Warehouse Executive

Inventory Management: Monitor and manage stock levels of ingredients and supplies, ensuring optimal availability for the 12 operational kitchens and 1 central kitchen and Bakery.

Order Fulfillment: Prepare and dispatch orders accurately and efficiently to the kitchens, adhering to their schedules and specific requirements.

Quality Control: Conduct quality inspections on incoming products,

Documentation: Maintain accurate records of inventory transactions, including receipts, transfers, and dispatches, and generate regular inventory reports.

Warehouse Organization: Implement and maintain efficient storage systems to optimize space and ensure easy access to inventory.

Team Collaboration: Work closely with kitchen team and the supply chain team to address inventory needs, resolve issues, and improve operational efficiency.