Chefs and cooks: Skilled chefs and cooks are the core of catering enterprises. They need to have knowledge and skills in food processing, cooking skills, food innovation and quality control.

Waiters and restaurant staff: Waiters should have good communication skills, teamwork ability and good customer service attitude. They should be able to provide professional services and deal with customers' needs and complaints.

catering managers: catering enterprises need experienced managers to manage operations, human resources, finance and marketing. They should have leadership, organizational and decision-making abilities.

food safety and hygiene experts: food safety and hygiene are important aspects of catering enterprises. Specialized personnel can be responsible for supervising and ensuring the compliance of food safety standards, including food storage, handling and hygiene control.

creative and marketing personnel: catering enterprises need creative and marketing personnel to develop new dishes, design marketing activities, manage social media and enhance brand image.

In addition, technical personnel, purchasing personnel, financial personnel and customer relationship management personnel are also important skilled personnel in catering enterprises.