Everything thrown away costs money, so kitchens track waste and work to cut it. A waste log records what was binned and why, helping chefs avoid over-preparation. At close, a shutdown checklist makes sure every task is done and signed off.
Why it matters
Waste records show where money is lost, such as a dish that is always over-prepped. A signed checklist also protects you.
Key ideas
Waste logs
Record each item binned, the amount and why, such as out of date or dropped. Be honest, or the log is useless.
Prep to need
Many kitchens set par levels, the amount needed for a typical service. Check what is already made before prepping more.
Shutdown checklists
The list covers equipment, food, cleaning, bins and locking up, with each task ticked by whoever did it.
Step by step
- 1
Check existing stock before you prep.
- 2
Log every item you throw away.
- 3
Store safe leftovers, covered and labelled, if the chef approves.
- 4
Work through the checklist in order, ticking as you go.
- 5
Note any faults for the next shift.
- 6
Ask the chef to sign off before you leave.
Do
- Suggest uses for good trim, such as stock.
- Weigh or count waste rather than guess.
- Tell the chef if an item is regularly left over.
Common mistakes
- Don't bin food without logging it.
- Don't prep extra "just in case" without checking the list.
- Don't tick an item you haven't checked.
The situation
At closing, you're about to bin a tray of in-date coleslaw, and the same happened yesterday.
What a professional does
You ask the chef if it can be kept, labelled, for tomorrow. If not, you log it and mention it was over-prepped two nights running, so the par level can drop.
Useful phrases
“Chef, coleslaw's left over again. Shall we make less?”
“The checklist's done, chef. Can you sign it off?”
Pro tip
Log waste the moment you bin it, before you forget the details.
Quick check
Why do kitchens keep a waste log?
Think about it, then show the answer
To see what is wasted and why, so they can prep and order better.