The Storekeeper cum Procurement Officer acts as the custodian of the restaurant’s assets and the architect of its supply chain. This dual role involves managing the end-to-end inventory lifecycle—from sourcing high-quality ingredients at the best market prices to ensuring they are stored and issued with zero wastage.
Key Responsibilities
1. Strategic Procurement & Sourcing
- Vendor Selection: Research, identify, and onboard reliable vendors for fresh produce, meats, dry stores, and beverage supplies.
- Price Negotiation: Regularly conduct market to ensure the restaurant is getting competitive pricing without compromising quality.
- Purchase Order (PO) Management: Raise formal POs based on par levels and kitchen requirements; ensure all purchases align with the approved budget.
2. Inventory & Quality Control
- Receiving & Inspection: Act as the first line of defense. Verify that delivered goods match the PO in quantity, weight,
and quality. Reject items that do not meet the brand's specifications.
- Stock Reconciliation: Conduct weekly and monthly physical audits. Analyze "Actual vs. Theoretical" food costs to identify theft or wastage.
- FIFO/FEFO Implementation: Oversee the organization of walk-ins and dry stores to ensure the oldest stock is used first.
3. Operational Compliance
- Food Safety: Monitor chiller/freezer temperatures and ensure the storage setting meets FSSAI standards.
- Departmental Issuance: Release stock only against digital or physical requisitions to maintain a strict paper trail.
- Waste Management: Proactively alert the Head Chef about slow-moving items to incorporate them into "Specials" before they expire.
Eligibility Criteria
Category
Requirements:
Experience
Minimum 1.5 to 2 yrs working in the Central Stores of a reputed brand / chain of restaurants.
Education
Graduate in Commerce, Sup
📌 Storekeeper Procurement Officer for Restaurant (Bandra West)
🏢 Pomodoro
📍 Bandra West
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