厨房人员配置方案研究

Study of the Allocation Plan of Kitchen Staff

厨房要进行各项生产计划,完成饭店规定的利润指标,除了需要先进的厨房设备及各种原材料,最重要的是选择具有专业水准的厨师队伍。从厨房生产的角度来说,厨房人员的合理配置既可以保证厨房生产的有序进行,又可以保证必须的劳动力成本,避免不必要的资金浪费。

In order to carry out the production plans and fulfill the profit quota set by the restaurants, apart from modern kitchen equipment and various materials, what＇s the most important thing is that the kitchen needs excellent kitchen staff with higher skill standards.Viewing of the angle of kitchen production, the reasonable allocation of kitchen staff can not only guarantee the kitchen production in a systematic fashion, but also assure essential cost of labor force, thus avoiding unnecessary fund waste.