Storekeeper

Job Facts

Minimum Requirements

• Basic understanding of stock control processes (receiving, issuing, rotation, and record-keeping).
• Able to complete stock sheets, delivery notes, and requisition forms accurately.
• Basic numeracy and attention to detail when counting and checking stock.
• Knowledge of food safety, hygiene practices, and safe storage of food items (HACCP awareness).
• Physically able to lift, move, and handle stock safely.
• Reliable, honest, and able to follow instructions and procedures consistently.
• Able to work well with others and support a positive team environment.
• Receive all deliveries and check quantities, quality, and condition against delivery notes.
• Record stock received accurately and report any shortages, damages, or discrepancies.
• Store goods in the correct areas, following FIFO and food safety standards
• Issue stock to the kitchen and service areas based on approved requisitions.
• Maintain up-to-date daily stock records and stock sheets.
• Assist with weekly and monthly stock counts and support loss control.
• Keep dry stores, fridges, and freezers clean, organised, and compliant with hygiene and HACCP requirements.
• Monitor and record temperatures in fridges and freezers and report any issues immediately.
• Ensure correct labelling, packaging, and monitoring of expiry dates.
• Help reduce stock losses through proper rotation, secure storage, and controlled issuing.
• Support cost-effective stock management and minimise wastage.
• 1–2 years’ Experience as a Storekeeper, Stock Controller, or in a similar role (preferred).
• in a catering, hospitality, or food service environment (advantageous).
• Drivers licence
• as a Storekeeper, Stock Controller, or in a similar role (preferred).

Responsibilities

• Receive all deliveries and check quantities, quality, and condition against delivery notes.
• Record stock received accurately and report any shortages, damages, or discrepancies.
• Store goods in the correct areas, following FIFO and food safety standards
• Issue stock to the kitchen and service areas based on approved requisitions.
• Maintain up-to-date daily stock records and stock sheets.
• Assist with weekly and monthly stock counts and support loss control.
• Keep dry stores, fridges, and freezers clean, organised, and compliant with hygiene and HACCP requirements.
• Monitor and record temperatures in fridges and freezers and report any issues immediately.
• Ensure correct labelling, packaging, and monitoring of expiry dates.
• Help reduce stock losses through proper rotation, secure storage, and controlled issuing.
• Support cost-effective stock management and minimise wastage.