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That number can vary from kitchen to kitchen. A large kitchen with many stations may require four chefs or more. A smaller establishment doesn't require more than two chefs. An executive chef that overseas food production, and a sous chef that may be in charge of the kitchen at night or assist the executive chef durning the day. There are prep cooks, line cooks, and dishwashers. The busier the restaraunt is the more staff the kitchen requires to make things run smooth.

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