FOR INWARDS AND INVENTORY MANAGEMENT Company’s website : Overview The Inventory and Inward Management Specialist is responsible for ensuring the efficient, accurate, and safe handling of all incoming food ingredients, packaging, and supplies. This role is critical in a food industry setting, requiring meticulous attention to food safety, freshness, and regulatory compliance. The specialist will manage inventory levels to minimize waste (especially spoilage) and prevent stockouts, directly impacting production continuity and profitability. Key Responsibilities 1) Inward Goods Management (Receiving) Quality & Safety Inspection: Oversee the strict inspection of all incoming raw materials (perishables, dry goods, packaging) to ensure they meet all the required standards, and company quality standards (e.g., temperature checks, Certificate of Analysis (COA) verification, visual inspection for damage or pests). Documentation: Accurately record all inward movements, verifying quantities against Purchase Orders (POs) and resolving any discrepancies with vendors or procurement. Temperature Control: Ensure the immediate and proper storage of temperature-sensitive items in designated chilled or frozen zones to maintain the cold chain integrity. 2) Inventory Control & Optimization Stock Management: Implement and maintain a robust inventory system, utilizing principles such as FIFO (First-In, First-Out). Stock Accuracy: Conduct regular cycle counts and periodic physical inventories to maintain an inventory accuracy rate of [Specify Goal, e.g., 99%]. Waste Reduction: Monitor slow-moving or short shelf-life items and proactively flag them to the Operations and Production teams to minimize spoilage and waste. System Management: Accurately update inventory management software (ERP/WMS) for all transactions. 3) Storage & Organization Warehouse Layout: Organize and maintain storage areas (dry storage, walkin coolers, freezers) to optimize space, ensure easy access, and comply with strict food safety and hygiene protocols. Shelf-Life Tracking: Implement a system for tracking and reporting the remaining shelf-life of all critical ingredients. Compliance: Ensure all materials are stored according to safety regulations, including separation of allergens and non-food items. 4) Reporting & Communication Generate regular reports on inventory levels, stock valuation, slow-moving items, and spoilage rates. Liaise with the Procurement team regarding low stock alerts and minimum reorder quantities. Collaborate with the Production team to ensure timely and accurate issuance of materials based on the production schedule.
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