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  1.加工部(bu)門

    加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部(bu)(bu)(bu)門是原(yuan)料進入廚(chu)(chu)房的(de)(de)第一生產崗位(wei)，主要(yao)負責將蔬菜、水(shui)產、禽(qin)畜、肉類等各種原(yuan)料進行(xing)揀摘(zhai)、洗滌、宰(zai)殺(sha)、整理，即所(suo)謂的(de)(de)初(chu)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)；干貨(huo)原(yuan)料的(de)(de)漲發、洗滌、處(chu)(chu)理也在(zai)(zai)(zai)初(chu)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)范(fan)疇。現代廚(chu)(chu)房明顯強化加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)廚(chu)(chu)房的(de)(de)職能，在(zai)(zai)(zai)對(dui)原(yuan)料進行(xing)初(chu)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)的(de)(de)基礎上，它還根(gen)據規格要(yao)求負責對(dui)原(yuan)料進行(xing)刀工(gong)(gong)(gong)(gong)(gong)(gong)切割處(chu)(chu)理，并做預制(zhi)漿(jiang)腌，這(zhe)又叫(jiao)深加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)或(huo)叫(jiao)精(jing)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)。這(zhe)樣，在(zai)(zai)(zai)整個廚(chu)(chu)房生產當中，刀工(gong)(gong)(gong)(gong)(gong)(gong)處(chu)(chu)理的(de)(de)工(gong)(gong)(gong)(gong)(gong)(gong)作(zuo)，基本都在(zai)(zai)(zai)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部(bu)(bu)(bu)門得以完成(cheng)。鑒(jian)于(yu)加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部(bu)(bu)(bu)門工(gong)(gong)(gong)(gong)(gong)(gong)作(zuo)量(liang)的(de)(de)增(zeng)大，對(dui)各個配份(fen)、烹調部(bu)(bu)(bu)門有著基礎、長遠的(de)(de)影響，加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部(bu)(bu)(bu)門又被稱為加(jia)(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)廚(chu)(chu)房，甚(shen)至叫(jiao)做主廚(chu)(chu)房或(huo)中心(xin)廚(chu)(chu)房。

    在連(lian)鎖、集團餐飲企業(ye)，加(jia)工部門(men)的職能(neng)還(huan)要擴大一些(xie)，比如將一些(xie)原料在加(jia)工、調(diao)味的基礎上(shang)，按規格要求真空(kong)包裝，以送(song)達各連(lian)鎖銷售(shou)點后直接用于(yu)烹(peng)調(diao)、銷售(shou)。因此，有些(xie)連(lian)鎖、集團餐飲企業(ye)須在加(jia)工廚房的基礎上(shang)，建立（加(jia)工）配送(song)中心，或叫切配中心。

2. 配菜部門(men)

    配菜部門又稱砧墩或案板(ban)切配，負責(ze)將已加工(gong)的(de)原料(liao)(liao)按照(zhao)菜肴制作要(yao)求(qiu)進(jin)行主(zhu)料(liao)(liao)、配料(liao)(liao)、料(liao)(liao)頭(tou)（又叫(jiao)小料(liao)(liao)，主(zhu)要(yao)是(shi)配到(dao)菜肴里(li)起增香作用(yong)的(de)蔥、姜、蒜等）的(de)組合配伍(wu)。由于(yu)這里(li)使用(yong)的(de)原料(liao)(liao)都是(shi)凈料(liao)(liao)，而且(qie)直接決(jue)定每(mei)道菜、每(mei)種(zhong)原料(liao)(liao)的(de)投放數(shu)量，因此，對原料(liao)(liao)成本控制起著舉足輕重(zhong)的(de)作用(yong)。

    有(you)些小規模的餐飲(yin)企業、生(sheng)產量不(bu)大的廚房，其(qi)配(pei)菜部(bu)門(men)又叫切(qie)配(pei)部(bu)門(men)。即加工(gong)部(bu)門(men)只負(fu)責對各種原料(liao)進(jin)行初步加工(gong)、洗滌、整理，而原料(liao)的切(qie)割、漿腌等刀工(gong)處理、精細加工(gong)連同配(pei)菜則(ze)由此部(bu)門(men)完(wan)成，它在(zai)所有(you)生(sheng)產中起著加工(gong)與爐灶烹調間的橋(qiao)梁(liang)、紐帶作(zuo)用。

3. 爐灶部(bu)門

    需要經過烹調才可食(shi)用的(de)熱菜，都(dou)需爐(lu)灶部(bu)門(men)處理。爐(lu)灶部(bu)門(men)負責將配制完成的(de)組(zu)合原料，經過加熱、殺菌、消毒和調味(wei)，使之成為符合風(feng)味(wei)、質(zhi)地、營養、衛(wei)生要求的(de)成品。該部(bu)門(men)決定成菜的(de)色、香、味(wei)、質(zhi)地、溫度等，是廚(chu)房開餐(can)期(qi)間最繁忙，也(ye)是對出品質(zhi)量、秩序影(ying)響最大的(de)部(bu)門(men)。

4. 冷(leng)菜部門

    冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)部門負責冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)（亦稱(cheng)涼(liang)菜(cai)(cai)(cai)(cai)(cai)）的(de)刀工處理、腌制、烹(peng)(peng)調及改刀裝盤(pan)工作(zuo)(zuo)(zuo)(zuo)。冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)與(yu)熱菜(cai)(cai)(cai)(cai)(cai)的(de)制作(zuo)(zuo)(zuo)(zuo)、切配程序不完全一致(zhi)，冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)大多先(xian)烹(peng)(peng)調后配份、裝盤(pan)。因此，它(ta)的(de)生(sheng)產(chan)、制作(zuo)(zuo)(zuo)(zuo)與(yu)切配、裝盤(pan)是分(fen)開進行的(de)。冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)的(de)切配、裝盤(pan)場所特別要(yao)求低溫、無菌(jun)，員工及其操(cao)作(zuo)(zuo)(zuo)(zuo)的(de)衛生(sheng)要(yao)求也相(xiang)當高。根據地域、飲食習慣(guan)和文化差異，有些(xie)地方冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)品(pin)(pin)種很少(shao)，而消費者更喜(xi)歡食用燒烤(kao)、鹵水(shui)菜(cai)(cai)(cai)(cai)(cai)肴或(huo)色拉等品(pin)(pin)種，這些(xie)菜(cai)(cai)(cai)(cai)(cai)品(pin)(pin)通(tong)常也多作(zuo)(zuo)(zuo)(zuo)為類(lei)似冷(leng)(leng)菜(cai)(cai)(cai)(cai)(cai)功能的(de)前(qian)菜(cai)(cai)(cai)(cai)(cai)或(huo)開胃菜(cai)(cai)(cai)(cai)(cai)出品(pin)(pin)。

5.點(dian)心部門

    點(dian)(dian)心(xin)(xin)(xin)部門主要(yao)負(fu)責點(dian)(dian)心(xin)(xin)(xin)的(de)制(zhi)作(zuo)(zuo)和供(gong)應(ying)。中餐廣東風味廚房的(de)點(dian)(dian)心(xin)(xin)(xin)部門還負(fu)責茶市(shi)小(xiao)吃的(de)制(zhi)作(zuo)(zuo)和供(gong)應(ying)。有的(de)點(dian)(dian)心(xin)(xin)(xin)部門還兼管甜品(pin)、炒(chao)面(mian)類食(shi)品(pin)的(de)制(zhi)作(zuo)(zuo)。西餐點(dian)(dian)心(xin)(xin)(xin)部又稱包餅房，主要(yao)負(fu)責各類面(mian)包、蛋糕、甜品(pin)等(deng)的(de)制(zhi)作(zuo)(zuo)與供(gong)應(ying)。