The chef's path to promotion is generally from the apprentice to start, followed by the formal chef, and then senior chef, followed by the team leader can become, followed by the deputy chef, chef, executive chef, food and beverage director, step by step up, which requires not only skills, but also your ability to synthesize.

Of course they also have a line, is to take the management route, this is more suitable for dry dry found themselves not suitable for dry chef people, they can develop horizontally, the general business is also to provide this kind of appreciation of the path, from the assistant store manager to the store manager, and then is the city manager, general manager of the region, and so on!