Kitchen Receiving Clerk

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The Receiving Kitchen Clerk is responsible for ensuring the accurate receipt, inspection, and proper handling of all goods and supplies delivered to the kitchen department. This role ensures compliance with food safety standards (HACCP), budget limitations, and hotel procurement policies. He/she will work closely with the procurement team to guarantee timely and efficient supply chain operations, supporting kitchen requirements and maintaining inventory integrity.

Key Responsibilities:

• Receive all food, beverage, and kitchen-related deliveries with utmost accuracy.
• Inspect goods for quality, quantity, damage, and expiration dates according to kitchen specifications and HACCP standards.
• Verify delivery documentation against purchase orders to ensure consistency and accuracy.
• Report and manage discrepancies, damages, or shortages promptly with suppliers and procurement team.
• Ensure all received goods comply with HACCP and internal food safety protocols.
• Maintain proper storage practices to prevent contamination, spoilage, or damage.
• Adhere strictly to health and safety regulations, and contribute to maintaining a clean and safe receiving area.
• Coordinate with the kitchen and procurement teams to manage inventory levels, ensuring stock availability without overstocking.
• Assist in stock rotation (FIFO) to minimize waste and maintain freshness.
• Update inventory records accurately in collaboration with the procurement and kitchen management.
• Liaise closely with the hotel’s procurement department to ensure alignment with purchase orders, delivery schedules, and budget constraints.
• Support kitchen chefs and management by anticipating and fulfilling supply needs efficiently.
• Participate in regular meetings with procurement and kitchen teams to communicate stock status and resolve supply chain issues.
• Work within established budget limitations to ensure cost-effective receipt and handling of kitchen supplies
• Identify opportunities to minimize waste and improve operational efficiency
• Assist with periodic inventory counts and audits as required.
• Support other kitchen or receiving-related duties as assigned by the kitchen management team.

• Previous experience in receiving or inventory control within a hospitality kitchen or foodservice environment preferred
• Understanding of HACCP principles and food safety standards
• Knowledge of procurement processes and inventory management systems
• Detail-oriented with excellent organizational skills
• Ability to work effectively in a fast-paced environment, maintaining high standards of quality and accuracy
• Strong communication skills to collaborate with multiple departments
• Physically capable of handling deliveries and standing for extended periods
• Basic computer literacy for inventory and reporting tasks