Advantages and disadvantages of interviewing dessert chefs

The advantage is that the working environment is good, but the disadvantage is that it is difficult to get out.

Dessert teachers usually work in hotels or dessert shops. The working environment is clean and tidy. There is no pungent oil smoke, no noisy machine sound, only the smell of bread in the room.

However, there is a shortage of employees in the domestic dessert industry, especially dessert chefs, but it still needs hard work to make a certain reputation.