It is said that the level of chefs was very vague before the 1960 s, and the grade examination began after the 1960 s.
In the fifties and sixties, there was no title of chef, but the title was team leader.
The catering industry has always occupied a dominant position in China's service consumption. Now people's living standards and quality of life have improved, and more and more attention is paid to the nutrition and health of three meals a day. Especially with the rapid development of the tertiary industry in China, the catering industry has also become a sunrise industry, and different grades of restaurants are opened every day. No one can tell exactly how many hotels there are, but whether it is the provincial capital or the county seat, walking on the busy street, you will see two restaurants and three restaurants. It is not difficult for a chef to find a job in a restaurant in the Rulin, but it is difficult to find a satisfactory job, especially for a chef who just graduated from cooking school and has little practical experience.
Chefs are also divided into many grades, and each grade has a different certificate, which represents the identity and qualification of chefs. The lowest-level chef is a junior chef, and the average technical school graduate is an intermediate chef, a third-level chef who is lower in the intermediate level, and also a "rookie" level. It takes two years to hold a third-class chef's certificate before you can get the "free education" mentioned in the advertisement. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed to the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all intermediate chefs from low to high. Have a first-class certificate for two years, at least 30 years old, you are eligible to try yue longmen, the first carp in Longmen, and take the senior chef training exam. In the end, the certificate is just a piece of paper. Cooking belongs to martial arts. How big the ability is, it needs to be proved in practice. Superfine products, just graduated from cooking school, need to grow up from rough machining, Dutch packaging and side dishes. Cooking in a hotel can't be done in one step.
A first-class chef is not the highest-level chef, but a technician is the highest-level chef. If the first-class chef used to make cocoons at all levels, he could only become a butterfly if he was admitted to the technician. Becoming a technician and chef not only has high salary, but also has many other incomes, such as being hired by the chef school, giving classes to students, being a judge of some competitions and so on.