Role Overview
This role supports daily kitchen or supply chain operations within a fast-paced hospitality setting. You will coordinate purchasing, inventory control, and service execution to maintain consistency and cost efficiency. Your work directly impacts guest satisfaction and operational profitability by ensuring seamless front-to-back house alignment.
Key Responsibilities
- Monitor and rotate inventory of perishable and non-perishable goods to minimise waste and maintain freshness.
- Place orders with approved vendors, verify deliveries against purchase orders, and reconcile invoices.
- Assist in menu costing and yield analysis to support pricing decisions and budget adherence.
- Conduct routine spot checks on storage areas, equipment, and sanitation standards in line with health codes.
- Coordinate with culinary and service teams to align stock availability with daily production schedules.
- Maintain accurate records of supplier contracts, delivery schedules, and compliance documentation.
- Train junior staff on receiving procedures, portion control, and waste-reduction practices.
Requirements & Qualifications
- Minimum 2 years of hands-on experience in a similar operational role within the hospitality industry.
- Possess a professional certification in Culinary Arts, Business Administration, Supply Chain Management, or Finance.
- Working knowledge of inventory management software and basic spreadsheet functions for data tracking.
- Familiarity with food safety regulations (e.g., HACCP) and sanitation best practices.
- Strong numerical accuracy for costing, budgeting, and invoice reconciliation.
- Ability to thrive in a high-volume, time-sensitive environment with shifting priorities.
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