There are those staff in the restaurant kitchen! What do employees do?

To determine the number of kitchen staff, the method of proportion determination is often used. That is, according to the number of meals and the proportion of various employees in the kitchen. An upscale hotel generally has 13- 15 seats and 1 cooking staff; Special catering department with small scale or high specification, 7-8 seats, production personnel 1 person. Generally, the staff ratio of Cantonese cuisine kitchen is: 1 burner with 7 producers. For example, there are 2 firemen, 2 cooks, 2 stevedores, 1 groceries, 2 case boards, 1 water table, major cases (cakes), 1 dishes washing, 1 dishes picking and cooking, 2 stairs (vegetables running) and 2 shifts. If the number of burners exceeds 6, a full-time major case can be set up. The ratio of kitchens and cookers of other cuisines to other posts (including processing, cutting and loading, etc.). ) is 1: 4, and the ratio of dim sum and cold dish workers is 1: 1. Determine the number of kitchen production personnel. You can also set up various types of jobs in the kitchen according to the size of the kitchen, describe all kitchen tasks in different positions, then determine the manpower required for each type of job to complete its corresponding tasks, and summarize the number of kitchen staff.

Staffing 2. Choice of Chef Chef is the main manager of cooking production and the decision-maker of kitchen policy. Therefore, the selection of chefs is directly related to the success or failure of kitchen production and management. It directly affects the quality and efficiency of kitchen production. When choosing a chef, we must first make clear the quality requirements of the chef, and then choose the right person to fully perform their duties. 1. Basic qualities of a chef ① You must have good ideological quality, strict self-discipline, strong enterprising spirit, loyalty to the enterprise and love your job. (2) Have good physical and psychological qualities, strive for perfection in business, be good at interpersonal communication, have strong working principles, and be able to solve practical problems flexibly. (3) Have the spirit of pioneering and innovation, the consciousness of competition and winning the bid, the spirit of learning, the courage and ability to innovate dishes and grasp the trend. 2. The professional knowledge that a chef should have ① knowledge of cuisines and dishes. Familiar with the flavor characteristics of different cuisines; Familiar with the characteristics of raw materials and seasonings, quality requirements and processing methods. ② Knowledge of cooking technology. Familiar with the performance of modern cooking equipment; Familiar with cooking technology, key operations and quality characteristics of finished products; Have the courage to break through, and have the ability to develop new dishes that are popular with guests. ③ Understand the combination of food and nutrition, and master the knowledge of food poisoning prevention and food hygiene. ④ Understand color matching and food plastic arts, and master some practical aesthetic knowledge. ⑤ Have the knowledge base of secondary culture, understand the customs, religious beliefs, national etiquette and dietary preferences of guests in different regions, and have certain oral and written expression skills. ⑥ Be familiar with cost accounting and control methods, and have the ability to view and analyze relevant financial statements. 3. Chef's management ability ① Planning and organizing ability. Good at making kitchen work plan, using production organization system to mobilize collective wisdom and strength to achieve various work goals. ② Motivation ability. Have appeal, can distinguish different levels and types of employees to effectively motivate and form team spirit. ③ Ability to find and solve problems. He is good at finding and grasping the main contradiction among complex contradictions, and has the ability to deal with emergencies decisively and calmly. ④ Coordination and communication skills. Be good at playing the role of information transmission channel and actively coordinate with departments such as raw material procurement and supply, product sales, etc. ⑤ Training ability. Be good at finding weak links in work, arrange training and improve the overall quality of kitchen staff.