How many positions are there for chefs?

The job titles of chefs include: executive chef, head chef, head chef, kitchen department supervisor, stir-fry chef, cutting chef, salad chef, Chinese cold dish chef, serving chef, noodle chef, etc.

1. Chief Chef: The English abbreviation (CHEF) is the leader of the management department of the hotel kitchen. He mainly conducts daily management of woks and high-standard control of all dishes in the kitchen. It requires a large-scale catering industry Wok or supervisor work experience, and should also have kitchen management abilities and skills.

2. Chef?: A person with skills in food preparation. He is responsible for managing the kitchen and cooking staff of large enterprises (such as hotels or restaurants), planning menus, ordering food ingredients, directing and assisting in cooking work , prepare specific meals, etc. - also known as "chief cook". Chefs are already an indispensable position in many large companies.

3. Side dish chef: According to the variety of dishes and their respective quality requirements, the side dish chef appropriately combines two or more main ingredients and auxiliary ingredients that have been processed by knife skills to make them into one (or One table) complete dish ingredients. The appropriateness of the side dishes is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the entire table of dishes is coordinated. It can be said to be a very important knowledge at the dinner table.

4. Chef Dahe: One of the most popular chefs in the catering industry. He is responsible for cutting the ingredients on the chopping board, marinating and seasoning, applying flour and sizing, cooking on the stove, and assisting the chef in making shapes. To put it simply, the all-rounder in the kitchen is also a handyman, helping the chef with chores. He knows everything he needs to know, but he is not the master of anything. This position originated from Cantonese cuisine and was originally intended to relieve the chef's burden.

5. Chinese cold dish chef: This job is often used in large, medium and small restaurants and hotels, and is one of the indispensable professions. At a banquet, cold dishes are served first. Cold dishes are the first course, which can directly let customers know whether they are interested in this restaurant. Sometimes simple or complex fruit plates are made.

Reference material: Baidu Encyclopedia-Chef

Reference material: Baidu Encyclopedia-Chef

Reference material: Baidu Encyclopedia-Side Chef

Reference material: Baidu Encyclopedia-Dahe Chef

Reference material: Baidu Encyclopedia-Chinese cold dish chef