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I am currently attending Western Culinary Institute in Portland,Oregon and from what I've been taught is there are 5 departments to a kitchen; Stove, deep fryers, rotisseries, grill, garde manger`.

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12y ago
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11y ago

Chef de Cuisine - Head Chef

Sous-Chef de Cuisine - Deputy Head Chef

Chef de Partie - Senior Chef

Cuisinier - Cook

Commis - Junior Cook

Apprenti(e) - Apprentice

Plongeur - Dishwasher/Kitchen Hand

Saucier - Sauce Chef

Rôtisseur (Grillardin)(Friturier)- Roast Chef (Grill Chef)(Fry Chef)

Poisonnier - Fish Chef

Entremetier (Potager)(Legumier)- Entree Chef (Soup Chef)(Vegetable Chef)

Garde Manger - Food Keeper (Hors d'oeurves & Buffet)

Tournant - Jack of all Trades (Fill in/Spare)

Pâtissier - Pastry Chef

Boucher - Butcher

Aboyeur - Expediter

Boulanger - Baker

You can take what ever you like from this list, but this is the official list for the Brigade de Cuisine - Kitchen Brigade which was started by Georges Auguste Escoffier.

Most kitchen will have a Head Chef, Sous Chef, Commis Chef and a Kitchen Hand.

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Q: How many departments in kitchen?
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