Store Incharge

Role Overview

• Position Title: Store In-Charge / Purchase & Store In-Charge
• Company: Casino Air Caterers & Flight Services
• Industry: Aviation Catering / Hospitality & Food Services
• Core Objective: Ensure seamless receipt, storage, quality check, and timely issuance of raw materials, perishables, and packaging items to meet flight kitchen production schedules.

Key Responsibilities1. Inventory & Stock Management

• Receiving & Verification: Inspect incoming food supplies, dry goods, beverages, and equipment against purchase orders, delivery challans, and quality standards.
• Stock Control: Maintain accurate physical and digital records of all inward and outward stock transactions.
• FIFO / FEFO Implementation: Strictly follow First-In-First-Out (FIFO) and First-Expiry-First-Out (FEFO) methods to minimize food waste and track expiration dates.
• Stock Audits: Conduct regular physical stock verifications and reconcile variances with system records.

2. Kitchen & Production Coordination

• Material Issuance: Issue daily provisions and ingredients to the main kitchen and flight assembly units based on approved requisition slips.
• Buffer Maintenance: Monitor stock consumption trends to prevent stock-outs of critical flight-catering items.
• Vendor & Purchase Liaison: Coordinate with central procurement, local vendors, and transport teams for on-time deliveries.

3. Hygiene, Safety & Compliance

• Cold Storage & Warehouse Hygiene: Ensure storerooms, deep freezers, and dry-storage areas meet strict food safety, HACCP, and sanitation standards.
• Reject Authority: Exercise authority to reject sub-standard, damaged, or temperature-abused goods at the receiving dock.
• Documentation: Keep proper paper and digital trails ready for internal audits, hygiene inspections, and regulatory compliance.

Required Skills & Qualifications

• Education: Graduate degree in Commerce, Hotel Management, or a related field (preferred).
• Experience: Typically 2 to 5 years of experience in storekeeping, warehouse operations, or material management, ideally within the hospitality, restaurant, or catering industry.
• Technical Skills:
• Proficiency in inventory software or enterprise resource planning (ERP) systems.
• Working knowledge of MS Excel and digital stock-tracking tools.
• Competencies:
• Strong attention to detail and numerical accuracy.
• Ability to work in fast-paced, shift-based catering environments.
• Vendor management and basic problem-solving abilities