Storekeeper

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The Storekeeper is responsible for the efficient management, organization, and control of all kitchen-related stores, including dry, chilled, and frozen items. This role ensures that all food and non-food items required by the culinary team are properly received, stored, issued, and tracked in accordance with HACCP guidelines, inventory protocols, and cost control procedures. The Storekeeper works closely with the kitchen, procurement, and finance teams to support smooth daily operations and accurate stock management.

Key Responsibilities:

• Receive kitchen supplies and ingredients from the receiving team, verifying quantity, quality, and documentation.
• Ensure all items are stored promptly and correctly according to food safety regulations (FIFO, HACCP, temperature zones).
• Maintain cleanliness and proper organization of dry stores, walk-in refrigerators, and freezers.
• Label and date all stock items accurately upon receipt.
• Issue ingredients and supplies to various kitchen sections based on approved requisitions.
• Maintain updated records of stock issued, returned, and transferred using inventory management systems.
• Conduct daily, weekly, and monthly stock counts in collaboration with the cost control team.
• Monitor stock levels proactively and report shortages or excesses to the Executive Chef and Purchasing Team.
• Ensure all food handling and storage areas meet local health regulations and internal HACCP standards.
• Follow and enforce safe handling practices, proper labeling, and allergen management.
• Report any non-conforming goods or safety issues to the relevant departments immediately.
• Collaborate with the Purchasing and Receiving teams to ensure timely availability of required items.
• Communicate regularly with kitchen teams regarding stock availability, substitutions, or delays.
• Support procurement planning by providing accurate inventory data and usage trends.
• Minimize waste through accurate stock rotation and timely issuance.
• Assist in monitoring food costs by ensuring proper portion control and preventing unauthorized usage.
• Work within allocated budgets and contribute to cost-saving initiatives.

• Minimum 2 years of experience in a similar role in a hotel or high-volume kitchen environment
• Knowledge of food safety standards, HACCP, and proper storage practices
• Familiarity with inventory systems
• Good communication and organizational skills
• Ability to work independently, with strong attention to detail
• Physically fit and able to lift, move, and organize stock items