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

Benefits: