waste.....

Discussion in 'Professional Chefs' started by fryguy, Dec 22, 2009.

  1. fryguy

    fryguy

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    The amount of waste I see is killing me. I came back to work today after 1 day off and I find 5 whole roasted tenderloins leftover from the employee party the night before. Now I'm the sous chef and not the chef but i feel I should'nt have to tell the chef that cooking 10 tenders for a buffet of 100 is WAY to much with all the other food on the line. I figure 20 people per tender on a buffet is about right. I am constantly adjusting the number put out by the chef and he is receptive to my # changes but I can't help thinking that it should start clicking in his brian as to what is the right amount to use for any given buffet. So as the GM was runnig through the kitchen I gently showed him the leftovers aqnd gently expressed my concerns. I don't want to get anyone in trouble but I think it needs to be put out there. I have mentioned many times to the chef about amount but he usaully tells me he's just tring to be safe and not run out. OK, then have I done my part??? what else should I do????
     
  2. ed buchanan

    ed buchanan

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    GET YOUR CHECK AT END OF WEEK AND GO TO THE BANK I know it is hard, but don't let it get to you. . have been at this game a long time I am 67 now and have seen all kinds of wacky things. It used to get to me but no more . If they want to be stupid feel free to let them. Do your job as best as you can and be proud of it. I wonder if it was thye chefs place and he paid the bills would he cook that many tenders? I think not. But again don't let it get to you laugh at it while you are at bank cashing your check. Happy Holiday
     
  3. fryguy

    fryguy

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    thanks Ed, thats kind of been my mind set, but sometimes I have to throw my hands up and say WTF
     
  4. cape chef

    cape chef

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    I say "never give up" As professional chefs we are charged to be much more than good cooks. We are custodians of good taste & must take responsibility for what we have the ability to change. having 5 psmo left after an event for 100 covers is a lot, and I agree with 15/20 portions (depending on size) per psmo. Many chefs no matter how talented they are behind the stoves, have not been properly trained to formulate ep yields, hence the waste.

    Perhaps suggest a special with the psmo's, tightly freeze the rest to use once a week in a special. Or have the owner donate a % of them to a soup kitchen. He/she can take a tax right off.

    Ed, I have a lot a lot of respect for you, you have done many things & I am sure your extremely proud, as you should be, but, I believe it is our duty to help train and develop young cooks/chefs to be ultra creative, as well as extremely confident on how to yield/purchase/prepare/ & utilize.
     
  5. leeniek

    leeniek

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    Lots of good advice here... personally I would look at the leftovers and quickly devise a special that would use up the excess and what I could not use I'd freeze and use in the near future.

    This goes back to the KS again but we have waste issues too in our kitchen and well... it is him... he doesn't get the idea of fast cooking some potatoes under a lid on the grill in the event we run out in the slow times and well... his overcooks have resulted in more than one pot of sausage and bean soup!

    It is what it is and like Ed said... laugh when you are cashing your pay...
     
  6. ed buchanan

    ed buchanan

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    Thank You and I agree, but if it becomes that frustrating to a sous chef and in his or her heart they are doing the best they can and as I see in his situation can't really change it. I say just make note and when you become the chef you will not make same errors as they are . Fryguy is constantly learning from these people and he will only be the better for the experience.
     
  7. pembroke

    pembroke

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    theres nothing worse than a frezzer full of left overs; takes for ever to use them up and it's always easier to buy fresh and not bother. However, I would rather keep money in the bank and not in the stores...sometimes it's easier to monitor the deliveries closer and reject food that you know is above the level you require. Do that enough times and the head chef should catch on, what with all the credit notes???
     
  8. duckfat

    duckfat

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    Sa basically you went over your Chef's head and tried to throw him/her under the bus. I don't know about any one else but I value loyalty a heckuva a lot more than a Sous Chef that thinks they know what's best.
    A few things you may want to consider. A party usually comes with a budget. Unless you are setting in the professional staff meetings or meeting with sales or the catering director you may not have the full picture about what was sold or ordered.
    If you cut your tenderloin count and you have a run on that product during the party did you just expect that they would tell every one to come back after you roast a few more? An employee Christmas party is not the time to be overly frugal IMO.
    If you feel compelled to go over your Chef's head what you should do is find a new job that you think is more in line with your skill set. Other than that you need to buck up and work FOR the Chef. Since this was an employee party it shouldn't be difficult at all to use that left over product for staff meal, soup etc.
    BTW if you use cleaned PISMOs that average 5 pounds each and cook ten for a party of 100 that's 8 ounces each. A bit too much? Yes but all of this drama over two tenderloins at the most? LOL
    Going over the Chef's head was poor form for an issue as trivial as this.
    I trust you think your Chef is the forgiving sort because I have worked with a few who would be handing you your last check right about now. ;)
     
  9. thegardenguru

    thegardenguru

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    Food waste is a serious issue. Creative use of leftovers is a good answer but I don't think it's the ultimate answer.

    The real question here is who's responsibility is it to monitor and report on the waste?

    I don't think that fits into the job description of a sous chef. That you've brought it to the attention of the exec. chef and the GM is commendable and you've done "your part" (if it was your part to do; if nothing else, someone may pat you on the back some day). Be the best sous chef you can be.

    It's the responsibility of the GM and the EC to monitor the bottom line. The EC does the buying; it's in his job description. They both see the numbers. If this has gone on for some time and no one's mentioned it (especially the restaurant owners!), could be they have a lot of padding in their proteins budget. But at some point, the waste MAY show like a kick in the head to the GM and the owner. Somebody will go to the EC and have some words.

    As far as laughing all the way to the bank with your check, don't laugh too hard. Serious food waste doesn't make for a healthy business.

    Joe
     
  10. fryguy

    fryguy

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    Hey Duckfart,
    first of all you should reread my post!!!! I would never through anyone under the bus. I know how to put something in a resposible, productive way. Should I just sit back and watch this happen time and time again? should I talk to the chef? did that. Should just not say anything? not an option in my opinion. Is my loyality with the chef or with the members of the club, who's paying my salary? should I let thier money be thrown away? This is not my first rodeo and I have a good grasp of how things work around here and in the food industry. Numbers, budgeting, ordering ect... so when I see such dlatent waste of food or linen or janitoral supplies of booze or labor or whatever I'm going to say something. I'm as loyal as they get .....To the club that I've worked for for 15 years


    just kiddin' on the Duckfart thing LOL
     
  11. foodpump

    foodpump

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    Just a question of Darwin's restaurant theory:

    If the guy is throwing a lot out, or has a tremendous amount of waste, it'll show up on the food cost, and no Chef can survive a high food cost for very long......
     
  12. fryguy

    fryguy

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    except in a private club......we have had food cost in the 50's ....thats right 50's
     
  13. just jim

    just jim

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    It's a tough line to toe, loyalty to the Chef, which should be a given, and loyalty to those that pay your wages, which also should be a given.
    Very difficult when those two loyalties conflict.
    It sounds like Fry did due dilligence in voicing his concerns to the Chef, numerous times.
    I think he also has a responsibility to voice his concerns higher if need be.
    And I'm sure Fry is aware of the danger in doing so.
    Just because it's the right thing doesn't mean he won't face repurcussions.
    It's a tight spot to be sure.
     
  14. duckfat

    duckfat

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    I can see that that you have matured well beyond your position.
    Just because there are left overs does not mean there is waste. The two are not the same.
    In many private clubs the Chef is just as likely to get in a pinch with a food cost that is low. The Chef does not just answer just to the GM but typically a board of the members. FC is supposed to be higher than most restaurants. That's why the members pay to join and have minimums.
    As others noted if the food cost was out of line he/she would not be the Chef. I have to wonder if the Club sees you as an asset based on your actions and position after fifteen years.
    Unless you get a bonus based on food cost this should be a non-issue for you. If you can't find a constructive way to use a few tenderloins .... that's a serious problem!
     
  15. greyeaglem

    greyeaglem

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    I'm reading this as 5 whole tenderloins, as in 5 ups being 25# of leftovers, not a few individual steaks, the cost of which is nothing to sneeze at. Club boards are notorious for having no clue what's going on as they usually know nothing about the hospitality business. Chefs don't always get hired for what they can actually do, but often it's their personality or golf score that lands them a job at the club. Seen it more than once. The club may still do all right, but not necessarily as well as it could. Where that would personally affect Fryguy could be in the form of a raise he doesn't get because the money's not there. The fact he's been a sous 15 years and not promoted may be due to several factors other than his not being an asset. He may not want the responsibility of the head chef position. The club may want the prestige of a formally trained chef and Fryguy may not have that pedigree. I don't know the reason, but if he's been there 15 years, apparently he's doing something right. I know of a place that brags about their chef and is thought to be very prestigious. Their last two chefs have both done little to nothing other than dream up menus and leave their kitchen staff to actually produce it while they shove coke up their noses. Think the board knows that? Yeah, right. I wish I had a buck for every place some hot-shot chef has run broke. We could all retire.
     
  16. fryguy

    fryguy

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    hey greyeaglem you are so close it's scary. You must have been hanging out here at the club when I was'nt looking.......I think most here see my point. And Duckfart is just trying to bust my chops a bit........It's all good, I just took a few deep breaths and I'm good to go.
     
  17. chefboy2160

    chefboy2160

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    Which would have been worse, running out of food or having leftovers? I always choose to have leftovers and include that in my budget. If you run out of food you have big time dropped the ball and I can see where your chef is coming from. Did the employees have a good time? Where they happy and proud to work for a club who provided such a nice spread? Mission accomplished then in my book!
    As a young chef I worked for a country club as exec for almost 2 years and my first few months on the job I thought I was impressing them by cutting food cost while improving quality! I was called into the board meeting after 3 months and informed that this was not a run for profit situation and I had better up the food cost to show the members that I was really giving them the best!
    I probably would have lost my job but I do have a great golf game:thumb:
     
  18. foodpump

    foodpump

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    Fryguy, I gota admit I've never worked in a G &CC. I have worked a few large "City" clubs, but the paul-tics are so ripe you can smell it just by walking near the place. Paul-tics aside, the "board" was usually made up of businessmen--true, many of them never had any hospitality backgrounds, BUT if they could lower costs in any way, shape, or form, they would do it to gain popularity. Kitchen was always one of the choice places to start.... The only joker in the deck was one board member who was regional sales rep of a large purveyor.....

    The only thing I can say is stick with it and watch your hiney. That, and thank god I don't "do" golf clubs. I've never handled a golf stick and have no intentions of ever doing so......
     
  19. kuan

    kuan Moderator Staff Member

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    You know if chef gets canned you get to go too right?

    It's a CC. They don't worry about food cost too much. Do you know your food cost? I bet it's around 50%.
     
  20. mckenziervrchef

    mckenziervrchef

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    hey fry guy, yes you have done your job, but you need to have a real hart to hart with this guy. If that doesn't work have a meeting with him and the GM. Ultimatly it is your responsability to the Club that matters not to the chef. Sorry but I've seen guys loose there jobs over being loyal to there chef over there establishment.