Responsibilities * Inventory Monitoring and Control: Maintain accurate records of all inventory transactions, including receipts, usage, transfers, and adjustments. Conduct regular physical stock counts and reconcile with system records to identify discrepancies. Monitor stock movement and consumption trends to prevent overstocking or stockouts. * Ordering and Procurement: Prepare purchase orders based on par levels, forecasted demand, and menu cycles. Liaise with approved suppliers to ensure timely and cost-effective procurement of quality goods. Verify and inspect all incoming goods for quantity, quality, and compliance with purchase specifications. * Cost Control and Waste Reduction: Implement inventory strategies to minimise waste, spoilage, and pilferage. Monitor usage variance and analyse inventory data to recommend improvements. Ensure adherence to First In, First Out (FIFO) and stock rotation best practices. * Collaboration and Coordination: Work closely with the Head Chef and kitchen team to align inventory with menu planning and production schedules. Coordinate with the finance team for invoice processing, budget tracking, and inventory valuation. Train and supervise staff on proper inventory handling procedures. * Compliance and Reporting: Ensure inventory practices meet food safety, hygiene, and regulatory standards (e.g., HACCP). Generate and present regular reports on inventory status, usage trends, and cost analysis to management. Maintain documentation required for audits and inspections.