You just noticed the chef using expired ingredients. How do you handle this situation and what do you say?
"I would approach the chef about any issues related to the kitchen and the quality of the food. If for some reason, the chef is not receptive, I would need to take corrective action."
"Using expired ingredients is never acceptable. An instance like this would show me that the inventory system is not working correctly. When the restaurant is operating correctly, with a proper inventory in and inventory out system, this should never happen. I would work with the chef to create a more seamless process so that the instance never happened again."
Using expired ingredients is a serious matter. It can make your customers sick and result in a fail from any health inspector.
As a manager, your goal is never to intimidate your staff. At the same time, you need to show the importance of following kitchen guidelines and health and safety rules. Discuss the corrective action you would take and what you would do to prevent the instance from occurring again.
"If I noticed a chef using expired ingredients, it would call for a serious conversation regarding inventory movement, over-ordering, and perhaps the need for a revision of the menu. The use of expired ingredients is never acceptable, but it is everyone's responsibility to ensure that the kitchen delivers a great product at all times."
