What is the kitchen for?

According to different restaurants and different technical requirements, the current chefs can be roughly divided into these categories: 1. Chef of roadside restaurant: This kind of chef is generally required to cook a few special dishes, which are not high in level, but fast in technology and expert in many things, that is, to cut noodles and prepare noodles. 2. Chefs in medium-sized hotels: The chefs here have a clear division of labor, including those on the goods, those on the dock and those on the stove, and have higher requirements for cooking. They must act quickly to ensure that the food is served at the meal. 3. Chefs in high-end hotels: Chefs in such hotels have higher requirements for the level of chefs. In addition to being good at cooking, they should be innovative and know something about the specialty dishes of major cuisines. It can be said that the chef here is the top of the chef pyramid. 4. Staff chef: This kind of chef is either a novice apprentice or an old chef who can't keep up with the fast pace. There are usually several fixed dishes every day, so the requirements for professional skills are not high. 5. Unit canteen chef: Unit canteen chef is a relatively leisure occupation in the chef industry, which generally depends on the work schedule of the unit. Most people with excellent cooking skills are reluctant to go to the canteen as chefs, because there is not much room for improvement, which is easy to cause embarrassment to themselves.