Cafe Inventory: 4.1 Receiving Goods
APPLICABLE: TO ALL BATEEL ELAN
REF
STANDARD
PROCEDURE
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STEP 1 –
RECEIVING OF DELVIERY FROM WAREHOUSE
• Barista and Steward are responsible for collect the order from the Delivery area • The Transfer Orders should be received from the driver and the time of arrival noted on the Transfer Order to track the Delivery timings accurately. • All boxes and packaging should be in tact to maintain the quality of Goods received. • Broken packages and open boxes should not be accepted • A Clean Trolley is to be used to collect all goods and they should be packed appropriately on the trolley so as not to damage any goods • The items should be dispatched from the loading area to café as soon as possible to maintain temperatures of cooled items. • Transfer Order needs to be signed and copy given to the driver.
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STEP 2 –
CHECKING OF ALL ITEMS AGAINST TRANSFER ORDER
• The Supervisor should in charge should check the items received from the delivery against the Transfer Order • Production and Expiry dates need to be checked for every item. • Each both and container should be opened, items counted, temperatures taken and items checked for quality issues • The items that are not to standard need to be noted on the Transfer Order and put to one side. • For any NCR please refer to NCR sop & inform your Area manager/Chef immediately • After all items have been checked they should be stored as directed in chillers and storage. • There should be no visible delivery boxes and packaging front of house post opening.
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STEP 3 –
QUALILTY CHECKS AND NCR/ DISCREPANCIES
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• When the PIC is checking the items and there are any quality issues the item needs to be photographed and an NCR report needs to be filled in that moment and send to the Area Chef and to Area manager. • Depending on the item it needs to be stored in case of request to return to the warehouse. • Discrepancies pertaining to weight or not delivered items this needs to be noted on the Transfer Order, the Transfer Order to be scanned and sent to café coordinator by email listing the items in order for the appropriate follow to receive the items in second delivery. This needs to be completed by 9h30 am and not later than this. • Follow up from café through coordinator needs to be done by 10am to make sure that there are not items unavailable during peaks in the operation.
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