Traditional Culture Encyclopedia - Hotel franchise - What positions are there in the professional kitchen of Chinese food in descending order of importance?
What positions are there in the professional kitchen of Chinese food in descending order of importance?
Chef: The chefs are divided into hot-fried dishes, cold dishes, pasta, side dishes, steamed dishes, lotus flowers and water tables (available in larger hotels), and then the first two stoves of the hot-fried chefs are arranged in turn, and so on. Cold dishes include cold dishes boss, cold dishes second child and apprentice. Pasta and side dishes are the same, and steamed dishes are for one person. The demand for each position depends on the size and operation of the restaurant. Are very important and closely related.
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