Storeman – Catering & Food Industry

Role Mission

Ensure the integrity of perishable goods for a leading catering supplier servicing luxury hotels, event venues, and restaurants. This critical role combines operational precision with food safety leadership, guaranteeing premium-quality products reach clients under strict cold-chain conditions.

Core Responsibilities

1. Cold Chain Management

• Temperature Control: Maintain optimal conditions in chilled (+2°C to +4°C) and frozen (-18°C) storage zones.

• Daily Monitoring: Conduct 3x daily temperature checks with digital loggers; escalate deviations immediately.

• Equipment Oversight: Ensure refrigeration units, blast freezers, and cold rooms operate within specifications.

2. Stock Control & Quality Assurance

• FIFO Implementation: Enforce strict “First-In-First-Out” rotation across 200+ SKUs (dairy, meat, produce, seafood).

• Quality Inspections: Verify incoming/outgoing goods for freshness, packaging integrity, and compliance with specs.

• Expiry Management: Flag products within 48 hours of expiry; coordinate disposal per food safety protocols.

3. Order Processing & Logistics

• Dispatch Preparation: Assemble daily orders for 15+ delivery routes (04:30–07:00 AM window).

• Documentation: Generate picking slips, delivery notes, and temperature logs for each consignment.

• Loading Supervision: Oversee product transfer to refrigerated vehicles to prevent temperature breaches.

4. Compliance & Safety

• HACCP Documentation: Maintain real-time records for audits (SANS 10330, ISO 22000).

• Sanitation Protocols: Implement daily cleaning schedules for storage areas and handling equipment.

• Incident Reporting: Document non-conformances (e.g., temperature excursions, damaged goods).

Essential Requirements

Qualifications & Certifications

• Forklift License: Valid certification for cold-environment operation (reach truck/combilift experience preferred).

• Formal Training: Minimum 1-year food handling certificate (HACCP training provided if lacking).

Experience

• 3+ Years: Warehouse/logistics experience in perishable goods (catering, FMCG, or retail cold chain).

• Proven Skills:

  • Stock rotation systems (FIFO/FEFO)

  • Operating warehouse management software (WMS)

  • Managing high-value inventory (R500k+ daily throughput)

Physical & Technical Competencies

• Cold Tolerance: Ability to work 8-hour shifts in sub-zero environments (protective gear provided).

• Attention to Detail: Spot label discrepancies, quality defects, or compliance gaps swiftly.

• Tech Proficiency: Use handheld scanners, temperature monitors, and MS Excel for reporting.

Working Conditions & Schedule

• Shift Pattern:

  • Early Mornings: 04:00 AM start (Monday–Saturday).

  • Sunday Work: Rotational basis (1x/month) for stock takes and deep cleans.

• Environment:

  • 70% time in controlled temperatures: Chilled (+4°C) / Frozen (-18°C) zones.

  • 30% time in ambient dispatch area.

• Protective Equipment:

  • Insulated overalls, thermal gloves, and anti-slip boots (provided + replaced quarterly).

  • Heated break room with complimentary hot beverages.

Remuneration & Benefits

Monthly Package: R13,500 – R17,000 (based on experience) + R800 cold work allowance.

Additional Incentives

• Daily Meal: Nutritious hot meal provided during shift.

• Transport: Secure shuttle service after late shifts (21:00 onwards).

• Health Support: Annual flu vaccination and thermal health assessments.

• Growth Pathway: Potential promotion to Cold Chain Supervisor within 18–24 months.

Application Requirements

Submit:

1. CV Detailing:

   • Cold chain/food warehouse roles (specify equipment used and inventory value managed).

   • Food safety compliance experience (HACCP, FIFO, audits).

2. Certified Documents:

   • Forklift license.

   • ID document.

   • Proof of food handling training (if applicable).

3. Cover Letter Addressing:

   • How you ensured zero stock losses in previous cold-chain roles.

   • Your approach to maintaining focus in sub-zero conditions.