：厨房分工 Division of Labor
西式厨房的分工相当仔细，现介绍一个标准的西厨分工结构，让年轻厨师有个初步认知概念。
The division of labor in the Western-style food kitchen is quite meticulous. Now the standard division of kitchen labor will be introduced so that the young cooks could have a preliminary concept.
1. 西厨职位分工结构表 Classic Kitchen Organization Chart
2. 厨房员工的权责 Job Description
行政总厨：是厨房的灵魂人物，负责所有对外及对内的工作，监控整个厨房的运作，设计餐单、控制成本与餐厅经理紧密联系等。
Executive Chef：As the soul of a kitchen, the executive chef is responsible for managing internal and external affairs, monitoring the operation of the whole kitchen, designing menus, controlling the cost and keeping close contact with restaurant’s managers.
总厨助理：负责协助总厨日常工作，监控所有生产过程、出品质量及员工培训等。
Sous Chef：Responsible for helping the executive chef in daily operation, monitoring every production process and quality of products as well as training of staff.
部门厨师领班：负责各部门的主要日常运作，特别是生产管理。
Division Foreman：Responsible for the routine operation, especially the production.
汁酱厨师：主要负责制作汁酱、汤底、热头盘及炒类料理。
The Saucier：Reponsible for making sauces, stocks, hot appetizer and sauté dishes.
汤水厨师：主要负责汤底及汤类的料理工作。
The Potager：Responsible for making stock and producing dishes from broth.
鱼料理厨师：主要负责鱼类及海鲜类的料理。
The Poissoner：Responsible for producing dishes of fish and seafood.
菜料理厨师：负责蔬菜、淀粉质类如薯仔及蛋类的料理制作。
The Entremetier：Responsible for producing dishes of vegetables, starch (like potatoes) and egg.
烧烩料理厨师：负责烧制肉类、先烧后烩的料理及肉汁制作。
The Rotisseur：Responsible for making roast meat, dishes which are first roasted and then braised as well as meat sauce.
煎炸料理厨师：负责所有煎或炸的肉类及海鲜料理制作。
The Grillardin：Responsible for pan-frying and deep-frying meat and seafood.
冷菜料理厨师：主要负责所有冻肉及菜的料理，包括沙拉、沙拉汁、冻酱糕、冻头盘及自助餐的头盘料理制作。
The Garde Manger：Responsible for all cold meat, vegetables dishes, including making salad, salad sauce, cold sauce, cold appetizer and appetizer for buffet.
包饼厨师：负责所有甜点及面包类的制作。
The Patissier：Responsible for making desserts and bread.
替位厨师：负责当其他厨师休息时代替其位置。
The Tournant：When the chef is on leave, the tournant will replace them.
厨工：初级厨师主要负责协助各部门的厨师制作料理及搬运货品、清洁厨房及用具等工作。
Commis Cook：A junior cook who is responsible for helping the chef of each department to prepare dishes, transport goods, clean the kitchen and tools.