Mitchell Davies, the Head Chef at Caf$$ Delights, is frustrated. Despite repeated reminders, food waste in the kitchen is high because of both over$-$preparation and carelessness during food prep. This has resulted in higher costs that are tightening the restaurant's profit margins.

As the Sous Chef, Mitchell has instructed you to tackle this issue. He wants you to address the staff about this urgent problem, explain why it's a concern, and propose an implementable plan to reduce food wastage.

Communicate the problem and your plan to your colleagues via a one$-$page memo. You have $30$ minutes to complete and upload this memo to Canvas. Complete this assignment independently and without the use of Al$-$assisted tools.