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  1.加工(gong)部門

    加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部門(men)(men)是原料進(jin)入廚(chu)(chu)(chu)房的(de)(de)第一生產崗(gang)位，主(zhu)要(yao)負責將蔬(shu)菜、水產、禽畜、肉類等各種原料進(jin)行(xing)(xing)揀摘、洗滌、宰(zai)殺、整理(li)，即所謂(wei)的(de)(de)初加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)；干貨原料的(de)(de)漲發、洗滌、處(chu)理(li)也在初加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)范疇。現(xian)代廚(chu)(chu)(chu)房明顯強化加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)廚(chu)(chu)(chu)房的(de)(de)職能，在對(dui)原料進(jin)行(xing)(xing)初加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)的(de)(de)基(ji)礎上(shang)，它還根(gen)據規格要(yao)求(qiu)負責對(dui)原料進(jin)行(xing)(xing)刀(dao)工(gong)(gong)(gong)(gong)(gong)(gong)切割處(chu)理(li)，并做預(yu)制漿腌，這又(you)叫(jiao)深加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)或叫(jiao)精(jing)加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)。這樣(yang)，在整個廚(chu)(chu)(chu)房生產當(dang)中(zhong)，刀(dao)工(gong)(gong)(gong)(gong)(gong)(gong)處(chu)理(li)的(de)(de)工(gong)(gong)(gong)(gong)(gong)(gong)作(zuo)，基(ji)本都在加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部門(men)(men)得(de)以(yi)完(wan)成。鑒于加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部門(men)(men)工(gong)(gong)(gong)(gong)(gong)(gong)作(zuo)量的(de)(de)增大，對(dui)各個配(pei)份、烹調部門(men)(men)有著基(ji)礎、長遠的(de)(de)影響，加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)部門(men)(men)又(you)被稱為加(jia)(jia)工(gong)(gong)(gong)(gong)(gong)(gong)廚(chu)(chu)(chu)房，甚至叫(jiao)做主(zhu)廚(chu)(chu)(chu)房或中(zhong)心廚(chu)(chu)(chu)房。

    在連(lian)鎖、集團餐飲企業，加(jia)工(gong)部門的(de)職能還要擴(kuo)大(da)一些，比(bi)如將一些原(yuan)料在加(jia)工(gong)、調味的(de)基(ji)礎上，按規格(ge)要求(qiu)真空(kong)包(bao)裝，以送(song)達各(ge)連(lian)鎖銷售點后直(zhi)接用(yong)于(yu)烹調、銷售。因此，有些連(lian)鎖、集團餐飲企業須在加(jia)工(gong)廚房(fang)的(de)基(ji)礎上，建立（加(jia)工(gong)）配送(song)中心(xin)，或(huo)叫切配中心(xin)。

2. 配菜部門

    配菜部門又稱砧墩或(huo)案(an)板切配，負責將已加工(gong)的原料(liao)(liao)按照菜肴(yao)制(zhi)(zhi)作(zuo)要求進行主料(liao)(liao)、配料(liao)(liao)、料(liao)(liao)頭（又叫小料(liao)(liao)，主要是配到(dao)菜肴(yao)里(li)起增香作(zuo)用的蔥、姜、蒜(suan)等）的組合配伍。由于(yu)這里(li)使用的原料(liao)(liao)都是凈料(liao)(liao)，而且直接(jie)決定每道(dao)菜、每種原料(liao)(liao)的投放數量，因此，對原料(liao)(liao)成本控制(zhi)(zhi)起著舉足輕(qing)重的作(zuo)用。

    有(you)些小規模(mo)的餐飲企業、生產量不大的廚房，其配菜部(bu)門(men)又叫切(qie)配部(bu)門(men)。即加工(gong)(gong)部(bu)門(men)只負(fu)責對(dui)各(ge)種原(yuan)(yuan)料進(jin)行初步加工(gong)(gong)、洗滌(di)、整理(li)，而原(yuan)(yuan)料的切(qie)割、漿腌(a)等(deng)刀工(gong)(gong)處(chu)理(li)、精細加工(gong)(gong)連同配菜則由此(ci)部(bu)門(men)完成，它在所有(you)生產中(zhong)起著(zhu)加工(gong)(gong)與(yu)爐灶(zao)烹調間的橋(qiao)梁(liang)、紐帶作用(yong)。

3. 爐灶部門

    需要(yao)經過烹(peng)調才可食(shi)用的(de)熱菜，都需爐(lu)灶部(bu)門(men)處理。爐(lu)灶部(bu)門(men)負責將配制(zhi)完成(cheng)的(de)組合(he)原料，經過加熱、殺菌、消毒(du)和調味，使(shi)之成(cheng)為符(fu)合(he)風(feng)味、質(zhi)地(di)、營養、衛生(sheng)要(yao)求的(de)成(cheng)品。該部(bu)門(men)決定成(cheng)菜的(de)色(se)、香(xiang)、味、質(zhi)地(di)、溫(wen)度(du)等，是廚房開餐期(qi)間最繁忙(mang)，也是對出品質(zhi)量(liang)、秩序影響最大的(de)部(bu)門(men)。

4. 冷(leng)菜部(bu)門(men)

    冷(leng)(leng)菜部門負責(ze)冷(leng)(leng)菜（亦稱涼菜）的(de)(de)(de)刀工(gong)處理、腌制(zhi)(zhi)(zhi)、烹調及(ji)改(gai)刀裝盤工(gong)作。冷(leng)(leng)菜與(yu)熱菜的(de)(de)(de)制(zhi)(zhi)(zhi)作、切配程(cheng)序不(bu)完全一致，冷(leng)(leng)菜大多(duo)先烹調后配份(fen)、裝盤。因(yin)此，它的(de)(de)(de)生產、制(zhi)(zhi)(zhi)作與(yu)切配、裝盤是分(fen)開進行的(de)(de)(de)。冷(leng)(leng)菜的(de)(de)(de)切配、裝盤場所特別要(yao)(yao)求低溫(wen)、無菌，員工(gong)及(ji)其操作的(de)(de)(de)衛生要(yao)(yao)求也相當高。根(gen)據地域、飲食(shi)習慣和文化差異，有些地方冷(leng)(leng)菜品(pin)種很(hen)少，而消費(fei)者更喜歡食(shi)用燒烤(kao)、鹵水菜肴或(huo)色拉(la)等品(pin)種，這些菜品(pin)通常也多(duo)作為類似(si)冷(leng)(leng)菜功能的(de)(de)(de)前菜或(huo)開胃菜出品(pin)。

5.點心部(bu)門

    點(dian)心(xin)部(bu)門主要負責(ze)點(dian)心(xin)的(de)制作(zuo)和(he)供應(ying)。中餐廣東風(feng)味廚房的(de)點(dian)心(xin)部(bu)門還負責(ze)茶市小吃的(de)制作(zuo)和(he)供應(ying)。有(you)的(de)點(dian)心(xin)部(bu)門還兼管甜(tian)(tian)品、炒面(mian)類(lei)食品的(de)制作(zuo)。西餐點(dian)心(xin)部(bu)又(you)稱包(bao)餅房，主要負責(ze)各類(lei)面(mian)包(bao)、蛋糕、甜(tian)(tian)品等(deng)的(de)制作(zuo)與(yu)供應(ying)。