Key Responsibilities
Receiving Vendor Shipments (GRN)
Verify physical counts against Purchase Orders and log Goods Receipt Notes (GRN) with exact purchase costs and expiration dates.
Inter-Location Transfers
Fulfill stock request tickets from Kitchens and Bars, dispatching items from Central Store and verifying receipts.
Kitchen Production & Prep Batches
Execute prep batches (Injera baking, meat butchery splits, kibbeh clarification) to convert raw ingredients into prepared stock.
Physical Spot Audits
Conduct weekly or monthly physical counts, reconciliation against system ledger counts, and record variance reasons.
Daily Operational Workflows
1. Receiving Goods (GRN)
- Go to Inventory → Goods Receipts.
- Click
+ New GRN, select Supplier, and select destination Central Store. - Input received quantities in Crates, Sacks, or Base Units.
- Input unit purchase price in ETB and expiration date.
- Click Post GRN.
2. Processing Stock Transfer Requests
- Open Stock Transfers.
- Review pending requests from Main Kitchen or Bar.
- Approve items and click Dispatch / Release Stock.
- Confirm physical handoff with receiving staff.
3. Executing Kitchen Prep Batches
- Go to Prep Batches →
+ New Prep Batch. - Select Prep Type (e.g.
BUTCHERY_SPLIT), input raw ingredients (e.g. 50 kg Whole Beef). - Input resulting prepared outputs (e.g. Tibs Cuts, Kitfo Meat, Bones) and cost allocation method.
- Click Execute Batch.
4. Spot Audit & Variance Logging
- Go to Spot Audits →
+ Start Audit. - Select location (e.g.
Central Store). - Enter physical counts into Actual Qty.
- For any discrepancy, select a mandatory Variance Reason (
SPOILED_MOLD,SPILL_BREAKAGE,STAFF_MEAL, etc.). - Click Commit Audit Variance.
Keep your terminal session active. For technical details on FIFO lot tracking or UoM conversion rules, see the Inventory Overview.