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Anonymous users2024-01-24Two chefs and not very much, because the restaurant you opened is not very small, in your opinion it may be too much, but you have not done this kind of work I don't know this kind of work This kind of work must be fast If you are slow customers will have opinions Please ask you to come in at noon at the same time 4 tables and order 6 dishes at a table An average of 5 minutes per dish How much time do you calculate! Did a chef fry it? If you were a customer, wouldn't you be in a hurry?
You can also find a master chef and find a two-knife one! That way your overhead is low!
What you're talking about is the face point, right? If it's pastry, there is no need for 18 tables! Because you're running a restaurant, not pasta-based! The average chef would do it, right?
There is also a side dish, if you find two skilled side dishes, the salary will be a bit high, you can find a successful one to find an apprentice will be cost-effective, such a kitchen should be no problem!
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Anonymous users2024-01-23First of all, you can say that the chef and kitchen staff you have are very reasonable! Because your restaurant is 300 square meters, there must be 2 chefs. If there is one more guest, the chef is too busy.
However, if you have just opened, you can use a chef first, and you can also add a chef if you have more customers (you can come to work at any time if you have contacted it before)!
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Anonymous users2024-01-22You can calculate the number of people in the kitchen based on the efficiency of human settlements.
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The chef generally only cares about stir-frying and coming up with new dishes, and the second chef generally processes the dishes, for example, the semi-finished or near-finished food that needs to be prepared in advance, and the side dish worker generally cuts some semi-finished vegetables or meat, and the chef does a good job of cooperating with the stir-frying. That's it.
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