Your kitchen staff keeps clashing over inventory control. How do you keep the peace?
When kitchen staff clash over inventory control, it can disrupt operations and morale. Here’s how to foster better team dynamics:
What strategies have worked for you in managing kitchen conflicts? Share your thoughts.
Your kitchen staff keeps clashing over inventory control. How do you keep the peace?
When kitchen staff clash over inventory control, it can disrupt operations and morale. Here’s how to foster better team dynamics:
What strategies have worked for you in managing kitchen conflicts? Share your thoughts.
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Define Roles and Responsibilities for each individual ? Clearly assign roles regarding inventory control. For example: ? Who is responsible for ordering? ? Who manages stock counts? ? Who approves inventory usage? ? Ensure everyone knows their duties and respects the chain of command in their respective sections
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Taking inventory from the store should be following a process. A specific person or two per shift. A record label should be available next to each shelf to list the items that will be removed during operations. Overall, Kitchen staff shouldn't access stores to take out inventory items but should prepare a requisition that will be sent to the storekeeper who should issue the products before operations, that is the ideal situation to avoid inventory discrepancies.