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Regulations

In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

 
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Description

Within the professional restaurant services sector, the storeroom is a very important part of the hotel or restaurant, the functions of which include both the storage and monitoring of food supplies. Depending on the establishment, storerooms may include different areas designed to store all kinds of products (a refrigerator for dairy products, silos for legumes, shelves for tins and preserves ...)

The store room manager is in charge of managing the supply of raw materials, food and drinks destined to the kitchens of hotels, restaurants and other food-serving establishments. These professionals carry out painstaking checks on everything that enters or leaves the store room and wine cellar, a well as the location and order of the products within the storage area. These persons are also in charge of supplying food and drinks to the various kitchen employees, using control slips, and to various establishments serving food out of a kitchen and central store room.

Tasks

  • Control stock in the warehouse or cellar.
  • Negotiate the best purchase terms with suppliers.
  • Process orders in order to replenish raw materials, taking account of the demands of the establishment.
  • Receive goods and ensure they are of the right quality and quantity, and that orders are correct.
  • Monitor perishable goods and ensure these are used/discarded correctly.
  • Deal with the logistics of storage, ensuring goods are placed where they need to be, identified correctly and making the best use of space.
  • Ensure products in the warehouse are conserved properly and maintain humidity and temperature at suitable levels for the various goods.
  • Coordinate supplies in the warehouse and with the various departments of the establishment and the different sections of the kitchen.
  • Log the arrival and despatch of products and goods.
  • Control possible loss of goods and implement monitoring strategies to avoid this.
  • Carry out regular inventories of stock, controlling demand-supply mismatches in relation to forecasts.


Quick access and copyright:

Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899
bcn.cat/treball

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777
bcn.cat/barcelonactiva

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE