The chef industry has become one of the most difficult to recruit, this is why?

One of the characteristics of the chef industry

The chef is a particularly hard industry, the time of the year when other people are happy and leisure time of the year, but also the chef is the most difficult and busy time, a lot of people engaged in the chef's profession all year round is very difficult to take care of the home. In the words of one of my chef friends: "Every day, open your eyes to work, go home is to close your eyes and go to bed." Very little time to be able to accompany prostrate companion family, the family's big and small things are also very difficult to help, so many practitioners for many years of the old chef to do something else, or go to the cafeteria to find such a relatively easy job.

The chef industry is now particularly unstable, because the catering industry itself, the "casualty rate" is high, because the store operators are often replaced, "the city can not not be affected by the fire", so many chefs are in a state of frequent change of ownership. Therefore, many chefs are in a state of frequent change of proprietors. The work of a chef is more physically demanding and cumbersome, so it is difficult for a chef to perform without physical strength and a strong body, so many older chefs have chosen to quit the industry. Now young people are willing to engage in the chef this industry is not much, and training a chef into the hands of the chef also need to start from the apprentice step by step, and the apprentice is particularly hard, and the wages are also low, so young people are willing to engage in the chef less and less people, so into the hands of the chef is now less.

Two, the chef is difficult to recruit the reason

Now the catering industry with people like to find some into the hand, to come after the ability to plug and play, unlike the previous catering industry are masters with apprenticeship training themselves, which causes a good chef special selection of the working environment and salary treatment, while the poor chef is very difficult to find a willing to accept them to train them. It is difficult to find a place that is willing to accept them and train them. Chef because all rely on the craft to eat, who want to go to work in places with high wages and benefits, so the price is low restaurant is very difficult to hire a good chef, so the chef is difficult to recruit the main salary is not up to the chef's heart ideal price.

Now into the hands of the chef itself is not much, and do the catering industry is particularly large, so in the case of the "monk gruel less ″, the natural good chef is more difficult to recruit. Employers generally want to use a relatively low price to recruit a full range of chefs, such as many catering companies like to let the chef in addition to stir-frying also want them to do some miscellaneous work, but the chef himself only want to do their own work, so this employment for both sides to speak is relatively contradictory.

Chef in a job for a long time has a sense of belonging, so do not show special circumstances are not going to jump ship, and frequent jump ship chef's own craftsmanship or in all aspects of the defects may be, so the good chef is really more difficult to recruit. Chef because of the special nature of the industry, coupled with their own employers on the chef have relatively high requirements, so now the high-craft cook can be said to be on the market "hot", the main reason for the difficulty of recruiting also lies in the employer's sincerity and salary treatment.