The Foreign Chef

FOOD COSTING – COMPLETE PROFESSIONAL GUIDE

1️⃣ What is Food Costing?

Food costing is the process of calculating the total cost of ingredients used in a dish and determining the correct selling price to ensure profit.

It helps a restaurant:
• Control expenses
• Maintain profit
• Reduce waste
• Standardize menu pricing

2️⃣ Basic Food Cost Formula

Food Cost % Formula:

Food Cost % = (Total Food Cost ÷ Selling Price) × 100

Example:
If a dish costs 80 BDT to make and you sell it for 200 BDT:

Food Cost % = (80 ÷ 200) × 100 = 40%

3️⃣ Step-by-Step Food Costing Method

Step 1: List All Ingredients

Write every ingredient with exact quantity in grams or ml.

Example: Grilled Chicken Plate
• Chicken breast – 250g
• Oil – 20 ml
• Garlic – 10g
• Butter – 15g
• Vegetables – 150g

Step 2: Calculate Ingredient Cost

Use this formula:

Ingredient Cost = (Purchase Price ÷ Total Weight) × Used Quantity

Example:
Chicken price = 320 BDT per kg
320 ÷ 1000g = 0.32 BDT per gram
250g × 0.32 = 80 BDT

Do this for every ingredient.

Step 3: Add Total Recipe Cost

Add all ingredient costs together.

Example:
• Chicken – 80 BDT
• Oil – 4 BDT
• Garlic – 3 BDT
• Butter – 12 BDT
• Vegetables – 20 BDT

Total Cost = 119 BDT

Step 4: Add Overhead Cost

Overhead includes:
• Gas
• Electricity
• Staff salary
• Rent
• Packaging

Usually add 25–35%.

Example:
119 + 30% = 155 BDT

Step 5: Set Selling Price

Standard restaurant formula:

Selling Price = Food Cost ÷ Desired Food Cost %

If desired food cost is 40%:

155 ÷ 0.40 = 387 BDT

Selling price should be around 380–400 BDT.

4️⃣ Yield & Waste Control (Very Important)

Raw ingredients lose weight after:
• Trimming
• Cleaning
• Cooking

Example:
1 kg chicken gives 900g usable meat
Yield = 90%

Real Cost = Purchase Price ÷ Yield %

If 320 BDT chicken with 90% yield:

320 ÷ 0.90 = 355 BDT actual usable cost

Professional kitchens always calculate yield.

"Act like a fool , play like a king."

How to Become a Chef – Step by Step Guide

1️⃣ Develop Passion for Cooking

A chef is not just someone who cooks — a chef creates experiences.
Love food, flavors, plating, and kitchen life. Practice at home daily.

2️⃣ Get Culinary Education (Optional but Helpful)

You can:
• Join a culinary institute
• Take professional kitchen training
• Learn through apprenticeship in restaurants

Some famous culinary schools worldwide:
• Le Cordon Bleu
• Culinary Institute of America

In Bangladesh, many chefs start from hotel training and work their way up.

3️⃣ Start from Entry-Level Position

Every big chef starts small:
• Commis Chef
• Kitchen Helper
• Line Cook

Work hard. Observe senior chefs. Learn knife skills, hygiene, and speed.

4️⃣ Master Kitchen Basics

A professional chef must know:
• Knife skills 🔪
• Food safety & hygiene
• Sauce preparation
• Cooking methods (grill, sauté, roast, steam)
• Stock control (FIFO, FEFO — you already know this 😉)

5️⃣ Specialize in One Cuisine

Choose your passion:
• Italian
• Japanese
• French
• Bakery & Pastry
• Seafood
• Fine Dining

When you specialize, your value increases.

6️⃣ Build Experience in Real Kitchens

Work in:
• 5-star hotels
• Fine dining restaurants
• Cruise ships
• Catering companies

Kitchen teaches more than books.

7️⃣ Improve Soft Skills

A great chef must:
• Handle pressure
• Manage team
• Control food cost
• Maintain discipline
• Train juniors

Remember: Chef is a leader.

8️⃣ Grow Step by Step

Career ladder:
Commis → Demi Chef → Chef de Partie → Sous Chef → Executive Chef 👨‍🍳

9️⃣ Build Your Personal Brand

Since you like writing chef articles:
• Post food photos
• Share kitchen tips
• Create signature dishes
• Stay active on Facebook/Instagram

People follow chefs who inspire.

Cutlery's Language