Knowledge requirements:

1. Have a junior high school education or equivalent.

2. _ Understand the name of common cooking materials, characteristics, quality standards and identification, storage knowledge.

3. _Understand the basic knowledge of the types, principles, stages and methods of seasoning.

4. Knowledge of the principles and knowledge of preliminary and cooked processing.

5. Mastery of basic knowledge of heat transfer media, heat transfer methods, fire identification, temperature control.

6. Mastery of the classification of the basic knife method and technical operation knowledge.

7. Master the classification of common cooking methods and technical knowledge.

8. _Understand the basic knowledge of food hygiene and the Food Hygiene Law.

9. Knowledge of the use and maintenance of tools, machines and equipment used in this position.

10._ Understand the performance and use of flammable and explosive substances used in the kitchen.

11. Knowledge of costing of individual dishes.

12. Familiarize with local folklore and food habits, and have a preliminary _understanding of the folklore and food habits of other regions at home and abroad.

Skill Requirements:

1. Be able to independently perform primary processing of common raw materials in terms of slaughtering, dissecting, peeling, washing, organizing, and sorting materials.

2. Master the technology and methods of general dry goods raw materials up hair.

3. Be able to independently blanch, oil, red, soup and other preliminary cooked processing operations.

4. Be able to make common paste, paste, gravy, the combination of raw materials, proportion, put in the order, concentration, etc. in line with the standard.

5. Be able to skillfully utilize various knife techniques to cut and prepare according to the quality requirements of cooking, and be able to carry out general cold_putting together.

6. Skillfully use common cooking methods for general cold and hot dishes.

7. Knowledge of the proportions and preparation of basic flavors and the use of various gravies.

8. Be able to accurately calculate the net material ratio of raw materials and carry out costing of general dishes with accurate quantification.

9. Ability to properly operate and perform general maintenance on machines and equipment used.

10. Able to supervise the work of apprentices.

Intermediate Chinese Cook

Knowledge Requirements:

1. Have a high school education or equivalent.

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

3. Knowledge of the organizational structure of raw materials such as livestock, fish, and the rational use of raw materials.

4. Mastery of high-grade raw materials up hair principle and method.

5. Master the principle of hanging soup and production points.

6. Familiarize with the knowledge of food carving and fancy cold combination.

7. Knowledge of raw material procurement, acceptance and production, sales, cost control and other aspects of management.

8. Familiar with the knowledge of production safety.

9. Familiar with the characteristics of major Chinese cuisines and an overview of the historical development of Chinese cooking.

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

Skill Requirements:

1. Be able to design and produce dishes and banquets to the satisfaction of guests according to their different situations and requirements.

2. Be able to master the comprehensive operation techniques of a certain cuisine and the production of a certain number of flavorful dishes and specialties (cold and hot dishes).

3. Be able to carry out the ups and downs of high-grade raw materials.

4. Skillful application of a variety of line knife techniques, will cut a variety of shapes (such as chrysanthemums, wheat, lychee, walnuts, orchids, grapes, etc.) and a variety of flowers and colors cold platter.

5. Can master the hanging soup technology, the soup color is pure, the soup is delicious.

6. Mastery of livestock, poultry, fish and whole material dismantling and dismantling skills.

7. Mastery of a variety of kitchen machinery, equipment use and maintenance.

8. Skillful control of various banquets of the overall material and master costing.

9. Able to prepare a variety of general banquets menu, and according to seasonal changes in a timely manner to change the variety of dishes.

10. To be able to detect and deal with hidden problems and emergencies in the production process, and to deal with the aftermath.

11. Able to train and instruct junior Chinese cooks.

Senior Chinese Cook

Knowledge Requirements:

1. High school education or equivalent.

2. Have systematic knowledge of cooking theory.

3. Familiar with the varieties of high-grade raw materials, origin, characteristics, uses, quality identification and storage knowledge.

4. Knowledge of flavor components and flavor conversion, fatigue, accumulation; flavor contrast, multiplication, inhibition phenomenon.

5._ _Interpretation of raw materials in the heating process of decomposition, hydrolysis, solidification, esterification, oxidation and other physical and chemical changes in the basic knowledge.

6. Knowledge of aesthetic principles and skillful use of a variety of means to beautify the raw materials, dishes, the art of modeling knowledge.

7. Familiar with the nutritional composition of raw materials in the cooking process to produce a variety of changes, to master the protection of nutrition, reduce the loss of knowledge.

8. Knowledge of market forecasting, rational kitchen layout and modern management.

9. Knowledge of kitchen, food accident prevention and emergency response.

10. Familiar with the culinary historiography and food psychology knowledge.

11. _ Understanding of Chinese pastry production, restaurant service knowledge.