Basic stock control

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.