That depends on the size of your so-called kitchen. If it's more than three stars, you can do this: one head chef, two chefs (in charge of hot cases and cold cases), and the chefs depend on the job requirements of hot stoves, cold dishes, side dishes and pasta. It's much easier if you're just a chef in a general restaurant. Hot stoves, cold stoves, pasta and side dishes can be arranged according to your needs. When you're not busy, let the trainee chef help you pick vegetables, or let the food delivery students help you, so as to minimize the employment of the chef and reduce the cost. Reasonable division of labor is the premise of ensuring kitchen production. We should make treasure posts according to the production situation, facilities and equipment layout, and then make clear provisions according to the functions and requirements of the reserved posts, form a text, and have one staff, so that every employee can know his responsibilities, what work to complete and who to be responsible for. Update detailed explanation of kitchen post division/datastore/cardexpensepage/241416 _ 1