many chefs call China Cooking magazine, hoping to post job information on the magazine's "interactive platform". Job seekers are mostly chefs who have just entered the business for a long time or have been in the business for many years but have not found a development direction. Almost without exception, the reason for their job-hopping is that they have not developed or worked in a unit for a long time and have not made much progress in technology. Job-hopping to a new environment has also become a way out for them to find personal technical development. Most of these chefs are young chefs. They don't care much about the salary, but they care about who the chef is and how the food in the restaurant tastes. Some people even go to foreign stores to learn from their teachers. As long as they can work with the master, they will not hesitate to get paid less. The purpose of this group of people is to broaden their thinking, increase their knowledge and broaden their horizons. Job-hopping for this reason actually reflects a young chef's self-growth ambition, which is beneficial to the development of the industry.

Salary is another major reason for chef's high mobility, and it is also the biggest headache for many restaurant operators. It is easy to lead to vicious competition in the industry, resulting in a battle for chefs in the catering industry (this issue will not be discussed for the time being). Although the battle for chefs reflects the importance that operators attach to chefs to a certain extent, the chef who can win from the battle must be a chef with strong technical strength. Therefore, if personal skills can't reach a certain level, it's better not to follow suit.

Job-hopping skills

In any industry, job-hopping is skillful and requires a long-term vision, and the chef industry is no exception. Generally speaking, every year after the Spring Festival is the most frequent time for chefs to change jobs. Many skilled chefs hope to find another "high support" at this time and earn more money. Because of the difference in salary and working environment, the mobility of chefs in small and medium-sized hotels is much greater than that in large hotels, so after the Spring Festival, it is the "peak season" for small and medium-sized hotels to recruit chefs. However, this recruitment "peak season" is not necessarily the best time to change jobs. Although there are bound to be many opportunities in this particular period, if you jump to a good place too hastily, you may not jump, and even if you jump to a good place, it is a big problem whether you can adapt and work for a long time. You know, because of the high liquidity, it means that it is relatively high for you personally, but it is difficult to stabilize.

Whether it is for the purpose of strengthening personal skills or changing jobs for salary, there is actually a long-term preparation process, and we must find a place suitable for our own development. First of all, you must understand what you want. A person loves to cook. If his ideal is to be a super chef, then his ideal position in the apprenticeship stage is to find a good chef as an apprentice in a good restaurant, and the salary doesn't matter, even without salary, but after working for 10 years, he may want to be a chef in a famous hotel. Similarly, some people have no idea what they want to learn to cook. When they saw a place that wanted people, they went there. As a result, they changed jobs and learned a lot of cuisines, but they couldn't do everything well. In the end, they can only be a little chef. This magazine met some job seekers. It turns out that the place where I work is Huaiyang Cuisine Hall. As a result, I saw that the hot pot was "spicy" and wanted to work in the hot pot restaurant. In fact, some recruiters who call this magazine are often looking for corresponding job seekers. For example, the operators of hot pot restaurants will only recruit job seekers who are already making hot pot. Secondly, to be fully prepared, many chefs who are ready to change jobs generally have a shortage, that is, they don't pay enough attention to the production of resumes. A good resume is the key to a career. Resume should be simple and clear. In addition to age, gender and other necessary information, working hours, work experience and personal specialties are all essential, especially personal specialties, which can attract the attention of recruiters. A resume usually shows three points: what you will do, what you have done and what you want to do.

Of course, the interview is also very important. Here is a classic example: a hotel recruitment, a chef decided to give it a try. Before applying for the job, he inquired about the basic requirements of hotel chefs from his peers, then packed his resume and applied for it. However, there were more than 65,438+000 applicants, but only 6 were hired. There are also first-class chefs and even senior chefs who come to apply. First of all, he answered professional questions, and he answered them all. Next, the chef asked everyone to pack some Korean jiaozi. In fact, the chef has never seen jiaozi, but he pretends to do it. Finally, although he hired a jiaozi who was neither China jiaozi nor Korean jiaozi, the chef hired him on the spot. Why did you hire him? Later, the chef said that he was the only one who said that he wanted to pack Korean jiaozi that day. Zhen Wenda, a well-known cook show host, told a similar story. He said that in foreign countries, chefs applied for jobs, and the boss asked how the dishes were doing. Generally, China chefs say so-so, while foreign chefs will say I'm ok. This is a question of confidence. Although long-term development still depends on real skills, having skills when applying for a job is really a golden key to entering the door.

Interpersonal relationships affect the direction of development.

In the chef industry, people need to pay attention to interpersonal relationships in their daily work, and they need to jump ship. As for the qualification of being a chef, people in the catering industry believe that good interpersonal relationships are absolutely essential, and talents with strong initiative, cheerful personality and persistent pursuit of their careers are likely to get ahead. Many people in the catering industry in Guangzhou believe that the shortage of staff in the industry is reflected in the "two ends"-top and newcomers, while the recruitment of chefs mainly depends on the recommendation of acquaintances. Chefs of large enterprises will be introduced by celebrities in the catering industry, and bosses of small enterprises will also find chefs through fellow villagers and acquaintances. It can be seen that for chefs, the sentence "Many friends make the road easy" is absolutely true.

So, how to expand your interpersonal circle? There are several ways: First, take part in social activities. Now many cities have their own chefs' clubs, which is a good opportunity to meet their peers. If you attend more times, you can at least get familiar with it. Moreover, many of these clubs are aimed at exchanging dishes between kitchen friends, and you need to pay very little. For details about the Chef Club, please refer to the fourth issue of China Cooking Magazine in 2005. In addition, you can participate in more competitions and food festivals. Even if you can't take part in the competition, you can broaden your horizons and make friends by watching. Second, meet friends through the internet. Now many websites have forums. With the development of modernization, chefs began to communicate in all aspects online, including personal work experience, innovative dishes and many friends. Although the network is "virtual", making friends online should be cautious, but it is also a way. Third, more contact with the media, in addition to improving personal skills, but also improve personal cultural literacy, so as to write down their own things, contribute to the media, and share their experiences with others. At the same time, personal contact has also expanded. You should get used to interacting with the media, such as the "interactive platform" and "Q&A" of China cooking, which is a platform for chefs to communicate with each other.

It can be seen that expanding interpersonal relationships is not only to facilitate job-hopping, but also to broaden one's horizons, enrich one's knowledge and enhance one's self-cultivation.

Of course, if you just "jump ship" for "interpersonal" and "job-hopping" and ignore your personal skills, it is useless to toss again. After all, whether you want to learn skills or get paid, the restaurant will always let job seekers fry one or two dishes on the spot. Look at their level from the details of material selection, knife work and cooking, and decide whether to hire them. What's more, without the real thing, how can a little apprentice really grow into a great chef?