How are hotel chefs rated?

In fact, there are no star ratings for chefs, only differences in levels. In the industry, chefs are divided into five levels: junior, intermediate, senior, technician, and senior technician. Each level of chef has different technical requirements. of.

For example, the registration requirements for an intermediate chef are:

1. Have a high school diploma or equivalent.

2. Be familiar with the name, origin, characteristics, performance, uses, quality standards, identification and storage knowledge of the ingredients used in a certain cuisine.

3. Understand the organizational structure of poultry, fish and other raw materials, the position of the knife and the knowledge of rational use of raw materials.

4. Master the fluffing principles and methods of high-end raw materials.

5. Master the principles and key points of making soup.

6. Be familiar with food carving and cold spelling knowledge.

7. Master management knowledge such as raw material procurement, acceptance of production, sales, and cost control.

8. Be familiar with production safety knowledge.

9. Be familiar with the characteristics of major Chinese cuisines and the development overview of Chinese culinary history.

10. Have basic knowledge of nutrition and hygiene, cooking aesthetics, food biochemistry, etc.

Although chefs do not have star ratings, chefs often choose to work in different hotels based on their skills and qualifications. Different hotels usually have different star ratings. Therefore, in the traditional sense, many people classify chefs working in hotels as three-star hotels. First-class hotel chefs, four-star hotel chefs, five-star hotel chefs, etc.