1)Which are the criteria that you need to take into consideration when staffing a restaurant?
Today’s modern equipment in restaurant kitchens allows for kitchen brigades to be efficient with fewer cooks. However, the number and role of the kitchen brigade varies greatly and the following criteria should be taken into consideration in order to staff a restaurant appropriately: •The type and size of the establishment:
The type of the establishment (whether it is fine dining or more casual), the theme of the restaurant (Italian, Spanish, etc.), the size(number of seats in the restaurant) •The organisation of the establishment
What is the hierarchy of the restaurant? Is there an owner-chef? •The type of menu
Is there a theme in the restaurant (Italian, Spanish, etc.), is the menu large or small?, •The equipment available
What kind of machinery and equipment is available in the kitchen? (e.g. Rational oven?) •The hours of operation
Is the restaurant open for lunch and dinner, is it open every day of the week? •The location of the restaurant
Is the restaurant busier during certain periods of the year, or is there more consistency?
2)What kind of chef positions would you need in the place?
Given the type and size of the restaurant and the type of menu, a kitchen brigade of 8 will be allocated in order to ensure the efficient running of the kitchen. •The head chef will be responsible for creating the menu and oversee the whole operation of the kitchen,...