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

Let me introduce the job title of the kitchen staff to you: \x0d\ by rank \x0d\ executive chef-chefs on all floors-bosses of all positions \x0d\ 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 the standard taste)-corresponding to their respective Dutch chefs (prepare corresponding containers for the corresponding chefs, prepare corresponding utensils according to the dishes, and arrange the dishes by the corresponding chefs, etc.). )-little intern \x0d\2. Chopping board (2. 3. Cold dishes: cold dish boss-cold dish worker \x0d\4. Barbecue: BBQ boss-BBQ worker \x0d\5. Staff sergeant (steamer): Dagong-Gong \ x0d \ 6. Water platform: (responsible for killing fish or handling crabs, etc. ) Water platform workers-