A restaurant of two hundred people should accompany several kitchen people

200 people, 5 people can do, if you save a little resource 4 is enough but you have to be a little busy, 1 cook, 1 person, 1-2 people, 1 dishwasher, the chef is responsible for all the work arrangements, including steaming rice and soup (miscellaneous can be done), choosing dishes - anyone can do it, sanitation - each person is responsible for their own territory, the kitchen is the chef and the cut, the restaurant is miscellaneous, the dishwashing is the dishwashing, if there is breakfast, add a breakfast master, If you still have questions, go to my space.

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For a restaurant with 200 seats, the allocation of kitchen staff can be determined according to factors such as the nature of the restaurant, product structure, specification requirements, and the efficiency of equipment and facilities.

In some high-end restaurants or large catering enterprises, the ratio of 1 kitchen production staff for every 15 tables may be reached, while some smaller or higher-sized specialty catering enterprises may have 1 kitchen staff for every 7-8 seats.

However, there are also small restaurants, such as restaurants with only 200 seats, which are relatively simple and may only need 5-6 kitchen staff, including 2 wok makers, 2 people who can cook simple cold dishes and cut dishes, and 2 handymen who can wash and cut simple dishes.

Therefore, the specific number of kitchen personnel needs to be determined according to the specific situation of the restaurant, including product structure, variety, specifications, complexity of production, processing degree of purchased raw materials, and efficiency of equipment and facilities.

Summary. Right away.

300 people dine, how many people should be in the back kitchen?

Right away. Hello, if it's 300 people, based on past experience, you need at least 5 to 6 people. Because the 300-person canteen needs a chef and the kitchen workers are generally 3-5 people, the chef needs to be equipped with two people, the chef is mainly responsible for kitchen management, stir-frying, selling vegetables, etc., but after the withered Tong world, there are 2-3 helpers left, and the helpers are mainly responsible for washing vegetables, cutting vegetables, side dishes, and selling vegetables without limbs.

Hope it can help you, thank you, dear.

Back kitchen. Depending on the quality of the food and the skills of the chefs, there is one chef for every 20 30 diners. Minimum of 10 chefs.

Cleaning. If the company's canteen is for employees to eat at the window, at least one cleaning staff per 100 people. 3 people are required.

Hospitality stove. There must be one chef with good skills, and one service staff per table. 4 people are required.

Reserve personnel. Two or three reserve personnel are required to keep things running.

About 20 people are required. After that, it can be appropriately increased or decreased according to the actual situation.

300 people dine, if it is at a fixed time, it may be equipped with about 5 to 6 people in the back kitchen. Basically, one person is in charge of 50 people.

The 300-person kitchen must be filled with at least seven or eight people, because there are so many people eating and cooking, and 77 and 88 have a lot of dishes, and it is indispensable to have seven or eight people to help cook the food. If there are too few people, 300 people will not be able to eat.

Hello dear and happy to answer for you. The kitchen area of the catering industry is determined according to the number of diners or the type of restaurant, taking the number of diners as an example, the details are as follows: 1. The number of diners is 100 - the average kitchen area required by each diner m2) 2, the number of diners is 250 - the average kitchen area required by each diner is m2) 3, the number of diners is 500 - the average kitchen area required by each diner is m2) 4, the number of diners is 750 - the average kitchen area required by each diner is m2) 5, the number of diners is 1500 - The average kitchen area required per diner m2) 6, the number of diners 2000 - the average kitchen area required per diner m2) The above is all my reply, I hope it can help you, I wish you a happy life

Summary. Six people, one person orders two dishes, then the total is 12 dishes, and these dishes are divided equally among the four chefs.

So it's more reasonable for a chef to allocate 3 dishes.

4 chefs 6 people order 2 dishes per person How to arrange it reasonably?

Six people, one person orders two dishes, then the total number of dishes is 12 dishes, and these dishes are divided equally among the four chefs, 2 6 4 = 3, so it is more reasonable for a side chef to allocate 3 dishes.

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Six people, one person orders two dishes from the side, then the total number is 12 dishes, and Kuan Qiwei's dishes are divided equally among the four chefs.

So it's more reasonable for a chef to allocate 3 dishes. Prudence.