- Maintain accurate records of all restaurant inventory, including food, beverages, packaging, cleaning supplies, and consumables.

- Receive incoming goods and verify quantity, quality, specifications, and invoices against purchase orders.

- Conduct daily, weekly, and monthly stock counts and reconcile physical stock with system records.

- Monitor stock levels and coordinate timely replenishment with the purchasing/procurement team.

- Track FIFO/FEFO practices and ensure proper storage and rotation of perishable items.

- Monitor expiry dates, damaged goods, wastage, spoilage, and pilferage.

- Maintain proper documentation for stock receipts, transfers, issues, returns, and adjustments.

- Issue ingredients and other materials to kitchen and restaurant departments against authorized requisitions.

- Investigate inventory variances and report discrepancies to management.





- Prepare inventory reports, consumption reports, wastage reports, and variance reports.

- Coordinate with the kitchen, restaurant operations, procurement, accounts, and suppliers.

- Ensure storage areas, refrigerators, freezers, and dry stores are properly organized and maintained.

- Follow food safety, hygiene, storage, and temperature-control procedures.

- Help control food costs by monitoring consumption, wastage, and stock movement.

- Maintain accurate inventory data in POS, ERP, inventory-management software, or Excel.

- Support periodic audits and provide required inventory documentation

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Inventory Executive (Sahibabad)
🏢 Nazeer Hospitality
📍 Sahibabad