Storekeeper

Job Description

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.

• 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.

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.