Help in reducing kitchen wastage by 50%

Discussion in 'Professional Chefs' started by welshie, Sep 8, 2011.

  1. welshie


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    hi guys, new to this forum so hopefully iv posted this to the correct area. I have been working for the past 3 years in a sizzler pub kitchen, which maily involves frozen foods and small amount of fresh produce. I have decided to go for kitchen manager position, i am fully aware of what this entails and beleive i am more than capable on the the practical front but would appreciate any ideas or info on how i will be able to reduce the kitchen wastage by 50% either and or energy saving, food wise , tools and staff, menu etc. i have a few ideas but know there must be more experianced ppl out there that i could benifit from there knowledge.

    also i will need to improve empathica food quality scores by retraining the kitchen staff and setting goals.. anyone with experiance of this  and would like to share there ideas would be great!!! thanx in advance