Kitchen Brigade Calculator - Free Restaurant Staffing Calculator
Kitchen Brigade Calculator
Calculate optimal kitchen staffing levels for your restaurant, event, or catering operation based on covers and service style.
Event Details
How to use this calculator
👥 How to Use This Calculator
- Enter the number of guests for your event
- Select the service type (buffet, plated, etc.)
- Choose menu complexity level
- Specify service duration and prep requirements
- Review recommended staffing levels and assignments
📐 Kitchen Brigade System
Traditional Brigade Hierarchy
- • Executive Chef: Overall kitchen management
- • Sous Chef: Second in command, direct supervision
- • Chef de Partie: Station chiefs
- • Commis: Junior cooks
- • Prep Cooks: Basic preparation
Modern Adaptations
Most operations use simplified structures based on volume and complexity rather than strict French brigade systems.
🌟 Staffing Guidelines
Service Style Impact
- • Plated: Requires more line cooks
- • Buffet: Needs fewer cooks, more prep
- • Cocktail: Heavy on prep and cold stations
- • Stations: Requires action station attendants
Typical Ratios
- • Fine dining: 1 staff per 8-12 guests
- • Casual dining: 1 staff per 15-20 guests
- • Buffet service: 1 staff per 25-30 guests
- • Cocktail party: 1 staff per 30-40 guests
💡 Professional Tips
- • Always have a floater/utility person for large events
- • Consider dishwashers in your staffing plan
- • Build in 10-15% buffer for no-shows or emergencies
- • Cross-train staff for multiple stations
- • Account for break coverage during long events
- • Factor in setup and breakdown time
⚠️ Common Mistakes to Avoid
- • Understaffing during peak service times
- • Forgetting about dietary restrictions stations
- • Not accounting for staff meals and breaks
- • Inadequate prep staff for complex menus
- • No backup plan for staff emergencies
About this calculator
Calculate kitchen staff requirements for events, restaurants, and catering. Determine optimal chef, cook, and prep staff numbers.
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