to determine the number of kitchen staff, the method of proportional determination is often adopted. That is, it is determined according to the number of meals and the proportion of employees of various types in the kitchen. In a high-grade restaurant, generally 13-15 seats are equipped with 1 cooking production personnel; Special catering departments with small scale or higher specifications, with 7-8 seats and 1 production staff. Generally, the proportion of employees in Cantonese cuisine kitchen is: 1 burners are equipped with 7 production personnel. For example, there are 2 burners, equipped with 2 cookers, 2 loaders, 1 groceries, 2 chopping boards, 1 water tables, 1 major cases (pastry), 1 dishes washing, 1 vegetables picking and cooking, 2 stairs (running vegetables) and 2 shifts. If the number of burners is more than 6, a full-time major case can be set up. In other cuisines, the ratio of kitchen and stove to other post personnel (including processing, cutting and blending, loading, etc.) is 1: 4, and the ratio of dim sum to cold dish workers is 1: 1. To determine the number of kitchen production personnel, you can also set up various types of jobs in the kitchen according to the size of the kitchen, describe all kitchen tasks in different positions, and then determine the manpower needed for each type of job to complete its corresponding tasks, and summarize the number of kitchen workers.

Post staffing II. Selection of Chef Chef is the main manager of cooking production and the decider of kitchen policies. Therefore, the selection of chefs is directly related to the success or failure of kitchen production, operation and management. It directly affects the quality of kitchen production and the efficiency of kitchen production. When selecting a chef, we must first make clear the quality requirements of the chef, and then select the right person to fully perform their duties. 1. Basic qualities of a chef ① You must have good ideological quality, be strict with yourself, have strong enterprising spirit, be loyal to the enterprise and love your job. (2) Have good physical and psychological quality, strive for perfection in business, be good at interpersonal communication, have strong working principles, and be able to solve practical problems flexibly. (3) have the spirit of pioneering and innovation, have the consciousness of competition and winning the bid, the elves are eager to learn, have the courage and ability to innovate dishes and grasp and lead the trend. 2. The professional knowledge that the chef should have ① knowledge of cuisines and dishes. Familiar with the flavor characteristics of different cuisines; Familiar with the performance, quality requirements and processing methods of characteristic raw materials and seasonings. ② Knowledge of cooking techniques. Familiar with the performance of modern cooking equipment; Familiar with the cooking process, key operation and quality characteristics of finished products; Have the courage to break through oneself, and have the ability to research and develop new dishes that are popular with guests. ③ Understand the combination of food nutrition, and master the knowledge of food poisoning prevention and food hygiene. ④ Know color matching and food plastic arts, and master some practical aesthetic knowledge. ⑤ Have a knowledge base of secondary culture, understand the customs, religious beliefs, national etiquette and dietary preferences of guests from different regions, and have certain oral and written organization and expression skills. ⑥ Be familiar with cost accounting and control methods, and have the ability to view and analyze relevant financial statements. 3. The management ability of the chef ① Planning and organizing ability. Be good at making kitchen work plans, and use the production organization system to mobilize the collective wisdom and strength to achieve various work goals. ② Motivation ability. Have appeal, and can distinguish between different levels and types of employees to effectively motivate and form a team spirit. ③ Ability to find and solve problems. He is good at finding and grasping the main contradictions in complex contradictions, and has the ability to respond decisively and calmly to emergencies. ④ Coordination and communication skills. Be good at giving play to the role of information transmission channels, and actively coordinate with departments such as raw material procurement and supply, product sales, etc. ⑤ Training ability. Be good at finding weak links in work, arrange training and improve the overall quality of kitchen staff.