Most chefs are poorly educated, short-tempered, irritable, and complacent once they have some success, and I myself am a chef who has come from these symptoms. However, why do many chain restaurants recruit frying pans and never recruit chefs, I wonder if we understand the mystery? Not to mention the chef divided into which cuisine, divided into which level, independent and autonomous R & D and innovation is called chef, follow the rules, turn the pot pouring juice on the plate that is called frying pan. The most basic, chef, just a post, as long as he does his share of things on the line, as long as they will fry, professional technology on the line, and open a restaurant, and not the chef must be able to do a good job, open a restaurant, you need to stand on the angle of immediately on a different, operating the entire restaurant, not just will cook on the line. Many chefs feel that opening a restaurant is very simple, go to open, but a lot of them end in failure. Just like there is a swimming coach, training a lot of world champions, but do not know, the coach is a dry duck. Chef is the same, the food is done well, do not understand the management, catering services, social networks, it is impossible to run the restaurant well. The hotel is also needed to open the technical learning.

The chef from the knife skills frying, you can say that the kitchen of the work of all positions understand, can do to. And frying pan on huh da, many chains have their own central kitchen, shredded meat meat, sweet and sour sauce, braised sauce, are processed, to the restaurant only need to blanch, oil, thickening, mounted on the plate, on the table, ...... why chef origin operating restaurants fail more, it is simple, because in the process of the restaurant operation and growth, the role of the chef is in the Continuously reduced, and the chef from the boss, if you can not understand this reasoning, it is not far from failure. Open restaurant, unlike the general pavilion, want to run a good restaurant, in addition to better management skills, more need to have more contacts in the community, so that the hotel to support the two, and the chef when the chef, more is buried in the cooking, free time is very limited, there is no amount of networking, these are why the chef to open the hotel failed more. In simple terms, the chef is actually a technical job, and open the hotel, is a commercial behavior, is the need for comprehensive ability is very strong people, the two areas, suddenly across the line, of course, fail more. Standing in the chef's point of view, just a wage earner's mentality, this hotel fell, you can find another hotel, and open the hotel owner, to consider is the entire hotel's livelihood, the pressure is very great, how to purchase fresh and inexpensive ingredients, the simpler the better the processing, the fewer employees used, the better, from the site selection to positioning, from the opening to the marketing, from the service to the purchase, any one of the details of the mistake!

The first step in the process is to make sure that you have the right ingredients for your business.

Chefs do restaurants, there are many drawbacks, because they themselves know everything, so see what others do is not right, the least turn a blind eye, it is difficult to do. Now most of the hospital is not a doctor, run a school is not a teacher, what kind of people are they? They are usually people who know how to integrate resources and how to manage. Technology is important, but a person's skills in the current society is by no means an indispensable factor, there is no Zhang San and Li Si, rich who can be invited, anyway, at this level, that is the price, what level of restaurants will be invited to how much money worth of chefs to do a good job in the hotel or more management aspects, such as cost control, business direction, service and health management, business tax, human relations, and so on, all aspects! A lot of problems, simply put, that is, the cost of the chef in the hotel's overall cost is not the highest, a chef to open a restaurant, if he does not know all the other aspects of the money may not be as good as going to work for others. Part-time job or go to open a restaurant, this choice still depends on the individual's comprehensive ability to. When the chef and when the boss that is two different things, the former is the craft, the latter is the management. When the boss will not necessarily do the chef, but the boss understands the chef, can grasp the bull's-eye of the tube. And the chef is just a handful of crafts, just do a good job of food, if you open your own restaurant that to understand the management. This is like fighting on the battlefield, the general is commanding the war, engaged in tactics, marshal is a unified strategy, is to mobilize the generals. Cooks want to be the boss of the store, that is more complex than the dry chef, that is not simply food to do good, that is based on the time, place, people and other factors. Regardless of how society develops, the laborer is a minority, the laborer is the majority, there is a good saying, that is, all come to be an officer, who come to be a soldier, don't want to be a general's soldier is not a good soldier, that's a word of encouragement, that is to encourage the soldiers' fighting spirit and morale.

Also, many chefs call their work as a mixed meal, do not want to forge ahead, the old ways, easy to satisfy, alone expansion, more like to use I have not seen, I have not heard of evaluation of other people's dishes and innovative dishes, resulting in their own bottle of half a bottle of shaking, chef tradesman, gambling, whoring, drinking is considered to be the most of the industry, and there are easy to righteousness, good arrogance, blowing smoke, and the combination of many disadvantages, the messy, the messy and the good. Combined with a lot of shortcomings, messy ...... do big hotels lack of certain funds, background. Do small restaurants and blind arrogance, arrogance, self-righteousness, etc., so to speak, ten chefs open restaurant 6 will lose blood money! There is a lot to do a certain annual salary of 200,000 to millions of dollars, millions of dollars, why do you want to do their own restaurant? Some chefs have just learned that they have no confidence in themselves, and feel that in other people's restaurants to learn to practice more, familiar with the market to accumulate experience and contacts after the funds to open their own restaurants. Another reason is to have opened a restaurant, think the chef is very tired and very hard to worry about labor, the restaurant opened a big pressure, poor management at any time there is the possibility of losing money. And work for others, what do not have to take care of do not think of drought and flood insurance income, relatively speaking, it is much easier. Therefore, the chef is their own boss or help others work or not, both to see their own economic strength also depends on their own character. Because some people are suitable for boss, some people are suitable for working. Women are afraid of marrying the wrong man, men are afraid of joining the wrong profession. Choice is more important than effort, what kind of life you will have depends on your own choice, in the journey of life, may everyone be more wonderful.

"I am a chef, from 08 years from the kitchen to now, is also considered to have ten years of experience, go a lot of pieces of the kitchen ah," why a lot of chefs do not open their own store, I think the first is no financial resources, now open a catering store, transfer fees, renovation costs, large to the stove, refrigerator, small to the pots and pans and ladles and spoons, choppers, salt, oil, sauce and vinegar, and so on. Chopping board, salt, oil, soy sauce and vinegar, vegetables and fruits, are money, and many things can not be stored for a long time, but open the door to do business and to have, which is invariably a waste! Chef is China's migrant labor industry work is considered the best, because the chef is all inclusive of food and housing, which is beyond the reach of many migrant workers in the industry. Poor ten years rich ten years, there are ten years of no ten years, this is the best portrayal of the chef industry! Furthermore, chefs open restaurants are fly taverns. Catering industry is actually a risky industry, some people have exaggerated that every day there are open, every day off the door. As a restaurant, it's really hard to be invincible! As an employee, you don't have to worry about whether or not there's business to go around! You don't have to worry about feeding dozens of employees! And you don't have to think about whether the hotel is wasteful or not! When employees are basically drought, no risk. Second, the funds and personnel issues. As a chef, but also working people, most of them come to rural families, not many rich. Moreover, the restaurant is not a person can do things. Nowadays, it is difficult to manage the staff! All of the above are reasons that keep people from opening their own restaurants. Of course, there is also a part of the aspiring young people, in silence to accumulate strength. Perhaps, years later have their own big hotel!

Many chefs have a dream of being a restaurant owner, but lack of strong autonomy, self-control, self-regulation, and even more so, lack of a certain ability to learn well. If a chef in the catering industry to do not make certain achievements, can not find a capable boss most rely on, 40 to 45 years old after the end of their own catering industry is the age of the end. So; one into the catering deep like the sea, from now on early to bed is a passer-by. If you want to have a better place to go, it is best not to choose to learn chef, this is the youth meal.