Many restaurants start out by recruiting a group of chefs. And this batch of chef's craft will be in the opening of the store for a period of time to get a comprehensive understanding. Of course, there will be the first batch of cooks, basically do not long. The main reason is because of the following points.

The first point: the process of operation will find the true level of the chef will also be selected on merit. A restaurant just opened, will definitely pay much attention to the level of the chef, because the meal to do a good job or not related to the customer's turnover rate. If it is just a big stall level chef, it will soon be cleaned out by the businessmen. The competition in the catering industry is really great. The chef holds the lifeblood of a restaurant.

Point 2: A good chef will choose to leave because of bad pay. A restaurant is just starting out, so it is impossible to give their chefs too much pay, so there are a lot of chefs with better craftsmanship will ask the boss to give themselves a raise, but if they feel that there is no room for upward mobility, they will also choose to resign. So when a chef's craft doesn't match his or her salary, he or she will also choose to leave.

Point 3: The chef has a mind of his own. Many chefs in a restaurant to do a period of time, feel that their craft is particularly good, and repeat customers more time, will also think of their own business dry restaurant, so will not be in this hotel inside the dry time too long. This kind of chef is not a few, because they have more ambitious dreams.

The fourth point: the chef wants to go to a better place to learn and develop. A restaurant just started, certainly need a good chef, and a good chef also need to have a good development environment, or even better development environment, and when these chefs think that this hotel can not meet their needs in this regard, but also choose a better hotel to jump ship. After all, people go to the high place, the water flows to the low place ah.