Chef grade 1. Occupational definition Chinese cook refers to the use of frying, stir-frying, cooking, deep-frying, frying, popping, stir-frying, steaming, burning, boiling and other cooking techniques, according to the requirements of the dish, the cooking raw materials, auxiliary materials, seasoning processing, the production of Chinese cuisine. 2 occupational level Chinese cook **** set up five levels, respectively: primary (National Vocational Qualification Level 5), intermediate (National Vocational Qualification Level 4), senior (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1). 3. grade division Beginner Chinese cook Knowledge requirements: 1. with junior high school education or equivalent. 2. understand the common cooking skills. 2 Understand the names, characteristics, quality standards and identification of commonly used cooking materials, storage knowledge. 3 Understand the flavoring of the food. 3. understand the types, principles, stages and methods of seasoning and other basic knowledge. 4. understand the principles and knowledge of preliminary processing and cooked treatment. 5. to master the basic knowledge of heat transfer medium, heat transfer method, fire identification and temperature control. 6. master the classification and technical operation knowledge of basic knife skills. 7. to understand the classification and technical operation knowledge of common cooking methods. 8. understand the basic knowledge of food hygiene and the Food Hygiene Law. 9. understand the use and maintenance of tools, machines and equipments used in this position. 10. understand the performance and use of flammable and explosive materials used in the kitchen. 11. Knowledge of costing of individual dishes. 12. be familiar with local folklore and food habits, and have a preliminary understanding of the folklore and food habits of other regions at home and abroad. Skills Requirements: 1. Be able to independently perform primary processing of commonly used raw materials such as slaughtering, dissecting, washing, organizing, and sorting. 2. 2. Master the techniques and methods of rising general dry food materials. 3. 3. be able to independently carry out blanching, oil, red, soup and other preliminary cooked processing operations. 4. be able to make common burnt, paste, gravy, the combination of raw materials, proportion, put in the order, concentration, etc. in line with the standards. 5. be able to skillfully use a variety of knife skills, according to the quality of cooking requirements for cutting and preparation, and can carry out the general cold dishes. 6. Skillfully apply common cooking methods to prepare general cold and hot dishes. 7. master the proportion and preparation of basic flavors and the use of various gravies. 8. be able to accurately calculate the net material ratio of raw materials and carry out costing of general dishes, and accurately quantify the quantity. 9. be able to operate the machines and equipment used correctly and carry out general maintenance. 10. be able to supervise the work of apprentices. Intermediate Chinese Cook Knowledge Requirements: 1. High school education or equivalent. 2. 2. be familiar with the name, origin, characteristics, properties, uses, quality standards and identification of cooking materials used in a particular cuisine, and storage knowledge. 3 Understand the organization structure of livestock, fish and other raw materials, line knife parts and the rational use of raw materials knowledge. 4. to master the principle and method of high-grade raw materials. 5. master the principle and production points of hanging soup. 6. familiarize with the knowledge of food withering carving and fancy cold combination. 7. master the management knowledge of raw material purchase, acceptance, production, sales and cost control, etc. 8. master the knowledge of safety production. 8．Familiarize with the knowledge of production safety 9. be familiar with the characteristics of major Chinese cuisines and the historical development of Chinese cooking. 10. have the basic knowledge of nutrition and hygiene, culinary aesthetics, food biochemistry. Skills required: 1. be able to design and produce dishes and banquets according to the different conditions and requirements of guests. 2. be able to master a certain cuisine. 3. be able to design and produce dishes and banquets according to the different conditions and requirements of guests. 2. be able to master the overall operation of a certain cuisine and a certain number of flavors, specialties (cold and hot dishes) production. 3. be able to carry out the high-grade raw materials up. 3. be able to carry out the rise of high-grade raw materials. 4. skillful application of a variety of knife techniques, can cut a variety of shapes (such as chrysanthemums, wheat, lychee, walnuts, orchids, grapes, etc.) and a variety of flowers and colors of cold platters. 5 can master the hanging soup technology, the soup color is pure, the soup is delicious. 6. Master the skills of dismantling and dismantling the whole material of livestock, poultry and fish. 7. Master the use and maintenance of various kitchen machines and equipment. 8. 8. Skillfully control the overall materials and costing of various banquets. 9. be able to prepare a variety of general banquet menus, and be able to change the varieties of dishes according to seasonal changes. 10. be able to detect and deal with hidden problems and emergencies in the production process in a timely manner, and be able to deal with the aftermath. 11. Be able to train and instruct junior Chinese cooks. Senior Chinese cook knowledge requirements: 1. High school education or equivalent. 2. 2. have systematic knowledge of cooking theory. 3. be familiar with the varieties of high-grade ingredients. 3. be familiar with the varieties, origins, characteristics, uses, quality identification and storage of high-grade raw materials. 4. Understand the flavor components of condiments and flavor conversion, fatigue, accumulation; flavor contrast, multiplication, inhibition phenomenon and other related knowledge. 5. understand the basic knowledge of decomposition, hydrolysis, solidification, esterification, oxidation and other physicochemical changes of raw materials in the heating process. 6. to master the principles of aesthetics and skillful use of a variety of means to beautify the raw materials, dishes, the art of modeling knowledge. 7 familiar with the nutritional composition of raw materials in the cooking process of various changes, master the protection of nutrition, reduce the loss of knowledge. 8. knowledge of market forecasting, rational kitchen layout and modern management. 9. have the knowledge of kitchen, food accident prevention and emergency. 10 familiar with the knowledge of culinary historiography and dietary psychology. 11 Understand the knowledge of Chinese pastry production and restaurant service. Skills Requirements: 1. Ability to explore traditional cuisines according to market demand and to reform and innovate. 2. (2) Proficient in the production techniques of a particular cuisine, as well as the production techniques of other cuisines. 3. Master the identification, storage, development and production techniques of all kinds of raw materials and rare and high-grade raw materials. 4. be able to make and prepare a variety of high-level banquets and menus. 5. skillfully produce a variety of colorful cold dishes, master a certain number of food withering, around the edge of the beautification of the technology of dishes. 6. be able to design, set up and rationalize the layout of large and medium-sized kitchens and organize and manage kitchen production. 7. Analyze the reasons for not meeting the quality requirements of finished and semi-finished products and propose remedies and measures in a timely manner. 8. Have a certain degree of Chinese pastry production technology. 9. 9. Be able to make various kinds of seasonings, such as rice wine, pickled chili peppers, and so on. 10. Be able to train and instruct intermediate Chinese cooks. There are now 5 levels: Elementary (5), Intermediate (4), Advanced (3), Technician (2), and Senior Technician (1)