Hotel kitchen positions:

1. Executive chef, executive chef refers to large hotel restaurants and hotels within the overall management of kitchen affairs, basically with the department manager belongs to the same level. Executive chef is mainly on the daily management of the kitchen staff, all the food in the kitchen for a high standard of control and other work, the requirements of the catering industry with a large head chef experience, but also should have the ability and skills of kitchen management.

2. Chef de Cuisine, abbreviated in English as (CHEF), is the leader of the management department of the hotel kitchen, under the leadership of the Executive Chef, who mainly carries out the day-to-day management of the frying pan, and carries out the high-standard control of all the dishes in the kitchen, etc., and is required to have the experience of the frying pan or supervisor of the large food and beverage industry, and should also have the ability and skills of kitchen management.

3. Sous chef, both technical positions, but also management positions, responsible for the management of the kitchen and the cooking staff of large enterprises, planning menus, ordering food ingredients, directing and assisting in the cooking work, preparation of specific signature dishes or high-grade dishes, etc.. Generally speaking, the chef needs to be very skilled and is the technical core of the hotel, but does not need to work all the time.

4. Kitchen department supervisor, in a slightly larger hotel, the number of people in the back of the kitchen is less than dozens of people, more than hundreds of people, so there will be different departments, and different departments will set up different department supervisor to lead, mainly responsible for departmental day-to-day affairs of the co-ordination and operation, to ensure that the kitchen can be carried out in an orderly manner.

5. Stir-fry cooks, stir-fry chef title is generally based on the position of the station to points: stand in front of the first stir-fry stove is called the first pot (also known as the first stove, the head of the kitchen), the second stir-fry stove is called the second pot, and so on, and so on, and the last one is called the tail pot.

6. cut with the chef, is a specialized processing of cooking ingredients chef. Cut with the chef needs according to the hotel's work arrangements and fry the chef's needs for raw material processing, this position requires the chef has a deep attainment of the knife, responsible for cutting vegetables, vegetables, ingredients.

7. The chef is the chef's main assistant, coordinating the order of food, responsible for the cutting board with a good mix of raw materials marinated in seasoning, on the powder on the paste, but also to the cooking of good food production modeling; what all need to be able to be "all-rounders".

8. Cold dish chef, chef industry, there is a cold dish chef this specialization, mainly responsible for cold dishes, cold spell, barbecue products. Do not think that this is a cold career, in fact, now large banquets to cold dishes mostly, cold dishes department is actually a large hotel department.

9. on the Shushi chef, there are three kinds of work: one is the rise of dry goods, dealing with abalone ginseng shark's fin maw, clams, all kinds of dried mushrooms; the second is the soup, responsible for the old fire beautiful soup, nourishing stews; the third is the stewing and steaming buckles, such as dried plum and cabbage buckwheat and lotus called chicken dishes, are "on the Shushi" is responsible for the scope of the.

Today, as long as the size of the hotel, there will be a complete system of kitchen positions! There are executive chef, head chef, head pot, two pots, frying pan chef, cold dish chef, cook, on the Sh chef and so on!