The model of the kitchen is organized and arranged scientifically, fully and optimally. The staff have professional qualifications and are trained on a weekly, monthly, etc. basis so that they can improve their professional skills and master the processes and regulations of the company in particular and of the food industry in general.
1. Managers
2. Deputy managers
3. Nutritionists
4. Accountants
5. Storekeepers
6. Shift leaders
7. Serving team leaders
8. Cleaning team leaders
9. Chefs
10. Main cooks for shift 1
11. Main cooks for night shift
Staff (waiters, kitchen assistants)
