Monitor and manage stock levels of ingredients and supplies, ensuring optimal availability for the 12 operational kitchens and 1 central kitchen and Bakery.
Order Fulfillment:
Prepare and dispatch orders accurately and efficiently to the kitchens, adhering to their schedules and specific requirements.
Quality Control:
Conduct quality inspections on incoming products,
Documentation:
Maintain accurate records of inventory transactions, including receipts, transfers, and dispatches, and generate regular inventory reports.
Warehouse Organization:
Implement and maintain efficient storage systems to optimize space and ensure easy access to inventory.
Team Collaboration:
Work closely with kitchen team and the supply chain team to address inventory needs, resolve issues, and improve operational efficiency.
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