Job Description

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)