Usually, the staff meal kitchen should include: cold dishes, hot dishes, pasta, small cold storage, dishwashing room, small storage room and the head chef's office. If all these functions are needed, the area ratio with the dining room should be 1:1, and the area can be reduced accordingly if some of the above functions can be solved in other places.
300 people in the kitchen area of the cafeteria:
First, according to the 0.5-0.8 square meters / dining room, plus the transportation of materials in the aisle, so 300 people in the kitchen kitchen restaurant at least 200 more than the area needed.
Second, according to the dining kitchen ratio of 1:1 to calculate, every four people need 3 square meters, the restaurant area is almost 225, so the kitchen area also needs more than 200.
Third, the staffing of this no specific standard, according to the actual demand can be, are now a special multi-purpose can save labor costs! General two frying pans a side dish! Pasta needs to match one! And then find a dishwasher on the good ah!
I wish you success! I'm not sure if you're going to be able to do that!
Non-professional. But it turns out I was in the factory logistics. A big stove. Two big pots. In there is a gas stove will be enough. It turns out that our factory is two cooks and two small workers.
Three hundred people to eat the dining hall with twenty-four people work basically feasible, administration of two people, earn the head chef, the management of the administration also have to go to work, sent two to do the production and purchase to earn the driver transportation! With six people wash dishes to engage in health, six people chef earn sell vegetables, the work is not divided into shifts, as long as the squeeze heart dry, twenty-four people enough to use, long time in practice to regulate the rest time, a canteen staff twenty-four people enough, so that we can improve some of the wages and salaries, so that there is work to do, have money to take, so as to increase the efficiency of the staff more than to feed the lazy people, the money to take more, things to do less than the time can not come back! to come, and then row row tight, eighteen people will be enough, because the chef's job is to eat a busy meal, after the meal is basically to do the preparatory work, the chef also have to do the logistics workers wash dishes and cut vegetables have to do, everyone can go on the kitchen table, everyone can do the logistics, so that the food and beverage will be rich, such as everyone can go on the staff can be reduced by half!
You first understand how many people eat at noon and at night in the factory General situation two large pots a double fried two chefs plus two workers are busy
I have done a similar job before, we will be four people, we will be the number of meals almost two hundred people, a chef, two chefs, a pastry, two chefs, two chefs, you must be all will be chef busy to help chef, pastry busy to help pastry!