What does the chef mean by "big, medium and small workers"

Big workers refer to those who are still studying and can independently complete the cooking of general cuisines, that is, senior workers, small workers refer to apprentices, that is, junior workers, and middle workers refer to auxiliary workers who can complete simple cooking, that is, middle workers.

In the primary stage, those who meet one of the following conditions are national vocational qualifications

(a) to complete the standard hours stipulated in the primary formal training of this occupation, and obtain the graduation (completion) certificate.

(two) engaged in this occupation for more than 2 years.

(3) The professional apprenticeship expires.

Extended data

Chopping board (zhēnb?n): It is a position, a leader, responsible for chopping vegetables, also called "chopping pier".

Side dishes: according to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knives are properly matched to make them into a complete dish raw material (or a table).

Whether the side dishes are suitable is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated. It can be said that it is very important knowledge at the dinner table.

Dutchman: one of the red cases in the catering industry, responsible for cutting boards, marinating prepared raw materials, seasoning, powdering and sizing, cooking in the kitchen, and assisting chefs in modeling.

To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing.

Baidu encyclopedia-chef