Purpose
To reduce avoidable food waste, cost and environmental impact.
Scope
Covers preparation, storage, buffet and plate waste in all outlets.
Responsibility
Executive Chef owns the programme; Section Chefs record waste; Food & Beverage Manager reviews trends.
Detailed procedure
- Set up separate bins for preparation waste, spoilage and plate waste.
- Weigh and record waste at the end of each service.
- Plan production using forecast covers and past data.
- Use first-in first-out and trim carefully to maximise yield.
- Reuse safe surplus in other dishes where approved, and donate according to local guidance.
- Review the figures weekly and agree reduction actions.
Standards and guidelines
- Waste is recorded at every meal period.
- Reduction targets are reviewed monthly.
- Unsafe food is never reused.
Required records and documentation
- Food waste log
- Production forecast
- Weekly waste report
Related images
Document control
| Reference | KT-SOP-005 | Version | 1.0 |
|---|---|---|---|
| Department | Kitchen & Food Safety | Review cycle | Annually |
| Effective date | Next review | ||
| Prepared by | Approved by |
Related SOPs
Kitchen & Food Safety · KT-SOP-001
Food Hygiene & Safety
Apply hand hygiene, safe storage, separation and sanitation controls.
Read SOP guide
Kitchen & Food Safety · KT-SOP-002
Kitchen Opening & Closing
Check equipment, stations, cleaning, stock and end-of-day shutdown.
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Kitchen & Food Safety · KT-SOP-003
Recipe & Portion Control
Follow approved recipes, portions, presentation and allergen notes.
Read SOP guideThis SOP is a template for operational planning and training. Adapt it to your property, local law and approved emergency plans.