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 cook