Job Description

Roles & Responsibilities

• Manage and maintain accurate inventory records for all food, beverage, kitchen consumables, cleaning materials, and operational supplies.
• Monitor daily stock movements by accurately recording all goods received, issued, transferred, and consumed through the inventory management system.
• Establish, maintain, and regularly review minimum and maximum par stock levels to ensure uninterrupted kitchen operations.
• Prepare daily, weekly, and monthly purchasing lists based on stock consumption, production forecasts, menu requirements, and approved par levels.
• Coordinate with the kitchen Manager to ensure all purchasing requests are accurate, timely, and aligned with operational requirements.
• Ensure all purchased items comply with the villa's approved product specifications, quality standards, and preferred brands.
• Maintain a comprehensive database of approved suppliers, brands, and product specifications for all kitchen ingredients and operational supplies.
• Demonstrate strong knowledge of premium food ingredients, specialty products, and suitable brands required to support the villa's culinary standards.
• Verify all deliveries against approved purchase orders, ensuring correct quantities, quality, specifications, and expiry dates before acceptance.
• Report any shortages, damaged goods, quality concerns, or supplier discrepancies immediately.
• Process supplier invoices by verifying quantities and pricing, uploading invoices into the inventory or ERP system, and maintaining complete purchasing documentation.
• Ensure all stock items are correctly labelled, dated, stored, and rotated using the First In, First Out (FIFO) method.
• Monitor product shelf life and proactively manage slow-moving, fast-moving, and expiring items to minimize waste.
• Maintain appropriate storage conditions for dry goods, refrigerated products, frozen items, dairy products, beverages, and specialty ingredients.
• Conduct scheduled daily, weekly, monthly, and year-end inventory counts and reconcile physical stock with system records.
• Investigate and report inventory discrepancies, stock variances, wastage, damages, and losses, recommending corrective actions where necessary.
• Assist the Head Chef in monitoring food costs by maintaining accurate inventory records and supporting cost-control initiatives.
• Maintain organized, clean, secure, and hygienic storage areas in compliance with food safety, hygiene, and villa standards.
• Ensure all storage areas are protected against unauthorized access, theft, damage, and product contamination.
• Prepare regular inventory, consumption, purchasing, and stock variance reports for kitchen manager.
• Maintain complete documentation of all stock transactions, supplier records, delivery notes, invoices, and inventory reports.
• Support the implementation and continuous improvement of inventory control procedures, stock management systems, and procurement processes.
• Work closely with the Head Chef, Finance Department, Purchasing Team, and suppliers to ensure efficient procurement and inventory operations.
• Perform any other duties assigned by the kitchen manager to support the efficient operation of the central kitchen.
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