Storekeeper

JOB DESCRIPTION

Primary Purpose

To ensure food and beverage inventories are stored and issued properly and as per stocking standards.

Major skills and accountabilities of position (4-6 major accountabilities)

1. Should have very good organizational skills and interpersonal skills.

2. Should have understanding of standards of HACCP (* Hazard Analysis and Critical Control Points) in storage practices.

3. Should ideally have some experience in stock taking or knowledge in food & beverage.

4. Should have good spoken and written English besides must be a computer literate.

5. Should possess reporting skills to be able to coordinate with the Cost Controller with proposals and day-to-day feedback on operational control.

(* This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.)

Duties and Responsibilities

1. Responsible for storage of both food & beverage and operational stock. Ensure good relationship with other departments.

2. Responsible for day-to day check on the storage facilities for upkeep and hygiene.

3. To keep accurate records of all transactions and arranging and numbering all items in the storeroom.

4. Ensure minimum investment in inventory and to maintain an adequate inventory so that products are not out of stock between deliveries.

5. Should be able to follow standards for issuing and receiving stock within the stores.

6. Knowledge of storeroom items that are being purchased so that one can judge the quality of merchandise received.

7. Conducting a monthly inventory that should reconcile with the Cost Control Department.

8. Issuing store items based on approved requisition form and computer Keying for daily issuing and bin card recorded.

9. Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable. Monitor stocks and raised purchase lists based on Par Stocks.

Work relations (context - main interfaces - functional report)

1. Reports to Executive Chef.

2. Interfaces strongly with department heads and employees.

Key figures - provide key data of the job e.g. budget, number of reports etc

1. Financial s - (Figures/% to be discussed)

2. Guest Satisfaction Scores - (Figures/% to be discussed)

Key success factors - how is the success in the position measured

1. Financials - (Figures/% to be discussed)

2. Guest Satisfaction Scores - (Figures/% to be discussed)

Experience and qualifications required for the job

University/College degree in a related discipline. Should have atleast of 4-5 years of experience in related field and in five star hotel. Should have previously worked in the Catering/Hotel / F&B sector.

Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

• Commuter assistance
• Food provided
• Health insurance
• Provident Fund

Work Location: In person