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Portion Control Checklist
Standardize Recipes
Ensure each recipe has exact measurements for ingredients.
Regularly review recipes to confirm staff adherence.
Update recipes promptly after any changes in preparation or portion sizes.
Employee Training
Conduct regular training sessions on portion control for all kitchen staff.
Use visual aids to help staff understand correct portion sizes.
Implement a buddy system for new staff to learn from experienced employees.
Portion Control Tools
Provide the necessary tools like scoops, ladles, and scales for accurate portioning.
Regularly calibrate scales and measuring devices for accuracy.
Assign specific tools to corresponding dishes to ensure consistency.
Inventory Management
Perform regular inventory counts to monitor and compare expected usage with actual usage.
Use portion control data to adjust inventory ordering, reducing waste and overstock.
Track and analyze discrepancies in inventory to identify areas for improvement in portion control.
Quality Assurance
Conduct spot checks during service to ensure portion sizes are being maintained.
Gather customer feedback to determine if portion sizes are meeting expectations.
Review portion control practices and adjust as necessary to maintain product quality and consistency.
Waste Monitoring
Keep a record of food waste to identify patterns and areas for portion control improvement.
Analyze the cause of waste – whether it’s from over-portioning, customer leftovers, or preparation errors.
Implement strategies to minimize waste through better portion control and staff training.
