Role Scope
- The Inventory Officer is responsible for overseeing the receipt, storage, tracking, and issuance of all food items, ingredients, and supplies to ensure efficient kitchen and café operations.
- This role plays a critical part in maintaining accurate stock records, minimizing waste, and ensuring the availability of ingredients required for daily operations.
- The Inventory Officer ensures proper handling, portioning, and storage of items in line with food safety standard while supporting operational efficiency through timely reporting and collaboration with kitchen staff.
- By maintaining strong inventory control systems and accountability, the Inventory Officer plays a key role in enhancing operational efficiency, cost control, and overall service quality at Tawona Group.
Responsibilities
Inventory Receiving & Documentation:
- Receive all items and ingredients delivered by in-house purchasers, vendors, and suppliers in line with Tawona Group’s procurement standards.
- Verify deliveries by counting, weighing, and measuring all received items.
- Inspect items for quality, quantity, and compliance with purchase specifications and Tawona Group’s quality expectations.
- Record all received items accurately in the Inventory Management Software, including quantities and costs.
Stock Management & Storage
- Portion all received items appropriately and store them under proper conditions in line with Tawona Group’s food safety standards.
- Ensure all items are labeled, dated, and arranged using FIFO (First-In, First-Out) principles.
- Maintain proper storage standards for dry goods, refrigerated, and frozen items.
- Monitor stock levels to prevent shortages, overstocking, or spoilage, ensuring uninterrupted operations across Tawona Group outlets.
Stock Issuance & Control:
- Develop and maintain a standardized requisition system for kitchen staff in alignment with Tawona Group’s internal control procedures.
- Ensure all inventory requests are properly documented and approved before issuance.
- Issue daily required items to kitchen staff before close of business (COB) for the next day or before 8:00 AM for same-day operations.
- Track and record all issued items to ensure accountability and traceability in line with Tawona Group’s inventory policies.
Stock Monitoring & Reporting:
- Conduct daily stock counts and maintain accurate written records of all inventory, including cooked foods, proteins, drinks, salads, and juices.
- Pay particular attention to high-value and high-risk items such as proteins to minimize losses within Tawona Group’s operations.
- Generate weekly and monthly inventory reports highlighting usage, variances, and stock levels.
- Report discrepancies, losses, or damages promptly to management in accordance with Tawona Group’s reporting standards.
Operational Support & Coordination:
- Support kitchen operations by ensuring the timely availability of ingredients for seamless service delivery across Tawona Group.
- Assist in expediting duties during peak operational periods when required.
- Collaborate with kitchen staff to forecast inventory needs, reduce wastage, and improve efficiency.
Cleanliness & Maintenance:
- Maintain cleanliness and organization of all storage areas at all times in line with Tawona Group’s hygiene standards.
- Ensure proper hygiene practices in compliance with food safety regulations.
- Clean and sanitize storage facilities, including conducting a thorough freezer clean-out monthly.
- Ensure proper waste disposal and prevent contamination of stored items.
Educational Qualification and Experience
- Minimum of a Bachelor’s Degree in Business Administration, Supply Chain Management, Logistics, or related field.
- Additional certification in inventory management, supply chain, or food safety is an advantage.
- 2–4 years of experience in inventory control, storekeeping, or a similar role.
- Experience in a restaurant, café, hospitality, or food service environment is highly preferred, especially within structured operations like Tawona Group.
Technical Skills, Behaviour & Competencies:
- Proficiency in Inventory Management Software and basic record-keeping tools.
- Strong numerical and analytical skills with close attention to detail.
- Knowledge of food storage standards, hygiene, and safety regulations.
- Ability to track stock movement and identify discrepancies accurately.
- Strong organizational and time management skills.
- Ability to work independently and maintain accountability within Tawona Group’s operational framework.
- Good communication skills for coordinating with the kitchen and management teams.
- High level of integrity in handling stock and inventory records.
- Ability to work in a fast-paced, high-demand environment.
- Physically capable of lifting, moving, and organizing stock items.
- Proactive in identifying stock needs and preventing shortages.
- Reliable, disciplined, and consistent in maintaining accurate records in line with Tawona Group’s standards.
Work Environment:
- Fast-paced food service environment requiring accuracy and efficiency.
- Regular handling of food items, including raw and cooked ingredients.
- Exposure to cold storage areas (refrigerators and freezers).
- Standing, bending, and lifting for extended periods.
- Flexible working hours, including early mornings, weekends, and peak periods.
- Continuous interaction with kitchen staff, suppliers, and management within Tawona Group’s operations