Key Responsibilities
Delivery & Quality Control
- Receive and inspect all food and beverage deliveries.
- Verify products against purchase orders and supplier specifications.
- Check temperature of chilled (0–5°C) and frozen goods (-18°C or below) upon arrival.
- Assess freshness, quality, weight, grade, and presentation of products.
- Reject and report any substandard, damaged, or incorrect goods immediately.
Stock Accuracy & Cost Control
- Accurately count, weigh, and record all incoming stock.
- Ensure delivery notes and invoices match agreed pricing and quantities.
- Report discrepancies to the Head Chef and Purchasing department.
- Support monthly stock takes and variance investigations.
Storage & Organisation
- Ensure immediate and correct storage of goods in line with FIFO principles.
- Label and date all products clearly.
- Maintain organised dry stores, fridges, and freezers.
- Secure high-value items appropriately.
Food Safety & Compliance
- Record and monitor delivery temperatures.
- Ensure full traceability of products (batch codes, allergen info).
- Follow HACCP procedures and company food safety policies.
- Maintain cleanliness and hygiene standards in all storage areas.
- Assist with internal and external audits.
Communication
- Liaise with suppliers professionally.
- Communicate shortages or quality concerns to the relevant kitchen sections.
- Work closely with the Head Chef, Sous Chef, and Purchasing team.