1. Love cooking (service) career and job, have good professional ethics, have high prestige in the national catering industry, and be highly respected in the entire industry in the province;

2. An active cooking (service) master or senior technician (or equivalent title) who has been engaged in front-line work in this profession for more than 20 years (15 years of service) and under the age of 60 (50 years of service). Exquisite skills, proficient in and master the skill requirements of this major in Sichuan cuisine and bypassing all major national cuisines, rich practical experience, strong innovation ability, recognized by the entire industry;

3. Have high cultural quality, He has a high theoretical level of cooking (service), strong management experience, and rich marketing knowledge. He has published monographs on cooking and service, and has made outstanding contributions to the development of the province's catering industry. He is also promoting Sichuan cuisine food culture. Outstanding achievements in and cultivating technical talents;

4. Excellent results in national or provincial catering industry technical exchange competitions, winning a gold medal (or a disciple winning a gold medal), or above the provincial level Served as a judge for more than two times in catering industry technical exchange competitions;

5. Have strong innovation ability, have market-tested special dishes (special services) recognized by society or recognized by authoritative institutions, It has played a positive role in promoting the development of the province's catering industry;

6. Made outstanding contributions to the development of the local catering industry and the formation of famous stores;

7. Has guidance and cultivate the knowledge and technical abilities of culinary (service) masters. Enthusiastically teach apprentices and pass on skills, support younger generations, cultivate talents, and create more than five accomplished and influential senior cooks or pastry chefs (service chefs);

8. For a small number of people over 60 years old ( 50 years of service), still re-employed to work in the original position, and have made significant contributions to the Sichuan cuisine industry. Culinary (service) experts who are highly respected in the industry can be awarded the title of Sichuan cuisine (service) master according to certain procedures.