Restaurant Store Keeper

**Key Responsibilities**:

- **Inventory Management**:

- Receive, inspect, and record deliveries of food, beverages, and non-food items according to the restaurant’s specifications and quality standards.
- Maintain accurate inventory records for all products, ensuring timely updates in inventory management systems.
- Track inventory levels regularly, and ensure stock is used in a timely manner, minimizing waste and spoilage.
- Perform regular stock-taking, ensuring that physical stock matches the recorded stock levels, and assist in monthly or quarterly stock audits.
- **Stock Organization and Storage**:

- Ensure proper storage of all items (perishable and non-perishable), in line with food safety and hygiene regulations, to maintain product quality.
- Organize stock in a manner that ensures easy access and rotation, following the First In, First Out (FIFO) method.
- Ensure all products, especially perishable goods, are stored at the correct temperatures and conditions to preserve their shelf life.
- Regularly inspect storage areas for cleanliness and safety.
- **Supply Ordering and Coordination**:

- Liaise with the kitchen and management team to anticipate inventory needs and place orders for supplies and ingredients.
- Maintain relationships with suppliers, ensuring that the restaurant receives quality products at competitive prices and within the specified delivery times.
- Ensure timely procurement of items and manage reordering processes based on stock levels and consumption patterns.
- **Quality Control and Compliance**:

- Check the quality and quantity of all incoming goods to ensure they meet restaurant standards before acceptance and storage.
- Ensure that all food products meet health and safety guidelines, including checking expiry dates and proper packaging.
- Track and manage product recalls, damages, or returns with suppliers as needed.
- **Waste Management**:

- Monitor stock levels and expiration dates to minimize food waste.
- Assist the kitchen team in discarding expired or spoiled stock, ensuring the proper disposal of food waste in compliance with restaurant policies.
- Identify and resolve any discrepancies in inventory that may result from waste or spoilage.
- **Record Keeping and Documentation**:

- Maintain accurate and organized records of all inventory movements, including receipts, transfers, stock issues, and returns.
- Ensure proper documentation of purchase orders, supplier invoices, and delivery receipts.
- Prepare and submit regular reports on stock levels, usage, and inventory variances to management.
- **Collaboration with the Kitchen and Front-of-House Teams**:

- Work closely with kitchen staff to ensure timely availability of ingredients and supplies to meet menu needs.
- Communicate with front-of-house teams regarding non-food supplies and ensure that all restaurant operations are adequately stocked, including tableware, cleaning supplies, and other essential materials.
- Assist the head chef in ensuring that kitchen supplies are organized, tracked, and replenished as needed.
- **Health and Safety Compliance**:

- Follow all food safety protocols, health regulations, and best practices for storage, handling, and organization of food and non-food items.
- Ensure that the storeroom and supply areas are maintained in accordance with hygiene and safety standards.

**Job Types**: Full-time, Permanent

Pay: Up to ₹20,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Day shift
- Rotational shift

Supplemental Pay:

- Overtime pay
- Shift allowance
- Yearly bonus

Work Location: In person