I just went to a Chinese kitchen to be the boss of the dunzi, and I have no experience as the boss f

The "anvil" is generally responsible for cooperating with the chef to study new dishes, usually mainly cutting some more important ingredients, and then your key work is to coordinate and manage your second, third, and fourth anvils ......to make sure they're methodical and quick to complete menu tasks on OK.

In short, your job is to manage, then to innovate, and then to help cut some important ingredients when they are too busy, and that's it. Of course, different hotels have different management models, but in any case, if you have a good relationship with the head chef, you have a great future.