Where should the chef develop?

It doesn't matter if I don't want your points, but I can really help you through this step:

You just graduated from Chef School, and you should have studied Liaocai. Now you can't talk about where to develop, so clear your mind first.

Let me tell you about the grade certificate first. Grade certificates are useless in your place. In Beijing, there is a big wage gap between certified and unlicensed chefs at the same level (useful in Beijing), but in other cities, certificates are basically not needed.

Distribution: The most crucial step is that your school is connected with many hotels, which means that they take your students to those hotels. The hotels will give your school some money. Although it is not much, it is all in the dark. The hotels will dare to let you go soon. This is inevitable, but it does not rule out keeping the best. What I want to say to you is:

Now you need to make a choice, 1, giving priority to Liao cuisine, and 2, giving priority to Cantonese cuisine. Here's a hint: the same dish.

"Spicy Fried Fresh Seeds" is 8 yuan in Liaocai and 20 yuan in Cantonese, so I personally suggest that you choose Cantonese, because the salary of a Cantonese chef is at least 10 times higher than that of Liaocai.

Why choose between the two? Because Cantonese cuisine can last forever, because new dishes are introduced every year and every season, and they change a lot. Cantonese cuisine is mainly light and salty, which is more in line with the public's taste, so it is enduring.

Cantonese cuisine is divided into: wok, what to eat, board, miscellaneous, water table, pastry, spicy, spicy is divided (bright, dark). Your school shouldn't teach you these things, just earn your money back if you need it, and the rest is up to you. In these departments of Cantonese cuisine, you have to make a choice and do it in the end.

Salary: In terms of salary, wok is the same as wok, which is about RMB 1 000 per month. I'm talking about wok owners and wok owners, pastry owners, spicy bosses and omnivorous bosses, which are basically the same, about 6000 yuan per month, about 1000 yuan per month, and about 900 yuan per month.

Upgrade problem: if you hit any liter of wok, the water table will occupy the board.

I'm helping you tell you the role of each department:

Noisy pot: full-time cooking.

What to do: take orders, feed vegetables and deliver vegetables (finished products)

It is difficult and tiring to occupy the board. Usually, materials are prepared, mixed and flooded.

Miscellaneous: sending materials, cooking soup, and two soups, mainly steaming things.

Pasta: all kinds of pasta, this need not be introduced.

Burning spicy: all kinds of mixed vegetables, barbecue, (hidden: all kinds of mixed vegetables, barbecue) (clear: direct contact with guests, let guests see the finished products, often need to be guests, this is the lightest).

Shuitai: specializes in slaughtering fish, turtles and snakes ... (lowest salary, most buried, and most indignant, because there is no technical content)

If you really want to learn Cantonese cuisine, I suggest you find Hong Kong people from the beginning, because they are more authoritative in cooking Cantonese cuisine. Here, both mainlanders and Hong Kong people cook Cantonese food, and the salary of Hong Kong people is at least 1 times that of the mainland. At the beginning, our chef was 80 thousand yuan a month.

As for how much money is not important to you now, what matters is technology. You have to master a skill of Cantonese cuisine before you talk about development and money.

I'm exhausted. What you are experiencing now is what I experienced five years ago. Hehe ~ I hope my experience can bring you some help ~ ~

Thank you ~ ~