inspect items received for consistency and quality, verify invoice against items ordered or received.
Store all items received in appropriate storeroom; rotate stock using first in first out inventory method, and/or enforcing "empty for full" policy.
Check date on perishable food items.
Maintain cleanliness. Clean and organize all storage areas including the fridges, freezer and dry storage areas. Clear out all empty boxes and condense items to best utilize storage areas.
help kitchen with prep during soown time