I would like to ask anyone how is reading this if that can help with this question. It is for some research I am doing it comes in a couple of parts it would be a great help if I could find out anyone opinion
1. At what stages of career development in chef do skills gaps exist in the restaurant and hotel industry?
Is the biggest gap in skill in head chefs? Sous-chef? Chef de partie? Or Commis chef? The gap skill can be anything from knife skill, time management budgeting marketing, people management and communication skill.
2. In your opinion is there a clear career progression for chefs
3. What level is the most common for chef to leave the industry
Thanks for any help