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Chefs are managers and must be able to control food costs in the kitchen, and those who are unable will be out of a job quickly. But controlling costs is everyone's responsibility and the chef must convey this message to their culinary team from the cooks to the dishwashers. Food cost is tied to properly training your crew so that they can be efficient, control portion sizes, and reduce food waste. Here are a few more ways to control costs.

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