Staffing of restaurant chain kitchens

To determine the number of staff in restaurant chain kitchens, 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.

The number of kitchen staff is different due to different hotel scales, different star grades, different product specifications and requirements. When determining the number of staff, we should comprehensively consider the following factors:

1. We should consider the size of the kitchen production scale, the number of seats in the corresponding restaurants and business services, and the size of the scope.

2. Restaurant chain managers should strictly check and check the kitchen layout and equipment, compact and smooth layout, equipment and functions, and make careful records.

3. It is also necessary to make a scientific analysis of the variety of menu management, the difficulty of making it and the requirements of product standards, which has a strong practical basis for the number of personnel.

4. Management should also investigate the technical level of employees to determine work efficiency.

5, managers should also consider the length of restaurant business hours, because it may be related to the batch problem.

For more information, you can visit the official website of Beibasket Family, which has detailed instructions for opening a store.