Being a chef in a hotel for a long time, is there room for improvement as a chef?

Yes, there is. But it can only be called relative comfort. As you said, the unit is the same, and there are schools, which are not bad, holidays and weekends, as well as government hotels. The environment is good, the level of guests is high, and they are busy when they are busy, but they are also suitable for providing for the elderly when they are free.

You have to believe that you can earn as much money as you suffer, so all industries depend on performance. Although the chef is paid a dead salary, there is still a lot of room as long as you work hard to improve. If you want a comfortable environment, then strive for it! Rich people have stories behind them.

First, I learn well and can be a teacher and judge (ideal)

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Second, study hard, be a chef, not work, and get a high salary (just kidding)

Third, if you have a general knowledge, you can go to the contracted canteen (the first three can start their own businesses)

Fourth, I haven't learned much, and I want to find a better hotel to muddle along.

Fifth, there is no specialty, no knife work and no cooking. Not specializing in cooking. But the movements are very natural and unrestrained, and people are ok. You can set up a roadside stall and deal with the urban management.

Sixth, it is not bad to change careers and become a hobby in the future.

I met many chefs and later changed careers. Everything is fine, because the chef likes to eat and can eat. And more diligent. Good temper, too

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Another saved some money and made fast food, similar to KFC. It is said that it is also good.

It is almost the general trend that low-end chefs are replaced by machines and factories, so if you are full of love and passion for the chef industry! This industry is very promising. However, many people have great misunderstandings about this industry.

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The so-called service industry is diligent and very hard. In recent years, more and more videos about cooking have caused misunderstandings to many friends. It is difficult to persist in entering this industry without consciousness.

If you can accumulate your own experience and knowledge through step-by-step study and exercise, slowly push yourself up from the beginning. You'll succeed. This success was not achieved overnight. Most chefs are destined to be ordinary chefs, and it is difficult to become first-class chefs.