Inventory Controller

The Inventory Controller is responsible for managing, monitoring, and controlling all kitchen inventory in a catering environment to ensure accurate stock levels, cost efficiency, and uninterrupted kitchen operations. The role focuses on proper receiving, storage, issuance, and documentation of food and non-food items in compliance with food safety and company standards.

Key Responsibilities

• Monitor and control kitchen inventory levels for food, beverages, and non-food items.
• Receive and inspect deliveries to ensure quality, quantity, and compliance with purchase orders.
• Ensure proper storage of all items according to FIFO, FEFO, and food safety standards.
• Issue materials to kitchen sections based on approved requisitions.
• Maintain accurate inventory records, stock cards, and system entries.
• Conduct daily, weekly, and monthly stock counts and reconcile variances.
• Identify slow-moving, expired, or damaged items and report accordingly.
• Coordinate with purchasing, finance, and kitchen teams to ensure cost control.
• Support cost control initiatives by minimizing waste and over-ordering.
• Ensure compliance with hygiene, health, and safety regulations.
• Prepare inventory reports and submit them to management on a regular basis.