Chef job titles are: executive chef, head chef, sous chef, kitchen department head, etc.

1, chef de cuisine: the management of the hotel kitchen department leader, mainly on the frying pan for daily management, high standards of control of all dishes in the kitchen and other work, the requirements of the big catering industry frying pan or supervisor work 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 become 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 two main ingredients and auxiliary materials appropriate collocation, so that it becomes a (or a table) a complete dish raw materials.

Business quality:

The business quality of the chef includes a lot of content, the main aspect of which is to have exquisite technology. Specifically, as a qualified chef, to have a fine knife work, the mastery of the fire should be appropriate, seasoning should be accurate and palatable.

To have good cultural knowledge. To master modern nutrition, health and other basic theoretical knowledge of culinary science, to understand the history of the motherland's culinary culture, to know a certain knowledge of folk etiquette.

There should be a certain aesthetic cultivation and artistic innovation foundation. In addition, there should be the courage to create, bold innovation spirit, to have a certain degree of organizational management skills and the flexible use of 5S, etc..