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????