Purchasing & Inventory · Inventory Control and Auditing — process & procedure

Audit prepared food waste logs against kitchen production records.

Frequency

Twice weekly

Estimated time

45 min

Owner

Vigi

Step-by-step instructions

1Review the current state of "Audit prepared food waste logs against kitchen production records" against how it should look.
2Complete the work in the order the team agreed on, without skipping checks.
3Record what was done — quantities, names, times — wherever the team keeps records.
4Confirm the result with the functional area owner and close it out.

During peak hours this can be deferred to the next shift, as long as it is logged and picked up the same day.

Still being documented.

Every procedure like this one came out of guided conversations with the people who do the work. Start yours and watch the blueprint build itself.