Regarding the work of western food and West Point, I hope friends in this industry can answer!

I am a western food chef at Shangri-La Hotel in Harbin, and I worked in Shangri-La, Shanghai before. As a girl, I usually choose cold dishes and western food. As for the rest, you'd better forget it. To put it bluntly, you plan to dry up the meat house, which will also drag down other colleagues (hehe, sorry, you are a little straight). Your age is too old for this industry, and you are still in a developed area of Beijing catering industry, and you are not a professional, so it will be difficult to find a job. I think the treatment in Beijing should be similar to that in Shanghai. If you work in a hotel at this level now, you should get the lowest post commission of 3, and your salary is almost 1200- 1400. In the restaurant, I think it should be around this price. The working hours of the hotel are 8 hours, and the shifts are divided into four types: morning shift, night shift, night shift and two shifts (two shifts are subsidized, about 10 yuan). If the work disappears after more than 8 hours, there will be overtime pay, 1.5 times the salary. Work overtime twice on rest days and three times on legal holidays. There are two days off in a week, but it is not fixed. Have annual leave, new sick leave and so on. There is a year-end bonus at the end of the year, depending on the hotel. Some hotels may try some dishes when applying, that is, let you cook one or two dishes that you are good at, or what dishes the hotel asks you to cook.

As for level 4, it is of little use. At most, I can only talk to foreigners about some family things. The kitchen is full of technical terms, and some of them are in French, so all the four levels and eight levels are nonsense.

Let me introduce so much to you first. You can contact me if you have any questions.