French cuisine is also divided into various schools. Generally speaking, the executive chef is responsible for making menus and recipes, supervising the progress and distribution of kitchen work, and the most important sauces are usually made by the chef himself. The rest are divided into several work areas according to meat processing, vegetable side dishes processing and dessert ice cream processing, and several masters are responsible for the specific division of labor. The chef in charge of serving will calculate the time when guests enter the store and the steps of eating, and finally set the plate for serving (sometimes supervised by the chef himself). Preparing materials, doing odd jobs and washing dishes are the bottom jobs in the kitchen, which are usually done by interns.