Chinese cuisine professional job prospects are analyzed as follows:

Food for the people, food is the most basic survival needs of mankind, so that the catering industry and the chef will never be eliminated, because mankind must rely on food to survive. With the development of social and economic, people's material life is getting better and better, eating out the normalization of the catering market created prosperity, chefs to create food to meet the needs of social consumption, attracting more and more people to join the ranks of chefs.

Chinese chef as the largest domestic demand for chef occupations, has always been an oversupply of not worry about finding a job career, is the catering business is the most in demand. Chef as a high salary popular occupation in recent years, more jobs, employment pressure is small.

In accordance with the different contents of the work, Chinese cuisine chef professional employment can choose the position is also different, chef positions are broadly divided into executive chef, chef, chef, supervisor, stove, playing load, cut, cold food division, pastry chef and so on. Different hotels on the job division is somewhat different, large hotels on the staff division of labor is more reasonable, the job level is more, including the executive chef assistant, assistant chef, assistant chef, director of production and so on.

Different Chinese chef jobs are divided into different jobs, the content of the work is very different, all the jobs **** with the composition of the hotel kitchen, encompassing the hotel's Linlin, from the specific post to the supervisor, chef de cuisine, assistant, executive chef and other senior positions, chef's wages are getting higher and higher, the executive chef's annual salary of millions of dollars in the hotel is also relatively easy to see.

Chinese cooking characteristics:

Chinese cuisine as the representative of the Oriental cuisine, with a "one dish, one frame" "a hundred dishes, a hundred flavors," focusing on the characteristics of seasoning. From the point of view of the ingredients, Chinese cuisine, the selection of materials, due to China's vast territory, rich in produce, a wide variety of cooking materials, a variety of raw materials due to the production area, seasonal differences, there are certain differences, which also allows the Chinese cuisine to ensure that the comprehensiveness of nutrition and dietary balance, to achieve a balance of acid and alkaline, complementary proteins.

From the point of view of cooking techniques, Chinese cuisine pays more attention to the control of knife work and fire, knife work as the basic skills of Chinese chefs, Chinese cuisine for the requirements of knife work is known far and wide, ordinary cooking ingredients after the chef's processing, it can be neat and tidy, carved out of the lifelike shape. According to the size of the fire can be divided into strong fire, medium fire, small fire, micro-fire, different dishes use different fire. The use of fire directly determines the dishes (taste, forming, color, nutrition, etc.).