How many chefs are in a kitchen?
Depending on the size of your restaurant, the layout of your restaurant kitchen, the volume of business and the type of cuisine number of chefs can be determined.
Executive Chef. The Executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial
Chef de Cuisine (Head Chef)
Sous Chef (Deputy Chef)
Chef de Partie (Station Chef)
Commis Chef (Junior Chef)
Above is the structure of a Hotel’s main kitchen delivering food for banquets.
Specialty restaurants need individual CDP’s
You need to be more specific regarding restaurant size or hotel size and food outlets, type of cuisine etc. Not even a vague number can be given to this question- ‘how many’
I can say there are many chefs in the kitchen depending on the requirement of operation.