among the chefs, there are all kinds of chefs, ranging from super-class, advanced to intermediate, including 1 head chef, and 8 head chefs for hot and cold, pastry and western food.

It is said that before the 1961s, the rank of chefs was very vague, and it was only after the 1961s that examinations and grading began.

in the 1951s and 1961s, 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 31 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.

Actually, being a chef is not the only way to learn from a chef. Many hotel owners or managers learn from a chef's background, because the most attractive thing in a hotel is the food, and the most profitable thing is the kitchen. As an expert, a chef has unique conditions to be a hotel owner.