first, you should have a good memory for side dishes. Because in the process of operation, you should remember what main and auxiliary dishes are in each dish. Second, your knife work is better. Because in the cooking process, the chef is very particular about your knife work. For example, if you cut the shredded potatoes unevenly, if the cooking time is short, the thin shredded potatoes will be cooked, but the thicker ones will be half-cooked. On the other hand, if it takes a long time, the thick potato will be cooked, but the thin potato shreds will be burnt. Therefore, the kitchen knife worker is also the most particular. Third, you should get back the knife flowers of each dish. The way each dish is cut is also different. In other words, the main course and auxiliary course of each dish are different. Therefore, you not only need to change the knife, but also remember how to change the knife for each dish, just like the first point I said. Everything else is done according to the needs of the kitchen.