The Receiver is responsible for receiving, storing and maintaining kitchen products. Stocking shelves, racks, freezers and other kitchens areas needed. May periodically take physical count of stock or check and mark stock.
Essential Job Functions
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Receives, unpacks, and stores kitchen products.
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Takes inventory or examines merchandise to identify items that need to be reordered or returned.
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Communicates on a daily basis with the chefs and supervisors, to ensure proper follow up is performed, when items are to be exchanged or returned.
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Verifies weight, condition, quantity and quality of all produce received.
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Ensures cleanliness of stocking shelves.
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Tags produce with current dates to facilitate rotation and reduce product wastage.
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Arrives at work for scheduled shifts and is punctual, always following company absence and lateness procedures if unable to do so.
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Ensures that all wine stock levels are maintained, and correct ordering procedures are carried out.
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Ensures that the wine store is kept clean and tidy at all times.
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Monitors standards and supply of all appropriate equipment, ensuring management team are aware of any needs.
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Ensures all wine lists are current and up to date.
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Treats company property with due care and attention.
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Attends meetings / training sessions as required by the management team.
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Is fully aware of current legislation regarding hygiene, licensing laws, weights and measures as they apply to the restaurant.
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Adheres to and maintains cleaning checklists.
These describe the behavior you will need to demonstrate to carry out your job effectively:
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Maintains a high customer awareness by approaching your job with the customers always in mind.
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Is financially aware of costs involved in the operations and are responsible to control costs.
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Is motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
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Is adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your daytoday responsibilities.
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Maintains high level of teamwork by showing cooperation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
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Ensures that the quantity of work is sufficiently productive under the normal business levels.
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Performs other jobrelated duties as directed.
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To work as a team player at all times and be prepared to be flexible in order to ensure that operations are always as efficient and profitable as possible.
Education, Experience and Skill Requirements
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High School Diploma
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Good communication and organizational skills.
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Ability to handle stressful situations and be able to prevent and/or handle emergency situations.
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A cheerful, positive attitude when working with a variety of people, and be able to work well under pressure.
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Responsible, neat and clean in appearance.
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Strong communication skills with supervisors and team members.
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Must be able to read, write and speak English.
