For chefs
How to Onboard a New Sous Chef on Costs and Ordering
Do not let cost and ordering knowledge live in one head. Teach it on purpose.
By ChefMind AI Team · · 5 min read
A new sous chef who understands cost and ordering protects margins when you are not there.
Week 1: Standards
Recipes, portions and plating. See recipe cards and portion control.
Week 2: Receiving and storage
Walk through the receiving checklist and storage layout.
Week 3: Ordering
Teach your weekly ordering routine and par levels.
Week 4: Numbers
Share dish costs, food cost trends and waste data. See calculating food cost.
Pair and review
Let them place an order while you review it, then hand over gradually.
Write it down
Keep procedures in one place so knowledge is not just verbal.
The short version
- Standards, receiving, ordering, numbers.
- Review before handing over.
- Document it.
Frequently asked questions
What should a new sous chef learn first?
Recipes and portions, receiving, and the ordering routine, since they affect cost every day.
How do I share cost data?
Show dish costs and food cost trends, and explain what the kitchen can influence.
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