Chef apprentices usually start with Dutch work and work for two years. Dutch apprentices: learning Pan's, serving process, 6 regular management, aniseed, primary processing and so on. You can study side dishes for two years. The purpose of learning side dishes is to manage the kitchen better. First, you should learn to manage refrigerators, shelves, warehouses, and so on. In the same way, you can study what position everyone is in. Followed by gross profit rate, net rate, gross profit, daily inventory and so on, know how to calculate the profit of a dish and how to set the price. There is communication with the front office manager, communication table reservation information, list evaluation, urgent push list and so on. The apprentices of side dishes started from cutting, practicing knife work, cutting, chopping, slicing, and so on. The apprentices of side dishes just went to cut a piece of material, and then gradually upgraded a small piece of food, and went to the middle school to learn the flooding system. The deputy was the master of flooding system, and the head of side dishes communicated and coordinated the work, coordinated the docking of various departments and the acceptance of goods! After three years of side dishes, you can turn back to Dutch, and basically you can be the Dutch king. The Dutch king is the Dutch supervisor, responsible for picking materials, distributing dishes, dividing orders, communicating with the front office to serve, controlling the serving rhythm and rationally distributing 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 pull you to the wok for another year. If there is no good master, it is very difficult to cook. Someone pulled 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 being familiar with and learning the dishes, you can hang the quality control chef, distribute the dishes to the wok reasonably, and be responsible for quality inspection. Executive chef and production director for five years. Chef: Regulate the kitchen structure reasonably, budget the kitchen salary, analyze competitors, own advantages and competitors' advantages, and form a wolf team. Calculate that it has been 15 years since the kitchen arrived at the head chef, and you still need a good master to help you at a critical turning point. Sometimes you can't break through by your own efforts. There are no holidays for 15 years, only a vacation, and Do not forget your initiative mind for 15 years, just to develop delicious food. Give up family reunion for 15 years and pay silently in different positions. How much sadness and helplessness in 15 years, how much injustice in 15 years. Along the way in these 15 years, there are not only sweat and tears, but also blood shed! Looking back is like a dream, the chef's life, only those who have experienced it know that there are rivers and lakes, there are struggles here, and the kitchen is also a battlefield. Let's beat him together!

I regret it now. I made it all the way from Shuiping, 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 don't feel as good as a person with a stable job.