What are the occupations in the back of the hotel kitchen? Is Chef the highest?

The back kitchen of each hotel is composed of various types of work, mainly divided into Western kitchen and Chinese kitchen, they are involved in vegetable washers, side dishes, cutting and matching chefs, etc., and then there are pastry chefs, pastry chefs are divided into Chinese and Western, as well as cold dishes, steamers, etc., and the head chef is the highest position.

The back kitchen of the hotel has lotus, cutting, serving, chef, small kitchen, executive chef, the chef is not the highest in the kitchen, generally there is a head chef or executive chef for the highest position.

There are chefs and side dishes, as well as spicers and the like, and the chef should be of the highest level

The first thing to consider is the size of the hotel. I take a 4 star hotel as an example.

Our international hotel here is divided in this way, which can be referred to.

There are a total of 3 kitchens, namely Guangzhou Kitchen, Hangzhou Kitchen, and Local Kitchen.

First is an executive chef, and below are the head chefs of the 3 kitchens.

Specific types of work.

1. Stove chef, then this hotel I gave an example of is 3 kitchens with a total of 30 stoves, and each kitchen stove has a stove foreman.

2. Playing lotus, in general, is a lotus and 2 stoves, of course, there is also a master with a stove. Each kitchen has a foreman.

3. Chopping board chefs, there are a total of 15 chefs, 5 in each kitchen, and each has a chopping board foreman.

4. Water case, water case, the hotel I gave an example of is a special water case room, 3 kitchens shared, generally about one person.

5. The white case, that is, the pastry chef, is generally specially set up in a pastry room, and the number of people is generally determined according to the scale. At the same time, there should also be a pastry foreman.

6. Roast chefs, like white cases, have special roast rooms, like 4-star hotel roast rooms.

7. Steaming chefs and setting up special steaming ovens, the number of cooks is generally about 4 people.

8. Cold dish chef, in general, cold dishes are not placed in the back kitchen, but in the place where the food is ordered. But let me still introduce it, cold dishes also set up a cold dish room, and set up a cold dish foreman. Generally, there are about 5 chefs in 4-star hotels for cold dishes, and of course, the cooked processing of cold dishes is made by the stove master.

9. Fruit chefs, like cold dish chefs, are generally set up in the front hall, and the number of people is generally about 2.

10. Dishwasher, we call it Auntie here, who specializes in washing dishes. Some hotels are classified under the kitchen, while others are classified under other departments.

11. Serving food group, in fact, the food delivery group is a work between the back kitchen and the front office, and it is also an important component of connecting these two departments in series. Its main types of work are: running vegetables and rowing vegetables.

PS: The above is my opinion. I am a culinary student. The above answers are based on my internship experience and what I have learned. Please do not copy it to other people,**. Thank you!