Assistant Warehouse Supervisor (Catering)

Job Purpose

To assist in the effective management of catering warehouse operations, ensuring proper receiving, storage, inventory control, and distribution of food, beverages, and non-food items while maintaining quality, hygiene, and safety standards.

Key Responsibilities

• Assist the Warehouse Supervisor in managing day-to-day warehouse operations.
• Receive and inspect food, beverages, and non-food supplies against purchase orders and delivery documents.
• Check quantity, quality, expiry dates, batch numbers, and packaging conditions of received items.
• Ensure proper storage of dry, chilled, frozen, and non-food materials according to company standards.
• Maintain accurate inventory records and conduct regular stock counts.
• Follow FIFO/FEFO principles to minimize wastage and expired stock.
• Issue materials to kitchens, catering outlets, and other departments against approved requisitions.
• Monitor stock levels and report shortages, excess stock, damages, and expired items.
• Ensure proper segregation and storage of chemicals and cleaning materials.
• Maintain warehouse cleanliness, hygiene, pest-control, and food-safety standards.
• Ensure appropriate temperature monitoring for chilled and frozen storage areas.
• Assist with monthly and periodic physical inventory counts and reconciliations.
• Verify documentation for receiving, issuing, transfers, returns, and wastage.
• Coordinate with Procurement, Operations, Finance, and Kitchen teams regarding stock requirements.
• Supervise warehouse staff in the absence of the Warehouse Supervisor.
• Ensure employees follow company policies, HACCP, food safety, and health & safety requirements.
• Assist in minimizing food waste, product damage, and inventory discrepancies.
• Report any operational issues or irregularities.

Desired Candidate Profile

• Diploma or degree in Warehouse Management, Logistics, Supply Chain, Hospitality, or a related field preferred.
• Minimum 5 years of warehouse experience, preferably within catering, hospitality, food service, or FMCG operations.
• Experience handling dry, chilled, frozen, and fresh food products is preferred.
• Good knowledge of inventory management and warehouse procedures.
• Knowledge of FIFO/FEFO, food safety, and HACCP principles.
• Basic computer skills, particularly MS Excel and inventory/ERP systems.
• Good communication, organizational, and team-management skills.
• Ability to work in a fast-paced catering environment and handle multiple priorities.