What are the occupations of the hotel kitchen? Is the chef the tallest?

In China, chefs are generally divided into nine grades: technicians-the highest realm of chefs; Then there are super first-class, super second-class and super third-class chefs; First-class (senior technician), second-class (technician), third-class (advanced), fourth-class (intermediate) and fifth-class chef (junior). China's national chef professional qualification certificate is divided into five grades; Junior chef (national vocational qualification level 5), intermediate chef (national vocational qualification level 4), senior chef (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). Chefs usually determine their own level according to the level of hats they wear.

The executive chef refers to the manager 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 head of the hotel kitchen management department and is led by the executive chef. He is mainly responsible for the daily management of the wok and the high standard control of all the dishes in the kitchen. He is required to have experience in wok or supervisor in large catering industry, as well as the ability and skills of kitchen management.

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 special signature dishes or high-end 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. In a small hotel, the number of chefs varies 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.

The names of cooks are generally divided according to the location of the station: the first frying furnace in front of the station is called the first pot (also called the first pot and the first kitchen), the second frying furnace is called the second pot, and so on, and the last one is called the last pot. A tailor 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.

The Dutch chef is the chef's main assistant, who coordinates the serving order, is responsible for marinating, seasoning, powdering and sizing the raw materials that match the chopping board, and then modeling the cooked dishes; You need to know everything. You are an all-around player. There is a full-time cold dish chef in the chef industry, who is mainly responsible for the production of cold dishes, cold spells and roasted meat. 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.

Staff sergeant cooks have three jobs: one is to raise dry goods and deal with abalone wings, China wood frogs 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.