Who is counting inventory?

Discussion in 'Professional Chefs' started by sparkie, Mar 1, 2011.

  1. sparkie

    sparkie

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    What is the standard practice for counting inventory? Do you delegate this to the sous chef and go on with your day?

    As my experience goes, usually the owner does it. As a head chef I did it alone. As a sous I helped the chef. Currently, as sous, I do it & the chef wants nothing to do w/ it. I have accepted this arrangment for now. Just want to get a handle on what is normal.
     
    Last edited: Mar 2, 2011
  2. fryguy

    fryguy

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    I've been the sous chef at my current job for a while now, on my 3rd executive chef and they have always done it except if they were on vacation or it fell on their day off and I was working.....ultimately it will be their food cost so it's to their advantage to make sure everything is accounted for. It seems to me everyone counts thing up a little different so the consistency of the same person counting every month is important
     
  3. xjmrufinix

    xjmrufinix

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    I don't think it's normal, but I'm in the same exact boat as you. My inventory is essentially a symbolic action, a protest against the chaos of my working environment, since the executive chef refuses to use it in any meaningful way. I'm also the only person who has ever costed out food or written a menu in the past five years, so I'm sincerely hoping that this is not a normal state of affairs.
     
  4. sparkie

    sparkie

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    Yes. I wouldn't want anyone my counting my inventory.

    One of our cooks, told me that he hasn't seen very many chefs actually count inventory themselves. I really have a hard time believing that could be true. I know there are quite a few buisinesses that just don't do it, but this just doesn't seem to be something that should be delegated down to the next guy.

    O well. Once a month I too can get a lil crabby. Just gotta pay attention to myself & do my job as best as I can. Worring about what other people do (or don't)  just causes problems.
     
  5. prairiechef

    prairiechef

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    I count my inventory. It's my money, my budget, my job, my reputation, my future. Company policy states that it must be done by two people, one of whom is not a member of the F&B team.
     
  6. chefbuba

    chefbuba

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    I always did the count myself, bottom line, if inventory is tied to your bonus or salary, why trust it to someone that does not care?
     
  7. stl243

    stl243

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    i personally count all product.  on a rare instance my sous will do it if i cannot be there....but that is after i trained him how to count my way.

    never had an issue.  of course ive known the guy for 14 years.
     
  8. sparkie

    sparkie

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    Thanx for your replies. That more in line with what I think should be happening. Having a nuetral party help count would certainly help keep things honest if its an issue.
     
  9. darv

    darv

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    When I was a sous chef, the executive would count and call it out for me to record. When I was an executive chef, with multiple locations, I would do one area and delegate another area to my sous. I would then review his inventory and do random physical checks on items. Now as a chef/director of a small place, I count and call out to my cooks. I have found it goes much faster, with one person counting and one recording. As far as people not doing inventories, I don't even understand this concept. How would one calculate an accurate food cost?
     
  10. pete

    pete Moderator Staff Member

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    Looking back at all the places that I've worked I think it has been half and half: chef/sous chef.  For those of you that say you wouldn't trust your sous to do it, then why is that person your sous?  This is the person that you rely on to be you when you aren't there.  If you can't trust your sous to do your inventory then maybe you should think about a new sous.  That said, I always like to do my inventory.  Not because I don't trust my sous to do it, but because it helps me keep abreast of what is going on in my place.  It allows me to check to make sure that things are where they belong, that things are being rotated properly, and I can look through all those little "ends and pieces" that seem to accumulate and do something with them or make sure they are stored properly for long term storage, until needed.  In my opinion, what's more important than whether the chef or sous does it, is that the same person does it each time.  No matter how well you train someone, we all count slightly differently so it is important that the same person does it each time.