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Anonymous users2024-01-24When the number of kitchen personnel is equipped with elements, the following factors should be taken into account:
1. The size of the production scale of the kitchen, the number and scope of the corresponding restaurant and business service seats.
2. The layout and equipment of the kitchen, the layout is compact and smooth, the equipment is advanced and the functions are comprehensive, which is still far from it.
3. The number of varieties of menu management, the difficulty of production and the level of production standards.
4. The technical level of employees.
5. The length of the restaurant's business hours.
The number of kitchen personnel is determined by proportional method. According to the scale of the kitchen, various types of kitchen jobs can be set up, and all kitchen tasks can be described in each position, and then the manpower required for each type of work position to complete its corresponding tasks can be determined, and the number of kitchen workers can be summarized.
For example, the internal staffing ratio of a Cantonese kitchen is generally 1 burner and 7 production personnel. For example, 2 stoves, 2 stove cooks, 2 lotus, 1 miscellaneous dishes, 2 cutting boards, 1 water table, large case (pastry), 1 dishwashing, 1 picking vegetables, cooking, 2 stairs (running vegetables), 2 transfers.
If the number of burners is more than 6, a full-time case can be set up. In the kitchens of other cuisines, the ratio of stoves to other positions (including processing, cutting, loading, etc.) is 1:4, and the ratio of dim sum and cold dishes is 1:1.
This first depends on the standard of your staff meal, if the type of dish is small and the requirements are not high, 1:30; If there are many dishes, the quality is 1:10
Pastry chefs, chefs, bartenders.
There is one lobby supervisor each, and 3 waiters per 100 square meters Your store needs 15 people for 500 square meters But when you first open a store, you need to publicize, most people don't know your store, so 12 people are enough, if you ensure that multiple people buy goods, and about 20 people are needed to start the chef, these need to be carried out under your observation after opening the store, the lobby supervisor will give you some suggestions, how many waiters should be hired, and the height, body shape and physiognomy of the waiters need special attention It doesn't have to be a young handsome guy and a beautiful girl to be generous and decent, you don't need that kind of glamorous and amazing I hope these will help you Suggestions are suggestions, and the main implementation needs to be implemented by yourself Although you have a lobby supervisor, always remember that you are the ultimate manager Enrich yourself!! >>>More
Does the so-called equipment refer to tools?
The main equipment of the canteen kitchen: electric steamer, single stir-fry single steamer, electric baking pan, oil net hood, wooden surface board table, flour truck, dough sheeter, dough mixing machine, steamed bun machine, steamed bread machine, etc.
There are many fire hazards in the kitchen, such as gas (oil) leakage in the room, high temperature generated when the stove is burning, and oil stains accumulated in the hood for a long time. If you don't manage it well or don't pay attention to maintenance and inspection, it can cause a fire. Therefore, in addition to strengthening the fire safety awareness of employees and preventing accidents, necessary fire-fighting facilities must also be installed in the kitchen. >>>More