At present, the recognized methods of division of labor in hotel catering industry are managers, production operators and managers, and production operators. The positions of kitchen managers are: kitchen manager, executive chef; Part-time managers are chefs, department heads or foremen; The types of production operators in each post are generally divided into: back stove-(cooking, stove); Chopping board-(red case, water case, cutting and matching),; Steaming and stewing-(dry material rises, watching steamer, boiling soup); Dutch-(cooking aid); Water platform-(slaughter); Handyman-washing dishes, cleaning, etc. In the same type of work, there are also the first stove, the second stove and the third stove, also known as the first fire, the second fire and the third fire; In the chopping block work, the chopping block, the second chopping block and the third chopping block are divided. The responsibilities are different and the work is different. In addition, it should be noted that because Chinese cooking is divided into various schools, the division of labor for kitchen posts varies from place to place, and the names are also different, so it should be studied and applied in combination with the local conditions.