Warehouse Supervisor

Core Objective:

To manage the central storage facility and raw material inventory of the base kitchen, ensuring continuous, seamless supply to all restaurant outlets with zero stockouts, minimal wastage, and strict adherence to food safety and hygiene standards.

Key Responsibilities :

1. Raw Material Receiving & Quality Inspection

* Strict Quality Control: Inspect incoming raw materials (vegetables, meats, dairy, dry goods, packaging) against agreed-upon quality standards, weights, and freshness before accepting deliveries.

* Supplier Verification: Verify that vendor delivery challans match actual physical quantities and report discrepancies or damaged goods immediately.

* Immediate Staging: Ensure perishable items are moved instantly to cold storage (walk-in chillers/freezers) and dry goods to proper shelving upon arrival.

2. Inventory & Cold Chain Management

* FIFO & FEFO Enforcement: Strictly monitor First-In-First-Out (FIFO) and First-Expired-First-Out (FEFO) inventory rotation to minimize food spoilage and waste.

* Daily Stock Tracking: Maintain accurate daily logs of opening stock, receipts, consumption, and closing stock in the digital inventory system/POS.

* Yield & Wastage Tracking: Monitor and report raw material yield ratios (e.g., cutting losses on vegetables like cabbage, capsicum, onions) and track kitchen wastage.

* Temperature Monitoring: Regularly check and record storage temperatures for walk-in coolers, freezers, and deep-freezers to prevent spoilage.

3. Outlet Requisition & Dispatch

* Indent Fulfillment: Process daily indents/requisitions received from restaurant outlets accurately and on time.

* Packaging & Labeling: Ensure outgoing raw materials, semi-prepared bases, sauces, and finished goods are packed securely, weighed accurately, and properly labeled with production and expiry dates.

* Dispatch Coordination: Coordinate with delivery drivers or logistics partners to ensure timely dispatch so outlet kitchens never run out of prep during peak hours.

4. Kitchen Store Hygiene & 5S Standards

* Pest & Cleanliness Control: Maintain rigorous cleanliness, sanitation, and pest-prevention protocols across all dry stores, walk-in coolers, and dispatch areas.

* Organized Zoning: Keep ingredients segregated properly (e.g., raw meats strictly separated from vegetables and ready-to-eat items to prevent cross-contamination).

* Packaging & Stock Organization: Ensure disposable containers, carry bags, and cleaning chemicals are stored neatly in designated non-food zones.

5. Audits & Reporting

* Cycle Counts: Conduct daily high-value item counts and weekly comprehensive physical stock audits to catch discrepancies early.

* Low Stock Alerts: Proactively alert management or the purchase team when stock levels approach re-order points to avoid stockouts of critical ingredients.

6. Technical Proficiency

* Comfortable using digital spreadsheets (Excel) and inventory software( Petpooja) for reporting daily yields, stock levels, and discrepancies.