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

Nowadays, many young people especially like to start a business, but if they start a business, they want to enter the food industry and hire a chef to make their own money. But people with a little experience know that it is increasingly difficult to recruit chefs in the market nowadays, and even if they are recruited, they need to pay a high salary. Because most people think it's hard to be a chef, especially in summer, to resist high temperature, and sometimes it's very easy to get cut and burned. It's a high-risk occupation.

The reason why the chef industry has become the most difficult industry to recruit is because everyone knows that being a chef is hard and makes less money, so most people are unwilling to do it. Most people are willing to set up their own stalls instead of working in big hotels after they have the experience of being chefs. Because working in the restaurant is under the jurisdiction of the chef, and there are enough people when the business is good, and everyone has a clear division of labor. Cooking is cooking, and it's just cutting vegetables. But when business is bad, a person has to do several processes, and the work is getting heavier and heavier, but the salary is not going up, so many chefs are changed.

Most people think that the development prospect of the chef industry is not too great. No matter how good their technology is, there is no more room for development. At most, they will become chefs. Moreover, there is no fixed rest day when you are a chef. Usually when everyone is resting on holidays, the chef is the busiest time. Especially in the hot summer, everyone eats under air conditioning, but the chef cooks by the hot fire. In winter, everyone can eat under the heating, but the chef still has to touch cold food, so many people can't stand this pain.

Moreover, in the process of work, the chef's labor and remuneration are disproportionate. Because everyone has been advocating CD-ROM action in recent years, many hotels are not very prosperous, so naturally they will not pay the chef, but the chef has to do more and more work. Many people may think that chefs can eat a little bit of big fish and meat by themselves every day, but they have no time to eat when they are busy. They are tired and hungry after they are busy, and their mouths are dry and bitter. I wish I could have a drink of water.