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Portion Control

It is the Chef’s responsibility to instruct their staff on the correct use of any equipment in portion control and explain why it is necessary to adhe
Picture of containers of food portioned out
© International Culinary Studio

It is the Chef’s responsibility to instruct their staff on the correct use of any equipment in portion control and explain why it is necessary to adhere to the standard recipe and serve the correct portion size. Portion charts should be displayed at convenient points in the kitchen as a constant reminder. Alternatively, the chef should regularly plate a sample plate to illustrate all portions. This visual training will encourage staff to use their eyes and be alert for the variations in portion size.

The standardizing of portions is essential for control as well as for customer satisfaction. Guests are offended if they must pay the same price for a small portion when the customer next to them has received a larger portion when they order the same dish off the menu. Portion control means that guests will continuously receive the same quantity and quality.

An establishment should determine its portion sizes according to the needs of their guests. Portion control already starts with the buying of the raw commodity and continues throughout the preparation process up to and including the serving of the dish.

© International Culinary Studio
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