Assistant Store Keeper

 Inventory & Stock Control

• Manage inventory levels for raw materials, ingredients, and supplies.

• Place orders with suppliers to ensure stock availability.

• Conduct regular stock audits to avoid wastage and pilferage.

• Track consumption patterns and suggest cost-saving measures.

2. Cost Control & Budgeting

• Monitor kitchen expenses and control food costs.

• Reduce wastage through effective portion control and storage management.

• Plan menu pricing along with management to ensure profitability.

3. Cost Control & Budgeting

• Monitor kitchen expenses and control food costs.

• Reduce wastage through effective portion control and storage management.

• Plan menu pricing along with management to ensure profitability.

 4. Equipment Maintenance

• Ensure all kitchen equipment is in working condition.

• Schedule regular maintenance and arrange repairs as needed.

• Maintain an inventory of utensils, tools, and appliances.

 5. Compliance & Reporting

• Maintain kitchen logs, including temperature records, wastage logs, and cleaning checklists.

• Prepare weekly/monthly reports on kitchen performance, inventory, and costs.

• Ensure compliance with labor laws, safety regulations, and company policies.