There are usually two ways for newcomers to enter the chef industry:
Path 1: learn from the master, and after a few years, I almost mastered the technology and then went out to work alone; At this stage, the chef's income is not high, especially when he is an apprentice, it is ok to meet a good master. However, if you meet a master with poor quality, it is basically equivalent to a coolie. If you are led by the master to work hard everywhere, your income will be exploited.
The second way: enter a professional chef school, learn practical chef skills, and learn the composition and theoretical knowledge of cuisines. After graduation, I will work in the restaurant recommended by the school, get the practice of cooking in the kitchen, and then be independent.
Therefore, before becoming a master, both apprentices and graduates from cooking school have to face exploitation from the chef, either by deducting wages (master) or by overworking.
As a newcomer to the kitchen, it is normal to encounter these' pits', and we don't have to complain, because every newcomer to the kitchen comes like this. At this stage, mentality is very important! We must keep learning attitude and make use of every opportunity to create learning and practice opportunities for ourselves. Don't be afraid of hardship in the kitchen. You can try any position in the kitchen. At the same time, you should think hard and form good work habits, because you should know that everything you are doing now is laying the foundation for your future!
After 3-5 years of training, we have gradually grown up and started to be independent in the kitchen. At this time, we will encounter another problem. "Choice" is because after becoming a qualified master, generally speaking, we will face two choices:
1. Find someone to open a restaurant in partnership, and there are many cases of chefs starting businesses. Chefs who know technology go to start a business as bosses, because they lack the ability of operation management and brand packaging, and the success rate is relatively small.
2. After being recommended or hired with high salary, go out and take charge of the kitchen independently. It is understood that most chefs will choose to work for other bosses after their skills are mature. From here on, they will enter the real challenge.
Before being a kitchen boss, it was the master or the person in charge of the kitchen who dealt with the boss. He only needs to do his job well, but once he is in charge of the kitchen, he has to deal with the boss in addition to the work at hand.
So when dealing with the catering boss, if you accidentally encounter these pits, you must be careful!
1. The boss's bad check
When many bosses poach other people's chefs, they promise to give them extra dividends or shares in addition to their salaries. The chef will subconsciously calculate the proportion he may get according to the current level of the chef's shop, so he will resign and work for the new boss. As a result, he found that the boss was an out-and-out layman. After opening, he didn't even have a door. Not only did he not get a bonus, but he even lost his job because the restaurant closed a few months later.
2. The boss's blind orders
No one taste can satisfy everyone. Therefore, when opening a restaurant, you can find your favorite target consumers with your own dishes, but amateur bosses expect to meet the taste needs of everyone who enters the store. This said that the food was spicy, and he immediately asked the master to reduce the spicy degree; The man said that the taste was not spicy enough, so he immediately asked the master to add more Chili ... completely ignored the taste of the dish itself, and he finally made it look like nothing happened, and the master's craftsmanship was beyond recognition.
3. Fall guy for bad business
After opening, if the business in the store is not good, some bosses will try their best to make efforts in marketing and publicity, while others will look inward and think that the chef is not skilled enough and the dishes are not attractive. Therefore, they put forward some unreasonable demands, asking chefs to develop new dishes without a plan.
4. False respect
Many bosses don't respect the master in their bones, and the so-called kindness to the master is more superficial. When it comes to the specific interests of the owners, they care everywhere. For example, the living environment provided to the owner is very poor, except for the flat bed. For example, in order to save money, let the chef treat the leftovers left by the guests as employee meals, and the living cost of kitchen employees is very low.
5. The boss doesn't agree with the contradiction
At present, many restaurants are invested by many people, so there are several bosses. When each boss has different opinions on management, sometimes different bosses come to the kitchen to put forward different requirements, and transfer the consequences of disagreement to the chef, and even develop into a queuing effect: other bosses think that the chef is close to which boss, and they will make things difficult everywhere.
Meet the rogue boss
The chef's ID card was illegally detained, and the chef's salary was owed for various reasons. The master wants to leave, but he can't bear his previous salary. He wants to stay and take all the money. In the end, he not only worked for a year in vain, but also didn't get the fare to go home.
7. Meet an unreliable boss
In recent years, more and more laymen cross the border into the catering industry, resulting in a false prosperity of the catering market, and more and more unreliable bosses. With irresponsible boasting and unrealistic fantasies, they tricked the master into giving up his original stable job and following them to "start a business". As a result, he closed the door and left in a few months, and the master had nowhere to go.
It is precisely because the brothers met too many such bosses that the chef group lost confidence and trust in the boss. In the end, this situation is caused: the chef and the boss are becoming more and more antagonistic, and everyone is wary of each other. It is because we don't trust each other that our catering road is bumpy!