Kitchen Manpower Charts & Salary Structures – Complete Hotel Guide

Efficient kitchen operations depend on the right manpower planning and a structured salary framework. Whether you are running a budget hotel, mid-scale property, or luxury resort, a well-defined kitchen manpower chart helps control food cost, improve productivity, and maintain consistent food quality.

This guide explains kitchen manpower hierarchy, department-wise staffing charts, and salary structures aligned with Indian hotel industry standards.

1. Importance of Kitchen Manpower Planning

Proper kitchen manpower planning helps to:

• Maintain food quality and service speed

• Control payroll and food cost

• Avoid overstaffing or understaffing

• Improve staff accountability

• Support SOP compliance and hygiene standards

• Ensure smooth operations during peak occupancy

2. Standard Hotel Kitchen Hierarchy

Overall Kitchen Structure

Level	Designation
Top Management	Executive Chef
Senior Management	Sous Chef
Middle Management	Chef de Partie (CDP)
Skilled Staff	Commis I
Semi-Skilled Staff	Commis II
Entry Level	Commis III
Support Staff	Kitchen Helper / Steward

3. Kitchen Manpower Charts (By Hotel Size)

A. Budget Hotel (30–50 Rooms | 40–60 Covers Restaurant)

Position	No. of Staff
Executive Chef	1
Sous Chef	–
Chef de Partie	1–2
Commis I	2
Commis II	2
Commis III	2
Kitchen Helper / Steward	2–3
Total Kitchen Staff	10–12

B. Mid-Scale Hotel (50–100 Rooms | Multi-Cuisine Restaurant)

Position	No. of Staff
Executive Chef	1
Sous Chef	1
Chef de Partie	3–4
Commis I	4–5
Commis II	4
Commis III	3
Kitchen Helper / Steward	4–5
Total Kitchen Staff	20–23

C. Luxury Hotel / Resort (100+ Rooms | Banquets + Multiple Outlets)

Position	No. of Staff
Executive Chef	1
Sous Chef	2–3
Chef de Partie	6–8
Commis I	8–10
Commis II	6–8
Commis III	5–6
Kitchen Helper / Steward	8–10
Total Kitchen Staff	35–45+

4. Kitchen Salary Structures (India – Monthly)

A. Management Level Salaries

Position	Budget Hotel	Mid-Scale	Luxury
Executive Chef	₹50,000 – ₹70,000	₹70,000 – ₹1,00,000	₹1,20,000 – ₹2,00,000
Sous Chef	₹35,000 – ₹45,000	₹45,000 – ₹60,000	₹60,000 – ₹90,000

B. Operational Kitchen Staff Salaries

Position	Budget Hotel	Mid-Scale	Luxury
Chef de Partie (CDP)	₹25,000 – ₹30,000	₹30,000 – ₹40,000	₹40,000 – ₹55,000
Commis I	₹18,000 – ₹22,000	₹22,000 – ₹28,000	₹28,000 – ₹35,000
Commis II	₹14,000 – ₹17,000	₹17,000 – ₹20,000	₹20,000 – ₹24,000
Commis III	₹10,000 – ₹12,000	₹12,000 – ₹15,000	₹15,000 – ₹18,000
Kitchen Helper	₹9,000 – ₹11,000	₹11,000 – ₹13,000	₹13,000 – ₹16,000

5. Factors Affecting Kitchen Salary Structures

• Hotel category & brand standards

• Location (Metro / Non-Metro)

• Cuisine complexity

• Banquet & outdoor catering volume

• Staff skill level and experience

• Accommodation and staff meal benefits

6. Best Practices for Kitchen Manpower & Payroll Control

• Follow occupancy-based staffing ratios

• Cross-train commis staff

• Maintain duty rosters & attendance tracking

• Introduce performance-based incentives

• Control overtime through shift planning

• Conduct quarterly manpower audits

7. Recommended Kitchen Staffing Ratios

Area	Ratio
Kitchen Staff to Rooms	1:4 to 1:6
Kitchen Staff to Covers	1:15 to 1:20
Senior to Junior Staff	1:3

A structured kitchen manpower chart combined with a realistic salary structure ensures operational efficiency, cost control, and staff retention. Hotels that plan manpower scientifically achieve better food quality, smoother service, and long-term profitability.