What does a pantry chef at a large restraunt do?

Question

What does a pantry chef at a large restraunt do?

Answer 1

We had a guy at one place I worked at and the only thing he did was to constantly rotate food into the walk-ins and count how much food we had on hand.   We had six 8'x20' walk-ins(two freezers and four coolers) and they were all restocked from refridgerated tractor-trailer trucks docked to the back of the restaurant.

So along with restocking, he also placed orders for over $100,000 worth of food every week and figured out how much food we were using and what are gross profit was.

We did an average of $250,000 every weekend in the place and probably another $150,000 during the week.  15 experienced line cooks and 10 support workers in the kitchen at all times.