skywuqiang: It doesn’t matter if I don’t want your points, but I can indeed help you complete this step: you have just graduated from a chef school, so what you learned should be Liao cuisine~ Now you can’t talk about where to develop.
You need to clear your mind first.
Let me talk to you about grade certificates first. Grade certificates are of no use to you at all. In Beijing, there is a big gap in salary between certified and uncertified chefs of the same level. (It is useful in Beijing.) But in Beijing
In other cities, certificates are basically not needed.
Distribution issue: The most critical thing is this step. Your school is connected with many hotels. That is to say, if they put you students in those hotels, the hotel will give your school a part of the money, although it is not much.
But it is all done in secret, and the hotel will soon tell you if you dare to leave. This is inevitable, but it does not rule out retaining the best. What I want to say to you is: you need to make a choice now.
1. Mainly Liao cuisine, 2. Mainly Cantonese cuisine. Let me remind you: the same plate of "Spicy Stir-fried Fresh Seeds" costs 8 yuan in Liao cuisine, while it costs at least 20 yuan in Cantonese cuisine, so personally
It is recommended that you choose Cantonese cuisine, because the salary of a Cantonese cuisine chef is at least 10 times more than that of Liao cuisine.
Why should you choose between the two? Because the reason why Cantonese cuisine has endured for so long is that new dishes are introduced in every season of the year and are ever-changing. Cantonese cuisine is mainly light, salty and fresh.
It appeals to popular tastes, so it lasts.
Cantonese cuisine is divided into wok, dahe, zhanban, shangzi, shuita, noodles, and spicy food, and spicy food is divided into Ming Dang and Dark Dang. Your school probably didn't teach you about these. Your school
It's OK to get your money. The rest is up to you. Among these departments of Cantonese cuisine, you have to make a choice and then follow it to the end.
Salary issue: In terms of salary, the wok and chamban are the same, about 10,000 per month. What I am talking about is (the head of the somersault wok) is the boss of the chamban and the boss of the wok, and the boss of the noodles and the spicy one.
The salary of the boss and the top boss are basically the same, about 6,000 per month, Dahe’s is about 1,000 per month, and Shuitai’s is about 900.
Upgrade problem: When playing with He Sheng, the wok will rise, and the water table will rise to occupy the board.
I'm helping you tell you the role of each department: Guo Guo: full-time cook.
What to do: Taking orders, delivering materials, delivering dishes (finished products) and occupying areas, preparing materials, ingredients, and cooking are all relatively difficult and the most tiring.
Shangzi: making ingredients, making soup, second soup, mainly steaming things.
Pasta: All kinds of pasta, this needs no introduction.
Spicy cooking: all kinds of mixed vegetables, barbecue, (Andang: implement various mixed vegetables, barbecue) (Mingdang: direct contact with guests, let them see the finished product, often need to use the knife in front of the guests, this is the lightest)
.
Shuitai: Specializes in butchering, fish, turtles, snakes... (the lowest salary, the most competitive, and the most popular because there is no technical content) If you really want to learn Cantonese cuisine, I suggest you find a Hong Kong person from the beginning.
Because they are more authoritative in making Cantonese cuisine. In our country, both mainlanders and Hong Kong people cook Cantonese cuisine. The salary of Hong Kong people is at least twice that of the mainland. At the beginning, our head chef was 80,000 yuan a month.
As for how much money it costs, it doesn't matter to you at all. What matters is the technology. You must first master a technology in Cantonese cuisine, and then talk about development and money.