(1) First of all, the salary is too low. Think about it, the cauldron dishes in a canteen are all braised and fried. The technical requirements are not too high, and there are not many vegetable heads. Just to meet the needs of employees, the boss certainly doesn't want to pay more and increase the cost.
(2) All competent chefs have grown up through at least ten years' efforts. Wages and skills go hand in hand and rise all the way. How can they go back to work with low wages?
(3) However, this does not mean that there are not many levels of content in cauldron dishes. In fact, a chef who can fry cauldron dishes in the canteen and then fry similar dishes in the hotel is even more handy.
However, there are many kinds of hotel cuisines and dishes, which require a wide range of technologies. There are also many chefs in the hotel. When we get together to work, we can learn from each other, improve ourselves and make up for our shortcomings.
Therefore, for a competent chef, everyone wants to make progress again, instead of going to the canteen to fry a few cauldrons and get lower wages!
(4) Look at the problem comprehensively. Now the canteens of some government agencies and units have been replaced by staff canteens, as well as internal reception. Usually make some lunch boxes, and when you have business reception, you still need a capable chef, which is very demanding.
It is because there are few cauldrons in the canteen, the development space is small and the limitations are great. Moreover, it is very tiring when frying cauldron dishes, and the salary of the chef who cooks cauldron dishes in the canteen is lower than that of the hotel chef.
The cauldron dishes in the canteen are all eaten by school employees or students and teachers, and the variety of dishes is much less than that in hotels. Moreover, frying, boiling, steaming and stewing are the main cooking methods, and there are fewer stir-fried dishes. Compared with the dishes cooked by hotel chefs, they are not so strict about "color, fragrance, taste and shape".
For example, I have a classmate who works in the canteen of a public institution. He is also a cook. Make breakfast and lunch from Monday to Friday. There are two or three hundred people for breakfast, four dishes and one soup for lunch and six hundred people for dinner. List recipes in advance every week and give them to buyers. Breakfast is served at six. He gets up at half past four every day. Home is far from work, but there is a commuter bus. It will be ready at 3 pm and you can go home. His working hours are shorter than those of a chef working in a hotel. Although he is very tired when he gets up early in the morning, he is old and willing to accept such a schedule. He worked there for several years, and the dishes on the menu are basically the same every week. He knows the operating rules and techniques of the canteen like the back of his hand, but he won't go to the hotel if he wants to apply.