Junior chef: Junior chef is an entry-level chef, mainly engaged in basic cooking. They usually need to master the knowledge and skills of knife cutting, food handling and basic cooking skills. The junior chef's duty is to make simple Chinese dishes according to the menu, and to assist the senior chef to complete some cooking tasks.
Intermediate chef: An intermediate chef is a chef with certain experience and skills. They need to master more complex cooking skills, be able to make all kinds of Chinese food independently, and be able to adjust and improve according to their own needs. Intermediate chefs also need to have the ability to match and season dishes, and can make dishes with a balanced sense of export and taste according to the needs of ingredients and tastes.
Senior Chef: A senior chef refers to a chef who is proficient in various China cuisines. They have rich cooking experience and innovative ability, and can flexibly use various cooking skills and techniques to produce high-quality Chinese dishes. Senior chefs also need to know the tradition and development of China's food culture, and be able to design innovative dishes to improve the quality and nutritional value of dishes.
Chef-level chef: Chef-level chef is a chef with higher cooking skills and organizational management capabilities on the basis of senior chefs. They can be cooks in the kitchen, responsible for menu design, food research and development, personnel management and coordination. Chef-level chefs have higher requirements on cooking skills and innovation ability, which can maintain the stability and quality of dishes and constantly introduce new dishes to meet customers' needs.
Classification requirements of chefs in China
Skill level: The chef's skill level is one of the key factors in scoring. Chefs are required to master basic cooking skills, such as knife cutting, food handling and heat control. Junior chefs should be proficient in basic cooking skills, while senior chefs need to have more advanced cooking skills, such as making cakes, barbecues, stewing and other complex processes.
Shape and creativity of dishes: the performance of chefs in the shape and creativity of dishes is also an important indicator of scoring. Senior chefs need unique creativity and can design exquisite dishes to attract customers' attention. At the same time, they should also be able to make use of the color, texture and shape of the ingredients to make the dishes more aesthetic.