What are the following positions in the hotel kitchen?

The hotel is divided into front office and back kitchen. The executive chef is the biggest leader in the kitchen. He usually only cares about major things and is rarely seen. He may be seen once a month. The salary is calculated annually. The head chef is the general manager. The boss, who is not in the kitchen, is in charge of all matters in the kitchen. He is not the head cooker, but the head stove. He is usually the most skilled in the restaurant and specializes in cooking the restaurant's special dishes and signature dishes. The chefs after him are responsible for making ordinary dishes, and the cold dish chef is responsible only for cooking. To make cold dishes, there is a special cold dish room, and you usually don’t go out. Kitchen workers are workers in the kitchen. They are either skilled workers or apprentices who have just arrived or are unmotivated. They just get a salary and have nothing to pursue. In addition, they are getting older. Those who are unwilling to work hard are the same for all kitchen workers, including pastry cooks and hot dish cooks. They are either in charge of cooking or miscellaneous items. They are in charge of the steamer and steaming vegetables. Pastry workers are in charge of staple food, not front-line workers. In the restaurant, the cleaners wash the dishes, the low-level waiters are responsible for carrying the dishes to the dish outlet, wiping the dishes, and helping the chefs. They are closest to the chefs and the fastest to learn cooking. The high-level waiters are responsible for beautifying the dishes. For example, arranging flowers, carving, arranging flowers, adjusting flowers, trying the dishes to see if they are not up to par, and approaching the chef, the chopping board is used to garnish the dishes.