Purpose:
Manage catering store operations, ensuring accurate inventory control of food, beverages, consumables, and kitchen supplies while maintaining stock availability and proper storage standards.
Key Responsibilities:
- Oversee receiving, storage, and issuance of food and catering materials.
- Monitor stock levels, expiry dates, and inventory accuracy.
- Conduct stock counts and reconcile inventory records.
- Coordinate with procurement and kitchen teams for material availability.
- Ensure compliance with food safety and storage standards.
- Prepare inventory and stock movement reports.
Requirements:
- 5+ years of storekeeping experience, preferably in catering, hospitality, F&B, or FMCG.
- Experience with inventory control and ERP systems.
- Knowledge of food storage, stock rotation (FIFO/FEFO), and inventory management.
- Strong organizational and reporting skills.