Order Guide

Term from Professional Cooking industry explained for recruiters

An Order Guide is a vital tool used in professional kitchens and restaurants to track and manage food inventory and supplies. It's basically a detailed list that helps kitchen staff know what ingredients and supplies to order, how much to order, and when to order them. Think of it like a super-organized shopping list that ensures the kitchen never runs out of important items. Chefs and kitchen managers use Order Guides to maintain consistent stock levels, control costs, and make sure they have everything needed for their menu items.

Examples in Resumes

Created and maintained Order Guide system that reduced food costs by 15%

Implemented digital Order Guide and inventory tracking procedures

Trained staff on proper use of Order Guides and inventory management

Developed Order Guide templates for multiple restaurant locations

Typical job title: "Kitchen Managers"

Also try searching for:

Chef Kitchen Manager Food Service Manager Restaurant Manager Inventory Manager Purchasing Manager Food & Beverage Manager

Example Interview Questions

Senior Level Questions

Q: How would you implement a new Order Guide system across multiple restaurant locations?

Expected Answer: A strong answer should discuss standardizing procedures, considering different location needs, training staff, digital vs paper systems, and methods for tracking compliance and effectiveness.

Q: How do you use Order Guides to control food costs?

Expected Answer: Should explain how Order Guides help track spending patterns, prevent over-ordering, reduce waste, negotiate with vendors, and maintain proper inventory levels.

Mid Level Questions

Q: How do you adjust Order Guides for seasonal menu changes?

Expected Answer: Should describe process of reviewing menu requirements, adjusting par levels, adding/removing items, and communicating changes to staff and suppliers.

Q: What information do you include in an Order Guide?

Expected Answer: Should mention product names, quantities, par levels, vendor information, pricing, unit sizes, and order frequency.

Junior Level Questions

Q: How do you check if an order matches the Order Guide when receiving deliveries?

Expected Answer: Should explain basic process of comparing delivered items against the order guide, checking quantities, quality, and prices.

Q: What is the purpose of par levels in an Order Guide?

Expected Answer: Should explain that par levels are the minimum amounts of each item needed to operate normally, and how they help determine when and how much to order.

Experience Level Indicators

Junior (0-2 years)

  • Basic inventory counting
  • Following existing Order Guides
  • Receiving deliveries
  • Basic food storage knowledge

Mid (2-5 years)

  • Creating and updating Order Guides
  • Managing vendor relationships
  • Cost control procedures
  • Inventory management systems

Senior (5+ years)

  • Multiple location management
  • Budget optimization
  • Staff training development
  • System implementation

Red Flags to Watch For

  • No experience with inventory management
  • Poor math skills or attention to detail
  • No knowledge of food cost control
  • Unfamiliarity with vendor relations
  • Lack of basic computer skills for digital systems