Receiver/Storekeeper

The Receiver/Storekeeper is responsible for receiving, inspecting, storing, and issuing all food, beverage, and non-food items used in the central kitchen. The role ensures accurate stock levels, proper storage practices, and compliance with food-safety and HACCP standards. This position plays a key role in maintaining efficient production by ensuring ingredients and supplies are always available and properly managed.

Key Responsibilities

1. Receiving & Inspection

• Receive all incoming deliveries, verifying quantities and quality against purchase orders and delivery notes.
• Inspect products for freshness, temperature compliance, damage, or spoilage.
• Reject and document any non-compliant items and report discrepancies to the purchasing department.
• Ensure proper documentation and entry of received items into inventory systems.

2. Storage & Stock Management

• Store all items in their designated storage areas (dry, chilled, frozen) following FIFO and FEFO methods.
• Ensure all products are labeled, dated, and stored according to food-safety guidelines.
• Maintain cleanliness and organization of all storage rooms, walk-in chillers, and freezers.
• Conduct regular stock counts and report variances.

3. Issuing & Distribution

• Issue requested items to production and kitchen sections based on approved requisitions.
• Ensure accurate recording of outgoing stock to maintain real-time inventory levels.
• Prepare daily issue reports for cost control and production planning.

4. Inventory Control

• Monitor stock levels to prevent shortages and overstocking.
• Notify purchasing of low-stock items and upcoming requirements.
• Assist in monthly or weekly inventory audits.
• Track expiry dates and implement rotation to reduce waste.

5. Documentation & Systems

• Maintain accurate logs, receipts, and inventory records (manual or digital).
• Ensure all receiving and issuing documents are completed, signed, and filed.
• Use inventory management software or ERP systems to update quantities.

6. Safety, Quality & Compliance

• Follow HACCP, food-safety, and hygiene guidelines when receiving or storing products.
• Maintain proper temperature logs for chillers and freezers.
• Ensure safe handling of equipment such as pallet jacks and weighing scales.
• Monitor storage conditions for pests, contamination risks, or temperature deviations.

7. Coordination & Communication

• Coordinate with purchasing, production, and logistics teams regarding deliveries and stock requirements.
• Communicate any delays, discrepancies, or quality issues immediately.
• Work closely with chefs and supervisors to support smooth daily operations.

Qualifications

• High school diploma or equivalent; vocational training in logistics or hospitality is an advantage.
• 1–3 years of experience in receiving or storekeeping, preferably in a central kitchen, hotel, or food-production facility.
• Familiarity with food-safety standards and HACCP procedures.
• Experience with inventory or warehouse management systems preferred.

Skills & Competencies

• Strong attention to detail and accuracy.
• Good communication and coordination skills.
• Knowledge of proper storage methods for food items (dry, chilled, frozen).
• Basic computer skills (Excel, inventory systems, ERP).
• Ability to handle moderate physical work, including lifting and moving goods.
• Time management and problem-solving abilities.

Work in a central kitchen environment with exposure to cold storage areas, deliveries, and warehouse equipment. May require to work in shifts depending on delivery schedules.

Job Type: Full-time

Experience:

• Reciever/Store Keeper: 2 years (Required)
• Central kitchen, hotel, or Production facility: 2 years (Required)
• food-safety standards and HACCP procedure: 2 years (Required)