Good day to all,
Bit of a problem here, I run a 350 room, 5* hotel kitchen with 9 outlets plus banqueting for up to 2000 (average is about 400/night). The hotel is currently in a third world country so staff have minimal knowledge of western cuisine. The outlets are 1 large buffet seating 120 + small a la carte menu and room service, 2 a la carte restaurants seating 60, one dessert bar seating 50, 1 lobby lounge for 20, 1 Exec. lounge seating 20, 1 asian restaurant seating 90, and one Pool bar with sandwich menu's and the Banquet kitchen. My question is assuming 1 day off a week + 1 month annual leave and 15 public holidays, what amount of cooks will you require? Im asking as Im butting heads with our budgeting department as I feel we need more staff and he believes its to much. Ill let you know my staffing level in a few weeks when i get everyones thoughts. (This does not include stewarding)
EDIT: Please will the idiots who are posting resumes just stop posting here, its a discussion, if i was looking for employees I would say that!!!
All Im looking for is a rough estimate of how much staff you could use to run a 5* kitchen so assume we have lots of live cooking and provide the best for our guests!