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Industrial catering and the hardships of being a chef
Today, STAVI industrial catering is no longer unfamiliar; it has even gradually become a household name. By helping to boost the consumption of agricultural produce and developing modern equipment to meet catering demand, the industrial catering service industry not only helps develop the national economy but also holds a certain important significance for enterprises, companies, organizations, factories and more.
.webp "STAVI industrial catering, a leading partner of enterprises")
Image: STAVI industrial catering, a leading partner of enterprises
Explore " STAVI industrial catering " in more detail at the following link:https://stavi.com.vn/en/service/Provide-industrial-catering.html
However, because industrial meals are mass-produced in a short time and delivered to workers all at once within a fixed window, they often create great difficulty and pressure for chefs in serving, as well as managing, industrial catering. Join STAVI industrial catering company in exploring the "hidden corners" behind the chef's profession that they have long kept to themselves!
The hardships of being a chef at STAVI
Chef is one of the "hottest" professions today. Wide-open career opportunities, working in high-end restaurants and hotels, tasting many delicious dishes… are the dream of many young chefs. However, the chef's life is not always "rosy"…
Chefs have to learn extremely tedious tasks
When you start working in a restaurant kitchen, and especially when you prepare industrial meals at STAVI, one of the first things you are assigned is to learn how to hold a knife, how to wash vegetables, how to blanch greens so they stay green, and so on. Compared with standing at the stove stir-frying or grilling meat, these tasks are clearly very tedious. Right? Then you start to think you have no future and no opportunities if you keep doing this; and in the end, you quit.
Kitchen work is sometimes not what job applicants expect when they are asked to do the tasks of cleaners and kitchen helpers, from picking vegetables to cleaning and washing dishes. Sometimes the work has nothing to do with cooking or creating dishes, and you cannot apply the knowledge you learned at school, while having to work long hours. Every day you have to get up early to serve the kitchen and can only go home when the work is done. When you grow weary of kitchen work, you hand in your notice.
Chefs are always short of sleep
Being a chef is extremely hard work. A chef at STAVI has to do almost everything, from checking ingredients and purchasing food to prepping, making sauces and cooking the dishes. To get everything done, they have to start work very early yet finish very late. Sometimes it is already midnight by the time they reach their front door.
Image: Chefs are always short of sleep
So young people who are new to the job, not yet used to it, often find themselves short of sleep, tired, sluggish and unable to concentrate. On top of that, you have almost no time left for fun, rest and entertainment as before. Chatting with friends, taking your partner to the movies, traveling with your family… are no longer in your immediate plans. Those who understand will sympathize; those who do not will grow weary. And so, little by little, relationships drift apart, further and further… and then break down.
STAVI industrial catering menus chosen by our valued partners
Chefs may be happy one moment and sad the next
Every profession has its share of joys and sorrows. The chef's profession is no different. You have to overcome pressure and hardship to create a delicious, beautifully presented dish that satisfies each diner's taste, and that is an indescribable joy. But if that same dish fails to please another diner, then on the contrary the chef cannot feel happy at all and must also bear pressure from many sides: the kitchen, the customer, management and more.
Image: The changing joys and sorrows of a chef
Chefs are frequently scolded
The work of a STAVI industrial catering chef is nowhere near as simple and easy as you might think. The atmosphere in the kitchen is always tense, both from the heat of the stoves and from the time pressure of serving diners. You must work fast yet skillfully, cook large volumes yet stay on schedule, and so on. Newcomers are therefore very prone to making mistakes and getting scolded by the head chef. That is perfectly normal and happens as regularly as "daily meals". If you become discouraged, feel sorry for yourself or intend to give up, you will certainly never "climb" to a higher position than the one you hold now.
Do the hardships of being a chef at STAVI industrial catering provider described above make you want to give up this profession? Every profession has its own certain difficulties. If you have passion and love for the craft, you will do this job well. Doing the work you love, you can be happy from the moment you wake up until you return home. And with love for the craft, every difficulty is just a small matter.
