Many people envy the work of chefs and think that people who are cooks are very powerful. In fact, they are. Skilled chefs have always been the most important personnel in major hotels. A hotel can be without anyone, but it must not be without a chef who satisfies the taste buds of diners. So the importance of the chef is self-evident. Nowadays, major hotels (except ordinary small restaurants) have already realized the modernization, smokeless and gasification of kitchen equipment. At present, large catering hotels have all kinds of vertical central air conditioning, temperature control and constant temperature equipment, ventilation equipment and so on. Let the chefs work easily in their respective posts and complete their tasks. At the same time, the working space in the kitchen is quite spacious, and it is no longer a narrow working environment. At present, the common design style of large hotel kitchens is to divide work areas according to different departments. The hot dish department, the cold dish department and the pastry department all have their own workplaces, and most of the work areas are spacious, so that the chefs can successfully complete their work in their respective areas.

Walking into the hotel kitchen, you can see that the working environment of hotel chefs is far from that of street restaurants. The kitchen environment of the hotel is elegant, clean and tidy, even the kitchen drainage system is carefully designed, and the wastewater is discharged directly from the stove to the sewer, ensuring the order and cleanliness of the whole kitchen. Nowadays, many large hotels even realize the integration of working area and customer dining area, so that diners can know how chefs cook delicious food while eating. Generally speaking, the job of the chef is much better now than before! ! !