Receiving Procedures
Receiving Procedures are the standard steps followed when food and supplies arrive at a restaurant or food service facility. This involves checking deliveries for quality, correct temperatures, quantities, and prices. It's like being a quality inspector at the back door of the restaurant, making sure everything that comes in meets safety standards and matches what was ordered. Understanding receiving procedures is important because it helps control food costs, maintains food safety, and ensures the kitchen has the right ingredients to operate.
Examples in Resumes
Implemented and supervised Receiving Procedures for $50,000 weekly food deliveries
Trained staff on proper Receiving Standards and food safety protocols
Managed Product Receiving operations for a high-volume restaurant
Typical job title: "Receiving Clerks"
Also try searching for:
Where to Find Receiving Clerks
Professional Organizations
Job Boards
Learning Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where a delivery arrives with temperature-sensitive items out of safe range?
Expected Answer: A senior manager should explain the process of documenting the issue, rejecting unsafe items, contacting the vendor immediately, maintaining records, and ensuring proper communication with both supplier and management team.
Q: How do you train new staff on receiving procedures?
Expected Answer: Should discuss creating clear checklists, hands-on training methods, teaching proper documentation, and emphasizing the importance of food safety and cost control in the receiving process.
Mid Level Questions
Q: What documentation do you require during the receiving process?
Expected Answer: Should mention checking delivery invoices against purchase orders, temperature logs, quality inspection forms, and any discrepancy reports.
Q: How do you ensure proper rotation of received products?
Expected Answer: Should explain FIFO (First In, First Out) system, proper labeling of received items with dates, and organization of storage areas.
Junior Level Questions
Q: What are the basic steps in receiving a delivery?
Expected Answer: Should explain checking quantities, verifying temperatures, inspecting quality, comparing prices to invoice, and proper storage procedures.
Q: What should you check when receiving fresh produce?
Expected Answer: Should mention checking for freshness, proper color, no damage or decay, correct quantities, and proper temperatures.
Experience Level Indicators
Junior (0-1 years)
- Basic food safety knowledge
- Understanding of delivery inspection
- Ability to complete receiving logs
- Basic math skills for counting and checking orders
Mid (1-3 years)
- Vendor communication
- Temperature monitoring
- Quality assessment
- Inventory management basics
Senior (3+ years)
- Staff training and supervision
- Problem solving with vendors
- Cost control management
- System implementation and improvement
Red Flags to Watch For
- No food safety certification
- Unable to explain basic temperature danger zones
- Lack of attention to detail in paperwork
- Poor math skills or trouble with basic calculations
