Page 39 - STARTER KIT STORAGE CLERK 2017v

STARTER KIT | Shift Engineer

2. Arranges the items following the storage No incidence of items being stored in the wrong shelf.
layout/organization applying the FIFO method.
Earliest dated items are issued first.

No incidence of expired items in stock.

Task 4: Recording of items received.
STEP(s) STANDARD(s)

1. Lists all items received in the daily receiving report. Complete and accurate reporting of all items received.

2. Records items received in the corresponding bin Copies of the daily receiving report are available on file.
cards.
Bin cards for all items in storage should be available on file.
3. Forwards receipts/invoices and corresponding copy
of the receiving sheet to the F&B office for No incidence of missing or misplaced invoices/receipts.
checking, and to the Accounting
Department for processing of payments. Timely submission of receipts/receiving reports.

Task 5: Issuing of stocks.
STEP(s) STANDARD(s)

1. Reviews storeroom requisitions, ensuring that No incidence of issuance in the absence of the authorized
authorization signatures are present. signatories.

2. Locates the items in the storeroom, take note of the Earliest dated items are issued first.
oldest stock to be issued first.
No incidence of expired items in stock.
3. Gives/issues the items to the employees who
requested. No incidence of over issuance of items.

4. Records unit prices of the items in the requisition. Complete, accurate and timely recording of data.

5. Forward copies of completed requisitions to the Timely submission of costed copies of requisition forms to
Cost Controller and the Accounting Department. the cost controller.

6. Update records of the items issued from their Copies of completed duplicate requisitions are on file.
appropriate bin cards.
Bin cards are up to date and complete.

Task 6: Managing Storage.
STEP(s) STANDARD(s)

1. Keeps the storeroom clean and orderly. Storage areas are cleaned at least once a week.

2. Regularly inspects items for damage, infestation or Floors are dry swept and mopped according to schedule.
spoilage.
Spilled foods are wiped immediately.

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