How to write a hotel kitchen contract cooperation plan?

Kitchen Contracting Plan

-． Staffing and Arrangement

1. According to the hotel's requirements, there are 9 private rooms and 94 booths. The restaurant is positioned at the upper-middle level and mainly serves high-quality dishes and Yancheng local specialties. Therefore, it must have sufficient staff. Only with sufficient staff can the best dishes and effects be produced. For example, high-end abalone and fin dishes require fast serving speed at the booths, as well as Western-style embellishments of cold dishes ~ special borders, etc.; all must have sufficient staffing. I plan the kitchen staff based on the budget when the restaurant's guest rate reaches 80~90: 1 head chef, 1 assistant, 6 stoves, 1 steamer, 1 clay pot, and 5 Dutch cookers , 5 people for side dishes, 6 people for cold dishes, 3 people for pastries and side dishes, and a total of 29 people. Dishwashers and seafood pond breeders are not included.

2. The salary is as follows: 1 Yan Bao Chi assistant is about 3,000-3,500 yuan, 6 stove assistants are about 17,000-20,000 yuan, 1 steamer is about 2,000 yuan, 1 claypot assistant is about 2,000 yuan, and 5 Dutch cookers are about 9,000 yuan. It costs about 10,000 yuan for 5 people, about 20,000 yuan for cold dishes (I have a very good technical team), and about 6,800 yuan for three people. The salary of the head chef is to be determined---.

2. Kitchen equipment design requirements: 1. Stove and stove hardware facilities are required to be in place, 2. Sufficient storage equipment is required because there are many dining places, 3. The cold dishes in the cold dish room are decorated in large and complex boxes, and there are many a la carte booths, so the cold dish room in the new store is required to be Big, plenty of room for cold dishes, etc.

3. I hope that the kitchen and the front office can cooperate well to make the hotel form a good whole.

The above is my personal plan, please review it.

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2010/10/16