A key component of working in an effective kitchen is inventory control. It’s crucial to check if your order is correct and store it properly to avoid cross-contamination once delivered.
In this lesson, John McFadden takes you through the steps of how to receive and store stock in a kitchen.
What you’ll learn
- How to receive and check goods
- The importance of stock rotation
This course is ideal for any kitchen staff member, kitchen hands, entry-level cooks, and anybody interested in learning the fundamentals of working in a commercial kitchen.
Renowned as one of the great all-rounders of hospitality, John McFadden is a highly-motivated chef whose attention to detail is well-known industry-wide.