1. Inventory & Stock Control

• Stock Accuracy: Oversee daily and weekly stock counts to ensure physical inventory matches system records
• Shelf Life Management: Monitor product expiration dates and strictly implement FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) practices.
• Storage Standards: Ensure all items (dry goods, frozen, and fresh) are stored in optimal conditions according to food safety protocols.
• Production Oversight: Manage the preparation of semi-finished ingredients (potato, chicken, sauces) following company recipes to ensure consistent quality for all outlets.

2. Supply Chain & Logistics

• Order Fulfillment: Coordinate with Store Supervisors to process outlet orders and ensure accurate, timely deliveries.
• Central Kitchen Coordination: Act as the primary link between the Central Kitchen (CK) and outlets for supply replenishment.
• Supplier Receiving: Inspect incoming goods against purchase orders for quality, quantity, and temperature compliance.

3. Reporting & Cost Management

• Waste Tracking: Monitor and report inventory variances, damages, or wastage to the Operations and Accounting teams.
• Documentation: Maintain organized records of delivery notes, receiving reports, and inventory logs.

• Previous experience in warehouse management, logistics, or F&B inventory control.
• Strong organizational skills and basics in MS Excel or Google Sheets.
• High level of honesty, integrity, and attention to detail.
• Knowledge of food preparation and food safety practices.
• Ability to work independently and manage multiple tasks.
• Good manner with energetic personality
• Fluent in Khmer, Good command of English.