First you need to know the number of guests within five percent. Then Pete's formula for costing that you can find in other threads. Sorry to find out about Pete, he knew what he was talking about.
How can anyone run a kitchen and not know how to read a profit and loss statement? Maybe a hot dog cart just using cash flow?I am pretty much homeless yeah, but that doesn't change my skill level. I do work BOH yes, and i'm not sure what your acronyms stand for. P&L? FT? Not sure what your intentions of those questions are, as you never answered mine.
And everyone's definition of a chef is different, however I agree to some degree that your definition is relatively close, but not exactly correct.