The purchasing of food for the week is normally the job of the head chef or ‘goods and beverage’ manager for a commercial kitchen. It is their job to ensure that the kitchen has enough produce to supply the kitchen for the specified time frame. As without produce, the kitchen cannot function appropriately and customers become frustrated as they cannot order their meal.
It is imperative to ensure that you have enough ingredients for each specific meal on the menu. Some of the factors to remember when ordering products for a specific meal: the intended use of the product, brand and name of the product, size, expected yield, quantity, limits and cost. You need to make sure that the product cost does not outweigh the profit that is gained from the meal and if so, consider what an alternative is if possible.
Another vital aspect when ordering product is to consider the supplier. Finding a regular and reliable supplier that is able to provide all products, ‘a one stop shop’ is essential so that you do not have to do numerous orders through a variety of suppliers. However, this is hard to come by.
The head chef or ‘goods and beverage’ manager, the person in charge of ordering produce, will need to make the decision also as to whether or not it is more cost and time effective to make product or to purchase it pre made. However, this is a decision that has to be made with quality and other staff members in mind.
Purchasing produce is at times difficult, costly and time consuming as stated before, there generally isn’t a one stop shop available, and each supplier has different ordering times. You need to make a clear and conscious decision as to where, what and when you need to purchase, as you do not want to over or understock food produce within a commercial kitchen. We also recommend that your team completes a Food Safety course to ensure that you know how to appropriately store stock after it has been purchased, ensuring the quality and integrity of the food.