Green Tree
Restaurant’s
Commercial Kitchen
Stock Control
Procedures
Commercial kitchen stock control procedures
Table of Contents
1 Stock/Inventory................................................................................1
2 Stock control measures...................................................................1
3 Stock records...................................................................................1
4 Ordering of stock.............................................................................2
5 Receipt of stock...............................................................................2
6 Storage of stock...............................................................................2
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Commercial kitchen stock control procedures
1 Stock/Inventory
Restaurant stock or inventory consists of all items that are required to prepare
dishes. Effective stock control can be achieved by following steps:
Set up systems to track and record inventory
Develop ordering and purchasing specifications and procedures
Develop specifications and procedures to efficiently receive deliveries
Determine the frequency and processes for merging inventory
Evaluate inventory data and regulate the areas for improvement
Stock/Inventory helps to determine food costs and helps to save time, money,
food and energy on the bottom line.
2 Stock control measures
Take inventory frequently i.e. for some items it must be daily and for some it
must be weekly, bi-weekly or monthly.
Take inventory either at the opening or at the closure of the restaurant to get
the accurate figures.
Take inventory before a new shipment arrives. Then add the new stock to
your counts. Never take inventory when the deliveries are being made.
Clean out and organize your stock areas before taking inventory.
Take inventory either daily or weekly or monthly by using Inventory Count
Sheets (Template given below).
While taking inventory, ensure that the items are being used on a First In,
First Out (FIFO) basis.
Generally, inventory task requires two people. Pairing reduces the errors and
the lure to manipulate the results.
Always see that same staff will take the inventory. This helps to get the work
done faster and also will be more consistent.
Calibrate the equipment on regular basis for accurate weights and measures.
Always standardise the unit cost.
3 Stock records
All products must be ordered in the correct volume measures and issue on an
individual product basis.
The stock records are reviewed by the Manager regularly to ensure pricing is
reasonable and there are not miscoded products or negative stock held.
4 Ordering of stock
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Commercial kitchen stock control procedures
Minimum inventory level of high value items shall be ordered. Any maximum
order shall be based on specific requirement/ need in order to avoid large
amount of cash tied up on inventory.
Stocks should be reviewed by the Manager to ensure that adequate stock
levels are held to cover the services.
All purchases must be compliant with the procurement requirements for
quotes and delegated authorisation levels.
Suppliers of inventory/ stock should be determined by a list of preferred
suppliers.
5 Receipt of stock
The quantity and quality of inventory received from suppliers must be
according to the specifications and information on purchase order.
Delivery note must be compared with the purchase order before accepting
the goods.
Incoming stock must be located in the correct stores location.
The Manager should update the receipt of the stock in a timely manner.
6 Storage of stock
Stock must be stored in a secured, exclusive use areas.
Storage areas must be used exclusively for storage of inventory with limited
authorised access only.
Stock/inventory must be positioned to facilitate efficient handling and stock
taking.
All items must be stored separately, with proper segregation.
Items with limited shelf life must be rotated on First in First Out (FIFO) basis,
to minimise the occurrence of expired or obsolete stocks.
Exercise due diligence and care to prevent damage of, or deterioration of
stock.
Follow safety standards applicable to the storage of potentially hazardous
stock.
Only authorised personnel shall obtain entry to storage premises, buildings or
containers where stock is stored.
All fire protection precautions must be adhered to.
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Commercial kitchen stock control procedures
Green Tree Restaurant – Commercial Kitchen
Inventory Count Sheet
Counted by: Address:
____________________________________
Date:
Period: Daily Weekly Monthly
Unit of
Inventory Cost
Commodity Measuremen Total Cost
Amount per Unit
t
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Commercial kitchen stock control procedures
Green Tree Restaurant – Commercial Kitchen
Approved Supplier List
Contact Details (Phone,
Supplier Name Address Foods Supplied
fax, mobile, email)
Colesgroup Collingwood 03 9829 5111 Food
Groceries
Liquor
Woolworths 313 Victoria Street, Poultry
Abbotsford Duck and Ostrich
Vegetables
Fruits
Madina halal meats Brunswick, 755 Sydney 03 9386 0770 Beef
Rd, Brunswick, VIC 3056 Lamb
Chicken
SAUSAGES
Goat/ Game
Frozen foods
Groceries
Aldi Stores 313/325 Victoria St, 13 25 34 Fruits and vegetables
Abbotsford VIC 3067 Dairy and eggs
Meat and fish
Groceries
The fruit Hustle 9/9 Badalya Road Epping, 0431282988 Liquor
Victoria 3076
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Commercial kitchen stock control procedures
Hai Phu Seafood 194 Victoria St, Richmond (03) 9427 9388 Seafood
VIC 3121
Longfine Hospitality 95 Northcorp Blvd (03) 9359 9388 Crockery
Supplies Broadmeadows, Victoria Paper Cups
3047 Paper Takeaway
Cutlery
Disposables
Foil Trays
Kitchenware
Melamine
Napkins
Papers
Plastic & Takeaway
Sale
Sugarcane
