Three canteen workers. Designate specific personnel to arrange enterprise management regulations, generally according to the enterprise scale 100 equipped with three canteen staff; The scale is 500 persons 10; Scale 2000 is equipped with 25 people; The scale of 5000 is equipped with 50 people. One cook and two handymen are enough, but the work should be divided well. Chefs mainly prepare dishes and stir-fry dishes, and make weekly recipes, daily purchasing plans for materials and food, check the materials and food entering the canteen, and be responsible for the work of dividing dishes. The main tasks of two handymen are: washing and cutting vegetables, cleaning and sanitation inside and outside the canteen, steaming rice, dividing rice, washing dishes and keeping it in the canteen warehouse.