That means opening crates on the loading dock. If navel oranges are ordered, make sure they are navels. It's one thing to create a system. Justin Bender worked as chef in kitchens in California before accepting a position as chef of Eli's That Place for Steak in Chicago. Bender learned how to keep tabs on expensive items from chefs' examples.
Chefs get sloppy.
They don't always log in shipments, especially proteins. You've got to count those everyday. The cooks know when you don't and take advantage of it. Golden Corral management insists on extensive analysis of meat cutting and rigid portion control. Cooks are responsible for yields and portions, which are counter-checked daily.