(a) proficient in all the production processes of a certain cuisine, and can improve and innovate traditional famous dishes according to market demand.

(two) can bypass the cooking skills of more than two other cuisines, and can make middle and high-grade dishes of other cuisines.

(three) a comprehensive grasp of rare cooking materials variety identification, storage, propagation, use and other production technologies.

(four) to organize the design of large and medium-sized high-end banquet menus and the production of dishes.

(5) Having the intermediate skill level of Chinese pastry chef.

(six) with large and medium-sized catering enterprises management and technical management capabilities.

(seven) training senior technicians, leading technicians to carry out technical research, and solving the operational technical problems of this position (type of work).

(eight) have the knowledge of foreign languages suitable for their own work. ?