Tell me about being a chef, the sad journey from apprentice to chef?

Chef apprentices generally start from Dahe and work for two years. Dahe apprentices: learn Pan's style, serving procedures, daily management, aniseed, initial processing...etc. You can learn side dishes in two years. The purpose of learning side dishes is to better manage the kitchen. First, learn to manage refrigerators, shelves, warehouses...etc., and use the same method to study what position each person is placed in. Secondly, there are some tables such as gross profit rate, net sales rate, gross profit, daily inventory...etc., so you know how to calculate the profit of a dish and how to set the price. Now I communicate with the front office manager about reservation information, estimate list, urgent orders, etc. The garnishing apprentice starts with cutting and practicing knife skills, slicing, chopping, slicing...etc. The garnishing apprentice just cuts a head of ingredients, and then gradually gets promoted to a small garnishing, and then learns how to cook in the middle garnishing, and the deputy is the master of the garnishing. Make orders and report goods, communicate and coordinate work with the side dish supervisor, coordinate docking between departments, and accept goods! After three years of serving side dishes, I can switch back to the Dutch side, and basically become the Dutch king. The Dutch king is the Dutch supervisor, responsible for picking up ingredients, dividing dishes, dividing orders, communicating with the front office to serve dishes, and controlling the pace of serving dishes. Properly distribute dishes. Let's put it this way: when the fan goes off, half the kitchen listens to King Dutch. If you work for another year, you can be promoted to a frying pan if someone pulls you over. If you don't have a good chef, it will be very difficult to cook. Someone pulls you into cooking, because your foundation is relatively stable, you can directly become an executive chef, manage attendance, discipline, etc., after two years of familiarity and learning of dishes, you can become a quality control chef, and distribute the dishes to the stir-fries reasonably. Pot, responsible for quality inspection. Executive chef and production director for five years. Head chef: Reasonably standardize the kitchen structure, budget kitchen wages, analyze competitors, own advantages and opponent's advantages, and form a wolf team. Calculating that it took 15 years from Gang Ru Kitchen to Executive Chef, you still need a good chef to help you at the critical turning point. Sometimes you can't break through through your own efforts. There have been no holidays in 15 years, only days off. In 15 years, we have not forgotten our original intention, just to develop delicious food. For 15 years, I gave up family reunion and worked quietly in different positions. How much sadness and helplessness I felt in 15 years, how many grievances I had to resist in 15 years. Along the way over the past 15 years, there has been not only sweat and tears, but also blood! Looking back, it feels like a dream. Only those who have experienced the life of a chef understand that there are rivers and lakes here, there are struggles here, and the kitchen is also a battlefield. Let us defeat him together!

Journey is not a journey, now I regret it, I have done it all the way from Shuitai, from Guangdong to Hunan, I chose Hunan, from old Hunan cuisine to new style Hunan cuisine, from big stores to chain stores, from 3D to 4D! It’s bitter, I feel inferior to someone with a stable job