Chefs on board can be graded according to their technical level and experience. The following factors are often used to evaluate the level of chefs on board:

1. skills and experience: the skills and experience of chefs are an important basis for evaluating their grades. Their cooking expertise, food types and cooking styles will all have an impact on their level.

2. Qualification certificate: Holding relevant professional qualification certificates, such as cooking degree, cooking training certificate or chef certificate, can improve the level of chefs.

3. Work experience: The chef's work experience is also an important indicator of the evaluation level. Working experience in high-end restaurants, luxury hotels or famous ships has a positive impact on grades.

4. Expertise and innovation ability: The chef's expertise and innovation ability in specific fields will also be considered. For example, chefs who are good at certain cuisines or flavors, such as seafood, barbecue and dessert, will be considered to be of higher rank.

5. Word of mouth and evaluation: The evaluation and word of mouth of guests and colleagues on the chef will also have an impact on the score. Excellent word-of-mouth and positive customer feedback have improved the level of chefs.