Purchase Executive/ Storekeeper

**Petty Cash Management-**
- All the vouchers to be tracked on a daily basis in the google sheet - **Daily as expense takes place**:

- Google sheet to be filled completely for purpose of the expenses, nature of expenses, amount, outlet name and the approver name - **Daily as expense takes place**:

- Opening petty cash balance and closing petty cash balance has to be matched and tallied at all the time in the google sheet - **As sheet is filled**:

- Please maintain a file for all the things purchased, repaired, electrical socket changed, so we know, when was it repaired, when was new socket purchased, basically to have a control on maintenance and repair

**Vendor Management and Inventory management-**
- Take closing stock from inventory list on respective groups and purchase request from all the outlets and order accordingly - **Daily, weekly, monthly according to item**:

- Inspect all the food and material received for its quality, MFG and EXP and quantity revert to vendor if any discrepancies - **Twice a day check materials received that day - escalate on the spot to vendor discrepancy and old item and report on google sheet with corrective action from vendor**:

- Ensure stock is given to kitchen staff by following FIFO for all the products - **Ongoing items have to be stored with old items in the front and new items in bottom or behind to save time once pulling out items**:

- Scan vendors invoices on a weekly basis and make a folder for each vendor, which will reduce month-end work load
- **Every Saturday where there are no goods received**:

- Find another vendor and compare prices for those items which cost are gone high, do this activity once every month - **On same google sheet, make a tab Rafique for this activity and state one food product category a month (example one month chicken, one month vegetables etc, 5 vendor quotes should be collected)**

**Inventory and PO outlet management-**

**Daily, Weekly and monthly task**
- Ensure closing stock taken for grocery and high value item before ordering new stock
- Month end inventory has to be taken 100% for all the store items and verified - **on first of the month if weekend 2nd. No further deadline.**:

- Verify inventory list shared on respective outlet group for packaging and cleaning material before dispatching the stock to the outlet
- Prepare in person and no one else packaging and cleaning materials dispatch for next day 1 hour before leaving office, and make sure they are tagged. Any unusual item (equipment, pest control devices, etc) has to be flagged
- On Monday, come to work at 9 AM sharp so packaging orders placed on Sunday can be fulfilled by you personally as you are off on Sunday.

**Equipment maintenance management-**
- Inspect Marol kitchen daily upon arrival to outlet temperature of fridges, fryers, all equipment. Write down any discrepancy on sticky note and re-check 2 hours later.
- Inform excec chef if any equipment is not been maintained properly resulting in equipment breakdown, for example lack of washing of rubber in fridges, black debris on burners, etc..
- If any equipment is broken down with staff negligence, inform to management on the respective group
- If equipment breaks down in outlets informed by outlet groups, immediately make a phone call to relevant repairperson, arranged a day and hour precise appointment, follow up with message to vendor immediately “ as discussed on phone, come at 3 PM to outlet location address is XXX, outlet number is XXX”., and inform on relevant outlet group that repairperson will come on which day and at what time. Set a phone alert on that day in the morning 10AM and call again vendor and confirm appointment. Follow up until equipment is adequately repaired.

**Festival management-**
- Make ready all the materials as per event brief by labelling all the items as per event name (Tagging) and placing them in the middle of the kitchen not hidden nor on or under shelves, or in middle of office.
- Receive from vendors any equipment/marketing materials/packaging an entire week before the event (for example previous Friday if event is next Friday)
- Ensure all the marketing gear is cleaned and in good condition for the event
- Ask the festival supervisor (responsible person) to re-count the material (as per event brief) as to what was sent and what was loaded in porter post the event so don’t miss anything behind.
- Use Zomato tape, recycle bags and cartons from vendors, minimize blue bags and wastage.
- Post event ensure all marketing gear is cleaned by the following Wednesday and nicely kept for future event and tagged
- Use first the packaging material leftover received from the event to control any unnecessary damage or wastage
- Keep a handwritten list on your desk while packing for the event of which equipment was borrowed from which outlet. As soon as event is over and all materials are received in Marol, on Monday 10 AM (refer to above point you should be in Marol at 9 AM on