Your day to day
Inventory Management
1.
Maintain accurate stock records of frozen food items, housekeeping supplies, and engineering materials.
2.
Ensure proper stock rotation (FIFO/FEFO) especially for frozen and perishable items.
3.
Conduct daily, weekly, and monthly physical stock verification.
4.
Ensure strict adherence to FSSAI norms and hotel SOPs
5.
Monitor freezer (-18°C), chiller (2–5°C), and hot holding temperatures
6.
Monitor par stock levels and raise timely purchase requisitions.
7.
Conduct internal audits and hygiene inspections.
8.
Avoid stock-outs and overstocking situations.

Frozen Food Store Management
1.
.Ensure proper stock rotation (FIFO/FEFO) especially for frozen and perishable items.
2.
Maintain temperature log records and hygiene standards.
3.
Check product quality, expiry dates, and packaging condition at the time of receiving.
4.
Coordinate with kitchen for smooth issuance and...