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That very much depends on many different factors.
What type of restaurant? What cuisine? What opening hours? How many covers? How much prep is required? Is the chef also responsible for purchasing and stock control etc? Is the chef responsible for any other areas?
I'm sure others can think of more variables.
That very much depends on many different factors.
What type of restaurant? What cuisine? What opening hours? How much prep is required? Isd the chef also responsible for purchasing and stock control etc?
I'm sure others can think of more variables.
