Inventory Control: Monitor stock levels and ensure accurate physical inventory using the FIFO (First-In, First-Out) method.
Procurement & Receiving: Inspect deliveries for quality, quantity, and expiration dates, matching them against purchase orders.
Stock Issuance: Provide kitchen and bar staff with required ingredients and supplies based on authorized requisitions.
Cost & Waste Tracking: Maintain digital logs (usually via Excel or restaurant ERP software) to track variances, prevent spoilage, and reduce food costs.