Khuiinagmuu is a mistake reading the lexicon . . . oops.
I like the ranks idea.
In the more advanced stages of a pre-industrial Vilani culture I can see the master sending his apprentice to the Khugilii’s shop to procure the necessary yeasts, chemicals and specialized widgets, like renaissance painters needing the raw pigments and linseed oils to mix their own paints.
We define cooks based on the fact they finalize the food making process.
Butchers and bakers and the rest just prepare the naturally non-toxic ingredients.
On Vland the process would have to be different.
Foods would need to be processed according to their chemical impediment
A food preparer might specialize in the production of one kind of food problem. From its raw/poisonous “bagga ushar” form to its final “muggan ushar” eatable form.
/Ligduges/ inedible (incompatible proteins)
/Ukhergam/ inedible (metabolic poison)
/Unakbes/ inedible (emetic)
/Iigiinaadukiluun/ inedible (hyperallergenic)
A Ukhergam Shugilii might be a specialsit in the production of one type incompatablity.
Complex dishes would only be prepared by the grand masters.
Imagine if everything was like fugu blowfish!
In short they would need to be processed by specialists which is why Vilani kitchens need so many people to staff them. It is a safety issue.
As one rises through the ranks they could be given greater and greater responsibilities and work with more and more dangerous stuff. So the first level is not just an apprentice but has some specific duty. So each Shugilii would have at least 5 helpers. A large kitchen might have 20 or 30 people each specializing in one issue.
Or that may be too much. If you only have X number of spaces a generalist and his assistants may just have to do.
[edited and re edited]