First: fewer people learning to cook, while the restaurant is opening more and more.
Currently, young people are dominated by the post-00s. Since childhood, pampered can not eat the pain of life, but also can not eat the chef this high-intensity work of suffering, long working hours, miscellaneous work!
Second: there is no fixed rest day, the working environment is not ideal
Chef is the service industry, Saturday and Sunday, and New Year's holidays are the catering industry is the busiest time, and the chef is very difficult to rest to accompany the family, can only silently work hard to pay, especially on May Day long vacation. Mid-Autumn Festival holiday, National Day and the Spring Festival chef often for several days in a row 12 hours of high-intensity work. Noon in addition to meal time, are in the preparation and processing of the city door. On the one hand, I envy others can swim and eat and drink, while they are hard work, and generally do not exist 3 times the salary.
Kitchen working environment, winter cold water piercing. Summer by the high temperature baked people sweating like rain. In winter the refrigerator ingredients are preserved with water, can not get down at all. In the winter is a nightmare to cut and serve, and you get a few frostbite on your hands. In the summer it's back to enduring the heat. Outdoor temperature of 38-40 degrees, think of the kitchen temperature is how much, basically a peak down in the morning work clothes are soaked. Many of my peers who learned to cook together before have changed careers, done real estate, entered factories or sold appliances.
Third: the work of the pay and income is not proportional to the poor welfare
The chef is not a nine-to-five job. And a super-long intensity of work, the morning 8:30 or so to the store, the evening basically in 9:30 or so to get off work, the daily work time is too long, basically is about 11 hours. But take a meager income. Compared with factories, there is no advantage at all. Welfare is poor, do not pay social security and provident fund for the catering sector, only some chain stores in charge. Assistant, head chef level or above will buy social security, and provident fund throughout the chef industry, 5% of the payment is good, few and far between! Bigger catering, holidays are double pay, small catering is not. There is no year-end bonus for New Year's Eve, and no gift benefits for the holidays.
Fourth: limited space for development
Learning chef to do at most chef, and then up to the top of the development is too difficult, not just cooking, more importantly, interpersonal relationships, chef team gangs and complex relationships, there are people where there is a jungle, from the apprenticeship to the head chef is basically the industry's mid-point. The successful cases of self-employment are very few, I have many friends, opened five or six years of small restaurants finally closed down, husband and wife for years and years in the store, earning and working about the same!
Fifth: Catering since the CD-ROM action, all high-grade consumption and public money to eat and drink is restricted, the catering industry has entered the low tide. Hotel business is not good, the store "death rate" is very high. Chef's work is relatively unstable, sometimes change 3-4 jobs a year. Can not save money. And many employers are trying to find an all-round chef at a relatively low price. For example, some restaurants want to stir-fry master in addition to stir-frying, but also to help cut, cold dishes, or dishwashing and washing dishes! For example, I previously served as the head chef of a chain store, the store gave the hiring criteria. Stovetop frying, salary between 4500-5500, 5500 salary are senior stovetop. There are individuals who have the ability to join the senior hearth, 6000 yuan a month. Cutting wages between 4000-4500, this wage is difficult to find a satisfactory chef from the community, and then the company recruited apprentices from technical schools, their own training with people. This will minimize labor costs.
Sixth: the industry is becoming more and more formalized, a variety of assessment mechanisms sound
Now the back of the kitchen is not only good food so simple, what 5 often management, 4D management methods. Various standards, various positioning. Various colors of the color point distinction. The company's technical department and quality control department of the routine inspection. As a chef cooking basis. But also to complete the boss's various indicators of assessment. Labor cost. Ingredients cost, energy cost. Popular reviews. Separation rate. Turnover indicators and so on. The boss will only give you a big pie, but never actually give you a salary! In short, it is difficult for young people to work under these rules and regulations for a long time, and they will leave their jobs after six months or so.
Finally, I'd like to write some of my life lessons, I personally work in Suzhou, this year in February, the first outbreak of epidemic in Suzhou, the store was forced to close. Without a job there is no income, but the mortgage, the child's living expenses can not be stopped, and found a factory to do part-time work, just happened to be arranged to work in the warehouse, not busy and inside the masters chat. Most of them have bought houses and cars in Suzhou. They have also basically worked in this factory for about 7-8 years, and one of the masters has worked in this factory for 13 years, and has continuously paid social security and provident fund for 13 years. He is currently a foreman and gets paid more than $7,000 a month after deducting social security and CPF. The interest rate of the CPF loan used to buy a house is very low. Currently the monthly repayment is very small. Two suites in Suzhou. One suite in his hometown. The first step of the car. There is no culture is a junior high school graduation to find this factory stable work for 13 years.
And I did 10 years in the chef industry, can only buy a house in the hometown, social security has only paid about 5 years. People still have 2 years to complete 15 years. Also have annual leave every year, holidays can also accompany the family. And I have nothing! Thinking about it carefully, I did enter the wrong industry. In fact, quite regrettable, if there is a chance to choose again, I will not choose the chef industry again!
Lastly, I would like to ask you all, after you learned the chef is still insisting on it? Gave up and changed to do what industry?