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Cost control interview question

post #1 of 6
Thread Starter 
Guys how would you answer a question about HOW TO CONTROL KITCHEN COST? No idea why but i had an opportunity to answer this question but after the meeting they replied to my agent saying: i'm very good creative bla bla but not structured enough with cost control which i know i am... What will your answer be if they ask you how to control cost in a kitchen?
post #2 of 6


Check pilferage and check the garbage cans. Do competitive bidding. Only one entrance in for employees and one exit out, with a camera

CHEFED
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CHEFED
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post #3 of 6

1. Having a Financial Profit & Loss statement at least monthly.

2. Weekly food and labor cost reporting.

3. Counting and computing inventory on a weekly or monthly basis.

4. Tracking key inventory item usage on a daily or weekly basis.

5. Detailed cost-recording of purchase invoices with price increase alerts

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6

There are a more than a few threads here.  It's not that difficult, it just takes time, your time.

post #5 of 6

Proper potion control

By controlling and Monitoring wastage 

 By monitoring the Daily consumption of the kitchen 

Daily flash food cost report 

By Controlling thefts and fruads

post #6 of 6
Quote:
Originally Posted by lodger View Post

 i'm very good creative bla bla but not structured enough with cost control which i know i am...

 

Well if you know you are, then you must know at least four or five of the answers that posters here provided you with, right?

 

Couple of places I worked at, had clear garbage bags......

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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