About
Features
Plans
Blog
Contact
REQUEST DEMO
×
About
Features
Plans
Blog
Contact
REQUEST DEMO
Recruiter's Glossary
Industry
Examples:
Portion Control
•
Order Guide
•
Equipment Maintenance
Professional Cooking Terms
Understanding these terms will help you better evaluate candidates and communicate with hiring managers
Sanitation Standards
Cost Analysis
Critical Control Points
Cost Control
Product Specification
Order Guide
Temperature Monitoring
Time Management
Yield Management
Ticket Times
Waste Management
Recipe Scaling
Health Code
Cross-Contact
Team Coordination
Chemical Sanitization
Food Cost
Allergen Management
Par Level
HACCP
Equipment Calibration
Call Times
Portion Control
Equipment Maintenance
Plate Assembly
Safety Certification
Production Schedule
Production Planning
First In First Out
Quality Standards
Batch Cooking
Line Cooking
Quality Control
Line Check
Cross-Contamination
Food Safety
Menu Engineering
Presentation Standards
Station Setup
Standard Recipe
Prep List
Storage Standards
Safety Protocols
Temperature Danger Zone
Food Styling
Inventory Control
Receiving Procedures
Kitchen Workflow
Vendor Relations
Equipment Operation
Back to All Industries
