Yield Testing
Yield Testing is a basic kitchen practice where chefs measure and track how much usable food they get from raw ingredients after preparation. For example, finding out how many serving portions come from a whole salmon after removing bones and skin. This helps restaurants control costs, plan portions, and price their menu items correctly. Chefs use yield testing to make smart decisions about buying ingredients and to keep food costs in check. You might also see this referred to as "yield analysis," "food cost testing," or "portion testing."
Examples in Resumes
Conducted Yield Testing on new menu items to optimize food costs and portion sizes
Implemented Yield Analysis procedures that reduced food waste by 25%
Trained kitchen staff in Food Yield Testing methods for consistent portion control
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you implement a yield testing program in a large kitchen operation?
Expected Answer: A senior chef should explain the process of creating standardized testing procedures, training staff, documenting results, and using the data to make purchasing and menu pricing decisions. They should also mention how to adjust recipes and portions based on findings.
Q: How do you use yield testing results to improve kitchen profitability?
Expected Answer: Should discuss analyzing test results to adjust portion sizes, negotiate with suppliers, modify prep methods to reduce waste, and update recipe costs. Should also mention training staff to maximize yield during prep.
Mid Level Questions
Q: What factors do you consider when conducting yield tests?
Expected Answer: Should mention weighing ingredients before and after preparation, considering seasonal variations, tracking waste, calculating cost per portion, and documenting results for future reference.
Q: How do you calculate yield percentage and why is it important?
Expected Answer: Should explain that yield percentage is the usable amount divided by starting amount, multiplied by 100. Should discuss how this helps in cost control and menu pricing.
Junior Level Questions
Q: What is the basic process of yield testing?
Expected Answer: Should describe weighing ingredients before preparation, tracking waste during prep, weighing final usable product, and recording results. Basic understanding of why it's important for food costs.
Q: How do you record yield test results?
Expected Answer: Should mention using standard forms or spreadsheets to record initial weight, final weight, waste amount, and calculations. Should understand basic documentation importance.
Experience Level Indicators
Junior (0-2 years)
- Basic weighing and measuring
- Recording yield test results
- Understanding food waste tracking
- Basic math for yield calculations
Mid (2-5 years)
- Implementing yield testing procedures
- Training staff in proper techniques
- Cost analysis and portion control
- Menu costing calculations
Senior (5+ years)
- Developing yield testing programs
- Advanced cost control systems
- Staff training and supervision
- Strategic menu planning based on yield data
Red Flags to Watch For
- No basic math skills or understanding of percentages
- Lack of experience with proper measuring techniques
- Poor organization and documentation habits
- No understanding of food cost control principles
Need more hiring wisdom? Check these out...
Navigating Compliance: Structuring On-the-Job Training in Regulated Industries
Unlocking the Competitive Edge: Benchmarking Your Talent Acquisition Metrics
Refining Job Descriptions to Expand Applicant Pools: Casting a Wider Talent Net
