Chef job titles are: executive chef, chef de cuisine, chef de cuisine, kitchen department head, frying chef, cutting chef, roustabout chef, Chinese cold food chef, on the sh chef, noodle case chef and so on.

1, chef: English abbreviation (CHEF), is the management of the hotel kitchen leadership, mainly on the frying pan for daily management, all dishes in the kitchen for a high standard of control and other work, the requirements of the large catering industry frying pan or supervisor experience, but also should have the ability and skills of kitchen management.

2, chef? : a person who has skills in food preparation, he is responsible for managing the kitchen and large enterprises (such as hotels or restaurants) cooking staff, planning menus, ordering food ingredients, directing and assisting in cooking, preparation of a particular meal, etc. - also known as the "head chef". Chef de cuisine has been an indispensable position in many large companies.

3, side dishes chef: side dishes according to the varieties of dishes and their respective quality requirements, after the knife processing of two or more of the main ingredients and auxiliary materials with the appropriate mix, so that it becomes a (or a table) a complete dish raw materials. The appropriate or not, directly related to the color, aroma, taste, shape and nutritional value of the dishes, but also to determine whether the whole table dishes are coordinated. Can be said to be a very important study on the table.

4, playing load chef: one of the red case of the food industry, responsible for cutting board cut with a good mix of raw materials pickled and seasoned, powdered and battered, cooked on the stove, to assist the chef to produce modeling. Simply put, it is the kitchen inside the all-rounders is also a handyman, to help the chef miscellaneous, what all need to know, but what are not a hand. This position originated in Cantonese cuisine, the original purpose is to reduce the burden for the chef.

5, Chinese cold dishes chef: the type of work in large, medium and small restaurants, hotels} often trial, is one of the indispensable occupation. A table dinner, gazpacho first, gazpacho is the first dish, directly to let the customer feel interested in this restaurant or not. Sometimes also make simple or complex fruit plate.

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