Receiving and Quality Control Officer

Role Purpose

The Receiving & Quality Control Officer plays a critical frontline role in safeguarding the culinary integrity, profitability, and health standards of both Uma Nota and Sabai. This role ensures that all goods received from suppliers match the strict quality, quantity, and food safety specifications of each brand and supplier discrepancy management, with FIFO and storage support as secondary responsibilities while actively managing in-house stock organization, labeling, rotation, and storage cleanliness.

Key Responsibilities & Accountabilities

1. Receiving & Inspection

· Physical Verification: Inspect all incoming food, beverage, and non-perishable deliveries at both Uma Nota and Sabai.

· Specification Matching: Cross-reference delivered items against the approved Purchase Order (PO) and supplier delivery notes for exact brand, size, count.

· Freshness Assessment: Inspect raw ingredients (produce, seafood, meats) for freshness, color, texture, and aroma according to each restaurant's specific culinary standards.

2. Food Safety, Compliance & Kitchen Housekeeping

· Temperature Checks: Measure and log temperatures of all chilled and frozen goods upon arrival using calibrated thermometers.

· Packaging Integrity: Reject any items with damaged, bloated, rusted, or compromised packaging.

· Good Housekeeping: Maintain impeccable cleanliness in all storage areas, walk-in chillers, freezers, and dry stores. Ensure storage racks are organized, clean, and off the floor in compliance with health regulations.

3. In-Kitchen / Bar Stock Management & FIFO

· Proper Labeling: Ensure every item entering storage is immediately and clearly labeled with the Item Name, Delivery Date, Expiry Date, and Initialed by the receiver.

· FIFO Discipline: Actively organize and rotate stock utilizing the First In, First Out (FIFO) methodology to minimize spoilage and waste.

· Inventory & Stock Takes**:** Assist the kitchen management team with weekly and monthly physical stock counts, identifying slow-moving items or potential shortages.

· Beverage/bar stock management, covering the receiving, quality checks, proper storage, FIFO, and discrepancy reporting for all beverage inventory.

4. Discrepancy Reporting & Documentation

· Discrepancy Logging: Immediately document any variances in quantity (shortages/overages), quality defects, or incorrect items versus the PO.

· Evidence: Capture clear proof of any rejected items, damaged goods, or temperature violations.

· Credit Notes & Reporting: Issue immediate feedback to the Kitchen/Procurement team and fill out the Daily Discrepancy Report so credit notes can be processed with suppliers.

Minimum Qualifications & Skills

· Education: High School Diploma or equivalent; a degree or certificate in Hospitality, Culinary Arts, or Food Science is a strong advantage.

· Experience: Minimum of 1–2 years of experience in a restaurant kitchen, food warehousing, or receiving role. Experience handling premium produce/seafood is highly preferred.

· Certifications: Valid Food Handler’s Certificate or basic HACCP training.

· Technical Skills: Basic computer literacy (MS Excel/Word) and familiarity with digital inventory or POS systems.

· Physical Requirements: Ability to lift up to 20 kg (45 lbs) and stand for extended periods in varying temperatures (walk-in chillers/freezers).

· Attention to Detail: Sharp eye for freshness, expiration dates, and numerical accuracy.