About the Role: Responsibilities, Skills, and Requirements
Where the Kitchen’s Backbone Lives
Ever walked into a busy kitchen at 6 p.m. on a Friday and wondered how anyone finds anything? That’s where you come in. We’re looking for a Store Keeper with solid F&B experience to be the calm, organized center of our storerooms — the person who knows exactly what’s on the shelf, what’s about to expire, and what the kitchen will need before they even ask. In a market where food costs and wastage decide who survives, this role isn’t a side note. It’s central.
About Us
We’re a growing F&B operation in the UAE with a kitchen that never really slows down. Our team is a mix of nationalities and personalities — you’ll hear three languages before lunch and smell something incredible by noon. We take food safety seriously, but we don’t take ourselves too seriously. Stock takes are smoother when people actually enjoy working together, so we’ve built a culture where the store room and the kitchen talk to each other like teammates, not departments.
What You’ll Be Doing
- Own the storerooms — keep them clean, organized, and arranged so anyone can find what they need fast.
- Track daily stock movements: receiving, issuing, and recording everything with accuracy that holds up under audit.
- Run regular stock counts and reconcile them against the system. If numbers don’t match, you’ll dig in until they do.
- Keep a close eye on expiry dates and batch rotation — FIFO isn’t just a rule here, it’s how we protect quality.
- Coordinate closely with the kitchen and purchasing teams so orders go out before anything runs low.
- Flag slow-moving or excess stock before it becomes waste (and money down the drain).
- Prepare stock and consumption reports that management can actually use to make decisions.
- Make sure deliveries meet our specs — right quantity, right quality, right temperature.
What You’ll Bring
Must-Haves
- 5–10 years of store keeping experience in the UAE, ideally within F&B or hospitality.
- Hands-on knowledge of inventory management systems and solid Excel skills.
- Working understanding of HACCP and food safety standards — you know why they matter, not just that they exist.
- Sharp eye for detail. Stock counts are only useful if they’re right the first time.
- Clear communication with kitchen, purchasing, and suppliers — no silos, no surprises.
Nice-to-Haves
- Experience with ERP or F&B-specific inventory software.
- A track record of reducing wastage or improving stock turnover.
Not sure you tick every box? We’d still love to hear from you. Attitude and ownership often beat a perfect checklist.
Why You’ll Love Working Here
- Competitive salary with timely payments — no chasing, no drama.
- Medical insurance and annual leave as per UAE labour law.
- A team that respects the store room as a real profession, not a stepping stone.
- Real growth potential — we promote from within and notice people who take pride in their work.
- Structured shifts so you can actually plan your life outside work.
At the end of the day, this is a role for someone who likes order in a world that’s often chaotic — and who takes quiet pride in a well-run store. If that sounds like you, we’d genuinely enjoy meeting you.
Common Interview Questions and Tips
To help you prepare and feel confident, here are some questions you might encounter during the interview process for this role.
- Walk me through how you typically organize a dry store versus a chiller or freezer. What's your logic for where things go?
- You notice during a stock count that the system shows 40 kg of chicken but you only count 32 kg. What's your process for investigating and resolving that?
- How do you stay on top of expiry dates and batch rotation across hundreds of SKUs? Do you use any tools or routines that make FIFO easier to manage?
- Tell me about your experience with inventory management systems. Which ones have you used, and what did you like or dislike about them?
- When a delivery arrives, what does your receiving checklist look like? What would make you reject a shipment outright?
- How comfortable are you with Excel for stock reporting? What kind of reports have you built in the past?
- Describe a time you spotted excess or slow-moving stock before it became a problem. What did you do about it?
- Tell me about a time you disagreed with the kitchen or purchasing team about stock levels or ordering. How did you handle it?
- Walk me through a situation where your stock numbers didn't add up and you had to explain the discrepancy to management. What happened?
- You're expecting a critical delivery, but the supplier shows up two hours late during peak prep time. How do you manage that?
- What's the most chaotic storeroom you've ever inherited? How did you turn it around?
- This role works closely with people from a lot of different backgrounds and languages. How do you make sure nothing gets lost in translation?
- What keeps you motivated in a store keeping role? It's not always the most visible job in the kitchen — what makes it worth it for you?
- How do you handle the pressure when the kitchen is slammed and everyone needs something from you at once?