In restaurants, especially small restaurants, it is common for the boss to change chefs every two or three months, with the aim of adding new tricks and flavors, and sometimes even deducting the salary of chefs, so people are gradually reluctant to be chefs in restaurants. As for welfare, there is no such welfare as five insurances and one gold in the catering industry at present. If you have a headache or a cold, you need to spend your own money. If you are more serious and need hospitalization, you also need to spend your own money. There is no reimbursement.

The boss's bad reputation, poor working conditions, high turnover and long-term recruitment will lead to the restaurant's bad reputation in the whole market, and it is easy for good chefs to give up when they hear of bad reputation, so it is difficult to attract suitable chefs. There is no fixed rest day. Usually, everyone can rest on holidays, but the chefs in restaurants can't. On the contrary, they are the busiest. In hot summer, everyone can enjoy delicious food under air conditioning, while the chefs are frying vegetables by the hot stove. Another important reason is that the reduction of kitchen allocation is becoming more and more harmful, especially in smaller venues. The division of labor between loading, cutting and matching, and water tables is unclear. Whoever has time will do it. Anyway, there are 1 to 3 people who can't tell the type of work. Even the cooks do the cutting and matching work. Business is not good, and the boss blames the poor level of chefs. The boss always wants you to make the products with a gross profit of 81%, so that the raw materials can make new products and best products every day. The chef is stressed and full of crisis.

business is bad, and the boss blames the chef for his poor level. The boss always wants you to make the products with a gross profit of 81%, so there are so many raw materials that you can make new products and best products every day. The chef is stressed and full of crisis. Being a chef for a long time has caused too much damage to the body, such as waist and leg pain, rheumatism and stomach diseases, and the inhalation of harmful fumes in the lungs is much higher than that of ordinary people. Few chefs live a long life.

Employees in the catering industry are now worried about finding a new home, especially for young people, so managers have to worry about it, because many young people themselves do not regard the catering industry as a long-term solution, so the turnover of personnel is particularly frequent, which also increases the cost of employing people.