Shalom Chef and welcome to ChefTalk. If we could get just a bit more info from you to help that would be appreciated.
25 in the kitchen or total?
25 staff in the dining room or the kitchen? How fancy is the food?
Sounds about right to me.
5 food runners
8 kitchen (4 double sided plate up lines)
thank you chef but I am not allowed to use ham or dairy products for this entree.
Thank you chef for mentioning the kosher food limitation.i am testing different recipes to find a good chicken and beef combo plate .any suggestions?We're dealing with Kosher food here so there is a religious prohibition with regards to mixing meat and dairy. Also any pork products are a no-no.
Chef the Chicken would go well with a rice or cous cous. The beef could handle any preparation of potato that doesn't contain prohibited ingredients.
As for the staff...the OP has not told us how the staff of 25 is divided up. 25 is a lot of staff to feed 300.
Thank you chef for mentioning the kosher food limitation.i am testing different recipes to find a good chicken and beef combo plate .any suggestions?
If you think 25 staff is too many and very costly then what would be a good plan to have the minimal staff and serve the food in 25 minutes brackets.