What are the general positions in hotel kitchens?

Relatively large hotels are divided into front offices and back kitchens. The executive chef is the biggest leader of the kitchen. Generally, he only cares about big things and is rarely seen. He may be seen once a month. The salary is calculated annually. The chef The chief is the boss in the absence of the head chef. He is in charge of all matters in the kitchen. He is not the head cooker, but the head stove. He is usually the most skilled in the restaurant. He specializes in cooking the restaurant's special dishes and signature dishes. The chefs after him cook ordinary dishes. Cold dish chefs only make cold dishes and have a special cold dish room. They usually don’t go out. Kitchen workers are workers in the kitchen. They are either skilled workers or apprentices who have just arrived or are unmotivated. They just get a salary and have nothing to pursue. Even those who are older and unwilling to work hard, the kitchen workers are all the same, including pastry cooks and hot dish cooks. They are not in charge of cooking, but in charge of miscellaneous items. They are in charge of the steamer and steaming vegetables. Pastry is the staple food. The steward is not in the front office, the janitor is the one who washes the dishes. The low-level waiter is responsible for carrying the dishes to the outlet, wiping the dishes, and helping the chef. He is the closest to the chef and the fastest to learn cooking. The high-level waiter is beautification. For dishes, such as arranging flowers, carving, arranging flowers, adjusting flowers, trying the dishes to see if they are up to standard, and approaching the chef, the chopping board is used to garnish the dishes