Pepe's Restaurant with the Puerto Banus in Marbella is a one hundred and fifty seats place. It is open up 6 times a week by 11: 00 – 3: 00(Mo – Th) an from 14: 00 to 24: 00(Fr and Sa). The restaurant is offering basic Spanish cuisine and Paella. The regular check is approximately 45 Euros per person such as drinks. You are the new manager of the restaurant and you need to work with the correct quantity of Chefs and of course the correct chief cook de parties needed for Pepe's restaurant.
1)Which are the conditions that you need to take into account when staffing requirements a restaurant?
Today's modern equipment in restaurant kitchens allows for kitchen brigades to be efficient with fewer cooks. Yet , the number and role with the kitchen groupe varies greatly plus the following requirements should be considered in order to staff a cafe appropriately: •The type and size of the establishment:
The type of the organization (whether it truly is fine cusine or more casual), the concept of the the cafe (Italian, Spanish, etc . ), the size(number of car seats in the restaurant) •The company of the institution
What is the hierarchy with the restaurant? Can there be an owner-chef? •The sort of menu
Is there a theme inside the restaurant (Italian, Spanish, and so forth ), is a menu significant or small?, •The products available
What type of equipment and equipment is available in your kitchen? (e. g. Rational oven? ) •The hours of operation
Is the restaurant open for lunch break and supper, is it wide open every day from the week? •The location of the restaurant
Is the cafe busier during certain durations of the season, or can there be more uniformity?
2)What kind of chef positions would you want in the place?
Given the kind and scale the restaurant and the form of menu, a kitchen groupe of almost eight will be given in order to guarantee the useful running with the kitchen. •The head gourmet will be accountable for creating the menu and oversee the whole operation of the home,...