Cooking is a skill. Chef’s work is mainly manual operation and technical work. From the identification of raw materials to primary processing, from manual cutting and matching to mastering the heat and seasoning are its specific technical requirements and operation difficulties. In addition to technical elements, cooking is also a science.
The chef labor force is a technical work mainly based on manual operation. When this kind of labor is carried out, it is mainly in the form of physical labor. Even, sometimes manifested as heavy physical labor. Such as the preliminary processing of some raw materials and turning the pot on the stove.