What are the classifications of chefs?

what are the classifications of chefs?

Chefs are roughly classified as: pastry chef, cold dish chef, gate chef, stir-fry chef, Dutch chef, supervisor, head chef, executive chef and production director;

Among them, some people in the society call it: chef, celebrity chef, Chinese restaurant celebrity chef, imperial chef, culinary master and golden chef;

those with higher positions: chef, god of food, etc.

how many kinds of chefs are there?

Chefs in China are classified into nine grades. 1. Chefs have different hats and different representative positions. Chef's hat is generally about 29.5 cm high. The head chef and chef wear this hat. Chef's hat is about 29.5 cm. Chef's hat is about 25 cm. Chef's hat is about 1.5 cm. 2. Historical origins In restaurants and restaurants, every chef wears a white high hat. There is also a very interesting story about the origin of the chef wearing a white hat. It is said that more than 2 years ago, there was a famous French chef named Andrew Van? Clem. He was a senior chef in a famous restaurant in Paris in the 18th century. Andefan is cheerful and humorous, and likes to show off. One night, he saw a customer in the restaurant wearing a high white hat with a novel style, which attracted the attention of the whole restaurant. He deliberately followed suit and immediately customized a high white hat, which was much higher than that of the customer. Wearing this white top hat, he was very proud and went in and out of the kitchen, which really attracted the attention of all customers. Many people are curious and have come to visit this restaurant. This effect has become a sensational news, making the restaurant business more and more prosperous. Later, the owners of many restaurants in Paris noticed the attraction of this white top hat, and they also customized the same white top hat for their chefs. Over time, this white hat has become a symbol and symbol of chefs. Up to now, chefs all over the world have generally put on this white hat. The white top hat becomes the chef's working hat to maintain food hygiene. 3. The International Chef's Hats Association was established in 1949, and its headquarters is located in Paris, France, the birthplace of chef's tall hats. To participate in the hat club organization, you must have a chef with a certain height of hat to be qualified. In 1984, China's first organization of Chef's Hat Club-China Chef's Hat Club Guangzhou Branch was established. Among the chefs, there are from super-class, advanced to intermediate, including one head chef, and there are eight head chefs for hot and cold, pastry and western food. It is said that before the 196s, the level of chefs was very vague, and only after the 196s did they begin to take the examination and grading. In the fifties and sixties, there was no title of chef, but the title was group leader. The catering industry has always occupied a dominant position in China's service consumption. Now people's living standards and quality of life have improved, and they are paying more and more attention to nutrition and health for three meals a day. Especially with the rapid development of the tertiary industry in China, the catering industry has also become a sunrise industry, and restaurants of different grades are opened every day. No one can tell exactly how many hotels there are, but whether it's the provincial capital or the county seat, walking on the busy streets, you will see two restaurants and three restaurants. In Rulin's restaurant, it is not difficult for a chef to find a job, but it is difficult to find a satisfactory job, especially for a chef who has just graduated from a cooking school and has little practical experience. Chefs are also divided into many levels, and each level has a different certificate, which represents the identity and qualifications of chefs. The lowest level chefs are junior chefs, while those who generally graduate from technical schools are intermediate chefs, which are the lower third-level chefs among the intermediate level and also the "rookie" level. It takes two years to hold a three-level chef's certificate before you can get "free education" as advertised. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed into the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all grades from low to high in the middle-level chef. If you have a first-class certificate for two years and are at least 3 years old, you are eligible to try the first carp jump in the dragon gate and take the training exam for senior chef senior chef. In the end, a certificate is just a piece of paper. Cooking belongs to the martial arts category. How much ability needs to be proved in practice. superfine product, who just graduated from cooking school, needs to grow up from rough machining, Dutch loading, side dishes, etc. It is impossible to go to the hotel to cook in one step. The first-class chef is not the highest level of chef, but the technician is the highest level of chef. If the first-class chef used to make cocoons at all levels, he can only become a butterfly by passing the exam as a technician. Becoming a technician and a chef is not only a high salary, but also a lot of other income, such as being hired by a chef school, giving classes to students, being a judge of some competitions, etc.

Classification of chefs: What kinds of chefs are there?

Chinese food, western food

wok, chopping board, pastry, rough machining, steamer

What are the kinds of chefs?

There are many kinds of chefs, including cooked food, western food, Chinese food, western food and so on. Pastry, dessert and drinks can be a major. If you are going to cook western food, you can learn some Chinese fast food such as fried rice and noodles, which is more suitable for development.

There are several grades of chefs. What are the differences among them?

first, the chef's hat is different in height, and his representative position is different.

The head chef's hat is generally about 29.5cm high. The head chef and chef wear this hat.

Chef's hat is about 29.5 cm

Chef's hat is about 25 cm

Chef's hat is about 1.5 cm

Second, there are many levels of chefs, and each level has different certificates, which represents the identity and qualifications of chefs.

The lowest-level chefs are junior chefs, while those who generally graduate from technical schools are middle-level chefs, which are the lower third-level chefs in the middle. Hold a three-level chef certificate for two years. If you pass the exam, the three-level certificate can be changed into a two-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all grades from low to high in the middle-level chef. If you have a first-class certificate for two years and have reached the age of 3, you are eligible to take the training exam for senior chefs in senior chef.

senior chef is not the highest level of chefs, but technicians are the highest level of chefs. You can only be a chef if you pass the exam as a technician. You can also be hired by the chef school to give classes to students and serve as a judge of some competitions.

how many grades are there for chefs?

among the chefs, there are all kinds of chefs, ranging from super-class, advanced to intermediate, including one head chef, and eight head chefs for hot and cold, pastry and western food.

It is said that before the 196s, the rank of chefs was very vague, and it was only after the 196s that examinations and grading began.

in the 195s and 196s, there was no title of chef, but the title was group leader.

The catering industry has always occupied a leading position in China's service consumption. Now people's living standards and quality of life have improved, and they are paying more and more attention to nutrition and health for three meals a day. Especially with the rapid development of the tertiary industry in China, the catering industry has also become a sunrise industry, and restaurants of different grades are opened every day. No one can tell exactly how many hotels there are, but whether it's the provincial capital or the county seat, walking on the busy streets, you will see two restaurants and three restaurants. In Rulin's restaurant, it is not difficult for a chef to find a job, but it is difficult to find a satisfactory job, especially for a chef who has just graduated from a cooking school and has little practical experience.

There are many levels of chefs, and each level has a different certificate, which represents the identity and qualifications of chefs. The lowest level chefs are junior chefs, while those who generally graduate from technical schools are intermediate chefs, which are the lower third-level chefs among the intermediate level and also the "rookie" level. It takes two years to hold a three-level chef's certificate before you can get "free education" as advertised. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed into the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all grades from low to high in the middle-level chef. If you have a first-class certificate for two years and are at least 3 years old, you are eligible to try the first carp jump in the dragon gate and take the training exam for senior chef senior chef. In the end, a certificate is just a piece of paper. Cooking belongs to the martial arts category. How much ability needs to be proved in practice. superfine product, who just graduated from cooking school, needs to grow up from rough machining, Dutch loading, side dishes, etc. It is impossible to go to the hotel to cook in one step.

the first-class chef is not the highest level of chef, but the technician is the highest level of chef. If the first-class chef used to make cocoons at all levels, he can only become a butterfly by passing the exam as a technician. Becoming a technician and a chef is not only a high salary, but also a lot of other income, such as being hired by a chef school, giving classes to students, being a judge of some competitions and so on.

Quoted from enthusiastic netizens

How many levels of chefs are there in China

1. The hats of chefs are different, and their representative status is different.

The head chef's hat is generally about 29.5cm high. The head chef and chef wear this hat.

Chef's hat is about 29.5 cm

Chef's hat is about 25 cm

Chef's hat is about 1.5 cm

2. Historical origin

In restaurants, every chef wears a white top hat. There is also a very interesting story about the origin of the chef wearing a white hat.

it is said that more than 2 years ago, there was a famous French chef named Andrew Van? Clem. He was a senior chef in a famous restaurant in Paris in the 18th century. Andefan is cheerful and humorous, and likes to show off. One night, he saw a customer in the restaurant wearing a high white hat with a novel style, which attracted the attention of the whole restaurant. He deliberately followed suit and immediately customized a high white hat, which was much higher than that of the customer. Wearing this white top hat, he was very proud and went in and out of the kitchen, which really attracted the attention of all customers. Many people are curious and have come to visit this restaurant. This effect has become a sensational news, making the restaurant business more and more prosperous. Later, the owners of many restaurants in Paris noticed the attraction of this white top hat, and they also customized the same white top hat for their chefs.

Over time, this white top hat has become a symbol and symbol of chefs. Up to now, chefs all over the world have generally worn this white hat. The white top hat becomes the chef's working hat to maintain food hygiene.

3. The International Chef's Hats Association was established in 1949, and its headquarters is located in Paris, France, the birthplace of chef's tall hats. To join the hat club, you must have a chef with a certain height of hat to be qualified. In 1984, China's first organization of Chef's Hat Club-China Chef's Hat Club Guangzhou Branch was established.

among the chefs, there are all kinds of chefs, ranging from super-class, advanced to intermediate, including one head chef, and eight head chefs for hot and cold, pastry and western food.

It is said that before the 196s, the rank of chefs was very vague, and it was only after the 196s that examinations and grading began.

in the 195s and 196s, there was no title of chef, but the title was group leader.

The catering industry has always occupied a leading position in China's service consumption. Now people's living standards and quality of life have improved, and they are paying more and more attention to nutrition and health for three meals a day. Especially with the rapid development of the tertiary industry in China, the catering industry has also become a sunrise industry, and restaurants of different grades are opened every day. No one can tell exactly how many hotels there are, but whether it's the provincial capital or the county seat, walking on the busy streets, you will see two restaurants and three restaurants. In Rulin's restaurant, it is not difficult for a chef to find a job, but it is difficult to find a satisfactory job, especially for a chef who has just graduated from a cooking school and has little practical experience.

There are many levels of chefs, and each level has a different certificate, which represents the skeleton and qualifications of chefs. The lowest level chefs are junior chefs, while those who generally graduate from technical schools are intermediate chefs, which are the lower third-level chefs among the intermediate and also the "rookie" level. It takes two years to hold a three-level chef's certificate before you can get "free education" as advertised. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed into the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all grades from low to high in the middle-level chef. If you have a first-class certificate for two years and are at least 3 years old, you are eligible to try the first carp jump in the dragon gate and take the training exam for senior chef senior chef. In the end, a certificate is just a piece of paper. Cooking belongs to the martial arts category. How much ability needs to be proved in practice. superfine product, who just graduated from cooking school, needs to grow up from rough machining, Dutch loading, side dishes, etc. It is impossible to go to the hotel to cook in one step.

the first-class chef is not the highest level of chef, but the technician is the highest level of chef. If the first-class chef used to make cocoons at all levels, he can only become a butterfly by passing the exam as a technician. Becoming a technician and a chef is not only a high salary, but also a lot of other income, such as being hired by a chef school, giving classes to students, being a judge of some competitions and so on. ...> >

Do you want to classify chefs? What should you learn? What are they divided into?

Hello, you can go to the school for consultation.

What are the specific types and grades (as detailed as possible) I want to be a Chinese chef? It takes about a few years

junior, intermediate, senior, technician and senior technician.

what kind of jobs do western chefs have?

Generally, it is divided into bakery (making bread, cakes, crisp cakes, fruits and other snacks) and western kitchen (cold dishes, cutting and matching, ingredients, stoves, cooking juice and other processes.