What's the difference between one kitchen, two kitchens and three kitchens in a star hotel?

Let me introduce the title of the kitchen staff to you:

Depending on the level and size

Executive chef-chefs on all floors-bosses in all positions

1. wok: chef, second chef, etc. In turn (kitchens with fine division of labor also have kitchens that specialize in oiling or cooking certain dishes in order to achieve standard taste)-corresponding Dutch chefs (preparing corresponding containers for corresponding chefs, preparing corresponding utensils according to dishes, and sorting out dishes for corresponding chefs)-internship younger brother.

2. Chopping board (commonly known as chopping vegetables \ ingredients)-head anvil-second anvil, etc.

3. Cold dishes: the boss of cold dishes-cold dishes.

4. Barbecue: Barbecue boss-barbecue worker

5. SIC (steamer): big worker-middle worker

6. Water platform: (Responsible for killing fish or handling crabs, etc. ) Shuitai Master-Chinese Worker-Internship Brother

7. Noodle: Noodle boss (also divided into Chinese and western pasta)-Noodle 2- Ordinary pastry chef.