As soon as the above procedure is completed for each delivery, the kitchen clerk should record the log book relevant invoice no /delivery date /product details (Dry food & fresh Food) witnessing and accepting the invoice/delivery note as valid accurate.
Only on ensuring that all the particulars mentioned in the invoice/delivery note are correct and that the invoice/Items are correct with LPO & correct cost centre
In case any goods is rejected or not delivered, the kitchen clerk should notify immediately the Purchasing office to liaise with the Department Head concerned, to determine the urgency of the requirement and take necessary action accordingly.
In case of any items/s received by the hotel, which need to be returned to the supplier, should be routed through the Kitchen clerk, and must be accompanied with an “Items Retuned Credit Note”.
It is essential to follow HACCP guidelines as per the hotel policy & procedure.
At the end of the day, all suppliers’ invoices/delivery notes and credit notes received should be monitor and sing by Kitchen clerk.
Responsible for Storage of Receiving items (chill /frozen or dry stores),
Responsible for stock levels / controlling food orders and month end stock inventory
Chillers freezers issues in case of breakdown / temperature monitoring / food condition /first in first out procedures to follow
The kitchen clerk should ensure that he/she regularly follows up on outstanding issues until a items receive.
General storage areas for kitchen users (no chemicals or cleaning agents)