Sixth Pan
A sixth pan is a standard-sized food container used in professional kitchens and restaurants. It's part of a food prep and storage system where different sized containers fit together in larger equipment. The "sixth" means it's one-sixth the size of a full hotel pan, making it perfect for storing smaller amounts of ingredients, garnishes, or sauces. When candidates mention this in their resume, it shows they understand professional kitchen organization and food storage standards. This knowledge is important because it relates to food safety, kitchen efficiency, and proper ingredient management.
Examples in Resumes
Organized prep station using Sixth Pan system for efficient service
Maintained food safety standards using 6th Pan storage solutions
Managed mise en place using 1/6 Pan organization system
Typical job title: "Line Cooks"
Also try searching for:
Where to Find Line Cooks
Professional Organizations
Job Boards
Online Communities
Example Interview Questions
Senior Level Questions
Q: How do you organize a prep station for maximum efficiency using sixth pans?
Expected Answer: A senior candidate should explain how to arrange ingredients based on frequency of use, temperature requirements, and cross-contamination prevention, while maintaining FIFO (First In, First Out) rotation.
Q: How do you train staff on proper pan organization and food storage systems?
Expected Answer: They should discuss creating standard operating procedures, demonstrating proper usage, implementing labeling systems, and ensuring food safety compliance while teaching newer staff.
Mid Level Questions
Q: What considerations do you take when selecting between different pan sizes for prep work?
Expected Answer: Should explain how menu volume, ingredient types, and service periods influence pan size selection, showing understanding of kitchen efficiency.
Q: How do you maintain food safety when using sixth pans during service?
Expected Answer: Should discuss temperature monitoring, proper cleaning procedures, rotation schedules, and cross-contamination prevention methods.
Junior Level Questions
Q: What is a sixth pan and when would you use one?
Expected Answer: Should be able to describe the basic size and common uses like storing smaller portions of prep ingredients or garnishes.
Q: How do you properly clean and store sixth pans?
Expected Answer: Should know basic sanitization procedures, drying methods, and proper stacking/storage techniques.
Experience Level Indicators
Junior (0-1 years)
- Basic understanding of kitchen organization
- Proper cleaning and sanitizing of equipment
- Following basic food safety guidelines
- Basic prep work assistance
Mid (1-3 years)
- Efficient prep station organization
- Implementation of food storage systems
- Temperature monitoring and control
- Training junior staff on basic procedures
Senior (3+ years)
- Kitchen layout optimization
- Development of storage procedures
- Staff training and supervision
- Inventory management systems
Red Flags to Watch For
- Unfamiliarity with basic kitchen equipment terms
- Lack of food safety knowledge
- No understanding of proper storage temperatures
- Poor knowledge of kitchen organization systems
Related Terms
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