So, my previous Head Chef was a bit crap. To put it shortly, he taught me very little then left the business and me on my own in the kitchen with another chef whose experience matched mine (very little), a lot of his old ways are still left over purely because we don't know any better yet. But one thing that is bugging me the most is the way we prep and store chicken. We half cook it and then store it in the fridge for up to 5 days before throwing it out. When i say half cook, we pretty much heavily sear large chicken breasts on both sides in a griddle pan so there is still a large portion of pink in the middle, then slice them into portions and store them in Tupperware in the fridge. Its left on the side to cool down before going into the fridge though, and I'm sure that's the most dangerous part. Don't get me wrong I have challenged this amongst other issues several times but the owner and the other chef i work with are kind of stuck in the ways left behind by the previous head chef (who was the owners son). Am I right in thinking this practice of storing chicken is wrong and dangerous? We have been storing it like that then finishing it off when its needed for about 8 months now (its a new restaurant) and we've had no one say anything to us about food poisoning. But i still feel we shouldn't be doing it that way.