I own a Thai restaurant. And you're just skimming the surface of the challenges.

The wok is super hard on the wrist and it takes almost a year to get it strong enough to overcome the soreness.

Certain recipes are a skill that takes decades to get really good at. Most of our dishes require a subtle knowledge of timing and how each step affects the next and how to adjust. This is not something that just flipping a wok will be enough. Unless you want bland boring food, you need an OG that grew up with the flavors.

You cannot find cooks with wok experience right now. And I am not sure when that's going to get better. You may find mediocre cooks from that fast casual place but they don't clean the wok and who knows what other bad habits that chain taught them.