Job Description

1. Inventory Management

Receive, check, and record all incoming raw materials, dry goods, and packaging items.

Ensure all items are accurately logged into the inventory system / stock sheet.

Conduct daily and weekly stock counts to monitor usage and discrepancies.

Track stock levels and submit timely requests for replenishment based on kitchen and event needs.

Implement FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) stock rotation.

2. Storage & Handling

Ensure proper storage of food ingredients (dry, chilled, and frozen) according to food safety standards (HALAL & HACCP practices).

Label, date, and organize all stock items neatly for easy identification and traceability.

Monitor expiry dates and report damaged, expired, or low-quality items immediately.

Maintain cleanliness and hygiene of the storeroom, freezer, and chiller areas.

3. Support to Kitchen & Operations

Prepare and issue ingredients or items requested by the kitchen team based on daily production plans.

Coordinate stock allocation for events, catering jobs, and functions.

Work with chefs to forecast ingredient needs for high-volume catering events.

Ensure packaging materials and disposables (e.g., trays, cutlery, napkins) are adequately stocked for operations.

4. Documentation & Reporting

Update stock cards/stock systems promptly after every in/out movement.

Report shortages, wastage, or discrepancies to the Head of Department immediately.

Prepare monthly stock reports for management review.

Job Types: Full-time, Permanent, Fresh graduate

Pay: RM1,700.00 - RM2,500.00 per month

Benefits:

Free parking Meal provided Opportunities for promotion Professional development
Work Location: In person