STORE KEEPER (KITCHEN SECTION)

JOB DESCRIPTIONSTORE KEEPER – KITCHEN SECTION

Department

Kitchen / Stores

Designation

Store Keeper – Kitchen Section

Reporting To

Head Cook, Kitchen In-charge, and Administrative Officer

Job Location

As assigned by the organization

Employment Type

Full-Time

Educational Qualification: Minimum 12th Pass; preference will be given to candidates with a graduate degree or relevant store management qualification.

Computer Knowledge

Mandatory

Experience: Preference will be given to candidates having experience in storekeeping, inventory management, kitchen stores, or material handling.

JOB PURPOSE

The Store Keeper – Kitchen Section will be responsible for the proper receipt, storage, maintenance, issuance, and accounting of all food items, raw materials, groceries, vegetables, fruits, dairy products, spices, cooking oils, kitchen consumables, and other materials required for kitchen operations.

The candidate must ensure accurate stock records, proper storage conditions, prevention of wastage, timely availability of kitchen materials, and maintenance of hygiene and food safety standards. The Store Keeper shall work under the guidance and supervision of the Head Cook, Kitchen In-charge, and Administrative Officer.

• KEY RESPONSIBILITIES AND DUTIESA. Receipt and Verification of Materials

Receive food items, groceries, raw materials, vegetables, fruits, dairy products, and other kitchen supplies from authorized suppliers.

Verify all received materials against purchase orders, delivery challans, invoices, and approved indent/requisition forms.

Check the quantity, quality, weight, packaging, freshness, expiry dates, and condition of materials at the time of receipt.

Ensure that the materials received meet the specifications and requirements approved by the Head Cook or Kitchen In-charge.

Immediately report shortages, excess supplies, damaged packaging, poor-quality materials, expired items, or discrepancies to the concerned authority.

Ensure that no unauthorized or unapproved materials are accepted into the store.

Maintain proper records of all incoming materials and obtain the required acknowledgment or verification from the concerned personnel.

B. Storage and Preservation of Materials

Arrange and store all kitchen materials systematically in their designated storage areas.

Maintain separate storage arrangements for dry groceries, vegetables, fruits, dairy products, frozen items, cleaning materials, and other supplies, as applicable.

Ensure that food items are stored under appropriate temperature, humidity, ventilation, and hygiene conditions.

Follow the FIFO (First In, First Out) and FEFO (First Expiry, First Out) methods to minimize spoilage and expiry-related losses.

Ensure proper labelling of materials with item name, receipt date, batch details, expiry date, and other relevant information.

Maintain cleanliness and orderliness in the store, racks, shelves, refrigerators, freezers, and storage rooms.

Prevent contamination, pest infestation, moisture damage, leakage, and unauthorized access to stored materials.

Immediately report any malfunction of refrigerators, freezers, weighing scales, or other storage equipment.

Ensure that expired, spoiled, contaminated, or damaged food items are segregated and not issued for kitchen use.

C. Issue of Materials to the Kitchen

Issue kitchen materials only against duly authorized requisition slips, indents, or approved digital requests.

Supply materials to the Head Cook, Kitchen In-charge, or authorized kitchen staff according to approved requirements.

Verify the quantity and type of materials requested before issuing them.

Maintain proper records of all issued materials, including item name, quantity, date, department/section, and recipient's acknowledgment.

Ensure that materials are issued in a controlled manner to prevent unnecessary consumption, misuse, and wastage.

Coordinate with kitchen staff to ensure the timely availability of materials for daily cooking, special functions, events, and bulk meal preparation.

Do not issue materials without authorization or permit stock removal without proper documentation.

Maintain separate records for regular consumption, special events, emergency issues, and other approved requirements, wherever applicable.

D. Inventory and Stock Management

Maintain accurate and up-to-date stock registers for all kitchen materials.

Record every receipt, issue, return, transfer, adjustment, and disposal of stock promptly.

Monitor daily stock balances and ensure that physical stock matches the recorded stock.

Conduct regular physical stock verification and reconcile differences with the stock register or computer records.

Identify fast-moving, slow-moving, non-moving, excess, and obsolete items.

Establish and monitor minimum, maximum, and reorder stock levels in consultation with the Head Cook, Kitchen In-charge, and Administrative Officer.

Prepare timely replenishment requests for materials approaching minimum stock levels.

Ensure that adequate stock is available to meet daily kitchen requirements without unnecessary overstocking.

Investigate stock discrepancies, shortages, unexplained losses, and wastage, and report findings to the concerned authority.

Maintain records of expired, spoiled, damaged, and discarded materials, including quantities and reasons for disposal.

Assist in monthly, quarterly, and annual stock audits and physical verification exercises.

E. Computer Knowledge and Digital Recordkeeping

Maintain computerized stock records using MS Excel, inventory management software, ERP systems, or other software prescribed by the organization.

Enter all receipts, issues, returns, stock balances, and adjustments accurately and promptly.

Prepare daily, weekly, and monthly stock statements and consumption reports.

Maintain computerized item-wise inventory records, including quantities, unit rates, expiry dates, and stock valuation wherever required.

Prepare material requisitions, purchase requirements, shortage statements,