Chef apprentices usually work in Holland for two years. Dutch apprentice: learn Pan Shi, serving process, 6 formal management, aniseed, primary processing, etc. You can learn side dishes for two years. The purpose of learning side dishes is to better manage the kitchen. First of all, you should learn to manage refrigerators, shelves, warehouses and so on. Similarly, you can study where everyone is. Followed by gross margin, net interest rate, gross profit, daily inventory, etc., know how to calculate the profit of a dish and how to set the price. There is also communication with the front office manager, communication table reservation information, list evaluation, urgent push list and so on. The apprentices who serve dishes all start from cutting, practicing knife skills, cutting, chopping, slicing, and so on. The apprentice who served the dishes just cut a piece of material, then gradually upgraded a small piece of food and went to middle school to learn the flood department. The deputy is the master of the flooding system, and the person in charge of side dishes communicates and coordinates the work, and coordinates the docking and receiving of goods by various departments! After three years, the side dishes can be transferred back to the Netherlands, and basically they can be the king of the Netherlands. The King of the Netherlands is the director of the Netherlands, who is responsible for picking materials, side dishes, dividing orders, communicating with the front desk to serve food, controlling the rhythm of serving food and reasonably side dishes. Let's just say that when the fan rings, half the kitchen listens to the Dutch king. Do it for another year, and someone will drag you to the wok for another year. Without a good master, cooking is very difficult. Someone pulls you to cook, because you have a relatively stable foundation, you can directly hang the executive chef, manage attendance and discipline ... and so on. After two years of familiarity and study of dishes, you can hang a quality control chef, reasonably distribute dishes to the wok and be responsible for quality inspection. Executive chef and production director for five years. Chef: Reasonably adjust the kitchen structure, budget the kitchen salary, analyze competitors, their own advantages and competitors' advantages, and form a wolf team. It's been 15 years since the kitchen was just like a kitchen. You still need a good master to help you at the critical turning point. Sometimes you can't break through by your own efforts. 15 years, no holidays, only holidays. In 15, don't forget that your initiative is only for researching and developing delicious food. 15 years, giving up family reunion and silently paying in different positions. 15 is somewhat sad and helpless, and 15 has somewhat wronged their resistance. This 15 year has brought both sweat and tears and shed blood! Looking back like a dream, the chef's life, only those who have experienced it, knows that there are rivers and lakes, there are struggles here, and the kitchen is also a battlefield. Let's beat him together!

The journey is not a journey, and now I regret it. I made it all the way from the level, from Guangdong to Hunan, and chose Hunan, from old Hunan cuisine to new Hunan cuisine, from big stores to chain stores, from 3D to 4D! Bitter, I feel worse than a person with a stable job.