Ask about kitchen staffing

This is not necessarily, it mainly depends on the scale of your business and what brand of cuisine you want to be, if you are new to the business and have not done this before, I suggest you start small and slowly become bigger. Otherwise, it is very difficult to control personnel.

Buy a kitchen knife and solve the problem, don't use a chopping knife to do the work of criticizing knives! >>>More

1 head chef, 2 stir-fried dishes, 1 dunzi, 1 lotus, 1 steamed cold dish.

1. Determine the number of kitchen personnelKitchen personnel, due to the different scale of the hotel, the different star grades, the different production specifications, and the number of different amounts. When determining the number of personnel, the following factors should be comprehensively considered: 1. The size of the production scale of the kitchen, the number and scope of the corresponding restaurant and business service seats. >>>More

First, the number of dishes ordered at each meal is the number to be produced, and then the number of successful products after the meal is the actual number of products, but what is a successful product is determined according to the production standards of each restaurant.