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Anonymous users2024-01-24You have to know how many people it takes to do it in the kitchen, if it is a large kitchen, one shift, at least 2 woks, one has one pot, one two pots, 1 steamer, 1 side dish, 1 lotus, 1 water table, probably that's all, this is the standard of the seafood restaurant, if it is a two-shift system, the number of people will be doubled, thank you.
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.
Chefs, loaders, nail boards, water tables, floors, waiters, staff, plus buyers...Usually the kitchen is made up of these people....
Kitchen work items: special labor-intensive work, kitchen management operation is important, and it is important to create flow. >>>More
It's all the work of battering lotus, there is no human right to battering, being scolded, being beaten and suffering, and I don't like the job of a chef in the first place.