managing, monitoring, and controlling all kitchen inventory in a catering environment to ensure accurate stock levels, cost efficiency, and uninterrupted kitchen operations. The role focuses on proper receiving, storage, issuance, and documentation of food and non-food items in compliance with food safety and company standards.

Key Responsibilities

Monitor and control kitchen inventory levels for food, beverages, and non-food items.

Receive and inspect deliveries to ensure quality, quantity, and compliance with purchase orders.

Ensure proper storage of all items according to FIFO, FEFO, and food safety standards.

Issue materials to kitchen sections based on approved requisitions.

Maintain accurate inventory records, stock cards, and system entries.

Conduct daily, weekly, and monthly stock counts and reconcile 

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