Catering hotels will recruit regular chefs to provide meals. The higher the hotel level, the higher the requirements for chefs. In addition to cooking, the chef is also responsible for food inspection and strict quality control, and is directly responsible for the quality of all food in the restaurant. He investigates and studies customers' tastes, formulates weekly recipes, tries to meet the requirements of different customers, controls the cost of dishes, and reduces the cost without affecting the quality of dishes to achieve the business objectives set by the company.

The quality and taste of dishes are the lifeline of catering hotels, and the selection of chefs is an important task in the catering industry.