Store Keeper (Kitchen)

Job Description

Position

Storekeeper

Department

Catering & Banquets / Food & Beverage

Reports to

Executive Chef / Stores Manager ( if not to Executive Chef)

Job Purpose

To manage the day-to-day operations of the Club's stores, ensuring proper receiving, storage, inventory control and timely issuance of food, beverages and operating supplies.

The Storekeeper must ensure that all goods received meet the required quality, quantity and specifications, while maintaining accurate stock records, minimising wastage, preventing pilferage and ensuring compliance with food safety and hygiene standards.

Key Responsibilities

A. Receiving of Goods

Receive all incoming materials against approved purchase orders and delivery challans.

Verify quantity, quality, weight, specifications and pricing.

Check expiry dates, manufacturing dates, batch numbers and packaging conditions.

Ensure temperature checks for meat, fish, poultry, dairy and frozen products.

Reject substandard, damaged, expired or incorrectly supplied goods.

Maintain proper GRN (Goods Received Note) documentation.

B. Storage and Inventory Management

Ensure systematic storage of dry goods, perishables, frozen products, beverages and non-food materials.

Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).

Maintain appropriate temperature and hygiene standards in all storage areas.

Ensure proper labelling, date marking and segregation of products.

Monitor stock levels and maintain minimum and maximum stock limits.

Ensure proper stock rotation and avoid unnecessary accumulation.

C. Issuing of Materials

Issue materials only against authorised requisitions.

Ensure all kitchen departments receive materials as per approved requirements.

Maintain daily issue records and departmental consumption reports.

Ensure proper control over high-value items such as meat, seafood, imported products, cheese, dry fruits and specialty ingredients.

Avoid unauthorised issues and unnecessary stock movement.

D. Stock Control and Cost Management

Conduct daily monitoring of critical and high-value inventory.

Carry out periodic physical stock verification.

Prepare monthly stock statements and consumption reports.

Identify discrepancies between physical and book stock.

Monitor slow-moving, non-moving and excess inventory.

Report wastage, spoilage, shortages and unusual consumption patterns.

Assist the Executive Chef and Accounts Department in food cost monitoring.

E. Documentation and Reporting Maintain accurate records of

Goods Received Notes (GRN).

Material Requisition and Issue Notes.

Stock Registers.

Purchase Order records.

Daily inward and outward registers.

Expiry and wastage registers.

Temperature monitoring logs.

Monthly stock reconciliation reports.

Supplier discrepancy and rejection reports.

F. Hygiene, Safety and Compliance

Maintain high standards of cleanliness and sanitation in all stores.

Ensure pest-control measures are followed.

Follow FSSAI food safety and storage requirements.

Ensure chemicals and cleaning materials are stored separately from food products.

Monitor refrigeration and freezer temperatures.

Maintain proper stacking and safe storage practices.

Essential Skills and Competencies

Strong knowledge of food commodities and hospitality stores operations.

Good understanding of inventory management.

Knowledge of FIFO and FEFO systems.

Basic computer knowledge and proficiency in MS Excel.

Familiarity with POS, inventory or ERP software.

Good numerical and reconciliation skills.

Honest, disciplined and highly organised.

Ability to coordinate with chefs, procurement, accounts and suppliers.

Strong sense of responsibility and accountability.

Educational Qualification and Experience

Graduate or Diploma in Hotel Management / Hospitality preferred.

Minimum 3–5 years of relevant experience in hotel, premium club or institutional catering stores.

Experience in handling large-volume food and beverage inventory.

Knowledge of food safety and documentation procedures.

Pay

₹25,000.00 - ₹30,000.00 per month

Benefits

Food provided

Health insurance

Leave encashment

Paid sick time

Provident Fund

Work Location

In person