1.  Head chef: Manages the kitchen operation and staff allocation, plans menus, orders   food, purchases equipments
主厨： 管理厨房的日常运转， 人员分配，制定菜单，采购食品，购买设备。
2. Second chef: Assists the head chef in running the kitchen and works with the chefs in different sections.
二厨：协助主厨的工作，并协调其他部门厨师的工作。
3. Sauce chef: Prepares meat,poultry and game dishes(not roasted or grilled) with their sauces and accompaniments.
酱汁厨师： 负责肉类，家禽类食品的准备工作，包括调味、酱汁等的制作，而不负责烧烤或出品。
4. Roast chef: Prepares meat, poultry, game, fish and vegetable dishes which are roasted, grilled or deep-fried along with their sauces and accompaniments. Savoury dishes are also cooked by this sections. Traditionally this section had the of the main grills and deep fryers which is why a range of food requiring these methods of cookery were cooked by this section.
烧烤厨师： 准备肉类、家禽类、鱼类、蔬菜的烧烤、油炸工作。开胃才也由这个部门负责。传统上将这个部门是烧烤架和油炸机的主要使用者，大部分需要烤制和油炸的食品都是由这个部门来准备的。
5. Fish chef: Responsible for fish dishes(not grilled or deep fried),prepared with their sauces and accompaniments.
海鲜厨师：负责鱼类、海鲜类食品的准备，包括酱汁的制作和调味但不负责烧烤活出品。
6. Vegetable chef: Prepare vegetable and potato dishes except for those that are deep -fried, roasted or grilled. Accompanying sauces are made by this section which is also responsible for egg, pasta and rice dishes.
蔬菜厨师： 负责蔬菜和土豆类菜肴的准备工作，但不包括此类菜的烧烤和油炸。这个部门还负责蛋类、米饭和面食的准备工作。
7. Soup Chef: Prepares soups,and in large establishments traditionally looked after the preparation of egg, rice and pasta dishes.
汤厨师： 负责所有汤的制作。在大的饭店，传统上由这个部门负责蛋类、米饭和面食的准备工作。
8. Larder chef: All cold dishes(except for sweet and pastry items)are prepared here. This was a large section responsible for buffets, canapes, hors-doures, sandwiches and cold sauces.
冷菜厨师： 负责除了甜品和面食外所有冷才的制作。这是很大的部门，主要负责冷餐会、开胃食品，三明志和冷酱汁的制作。
9. Pastry chef: Another very large section responsible for all pastry production, cakes, sweets, desserts,ice creams and breads.
面点师：负责所有蛋糕、甜食、甜品、冰激凌和面包的制作。
10. Commis chef: An assistant Chef allocated to a section to assist the chef.
厨师助手：被指派到指定部门协助厨师工作。
11. Trainee(apprentice): Someone in the early stages of his or her caering career, a trainee would once have been apprenticed to a particular section or sent from one section to another to get wider experience.
学徒：开始职业生涯的厨师，被指派到固定的部门或是从一个部门到另一个部门进行培训，以便提高业务水平。