I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the fridge? Or is food prepped and used or tossed every day?
Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out
food-safety
Related Topic
- What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage
- Rules for refreezing food
- Fruit – (Is it safe?) Preparing Breakfast in Bulk
- Chicken – Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date
- How to keep track of how old food is
- Meat – Best time to cook chicken, to keep it from going off
- Fish – What makes it possible to store this uncooked fish product in the fridge for up to a month
Best Answer
Many chefs and restaurants follow food storage guidelines obsessively, at least in part because they're required to. Using ingredients that have been stored longer than considered safe can result in customers getting sick, in which case they probably won't return, they'll tell their friends or use social media to spread the word, and they may take legal action if they got really sick. If a health inspector catches such violations, they won't be happy either, and they have a number of potential penalties to impose.
Food cost is on par with labor as being one of the largest costs of running a food service business. I've always heard the "rule of thirds" as a guideline for operating costs in a restaurant setting: 1/3 food cost, 1/3 labor cost, and 1/3 profit (which is not always pure profit and may involve reinvesting back to the business). Industry benchmarks bear this out as well.
My point with all of this is that chefs have two strong, competing incentives:
Obviously there are bad chefs out there who simply don't care. They may not be invested in the business, poorly trained, or just checked out. And many of us have seen reality TV exposes that show how awful some kitchens are.
But, the good chefs that I've worked for and with have a couple different approaches to using up prepped ingredients and avoid throwing things out:
Most chefs who do these sort of things are also very good about monitoring how much they sell and doing their best not to order or prep more than they need, so they don't have tons of waste in the first place. Chefs who aren't as passionate simply wind up throwing more out. This leads to the curious assertion (but I've seen it quoted from Gordon Ramsay as well) that you can learn a lot about a chef by going out back and checking the dumpster.
Oh, and since your question asks specifically about line and prep cooks: ideally, they are doing exactly what the head chef tells them to. That's basic kitchen discipline. If they go off on their own and prep three times more potatoes than they were told to, they won't be prepping potatoes or anything else for too much longer.