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Food Ordering and Receiving Checklist
Order Preparation
Review inventory and determine what items need to be ordered
Check the par stock levels and update order quantities accordingly
Verify with kitchen staff if there are any upcoming events or menu changes that might affect order quantities
Order Placement
Contact approved suppliers and place orders for required items
Confirm delivery dates and times, and ensure they align with the restaurant's schedule
Record all order details, including supplier name, items ordered, quantities, and expected delivery date
Receiving and Inspection
Ensure that the receiving area is clean and organized before deliveries arrive
Check the delivery against the purchase order to confirm that all items are accounted for
Inspect the quality and condition of delivered items to ensure they meet the restaurant's standards
Temperature Control
Verify that refrigerated items are delivered at the correct temperature
Ensure that frozen items are solid and show no signs of thawing
Immediately store perishable items in appropriate storage areas to maintain food safety
Storage and Inventory Update
Label all items with the delivery date and rotate stock using the 'First In, First Out' (FIFO) method
Update the inventory system with the new stock levels
Report any discrepancies or issues with the order to the supplier and management
