What's the name of the person who specializes in killing chickens, fish, seafood, meat and vegetables in the restaurant? Do you have a specific title?

"Red case" refers to chefs who cook, including: primary processing, supervisors (some are called vegetable cutters), chefs who cook, Dutch workers (serving dishes, side dishes and delivering dishes to waiters), and some hotels and restaurants that specialize in hanging chefs' soup and seafood.

There are also special dishes such as roast duck, roast suckling pig and roast goose.

Cold dish chef. Mainly make brine and cold dishes. Sometimes, he also makes carved flowers and decorations

White case, also known as noodle case, of course refers to people who make pasta. The division of labor is not very clear. Noodles, jiaozi, cakes, Chinese and western desserts, etc. And some restaurants are also divided into master jiaozi.

Chef belongs to the director level and is also called chef abroad. Generally, it is mainly responsible for the management of all aspects of the whole kitchen, and there are often some unique skills and famous dishes. The executive chef belongs to the restaurant manager level and has to take care of multiple kitchens.