Chef level 1. Definition of occupation Chinese chef refers to a person who processes cooking materials, auxiliary materials and seasonings by using various cooking techniques such as frying, frying, boiling, frying, steaming, roasting and boiling according to the requirements of cooking. 2. Professional Grades Chefs in China are divided into five grades, namely: primary (national professional qualification level 5), intermediate (national professional qualification level 4), advanced (national professional qualification level 3), technician (national professional qualification level 2) and senior technician (national professional qualification level 1). 3. Knowledge requirements for graded primary Chinese cookers: 1. Junior high school or equivalent. 2. Understand the names, characteristics, quality standards, identification and storage knowledge of commonly used cooking materials. 3. Understand the basic knowledge such as the types, principles, stages and methods of seasoning. 4. Master the principles and knowledge of primary processing and cooked processing. 5. Master the basic knowledge of heat transfer medium, heat transfer mode, fire identification and temperature control. 6. Master the basic knowledge of tool classification and technical operation. 7. Master the classification and technical operation knowledge of common cooking methods. 8. Understand the basic knowledge of food hygiene and food hygiene law. 9. Master the knowledge of the use and maintenance of tools, machines and equipment used in this position. 10. Understand the performance and knowledge of flammable and explosive materials used in the kitchen. 1 1. Master the cost accounting knowledge of individual dishes. 12. Be familiar with local folk customs and eating habits, and have a preliminary understanding of folk customs and eating habits in other areas at home and abroad. Skill requirements: 1. Can independently slaughter, peel, clean, arrange and take materials from ordinary raw materials in stages. 2. Master the skills and methods of general dry goods raw materials rising. 3. Be able to independently perform preliminary cooking operations such as blanching, oiling, turning red, and making soup. 4. It can be used to prepare common pulp, pulp and pulp, and its raw material combination, ratio, conveying sequence and concentration meet the standards. 5. Be able to skillfully use various knife methods, cut according to the quality requirements of cooking, and make general cold dishes. 6. Skillfully use common cooking methods to make ordinary hot and cold dishes. 7. Master the proportion and modulation of basic flavor types and the application of various sauces. 8. Can accurately calculate the net price rate of raw materials and carry out the cost accounting of general dishes, and accurately quantify them. 9. Can correctly operate the machines and equipment used, and can carry out general maintenance. 10. Can guide the apprentice. Knowledge requirements for intermediate Chinese chefs: 1. High school education or equivalent. Familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine. 3. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish. 4. Master the rising principle and method of high-grade raw materials. 5. Master the principle and key points of hanging soup. 6. Familiar with the knowledge of food carving and fancy cold current. 7 master the management knowledge of raw material procurement, acceptance, production, sales and cost control. 8. Familiar with the knowledge of production safety. 9. Be familiar with the characteristics of main cuisines in China and the general situation of the development of cooking history in China. 10. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry. Skill requirements: 1. Be able to design and produce dishes and banquets that guests are satisfied with according to their different situations and requirements. 2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold dishes and hot dishes). 3. It can expand high-grade raw materials. 4. Skillful use of various knife cutting techniques, able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors. 5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice. 6 master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish. 7. Master the use and maintenance of various kitchen tools and equipment. 8. Skillfully control the overall materials used in various banquets and master cost accounting. 9. Be able to prepare various general banquet menus, and change dishes in time according to seasonal changes. 10. Be able to find and deal with hidden dangers and emergencies in the production process in time, and deal with the aftermath. 1 1. Be able to train and guide junior China chefs. Knowledge requirements of senior chefs in China: 1. Have a high school education or equivalent. 2. Have a systematic understanding of cooking theory. 3 familiar with the variety, origin, characteristics, use, quality identification and storage knowledge of high-grade raw materials. 4. Understand the flavor components of condiments and the transformation, fatigue and accumulation of flavor; Taste contrast, multiplication, inhibition and other related knowledge. 5. Understand the basic knowledge of physical and chemical changes such as decomposition, hydrolysis, solidification, esterification and oxidation of raw materials during heating. 6. Master relevant aesthetic principles and skillfully use various means to beautify the plastic arts knowledge of raw materials and dishes. 7. Be familiar with the changes in the nutritional composition of raw materials during cooking, and master the knowledge of protecting nutrition and reducing losses. 8. Understand the market forecast, reasonable kitchen layout and modern management. 9. Understand the kitchen, food accident prevention and emergency response. 10. Be familiar with the history of cooking and the knowledge of dietetic psychology. 1 1. Learn about pastry making and restaurant service in China. Skill requirements: 1. According to the market demand, we will constantly explore traditional famous dishes and carry out reform and innovation. 2. Be proficient in all the production techniques of a certain cuisine, while bypassing the production techniques of other cuisines. 3. Fully master the identification, storage, expansion and production technology of various raw materials and rare and high-grade raw materials. 4. Be able to make and write various advanced banquets and menus. 5. Skillfully make all kinds of cold spells and master a certain number of skills to beautify dishes such as eating and trimming. 6. Be able to comprehensively design, set up and reasonably arrange the layout of large and medium-sized kitchens, and organize and manage kitchen production. 7. The finished products and semi-finished products that do not meet the quality requirements can be analyzed in time, and remedial measures and methods are put forward. 8. Have certain Chinese pastry making techniques. 9. You can make all kinds of seasonings, such as rice wine and pickled peppers. 10. Be able to train and guide intermediate Chinese chefs. Now it is divided into junior (level 5), intermediate (level 4), senior (level 3) technicians (level 2) and senior technicians (1 level).