> ## Documentation Index
> Fetch the complete documentation index at: https://help.mesobordering.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Storekeeper & Head Chef Guide

> Operational workflow guide for storekeepers and head chefs managing stock, receipts, prep batches, and spot audits.

Storekeepers and Head Chefs play a crucial role in maintaining inventory data integrity, managing physical stock receipts, dispatches, prep batches, and audits.

## Key Responsibilities

<CardGroup cols={2}>
  <Card title="Receiving Vendor Shipments (GRN)" icon="truck-ramp-box">
    Verify physical counts against Purchase Orders and log Goods Receipt Notes (GRN) with exact purchase costs and expiration dates.
  </Card>

  <Card title="Inter-Location Transfers" icon="right-left">
    Fulfill stock request tickets from Kitchens and Bars, dispatching items from Central Store and verifying receipts.
  </Card>

  <Card title="Kitchen Production & Prep Batches" icon="fire-burner">
    Execute prep batches (Injera baking, meat butchery splits, kibbeh clarification) to convert raw ingredients into prepared stock.
  </Card>

  <Card title="Physical Spot Audits" icon="clipboard-check">
    Conduct weekly or monthly physical counts, reconciliation against system ledger counts, and record variance reasons.
  </Card>
</CardGroup>

***

## Daily Operational Workflows

### 1. Receiving Goods (GRN)

1. Go to **Inventory** → **Goods Receipts**.
2. Click `+ New GRN`, select **Supplier**, and select destination **Central Store**.
3. Input received quantities in Crates, Sacks, or Base Units.
4. Input unit purchase price in ETB and expiration date.
5. Click **Post GRN**.

### 2. Processing Stock Transfer Requests

1. Open **Stock Transfers**.
2. Review pending requests from Main Kitchen or Bar.
3. Approve items and click **Dispatch / Release Stock**.
4. Confirm physical handoff with receiving staff.

### 3. Executing Kitchen Prep Batches

1. Go to **Prep Batches** → `+ New Prep Batch`.
2. Select **Prep Type** (e.g. `BUTCHERY_SPLIT`), input raw ingredients (e.g. 50 kg Whole Beef).
3. Input resulting prepared outputs (e.g. Tibs Cuts, Kitfo Meat, Bones) and cost allocation method.
4. Click **Execute Batch**.

### 4. Spot Audit & Variance Logging

1. Go to **Spot Audits** → `+ Start Audit`.
2. Select location (e.g. `Central Store`).
3. Enter physical counts into **Actual Qty**.
4. For any discrepancy, select a mandatory **Variance Reason** (`SPOILED_MOLD`, `SPILL_BREAKAGE`, `STAFF_MEAL`, etc.).
5. Click **Commit Audit Variance**.

<Note>
  Keep your terminal session active. For technical details on FIFO lot tracking or UoM conversion rules, see the [Inventory Overview](/inventory-overview).
</Note>