The main difference between a red chef and a white chef lies in their work contents and responsibilities:

Chef Red Case:

China cooking expert, good at cooking chicken, duck, fish and meat, including stir-fried dishes, cold dishes and steamed vegetables. The subdivided work includes housework and vegetables.

Chef Bai:

The producers of cakes and pastries deal in rice and noodles, and make cakes, noodles, wonton skins and so on. Divided into major cases, minor cases (main cases) and noodle pots, not involved in cooking.

Summary:

Red case and white case chefs perform their respective duties in the catering industry, taking white case as the staple food and red case dishes.