STOREKEEPER Job Title:StorekeeperPl

STOREKEEPER




Job Title:
Storekeeper

Place of Work:
Restaurant or hotel

Hours of Work:
To be agreed, normally 06:00 - 15:00 or 07:00 to 16:00

Scope and General Purpose:
To ensure that optimum stock levels are maintained, that all goods, perishable and non-perishable are stored under ideal conditions and that maximum security applies at all times, particularly when receiving or issuing goods.

Responsible to:
Food and Beverage Manager
Catering Manager

Responsible for:
Clerk
Stores Assistant

Limits of Authority:
Order up to R_____ may be placed, thereafter permission must be obtained.

Liaises with:
Suppliers, drivers and catering staff

Main Duties:
• To order goods and supplies to ensure that maximum/minimum stock levels are maintained.
• To liaise with senior managers on the ordering of goods which fall outside the agreed financial parameters.
• To order all items through approved suppliers only, obtaining permission for ordering any items which are only available through an alternate source.
• To ensure that goods received are of the quality and quantity ordered and in accordance with the agreed price.
• To ensure the timeous and correct completion of all administration in respect of deliveries.
• To complete all documentation and take the necessary action in cases of non-delivery, substandard deliveries or over pricing.
• To ensure that all items are stored correctly, in terms of temperature, humidity and shelf life and that no food items are stored on the floor.
• To ensure correct stock rotation and that issues are effected on a first in, first out basis.
• To ensure that all issues are made against requisitions and that no items leave the storeroom without the appropriate documentation or signature.
• To ensure maximum security of all storeroom areas, that no unauthorised person enters the stores or is issued with a key allowing access.
• To inform management and follow agreed procedures in the case of spoilage or damage of any item.
• To take stock at prescribed intervals and ensure that all necessary administration is completed without delay.
• To attend meetings or training courses as required.

Hasil (Inggris) 2:

Storekeeper Job Title: Storekeeper Place of Work: Restaurant or hotel Hours of Work: To be agreed, normally 6:00 to 15:00 or 07:00 to 16:00 Scope and General Purpose: To Ensure that the optimum stock levels are maintained, that all goods, perishable and non-perishable are stored under ideal conditions and that maximum security Applies at all times, par- ticularly when receiving or issuing goods. Responsible to: Food and Beverage Manager Catering Manager Responsible for: Clerk Assistant Stores Limits of Authority: Order up to R_____ may be placed, thereafter permission must be Obtained. Liaises with: Suppliers, drivers and catering staff Main Duties: • To order goods and supplies to Ensure that the maximum / minimum stock levels are maintained. • To liaise with senior managers on the ordering of goods the which fall outside the agreed financial parameters. • To order all items through approved suppliers only, Obtaining permission for ordering any items roomates are only available through an alternate source. • To Ensure that goods received are of the quality and quantity ordered and in accordance with the agreed price. • To Ensure the timeous and correct completion of all the administration in respect of deliveries. • To complete all documentation and take the Necessary action in cases of non-delivery, substandard deliveries or over-pricing. • To Ensure that all items are stored Correctly, in terms of temperature, humidity and shelf life and that no food items are stored on the floor. • To Ensure correct stock rotation and that issues are effected on a first-in, first-out basis. • To Ensure that all issues are made ​​against requisitions and that no items leave the Storeroom Ways NAMAs documentation or signatures. • To Ensure maximum security of all Storeroom areas, that no person unauthorised Enters the stores or is issued with a key allowing access. • To inform management and follow agreed procedures in the case of spoilage or damage of any item. • To take stock at the prescribed intervals and Necessary Ensure that all administration is completed without delay. • To attend meetings or training courses as required.