All work
Selected work
Multi-Unit Brisket Control
Brisket production standards and yield records across five units of a multi-unit food group.
The condition.
Brisket production across five kitchens required consistent trim standards and comparable yield records.
What was built.
Daily production records covering purchase weight, trimmed weight, cooked yield and service loss, by the pound, per unit.
What the control records
Purchase weight, trimmed weight, cooked yield and service loss are separate entries. Recording each stage makes the point of loss visible.
How it is used
A shared trim standard and a daily record let managers compare production across cooks and units. The control creates a consistent way to review the work and investigate variance.
Context
Multi-unit food group
Role
Corporate Pitmaster
Relationship
employed role