I know this feeling so hard. Our new chef doesn't do inventory. He just waits for someone else to write the item up on the board, then he looks at the board and bases the order off that. So if we haven't used say, Ahi Tuna very much in the last week, we'll see two or three pieces and say 'Yeah, that will last us the next day'. Then, the next day, he'll come up and tell us we need 10 Ahi Tuna steaks. But when we only have 3, it's somehow our (mostly my) fault. I don't know anything about your next specials, I don't know anything about upcoming events. He is absolutely terrible at communicating anything at all to us.
I 86'd giving a "FILTERED" at work a while ago. But they still pay me, so I go.