How A Chef Can Reduce A Waste In Kitchen?- Kitchen Tips

waste reduce kitchen tips

Kitchen Waste

Be aware of the quantities required before starting preparation. Also be aware of trends – the most popular menu items and special promotions. You may sell more of these, which will affect the amounts that need to be prepared. Take care to avoid unnecessary waste which can be caused by:

  • over-production
  • wrong information or lack of information
  • careless preparation for e.g. peeling vegetables too thickly
  • poor cooking producers such as overcooking, causing excessive shrinkage or food to be completely spoiled
  • poor storage and lack of stock rotation causing food to deteriorate
  • allowing food to get contaminated so it must be disposed of
  • high-risk food at kitchen temperature for too long( must then be thrown away)
  • food contaminated by pests or dust.

All of the above must be avoided in a professional kitchen.


Below are five ways to reduce food waste and better manage a hotel’s food production.

1. Conduct a Food Waste Audit
The two main factors that need to be taken into account when tracking food waste are how much food is being wasted and how many people are visiting a restaurant. This will managers a better idea of where the biggest source of waste is. There are two methods to track this information. A food log system keeps track of what is being thrown out, why it’s being thrown out, and how much is wasted. A traffic log system maintains a daily log of how much traffic the hotel received, what the weather was like, and other helpful information for planning the following years guest, and how much food to order.

2. Avoid Wasting Ingredients Before They are prepared
Evaluate inventory to learn if food sits around too long in storage and make sure that the hotel is not over-ordering to maximize the shelf life of perishable products. Train staff to be waste-conscious and efficient, and create a food waste strategy with the help of the hotel’s chef to minimize waste in ways such as repurposing ingredients.

3. Create a Plan For Leftovers
Monitor the portion sizes served to guests through staff observations. Manage customer expectations by preparing and serving dishes exactly as described on the menu. Track the popularity of each dish and cook accordingly. Encourage diners to take any of their leftover food home with them. Also, consider offering staff meals or donating the remainder of the food.

4. Create Awareness and Engage F&B Teams
Get the hotel’s team on board with the challenges of implementing a food waste strategy. Make the team aware of the problem of food waste and implement strategies that will change how things are traditionally done in the kitchen. Collaborating as a team is critical to putting a strategy into action. Also, considering the turnover levels in the foodservice industry, It is important to having food waste management training in a place for new staff.

5. Compost
Hotels can compost leftover food on the property or work with a composting partner. Schedule regular check-ins to monitor food waste and make any changes as necessary.

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