Thanks for the tips & advise Dr. House.
My wife always like to cook and I always like to eat .. LOL
Chinese style cooking would not be needing a Sous Chef for a small restaurant, maybe 2-3 kitchen helper (we call it "2nd Chef" & "Trainee") and 2 front desk service guys/gals
The only problem is my lady do not have experience in large amount of cooking, it might get messy at the beginning and it's the most important thing during the beginning as we try to built up some customers' feed back and recommendation from them...
Large scale cooking is very difficult due to the time contraints involved. Restaurants wouldn't survive if they were ran like airlines
.
Staffing will be very important for a small restaurant. Surround yourself with a well experienced second chef as your first priority. You two will need a day off sometime.
He/she will be able to add value.
