What are the standards for the staffing of enterprise canteens?

First, determine the number of kitchen staff.

Kitchen staff, due to different hotel scales, different star ratings, different product specifications and requirements, the number is also different. When determining the number of personnel, the following factors should be considered comprehensively:

1, the scale of kitchen production, the number of corresponding restaurants and commercial service seats, and the scope.

2. The layout and equipment of the kitchen are compact and smooth, with advanced equipment and comprehensive functions.

3, the number of menu business varieties, production difficulty and product standards.

4. The technical level of employees.

5. The length of the restaurant's business hours.

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; Small-scale or high-specification specialty beverage department, with 7-8 seats and production personnel 1 person.

Generally, the staff ratio of Cantonese cuisine kitchen is: 1 burner, with 7 production staff. 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.