Kitchen staffing is extremely important for the restaurant, a reasonable mix can save money. (It is better not to contract out the whole kitchen.)

1 There are 3 cooks, one of whom is the head chef.

(The following order of production staff)

2 procurement and materials custody 1 person (preferably the boss close friend),

3 water case, slaughter 3 people (washing dishes, washing dishes, miscellaneous, etc.),

4 piers 3 people,

5 payroll 2 people,

6 dish delivery 3 people,

7 caged pots and pans 1 person,

8 cold dishes 2 people,

9 people,

9 people,

9 people,

9 people,

9 people,

9 people,

9 people,

10 people.

8 2 persons for cold dishes,

9 2 persons for white cases.

***Total 20 people, this program seems to be a lot of people, but it is considered the most provincial, after all, to ensure the speed and quality of production.