Inventory Control
Inventory Control is a fundamental skill in professional kitchens that involves managing and tracking food supplies, ingredients, and kitchen equipment. It's about making sure a kitchen has enough supplies without wasting money on excess stock. This includes counting items, tracking usage, placing orders at the right time, and keeping costs under control. Think of it as running the "behind-the-scenes" part of a kitchen that ensures everything needed for cooking is available when chefs need it, while also watching the budget.
Examples in Resumes
Managed Inventory Control systems for a busy 200-seat restaurant, reducing waste by 25%
Implemented digital Inventory Control and Stock Management processes in hotel kitchen operations
Trained staff on Inventory Control procedures and Stock Taking best practices
Typical job title: "Kitchen Inventory Managers"
Also try searching for:
Where to Find Kitchen Inventory Managers
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you implement a new inventory control system in a large restaurant?
Expected Answer: Look for answers that show experience in planning and rolling out systems, training staff, and measuring results. They should mention creating procedures, setting par levels, and using technology to track inventory efficiently.
Q: How do you analyze and reduce food costs while maintaining quality?
Expected Answer: Strong answers should include methods for tracking waste, analyzing purchase patterns, negotiating with suppliers, and balancing cost control with food quality standards.
Mid Level Questions
Q: What systems do you use to track perishable items?
Expected Answer: Should describe practical methods for rotating stock (FIFO), tracking expiration dates, and maintaining proper storage conditions to minimize waste.
Q: How do you handle discrepancies in inventory counts?
Expected Answer: Should explain investigation processes, documentation methods, and problem-solving approaches to identify and correct inventory differences.
Junior Level Questions
Q: Can you explain the basic steps of taking inventory?
Expected Answer: Should be able to describe counting procedures, basic documentation, and understanding of storage areas and organization systems.
Q: What is FIFO and why is it important?
Expected Answer: Should explain First-In-First-Out principle and its importance in preventing waste and maintaining food safety.
Experience Level Indicators
Junior (0-2 years)
- Basic counting and recording
- Understanding storage requirements
- Following inventory procedures
- Basic food safety knowledge
Mid (2-5 years)
- Managing ordering systems
- Cost tracking and analysis
- Staff training on procedures
- Supplier relationship management
Senior (5+ years)
- System implementation and optimization
- Budget management
- Team supervision
- Strategic planning and cost reduction
Red Flags to Watch For
- No knowledge of food safety standards
- Poor math skills or attention to detail
- No experience with ordering systems
- Lack of basic computer skills
- No understanding of cost control principles
Related Terms
Need more hiring wisdom? Check these out...
Cutting HR Costs Without Sacrificing Quality: A How-To for Savvy Executives
Reducing Time-to-Hire: Practical Strategies Using AI Tools
Stop the Turnover Epidemic: Proven Tactics Every HR Leader Must Know
