– Monitor stock par levels for food and non-food items to minimize waste and ensure adequate inventory.
– Request quotation as and when needed.
– Raise purchase orders (POs) for all required goods through the Optimum system.
– Manage supplier relationships, ensuring timely deliveries and adherence to quality standards.
– Conduct receiving inspections to verify quantity and quality of all incoming goods using the Optimum system.
– Enforce the First-Expire, First-Out (FEFO) inventory management system.
– Communicate inventory and supply needs to the Assistant Unit Manager and/or Head Chef.Monitor stock par level and ensure the quality of goods delivered.
Inventory Management:
– Monitor and maintain accurate inventory records.
– Conduct regular stock takes to ensure accurate inventory counts.
– Analyze inventory data to identify trends and areas for improvement.
– Perform stock take and documentation for the month end.