**Your** **day** **to** **day**

**Inventory** **Management**

1. Maintainaccuratestockrecordsoffrozenfooditems,housekeepingsupplies,andengineeringmaterials.
2. Ensureproperstockrotation(FIFO/FEFO)especiallyforfrozenandperishableitems.
3. Conductdaily,weekly,andmonthlyphysicalstockverification.
4. EnsurestrictadherencetoFSSAInormsandhotelSOPs
5. Monitorfreezer(-18°C),chiller(2–5°C), andhotholdingtemperatures
6. Monitorparstock levelsandraisetimelypurchaserequisitions.
7. Conductinternalauditsandhygieneinspections.
8. Avoidstock-outsandoverstockingsituations.

**Frozen** **Food** **Store** **Management**

1. .Ensureproperstockrotation(FIFO/FEFO)especiallyforfrozenandperishableitems.
1. Maintaintemperaturelogrecordsandhygienestandards.
2. Checkproductquality,expirydates,andpackagingconditionatthetimeofreceiving.
3. Coordinatewithkitchenforsmoothissuanceandminimizewastage.
4. EnsurecompliancewithfoodsafetyandHA...