With such a huge crew, it is important to make sure the kitchen is fully staffed at all times. Let’s take a look at a master timeline of all the roles an their hours:
8:00
7:00
10:00
12:00
14:00
16:00
18:00
20:00
22:00
0:00
Butcher
Commis Chef
COMMIS
KITCHEN
PASTRY
BEVERAGE
DINING ROOM
SERVICE
MANAGEMENT
PORTER
Receiver
Line Cook
Chef Entremetier
Pasta Cook
Fry Cook
Prep Cook
Chef Tournant
Grill Cook
Sous Chef
Extern
Chocolatier
Bar Prep
Pastry Sous Chef
Pastry Cook
Barback
Head Sommelier
Sommelier
Bartender
Drinking Consultant
Floor Manager
Maître D'
Trainee
Kitchen Server
Server
Chef/Owner
Assistant General Manager
Culinary Director
Chef de Cuisine
Executive Sous Chef
Dishwasher
Porter
Though the restaurant opens at 5pm for service, the Commis and kitchen team start as early as 8am to prep ingredients.
Clean up after service can go all the way until midnight, 2 hours after they close.
What are the hours like for each role?
During peak hours, the restaurant might even be overstaffed. Combined, all the roles work an average total of 512 hours every day.
4
10
Pastry
9
12
Beverage
11
25
Dining Room
7
12
Commis
5
Management
2
7
Porter
Savory Kitchen
11
15
Crown Shy Staffing
Standard Staffing
Staffing During Peak
Above all, a well-operated Michelin-starred restaurant has a clear, well-organized flow and hierarchy, where teams have individual roles but also cross-function and support one another. Every role has their own duty, and the restaurant cannot operate without any of them. They operate with the highest time efficiency to maintain the quality of each dish and deliver the most seamless and flawless customer experience possible.