The chef also has to be divided into labor categories, for example: the monthly salary of the chef may be 8,000 yuan, the sous chef may be 6,000 yuan, the pier-cutting chef may be 3,000 yuan, the gazpacho chef may be 4,000 yuan, the payroll chef may be 2,500 yuan, the water table chef may be 2,000 yuan, and the salary of each kitchen labor category is different. These figures are just for reference, and the salaries are not always different in different places.

I, chef:

Chef, is to cook as a profession, to cook dishes as the main work content of the person. Chef this occupation appeared very early, about the slave society, there has been a full-time chef. With the continuous improvement of social and material civilization, the chef profession also continues to develop, full-time chef team continues to expand, according to relevant statistics, the beginning of the 21st century, the world chef team has developed into tens of millions of people, China has been known as the Kingdom of culinary world, chef power and the number of people second to none.

Two, labor characteristics:

The food industry as a production sector, is its production of laborers, chefs have their own characteristics of labor. Chef's labor products are dishes, dishes are sold to people to enjoy, providing customers with fine cuisine, is the main purpose of the chef's labor. Therefore, it has commercial service characteristics.

This feature requires the chef to have a good moral character to serve the people wholeheartedly, the customer's interests first attitude, as well as willing to sacrifice the spirit of sacrifice. When the chef to provide services for consumers at the same time, but also to do everything possible to win economic efficiency for their own business, for the construction of the country to accumulate funds and increase wealth. This is to require chefs to win customers through quality service, through the increase in production and saving, for the enterprise to increase more efficiency, which is contradictory, but more unified.

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