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Commercial Kitchen Planning Human Resources
It is well-known how important human resources are in the kitchen and as a consequence therefore how important is the ergonomic layout of the equipment utilised and a correct organisation of work.
In this case, the main problem is the management of these resources in the kitchen. Every chef wants to work well, reduce hard work and to receive compliments from customers. Many times however, this is over shadowed by the need to do even the most humble and hardest work, as well as the least gratifying but necessary jobs (such as peeling potatoes, sorting out the refrigerators, doing time consuming and laborious prepa ration work etc.).
It is well-known that the cost of an employee is very high and often one tends to restrict personnel, thus forcing a small number of employees to work overtime. This may seem convenient, but in reality it is harmful, both to the quality of service and way in which it is carried out. There is the risk that the service is not ready due to unfinished previous tasks, possibly 10 not even strictly connected with the service. Consequently, work is carried out badly and in a hurry resulting in the dissatisfaction of both the employ ees and the clients who will often complain about the poor service and quality of the food. The menu can also suffer from not having the right number of employees resulting in unimaginative dishes, slow plate chang ing and repetitive choice etc. To change would mean dedicating more time to preparation (a new kitchen line). In this situation, it is not even pos sible to exploit the seasons of fresh products. When flexibility is lacking a kitchen cannot adjust its menu to the fresh products offered by the market, maybe at better prices and higher quality.
Furthermore, and this is very important, it is difficult to take advantage of “dead moments” during the working week. During these times, normally the kitchen can be put in order and cleaned and re-stocking of products carried out, but it is not possible to use this time for preparation. This can be due to lack of employees or because pre-prepared products for cook-
ing have a limited shelf life. Even for those products which readily lend themselves to conservation (sauces, juices), it is not advisable to exag- gerate, because you can risk dangerous deterioration of the food.
The result of all this, is a working life that whilst always seeming to be fre netic, does not fully exploit the time available. Employees seem to work very hard to reach an objective that could be achieved with less effort and with better equipment and organisation.
The human aspect, with all its pros and cons, fortunately, is still present in the kitchen, and as such should be utilised to achieve the maximum pos sible performance with the right resources whilst limiting errors and short ages.
One or even two less employees does not resolve the problem of costs, on the contrary, it aggravates the situation because the quality and image of the restaurant is lost and everyone knows how difficult it is to regain clients.

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