FIFO
FIFO stands for "First In, First Out," which is a basic but crucial method used in restaurants to manage food storage and rotation. It means using older ingredients first before newer ones to ensure freshness and reduce waste. Think of it like organizing a fridge: new milk goes to the back, older milk stays in front to be used first. This practice is essential for food safety, cost control, and passing health inspections. You might also see it written as "First-In-First-Out" or "First In/First Out" in job descriptions and resumes.
Examples in Resumes
Implemented FIFO system that reduced food waste by 25%
Trained staff of 12 on proper First In, First Out inventory management
Maintained health department compliance through strict FIFO procedures
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Networks
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you implement a FIFO system in a large restaurant with multiple storage areas?
Expected Answer: Should explain practical methods for organizing different storage spaces, training staff, and maintaining consistency across shifts. Should mention labeling systems, rotation schedules, and how to handle different food categories.
Q: How do you use FIFO to control food costs and reduce waste?
Expected Answer: Should discuss inventory tracking, ordering procedures, waste logs, and how proper rotation directly impacts the bottom line. Should mention specific examples of cost savings achieved through FIFO.
Mid Level Questions
Q: What documentation systems do you use to ensure FIFO compliance?
Expected Answer: Should describe date labeling, inventory sheets, and daily checking procedures. Should mention training staff on proper documentation.
Q: How do you handle FIFO during busy service periods?
Expected Answer: Should explain maintaining organization during rush times, quick checks between services, and ensuring staff follows proper rotation even when busy.
Junior Level Questions
Q: Can you explain what FIFO means and why it's important?
Expected Answer: Should explain the basic concept of using older products first and why this matters for food safety and cost control.
Q: How do you properly rotate products following FIFO?
Expected Answer: Should describe basic steps of moving older products to the front, checking dates, and proper storage arrangement.
Experience Level Indicators
Junior (0-1 years)
- Basic understanding of food rotation
- Date marking and labeling
- Storage organization
- Basic food safety knowledge
Mid (1-3 years)
- Staff training on FIFO procedures
- Inventory management
- Documentation systems
- Cost control through proper rotation
Senior (3+ years)
- System implementation and improvement
- Multiple storage area management
- Training program development
- Cost reduction strategies
Red Flags to Watch For
- Unfamiliar with basic food safety principles
- No experience with inventory management
- Poor organizational skills
- Inability to train others on proper procedures
Related Terms
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