1. Executive Chef refers to the management personnel in charge of kitchen affairs in Chinese restaurants and hotels in large hotels, and basically belongs to the same level as the department manager. The executive chef mainly manages the daily work of the kitchen staff and controls all the food in the kitchen with high standards. , and requires working experience as a chef in the big catering industry, as well as the ability and skills of kitchen management.

CHEF, abbreviated as Chef, is the leader of the hotel kitchen management department. Under the leadership of the executive chef, he is mainly responsible for the daily management of the wok and the high standard control of all dishes in the kitchen. He is required to have the experience of wok or supervisor in the big catering industry, as well as the ability and skills of kitchen management.

3. Chef, both a technical post and a management post, is responsible for managing chefs in kitchens and large enterprises, planning menus, ordering food raw materials, guiding and assisting in cooking, and preparing specific signature dishes or high-grade dishes. Generally speaking, the chef needs to be very skilled and is the technical core of the hotel, but he doesn't need to work all the time.

4. Head of the kitchen department. In a small hotel, the number of people in the kitchen ranges from dozens to hundreds, so there will be different departments, and different departments will set up different department heads to lead them, mainly responsible for the overall planning and operation of the daily affairs of the departments, so as to ensure that the kitchen affairs can be carried out in an orderly manner.

5. Cooker, the name of the cook is generally divided according to the position of the station: the first frying stove in front of the station is called the head pot (also called the head pot and the head kitchen), the second frying stove is called the second pot, and so on, and the last one is called the tail pot.

6. The cutting chef is a chef who specializes in processing cooking materials. The cutting master needs to process the raw materials according to the hotel's work arrangement and the needs of the chef. This position requires the chef to be skilled in cutting vegetables, side dishes and ingredients.

7. The Dutch chef is the chef's main assistant, coordinating the order of serving, responsible for marinating, seasoning, powdering and sizing the raw materials with the chopping board, and then modeling the cooked dishes; You need to know everything. You are an all-around player.

8. Cold dish chef, the chef industry has a full-time cold dish chef, who is mainly responsible for the production of cold dishes, cold currents and barbecues. Don't think this is an unpopular profession. In fact, cold dishes are the majority of large-scale banquets now, and the cold dish department is actually a major department of large hotels.

9. The staff sergeant chef has three jobs: one is to raise dry goods and deal with abalone, China wood frog and all kinds of dried bacteria; The second is to make soup, responsible for the old fire soup and nourishing stew; The third kind is stewing and steaming, such as braised pork with dried plum vegetables and spicy chicken, all of which are the responsibility of the guru.

Now as long as a slightly larger hotel, there will be a complete kitchen post system! There are executive chef, chef, first pot, second pot, iron pot chef, cold dish chef, chef, chef and so on!