Key Responsibilities:

Inventory Management

- Receive, inspect, and store goods delivered to the restaurant or food service establishment, ensuring that all items are checked for quality, quantity, and compliance with order specifications.
- Maintain accurate records of inventory levels and ensure that all stock is properly labelled and stored.
- Monitor stock levels and report low stock items to the relevant department (e.g., kitchen or purchasing department) to ensure timely reordering.
- Implement an effective stock rotation system (FIFO - First In, First Out) to reduce waste and ensure product freshness.
- Conduct regular inventory checks and update inventory records to ensure accurate stock levels.

Stock Issuing & Distribution:

- Issue supplies to various departments, such as the kitchen, bar, or cleaning staff, ensuring that they have the necessary materials to perform their tasks.
- Monitor and control the distribution of goods to ensure that there is no over-issuing or misuse of supplies.
- Record and track all stock movements, maintaining accurate logs of inventory transactions.

Storage & Organization:

- Ensure all items are stored under appropriate conditions, following food safety regulations (temperature control, hygiene standards) for perishable goods.
- Organize storage areas in a neat and orderly manner, with clear labeling and categorization of items to make it easier to locate and access supplies.
- Maintain proper storage conditions for non-food items, such as cleaning products, paper goods, and equipment.

Health & Safety Compliance:

- Ensure that the store rooms, storage areas, and items meet health and safety regulations, including cleanliness, pest control, and proper sanitation.
- Regularly inspect food items for expiration dates, damage, or contamination, and remove items that do not meet safety standards.




- Adhere to proper hygiene standards when handling food or other items, and ensure that all safety protocols are followed.

Inventory Control & Reporting:

- Maintain accurate records of inventory levels, usage rates, and any discrepancies.
- Prepare and submit regular inventory reports to management, highlighting stock levels, usage trends, and any issues related to supply chain or storage.
- Assist in the annual stock-taking process and provide the necessary support to reconcile any differences between recorded and actual stock levels.

Order Management & Coordination:

- Work with the purchasing department to place orders for required stock, ensuring timely deliveries and quality control upon receipt.
- Monitor product expiration dates and ensure that the items are used within their shelf life to reduce waste and prevent spoilage.
- Maintain effective communication with vendors and suppliers to ensure smooth and accurate ordering and delivery.

Waste Reduction:

- Assist in managing stock to reduce waste by properly tracking items that are near expiration and ensuring proper storage to prolong shelf life.
- Report damaged, expired, or unusable items to management and ensure they are properly disposed of according to regulations.
- Ensure that excess or surplus stock is handled appropriately to avoid unnecessary waste.

Collaboration with Other Departments:

- Collaborate with the kitchen, bar, and cleaning staff to ensure that supplies are received and distributed as needed.
- Communicate any stock shortages, delivery issues, or discrepancies to the management team to address problems promptly.
- Assist in managing special requests for supplies based on operational needs.

Pay: ₹24,000.00 - ₹28,000.00 per month

Perks

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Storekeeper for Restaurant (Mumbai)
🏢 SHOTT AMUSEMENT
📍 Mumbai