Storekeeper

Job Purpose: To efficiently handle, record, and monitor all incoming and outgoing materials (food and non-food items) for catering operations.

The Storekeeper ensures correct storage, stock rotation, hygiene, and documentation in compliance with HACCP and company procedures to support uninterrupted kitchen and catering site operations.

Key Responsibilities

• Receiving & Inspection
• Receive food and non-food deliveries and verify quantities, expiry dates, and quality against purchase orders.
• Report discrepancies or damaged goods immediately to the Store Manager or Procurement Team.
• Ensure all deliveries are recorded and signed off properly with delivery notes and invoices.
• Storage & Organization
• Arrange and store materials in the appropriate areas (dry, chilled, frozen).
• Follow FIFO (First In First Out) and FEFO (First Expiry First Out) principles to minimize wastage.
• Ensure all items are labeled, dated, and stacked correctly to prevent damage or contamination.
• Stock Issuance & Control
• Issue food and consumables to kitchen and service areas based on approved requisitions.
• Record every issue and maintain daily stock movement logs.
• Keep par stock levels and inform the Store Manager about reordering requirements.
• Documentation & Reporting
• Maintain up-to-date stock cards or ERP entries for all items.
• Prepare daily, weekly, or monthly inventory reports as required.
• Support in periodic stock counts and reconciliation with system records.
• Food Safety & Hygiene
• Maintain cleanliness and hygiene in all store areas as per HACCP / ISO 22000 requirements.
• Monitor temperature logs of cold rooms and freezers daily.
• Follow pest control, waste disposal, and cleaning schedules.
• Coordination & Teamwork
• Coordinate with kitchen, procurement, and logistics teams for smooth material flow.
• Assist in loading/unloading vehicles and verify delivery accuracy.
• Cooperate with auditors and inspectors during internal or external audits.

Job Requirements

Inventory Control: Ability to maintain accurate stock levels and manage stock cards or digital inventory systems.

Knowledge of HACCP / Food Safety Standards: Understanding of safe food handling, segregation, and temperature monitoring.

Attention to Detail: Ensures precise checking of quantities, expiry dates, and product quality.

ERP / System Literacy: Familiar with data entry in ERP or warehouse management systems (SAP, Oracle, or manual Excel).

Organization & Time Management: Efficiently manages multiple storage areas and issues without delays.

Physical Fitness: Capable of handling lifting, organizing, and movement of goods in warehouse conditions.

Communication Skills: Clear communication with chefs, suppliers, and logistics personnel.

Basic Numeracy & Documentation Skills: Able to calculate stock levels, consumption, and maintain accurate records.