Kaduna state university (Industrial Chemistry)

Tastiva Restaurant maitama (Store keeper)

Inventory Management 1. Receiving and inspecting deliveries: Verifying the accuracy and quality of goods received. 2. Storing and organizing inventory: Maintaining a clean, organized, and accessible storage area. 3. Tracking inventory levels: Monitoring stock levels, identifying shortages, and ordering supplies as needed. Supply Chain Management 1. Ordering supplies: Placing orders for ingredients, cleaning supplies, and other essential items. 2. Managing vendor relationships: Building and maintaining relationships with suppliers. Stock Control 1. Conducting inventory audits: Regularly counting and reconciling inventory levels. 2. Identifying and resolving discrepancies: Investigating and resolving inventory discrepancies. 3. Implementing inventory control measures: Developing and implementing procedures to minimize waste and optimize inventory levels. Maintenance and Hygiene 1. Maintaining a clean storage area: Ensuring the storage area is clean, tidy, and free from pests. 2. Ensuring proper storage: Storing goods in accordance with food safety and health regulations. Communication and Teamwork 1. Communicating with staff: Informing kitchen staff, management, and other relevant teams about inventory levels, shortages, and supply issues. 2. Collaborating with other departments: Working with the kitchen, purchasing, and management teams to ensure seamless operations.

(2021)