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The 5 Points of Proper Portion Control

By Chef Joe Abuso

Although portion control probably doesn’t top many chefs’ lists of the most fun or creative parts of their job, it is still an important task for which they are responsible. Without it, both sides of any restaurant’s basic equation – customer satisfaction and profitability – crumble.

Let’s take a look at a number of ways that will help chef’s master this essential part of running their kitchens. As an overview good portion control depends on putting in place systems and procedures at five distinct points in a kitchen’s workflow:

  1. The written plating instructions.
  2. Ordering/receiving procedures.
  3. Prep work.
  4. Service.
  5. Closing.