Receiving

Qualifications

• Minimum education: High School/Vocational High School (Senior High School or equivalent).
• At least 1 year of experience as a Receiving Clerk, Storekeeper, or Warehouse Staff, preferably in the hotel or restaurant industry.
• Good understanding of receiving procedures and inventory management.
• Knowledge of food safety and hygiene standards.
• Detail-oriented, honest, disciplined, and able to work under pressure.
• Proficient in using computers; experience with inventory systems, POS, or ERP software is an advantage.
• Neat and professional appearance.

Main Responsibilities

1. Receiving Goods

• Receive all goods delivered by suppliers.
• Ensure all deliveries are received according to the operational schedule.
• Inspect the physical condition of packaging before accepting goods.
• Reject damaged, leaking, dented, or otherwise unusable items.

2. Quantity Verification

• Count all received goods accurately.
• Verify that quantities match the Purchase Order (PO), Delivery Order (DO), and Invoice.
• Record and report any quantity discrepancies.

3. Quality Inspection

• Ensure all received goods meet the restaurant's quality standards.

• Inspect the following:

  • Freshness of food products.
  • Color, aroma, and texture.
  • Receiving temperature of chilled and frozen products.
  • Production and expiration dates.
  • Packaging condition.

• Reject goods that do not meet the required quality standards.

4. Documentation

• Ensure all required documents are complete, including:

  • Purchase Order (PO)
  • Delivery Order (DO)
  • Invoice

• Acknowledge receipt of goods after completing all inspections.

• Enter receiving data into the inventory/ERP system.

• Maintain organized and accurate receiving records.

5. Labeling & Storage

• Label received goods with the receiving date when required.

• Ensure goods are promptly transferred to the appropriate storage area:

  • Dry Store
  • Chiller
  • Freezer
  • Beverage Store
  • Chemical Store

• Ensure FIFO (First In, First Out) and FEFO (First Expired, First Out) principles are consistently implemented.

6. Coordination

• Coordinate with the following departments and parties:

  • Purchasing Department
  • Kitchen
  • Store/Warehouse
  • Cost Control
  • Finance
  • Suppliers

• Report any of the following issues:

  • Short deliveries
  • Damaged goods
  • Goods that do not meet specifications
  • Delivery delays

7. Inventory Support

• Assist with periodic stock counts (stock opname).
• Support stock verification when required.
• Report items that are approaching their expiration dates.

8. Hygiene & Safety

• Maintain a clean and organized receiving area.
• Ensure all receiving activities comply with food safety and hygiene standards.
• Wear the required Personal Protective Equipment (PPE), such as safety shoes and gloves.
• Ensure the cold chain is maintained throughout the receiving process.