Food Kitchen / Client Site

Experience 2–5 Years (Preferred)

1. Job Purpose

To manage the overall store operations of the food kitchen, including receiving, inspection, storage, issuing, and maintaining stock of raw materials, groceries, vegetables, provisions, consumables, and other kitchen materials.

Ensure proper inventory control, minimum wastage, FIFO/FEFO practices, food safety standards, accurate documentation, and uninterrupted availability of materials for daily kitchen operations.

2. Roles and Responsibilities

A. Material Receiving and Inspection

- Receive raw materials, groceries, vegetables, fruits, dairy products, frozen items, and other kitchen requirements from suppliers.
- Verify the received materials against purchase orders, delivery challans, and invoices.
- Check the quantity, quality, weight, expiry dates, packaging condition, and freshness of materials.
- Ensure that materials received meet the required food safety and quality standards.
- Report damaged, expired, poor-quality, or short-supplied materials to the Unit Manager and Purchase Department.
- Maintain proper records of all inward materials.

B. Storage and Inventory Management

- Arrange and store materials in designated storage areas.
- Maintain separate storage arrangements for dry goods, vegetables, dairy products, frozen items, and non-food materials.
- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) procedures.
- Ensure proper temperature maintenance for chilled and frozen food products.
- Monitor stock levels and maintain minimum and maximum inventory levels.
- Conduct regular physical stock verification and reconcile differences with stock records.
- Identify slow-moving, excess, damaged, and near-expiry materials.
- Ensure proper labelling, date marking, and identification of all stored materials.
- Maintain cleanliness, hygiene, and pest-free conditions in the store.
- Ensure that food materials are stored away from chemicals and other non-food items.

C. Material Issuing and Consumption Control

- Issue materials to the kitchen and production team based on approved requisitions.
- Ensure materials are issued only against authorised requests.
- Maintain daily material issue registers and consumption records.
- Monitor material consumption against the approved menu and production requirements.
- Avoid unnecessary material issuance and control excess consumption.
- Coordinate with chefs and kitchen supervisors regarding daily material requirements.
- Ensure proper recording of returns, wastage, and unused materials.




- Monitor high-value materials and prevent pilferage and stock losses.

D. Stock and Documentation Management

- Maintain daily inward and outward stock registers.
- Prepare daily, weekly, and monthly stock reports.
- Maintain purchase invoices, delivery challans, GRN (Goods Receipt Notes), and material requisition records.
- Prepare monthly stock statements and submit them to the reporting manager.
- Maintain accurate inventory records in Excel or inventory management software.
- Conduct periodic physical stock audits and support internal and external audits.
- Ensure proper reconciliation of opening stock, receipts, consumption, and closing stock.
- Report stock shortages, excess stock, and inventory discrepancies immediately.

E. Food Safety and Hygiene

- Follow applicable FSSAI requirements and company food safety policies.
- Ensure proper storage temperatures for perishable and frozen materials.
- Maintain cleanliness of racks, shelves, refrigerators, freezers, and storage areas.
- Check expiry dates regularly and immediately segregate expired or rejected materials.
- Ensure food items are stored in food-grade containers with proper identification.
- Follow pest control and sanitation procedures.
- Ensure personal hygiene and use appropriate PPE while handling food materials.
- Coordinate with the QHSE / Food Safety team during inspections and audits.

3. Qualification and Experience

- Minimum 12th standard / Diploma qualification preferred.
- Graduate qualification in any discipline is an added advantage.
- 2–5 years of experience in storekeeping, preferably in food catering, hotel, restaurant, institutional kitchen, or central kitchen operations.
- Knowledge of grocery, provisions, vegetables, dairy, frozen food, and other kitchen materials.
- Basic knowledge of inventory management and stock reconciliation.
- Knowledge of FSSAI standards and food storage practices is preferred.

4. Skills and Competencies

- Valuable knowledge of inventory management.
- Knowledge of FIFO and FEFO methods.
- Basic computer knowledge, MS Excel, and inventory software.
- Stock verification and reconciliation skills.
- Knowledge of food safety, hygiene,



and storage procedures.
- Good coordination with chefs, kitchen staff, purchase, and accounts departments.
- Good communication and reporting skills.
- Honesty, accountability, and attention to detail.
- Ability to work under pressure and meet daily operational requirements.

5. Key Performance Indicators (KPIs)

Performance Parameters

1 Inventory accuracy and stock reconciliation

2 Zero or minimum stock discrepancies

3 Proper FIFO / FEFO implementation

4 Minimum material wastage and expiry losses

5 Timely material receiving and issuing

6 Availability of materials without stock shortages

7 Proper maintenance of store documents

8 Compliance with FSSAI and food safety standards

9 Store cleanliness and hygiene maintenance

10 Timely submission of daily and monthly stock reports

6. Coordination and Reporting

The Store Keeper shall coordinate with the following departments:

- Chef / Kitchen Team: Daily raw material requirements and consumption.
- Purchase Department: Material procurement and supplier coordination.
- Unit Manager: Stock approval, inventory reports, and operational requirements.
- Accounts Department: Invoice verification and documentation.
- QHSE Department: Food safety, hygiene, and audit compliance.

7. Working Conditions

- Willingness to work in shifts as per kitchen operational requirements.
- Ability to handle food materials and kitchen store operations.
- Must maintain personal hygiene and cleanliness.
- Should be physically capable of handling routine store activities, including material movement.
- Must be available during stock audits and monthly inventory verification.

8. Overall Responsibility

The Store Keeper is responsible for maintaining effective store operations by ensuring the availability of quality raw materials, accurate inventory records, proper stock control, minimum wastage, FIFO/FEFO compliance, and adherence to food safety and hygiene standards.

Recommended additional requirement for recruitment: Candidates with previous experience in hotel kitchens, industrial catering, college kitchens, hospital kitchens, corporate cafeterias, and central kitchens should be given preference.

I can also prepare a separate Store Keeper interview questionnaire with technical questions on FIFO, FEFO, GRN, stock reconciliation, and food safety for your recruitment process.

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 Storekeeper (Coimbatore)
🏢 Madhampatty Food Services
📍 Coimbatore