Chef level 1. Occupation definition A Chinese cook refers to a person who uses a variety of cooking techniques, such as frying, frying, cooking, frying, frying, steaming, roasting and boiling, to process cooking raw materials, auxiliary materials and seasonings according to the requirements of cooking. 2. Professional Grades Chinese cookers are divided into five grades, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). 3. Grading knowledge requirements for junior Chinese cooks: 1. Have junior high school education 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 preliminary processing and cooked treatment. 5. Master the basic knowledge of heat transfer medium, heat transfer mode, fire identification and temperature control. 6. Master the basic knife classification and technical operation knowledge. 7. Master the classification and technical operation knowledge of common cooking methods. 8. Understand the basic knowledge of food hygiene and the Food Hygiene Law. 9. Master the knowledge of the use and maintenance of tools, machines and equipment used in this position. 1. Understand the performance and knowledge of flammable and explosive materials used in the kitchen. 11. Master the knowledge of cost accounting 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 regions at home and abroad. Skill requirements: 1. Be able to slaughter, peel, wash, arrange and take materials in stages independently for common raw materials. 2. Master the techniques and methods of general dry goods raw materials rising. 3. Be able to independently perform preliminary cooking operations such as blanching, oiling, becoming popular, and making soup. 4. It can be used to prepare common pulp, pulp and pulp, and its raw material combination, proportion, delivery order and concentration meet the standards. 5. Be able to skillfully use all kinds of knife methods, cut and prepare according to the quality requirements of cooking, and can make general cold dishes. 6. Skillfully use common cooking methods to make general cold and hot dishes. 7. Master the proportion and modulation of basic flavor types and the application of various kinds of sauce. 8. Can accurately calculate the net rate of raw materials and carry out the cost accounting of general dishes, and accurately quantify. 9. Can correctly operate the machines and equipment used, and can carry out general maintenance. 1. Can guide apprentices. Knowledge requirements for intermediate Chinese cooks: 1. Have a high school education or equivalent. 2 familiar with the name, origin, characteristics, properties, uses, quality standards and identification and storage knowledge of cooking raw 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 engraving and fancy cold spell. 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. 1. Have basic knowledge of nutrition and hygiene, culinary aesthetics and food biochemistry. Skills requirements: 1. Be able to design and make 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 and hot dishes). 3. It can expand the high-grade raw materials. 4. Skillfully apply all kinds of knife cutting techniques, and can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold spell various colors. 5. Being able to master the hanging soup technology 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 all kinds of kitchen tools and equipment. 8. Skillfully control the overall materials used for various banquets and master cost accounting. 9. Can prepare a variety of general banquet menu, and can change the variety of dishes in time according to seasonal changes. 1. Can timely find and deal with hidden dangers and emergencies existing in the production process, and can handle the aftermath. 11. Be able to train and guide junior Chinese cooks. Knowledge requirements for senior Chinese cooks: 1. Have a high school education or equivalent. 2. Have a systematic knowledge 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 conversion, 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 the 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 components of raw materials during cooking, and master the knowledge of protecting nutrition and reducing losses. 8. Have knowledge of market forecast, reasonable kitchen layout and modern management. 9. Knowledge of kitchen, food accident prevention and emergency response. 1. Be familiar with the knowledge of cooking history and diet psychology. 11. Understand the knowledge about Chinese pastry making and restaurant service. Skills requirements: 1. According to the market demand, we can constantly explore traditional famous dishes and carry out reform and innovation. 2. 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 a variety of advanced banquets and menus. 5. Skillfully make a variety of cold spells, and master a certain number of techniques to beautify dishes such as eating and trimming. 6. Be able to comprehensively design, set up and rationally arrange the layout of large and medium-sized kitchens and organize and manage kitchen production. 7. The finished products and semi-finished products that fail to meet the quality requirements can be analyzed in time, and remedial measures and measures are put forward. 8. Have a certain Chinese pastry making technology. 9. Can make all kinds of seasonings, such as rice wine and pickled peppers. 1. Be able to train and guide intermediate Chinese cooks. Now it is divided into junior (level 5), intermediate (level 4) and senior (level 3) technicians (level 2) and senior technicians (level 1).