Store Keeper

Responsibilities

• Receiving and Inspection
  • Receive deliveries from suppliers; verify quantities, quality, and documentation against purchase orders and delivery notes.
  • Inspect perishable and non‑perishable goods for freshness, damage, and correct labeling; reject and document substandard items.
• Stock Control and Inventory Management
  • Maintain accurate stock records using the inventory system; perform daily, weekly, and monthly stock counts and reconciliations.
  • Implement FIFO rotation and ensure correct storage conditions for chilled, frozen, and dry goods.
• Storage and Housekeeping
  • Organize storerooms, cold rooms, and dry stores to maximize space and accessibility; label shelves and maintain clear stock locations.
  • Ensure cleanliness, pest control, and compliance with food safety and hygiene standards in all storage areas.
• Ordering and Supplier Coordination
  • Work with the Head Chef, Sous Chef, and purchasing team to flag low stock, forecast usage, and support timely reordering.
  • Coordinate with suppliers on delivery schedules, discrepancies, and returns; maintain supplier paperwork and records.
• Cost Control and Waste Reduction
  • Monitor stock usage and wastage; report variances and suggest corrective actions to reduce food cost and shrinkage.
  • Assist with portion control initiatives and support menu costing updates when requested.
• Documentation and Reporting
  • Maintain accurate records: delivery notes, stock sheets, temperature logs, and inventory reports.
  • Prepare regular stock reports for management and assist with audits and compliance checks.
• Teamwork and Safety
  • Train and supervise store assistants when required; enforce safe lifting and handling procedures.
  • Follow health and safety protocols and report equipment faults or hazards promptly.

Requirements

• Experience
  • Minimum 2–4 years experience in storekeeping, inventory control, or stock management within hospitality, catering, or retail.
• Technical Skills
  • Proficiency with inventory or ERP systems; strong Excel skills for reporting and reconciliation.
  • Basic understanding of food storage requirements (temperature control, allergen segregation, FIFO).
• Qualifications
  • Relevant certification in logistics, supply chain, or food safety (HACCP) is an advantage.
• Personal Attributes
  • Highly organized, numerate, and detail‑oriented; strong communication and record‑keeping skills.
  • Physically able to lift and move stock safely; reliable, punctual, and able to work independently.
• Operational Requirements
  • Comfortable working early mornings and flexible shifts including weekends and public holidays.
  • Local resident eligible to work in the UAE.

About the Company

Saddle House is a contemporary hospitality brand delivering consistent, high‑quality guest experiences through thoughtfully crafted menus and a collaborative team culture. We invest in staff development and encourage internal progression across culinary and operational roles. Our Dubai and Sharjah venues blend local hospitality traditions with modern standards, prioritizing speed, warmth, and product excellence. Working at Saddle House means joining a supportive environment where reliability, technical skill, and initiative are rewarded.