Receiving Discrepancy and Inventory Control
You are the chef de cuisine. On Tuesday morning, you receive a delivery from your main purveyor. The invoice lists: 50 lb of beef tenderloin at $18/lb, 30 lb of salmon fillets at $12/lb, and 20 cases of tomatoes at $25/case. The driver is in a hurry. Upon inspection, you find: the beef tenderloin weighs only 47 lb on your scale; the salmon fillets are at 45°F internal temperature; and two cases of tomatoes are crushed and moldy. The driver insists the weights are correct and that the salmon was just taken out of the cooler. Your walk-in cooler has limited space, and you have a busy dinner service tonight.
1. What actions do you take regarding each discrepancy? Justify your decisions based on receiving best practices and food safety.
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For the beef tenderloin: The weight discrepancy of 3 lb (6% short) is significant. I would reweigh in front of the driver, document the actual weight on the invoice, and accept only the actual weight. I would note the discrepancy and inform the purveyor immediately. For the salmon: The internal temperature of 45°F is above the safe receiving temperature of 41°F for fresh fish. According to food safety rules, I should reject the salmon. Even if the driver claims it was just out of the cooler, the temperature is out of compliance. I would reject the salmon and document the rejection. For the tomatoes: Two cases are crushed and moldy. I would reject those two cases and accept only the 18 good cases. I would document the rejection on the invoice and have the driver sign. For all discrepancies, I would take photos, note on the invoice, and notify the purveyor's sales rep. I would also check the temperature of the beef (should be 41°F or below) and the tomatoes (not TCS, but quality matters). The model answer should emphasize the importance of rejecting unsafe food, documenting everything, and maintaining a good relationship with the purveyor while protecting the restaurant's interests.
2. How would you adjust your inventory and menu planning for the next few days given the shortages and rejections?
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I now have 47 lb of beef tenderloin instead of 50 lb, no salmon, and 18 cases of tomatoes. For tonight's service, I need to check the menu: if salmon is a featured dish, I must either 86 it or substitute another fish. I could call another purveyor for an emergency salmon delivery, but that may be costly. Alternatively, I can offer a different seafood dish using inventory on hand. For the beef, the 3 lb shortfall may affect portioning; I need to recalculate how many portions I can get. If I usually serve 8 oz portions, 47 lb yields 94 portions instead of 100. I may need to adjust the special or push other dishes. For tomatoes, 18 cases may be enough for the next few days, but I should check usage. I would update the inventory system immediately to reflect actual quantities. I would also inform the front-of-house of any menu changes and adjust the prep list. For future deliveries, I would schedule receiving at a time when I can inspect properly and not be rushed. The model answer should include specific calculations and contingency plans.