I would like to ask anyone who 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. In your opinion is there a clear career progression for chefs?
2. What level is the most common for chef to leave the industry?
skills gap as a significant gap between an organization’s current capabilities and the skills it needs to achieve its goals.
example of some skill
Process and project management skills
Customer service skills
Profession- or industry-specific skills
Basic skills (the traditional building blocks of business-level
competencies that are most commonly associated with elementary
language arts and mathematics)
3. Do you think that there is a common skill head chefs are unable to do
4. 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.