Kitchen Brigade

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1) Which are the criteria that you need to take into consideration when staffing a Restaurant? The size of the staff is determined by the type and size of establishment, organization of establishment, the equipment, hours of operation and menu (the type of food we serve). Bearing in mind that the concept of the Sun Splash Restaurant I run is Caribbean and Jamaican, it must have an authentic and quality island cuisine. A fused a la carte menu and a wide eye catching variety of food selection with fixed prices is offered with more than one taste expectation dishes such as curry chicken, jerk chicken, oxtail, stew pork, beef patties, fresh seafood, etc. This unique and beautiful restaurant is located on the first line at the beach in Marbella it is going to open 7 days a week from 11.00 to 23.00. Due to its location, the target market will be medium high class locals and tourists which cause an elevated prices in the products, getting a menu of 45€ per person, and nonetheless attracting a relatively wealthy crowd. I am focusing on lunching and dining with islands providing a feel of exclusivity within a relatively large establishment of 80 seats available. Instead of season cycle, the number of guest fluctuates and the good weather makes no difference in seasons so this is the reason I could need an apprentice at weekends. Taking into consideration the working laws from Spain, eight hours are the maximum number of hours employees are going to work. Furthermore, considering that this restaurant is going to be open 7 days a week, the hired staff must have culinary knowledge and training, be also experienced and eager to be in charge of the system of the kitchen sharing responsibilities and stations within it. 2) What kind of Chef Positions would you need in the place? The following schedule has been designed in order to have two persons during the lunch and dinner service. There is always a commis doing split shift who can replace the chefs when they are off....
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