Chefs range from super-first-class, advanced to intermediate, including the chief chef 1 person, and the chief chefs of hot and cold, pastry and western food are 8 people. It is said that the level of chefs was very vague before the 1960 s, and the grade examination began after the 1960 s. Chefs are also divided into many grades, and each grade has a different certificate, which represents the identity and qualification of chefs.

Chef grade and certificate

Chefs are divided into three grades: super, advanced and intermediate, and each grade has a different certificate, which represents the identity and qualification of chefs.

Promotion of certificates

It takes two years to hold a third-class chef certificate before you can be promoted to a second-class chef. Hold the second-level certificate for two years before you are eligible to take the first-level certificate exam.

Training and examination

The promotion training for chefs after graduation is free, and the time is not long, as long as you master the practice of several key dishes. If you pass the exam, you can be promoted to a higher level.

Chef's growth

Superfine products, just graduated from cooking school, need to grow up from rough machining, Dutch packaging and side dishes. Cooking in a hotel can't be done in one step.

The field of technicians

A first-class chef is not the highest-level chef, but a technician is the highest-level chef. Becoming a technician and a chef not only has a high salary, but also has a lot of other income.