1.1. Acceptance and custody of procuring all items
(1), check the health inspection certificate, trademarks, packaging, not acceptance bad, taste, shelf life than the storage of raw materials. Should be carefully weighed, truthfully registered.
(2), fresh, dry, semi-finished products to be classified storage. Items must stand neatly categorized and clearly marked off from the wall, the FIFO.
(3) not to make food with pesticides, detergents and other hazardous materials stored together.
(4) do a good job, "four defense" (fire, theft, moisture, "four evils") work.
(5), for the delivery of food materials, spices tools must be dedicated, and often cleaned and disinfected.
2. Always pay attention dynamic inventory, ready to report to the competent assistance procurement.
3. to provide timely acceptance of a single company's financial accounting, warehouse receipts and the end of the inventory.
4. organize daily warehouse and hygiene cleaning work to keep the warehouse clean.
5. Participants weekly canteen big cleaning.
6. accomplish other work assigned temporarily in charge.