How do restaurant chefs divide their work?

According to the size of the level, they are the executive chef-the chef on each floor-the supervisor of each position, and they are more carefully distributed with stoves, lotus flowers, chopping boards, cold dishes, barbecues, dishes, water tables, pasta, rough machining and so on. Graduates from our school can be qualified for kitchen jobs after going out, and the specific employment should be arranged according to the needs of employers and the wishes of students.