A, determine the number of kitchen personnel kitchen personnel, due to the different scales of the hotel, different star grades, different production specifications, the number of different requirements. In determining the number of personnel, should take into account the following factors: 1, the size of the kitchen production scale, the corresponding restaurant, the number of operating services, the size of the range. 2, the layout of the kitchen and the equipment, the layout of a compact, smooth, advanced equipment, functionality and comprehensive, or with a far cry. 3, the number of menu varieties, the degree of difficulty of the production as well as the production of standard requirements of the level of production. 4, the staff's technical standard Condition. 5, the length of time the restaurant is open. Determine the number of kitchen staff, more often used in proportion to determine the method. That is, in accordance with the number of meals and the ratio between the kitchen staff of all types of work to determine. Higher-grade restaurants, generally 13-15 places with a cooking production staff; small or higher specification specialty catering sector, 7-8 places with a production staff. Cantonese cuisine kitchen staffing ratio is generally: 1 stove equipped with 7 production staff. For example, if there are 2 stove heads, there are 2 stove cooks, 2 beaters, 1 miscellaneous, 2 chopping boards, 1 water table, big case (noodle), 1 dishwasher, 1 picking vegetables, cooking, 2 staircase walkers (running vegetables), and 2 shift workers. If the number of stoves in 6 or more, there can be a full-time case. Other cuisines of the kitchen, the stove and other positions (including processing, cutting, playing lotus, etc.) ratio is 1:4, snacks and cold food types of staff ratio of 1:1. Determine the number of kitchen production staff, but also according to the size of the kitchen, set up the kitchen of each type of job, the kitchen of all the work tasks in the description of each job, and then determine the type of job to complete the manpower required by the corresponding task, the summary of kitchen The number of laborers used in the kitchen is summarized. If you have more questions, you can click ID to consult.