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I am a chef and i hate to throwing the food just like nothing

post #1 of 15
Thread Starter 

Have been told to throw all this food (bento food around 40pax)

I know for hygiene, food putting outside over 4 hours cannot be eat.

I just curious why my head chef dont take all this food to staff canteen let the staff microwave and eat, when you notice enough for event function.
This was a event function left over food.

For event function should have mention how mamy pax right?

Sorry for my broken english, please advice me what should i do the next time
The food have been throw away.
post #2 of 15

Sorry...but if the food has been sitting out for 4 hours, you really wouldn't want to serve it to anybody...not even staff.

Microwaving will not kill food born pathogens.

Your Chef is right.

post #3 of 15
Thread Starter 

I know my chef was right, but he call us to keep back the morning buffet meat even after 4 hours.

 

What i mean is, if you know got extra bento please clear it after the event dont keep it until very long time.

 

Try to clear when you notice got extra, not putting there until event finish around 2 hours

post #4 of 15

Avez, A Chefs job is to feed the clients at the function. Sometimes the Chef may go over the amount needed and the client doesn't have as many people show up for the function. No one wants to have waste but, it's part of making sure the chef's obligation is accomplished. The chef is in charge of the food cost. At this point in your career I would just follow and do as the chef asks. When your in charge you can change things to meet your agenda......I'm not saying your wrong, I'm just saying the chef may be covering his/her butt so they don't run out of food.......Chef Bill

post #5 of 15

When I do functions and I have good leftovers IF possible I put away.  Then I try to find a shelter that will use the product safely. This is not always feasible.  Food left out four hours is trash.  To bad there are a lot of hungry people.  

post #6 of 15
Thread Starter 

I am trying to not waste the food always, some of the time i will give an advice to head chef.

 

I dont know whether it was right or not, maybe the head chef now is hating me for giving so much advice , XD

post #7 of 15

my advice what you should do the next time the chef tell you to throw food away:

 

do exactly as you are told and throw it away! :)

 

there will usually be food left after a function because catering must have enough so not run out of food, no customer ever complains there is too much food, but everyone will complain if run out of food.

 

but before that you could ask the chef if it is ok to take some, if the chef says no cannot take then accept their instruction because there is maybe good reason.

 

some reasons include:

1. liability if staff get food poisoning they can sue

2. if give to staff then next time some staff might start taking food without asking before function finish and then run out of food and customer complains.

3. sometimes after a function the customer will have option to take the extra food, but if they refuse it is still the property of the customer and its not good to see staff taking food the customer paid for.

post #8 of 15
Thread Starter 

Thanks Chef Shanes advice, will take noted next time to avoid this happening again.

post #9 of 15

Waste of food in the restaurant industry is a major issue facing the industry. Many around the globe are becoming more aware of the this issue. Today we waste 35 million tons of food which essentially can feed millions of hungry people. Your restaurant should look into developing a program where they can work with local homeless shelters and other needy organizations and donate food. DO NOT WASTE FOOD. FEED PEOPLE. 

post #10 of 15
Quote:
Originally Posted by ChefNasimInsari View Post
 

Waste of food in the restaurant industry is a major issue facing the industry. Many around the globe are becoming more aware of the this issue. Today we waste 35 million tons of food which essentially can feed millions of hungry people. Your restaurant should look into developing a program where they can work with local homeless shelters and other needy organizations and donate food. DO NOT WASTE FOOD. FEED PEOPLE. 

 

Not sure where you are at, but here in the US that can be difficult as, in many locations, local health codes prevent restaurants from donating "used" food (including food prepared for a banquet that does not get served) to shelters and pantries due to safety concerns.  As long as the health codes don't change, many chefs' hands are tied.

post #11 of 15

Perhaps utitlizing a good back of the house tool to manage your inventory and ordering so that you reduce food waste can be a good idea. 

post #12 of 15

Check this out:

http://www.restaurant.org/advocacy/Food-Donation

 

By the way I am based in the U.S. There are lot of organizations in the U.S. helping restaurants recycle edible food. Please look them up online.

post #13 of 15

I saved that link. My work throws awayall the food from the buffet its such a waste. Theres a food pantry right up the street and the managers refuse to donate it. Im not sure what I can do im only a cook 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Pete View Post
 

 

Not sure where you are at, but here in the US that can be difficult as, in many locations, local health codes prevent restaurants from donating "used" food (including food prepared for a banquet that does not get served) to shelters and pantries due to safety concerns.  As long as the health codes don't change, many chefs' hands are tied.

I am agree with Chef Pete , in SG the hygiene is very high level, so we cant even serve any food like that even a donation food. thats why SG wasting food have ranking already, haha

Just share my opinion

post #15 of 15

Good Samaritan laws have gone a long way to help protect restaurants from law suits, but the reality still is that many soup kitchens still have concerns about bringing in leftover, pre-cooked food, from restaurants, and restaurants are still concerned about public image.  Sure they may not get sued if the food is mis-handled and someone gets sick, but they are still concerned about their name being attached to any type of foodborne outbreak.  The court of law is one thing, the court of public opinion is another.

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