Inventory Management: Maintaining accurate records of stock levels, ensuring FIFO (First In, First Out) rotation, and identifying potential shortages.
Receiving and Storing: Receiving and inspecting deliveries, checking against invoices, and ensuring proper storage conditions.
Issuing Supplies: Providing food, beverages, and other supplies to kitchen staff and other departments as needed.
Requisitions: Preparing and delivering requisitions in a timely manner.
Coordination: Collaborating with chefs, managers, and suppliers to ensure optimal inventory levels.
Compliance: Ensuring compliance with food safety standards and regulations.
Cleaning: Maintaining cleanliness and organization of the storage areas.
Physical Inventory: Taking regular physical counts of inventory to reconcile with records.
Organizational skills: Essential for managing inventory and maintaining a clean and organized store.
Attention to detail: Necessary for accurate record-keeping and inventory management.
Communication skills: Required for coordinating with staff and suppliers.
Knowledge of food safety and hygiene practices: Essential for maintaining food safety and compliance.
Familiarity with FIFO (First In, First Out) rotation: Important for managing perishable items and preventing waste.
Experience with inventory management systems: Can be beneficial for automating tasks and improving efficiency.