Key Responsibilities:
Receive, inspect, and verify all incoming materials (food, beverages, consumables).:
Organize and store items in designated storage areas (dry store, cold storage, etc.) in a secure and hygienic manner.:
Issue materials to kitchen or service teams based on requisitions.:
Maintain accurate records of stock in and out using inventory management systems or manual logs.:
Conduct regular stock counts (daily/weekly/monthly) and report discrepancies.:
Monitor stock levels and notify purchasing for replenishment when necessary.:
Ensure proper labeling, expiration checks, and FIFO (First-In, First-Out) stock rotation.:
Maintain cleanliness and organization of the store area as per health and safety standards.:
Assist with inventory audits and compliance with internal controls.:
Coordinate with chefs, purchase department, and vendors for smooth inventory operations.
Requirements:
Proven experience as a storekeeper or in inventory control, preferably in a restaurant or hotel.:
Knowledge of food safety, storage procedures.:
Familiarity with inventory software or basic MS Excel.:
Strong attention to detail and organizational skills.:
Ability to lift and move stock items as needed.:
Positive communication and teamwork skills.