First In First Out
First In First Out (also known as FIFO) is a basic but crucial food management system used in professional kitchens. It means using older ingredients before newer ones to ensure food safety and reduce waste. Think of it like organizing your refrigerator so that older milk is placed in front, and newer milk goes in the back. This practice helps restaurants maintain food quality, pass health inspections, and manage costs effectively. It's considered a fundamental best practice in food service and is often required by health departments.
Examples in Resumes
Implemented First In First Out system that reduced food waste by 25%
Trained staff on proper FIFO procedures for inventory management
Managed kitchen storage using First In First Out principles to ensure food safety
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Organizations
Online Communities
Education Resources
Example Interview Questions
Senior Level Questions
Q: How would you implement a FIFO system in a large restaurant with multiple storage areas?
Expected Answer: A senior candidate should discuss creating clear labeling systems, training programs for staff, regular auditing processes, and how to coordinate between different kitchen sections to maintain proper rotation.
Q: How do you handle FIFO compliance during peak business periods?
Expected Answer: Should explain strategies for maintaining organization during busy times, including prep checklists, delegation of responsibilities, and systems for quick verification of stock rotation.
Mid Level Questions
Q: What documentation system do you use to track FIFO?
Expected Answer: Should be able to describe basic inventory tracking methods, date labeling systems, and how they maintain records for health inspections.
Q: How do you train new staff on FIFO procedures?
Expected Answer: Should explain training methods, common mistakes to watch for, and how they ensure consistent compliance from all kitchen staff.
Junior Level Questions
Q: Can you explain what FIFO means and why it's important?
Expected Answer: Should demonstrate understanding of the basic concept that older products should be used first, and explain why this matters for food safety and cost control.
Q: How do you properly label items for FIFO?
Expected Answer: Should know basic labeling requirements including dates, contents, and proper storage methods.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of food rotation
- Proper labeling techniques
- Following storage guidelines
- Basic inventory checking
Mid (2-5 years)
- Training others in FIFO procedures
- Managing inventory systems
- Implementing tracking methods
- Coordinating between shifts
Senior (5+ years)
- Developing FIFO policies
- Managing large-scale storage systems
- Creating training programs
- Optimizing inventory processes
Red Flags to Watch For
- No knowledge of basic food safety principles
- Unable to explain proper storage temperatures
- Lack of experience with inventory management
- Poor understanding of expiration dates and shelf life
- No familiarity with health department requirements
Related Terms
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