Assistant Warehouse Supervisor; Catering

To assist in the effective management of catering warehouse operations ensuring proper receiving storage inventory control and distribution of food beverages and non-food items while maintaining quality hygiene and safety standards

• Assist the Warehouse Supervisor in managing day-to-day warehouse operations
• Receive and inspect food beverages and non-food supplies against purchase orders and delivery documents
• Check quantity quality expiry dates batch numbers and packaging conditions of received items
• Ensure proper storage of dry chilled frozen and non-food materials according to company standards
• Maintain accurate inventory records and conduct regular stock counts
• Follow FIFO FEFO principles to minimize wastage and expired stock
• Issue materials to kitchens catering outlets and other departments against approved requisitions
• Monitor stock levels and report shortages excess stock damages and expired items
• Ensure proper segregation and storage of chemicals and cleaning materials
• Maintain warehouse cleanliness hygiene pest-control and food-safety standards
• Ensure appropriate temperature monitoring for chilled and frozen storage areas
• Assist with monthly and periodic physical inventory counts and reconciliations
• Verify documentation for receiving issuing transfers returns and wastage
• Coordinate with Procurement Operations Finance and Kitchen teams regarding stock requirements
• Supervise warehouse staff in the absence of the Warehouse Supervisor
• Ensure employees follow company policies HACCP food safety and health safety requirements
• Assist in minimizing food waste product damage and inventory discrepancies
• Report any operational issues or irregularities

• Diploma or degree in Warehouse Management, Logistics, Supply Chain, Hospitality, or a related field preferred.
• Minimum 5 years of warehouse experience, preferably within catering, hospitality, food service, or FMCG operations.
• Experience handling dry, chilled, frozen, and fresh food products is preferred.
• Good knowledge of inventory management and warehouse procedures.
• Knowledge of FIFO/FEFO, food safety, and HACCP principles.
• Basic computer skills, particularly MS Excel and inventory/ERP systems.
• Good communication, organizational, and team-management skills.
• Ability to work in a fast-paced catering environment and handle multiple priorities.