What are the requirements for applying for a cold dish chef?

Wrong, wrong, wrong, wrong, first of all, the cold dish chef of any cuisine is definitely a knife chef. Generally speaking, the chefs in the store almost always let you cut potatoes with the same size, thickness and thickness. Other places are not clear. In Shenzhen, cold dishes chefs can be roughly divided into two types: Sichuan cold dishes and Huaiyang cold dishes. The former pays more attention to the taste, while the latter pays more attention to the requirements of the kitchen.