SITXINV006 - Receive, store and maintain stock

STOCK INVENTORY FORM

Candidate's Name
Candidate's Work Role Kitchenhand
Workplace/Organisation AIBT 
State/Territory SYDNEY

PART A. STOCK INFORMATION

Stock Item Food Type Date Received

Milk Dairy 09-11-22

Egg Egg 09-12-22
Chicken Thigh Meat 09-13-22
Chiken Meat 09-14-22
Tamarind Dry Good 09-15-22
Grape Mollases Dry Good 09-16-22
Butter Dairy 09-17-22
Capsicum Vegetables 09-18-22
Beef Meat 09-19-22
Lamb Meat 09-20-22
Baby Cucumber Vegetables 09-21-22
Lemon Fruits 09-22-22
Snapper Seafood 09-23-22

Add more items as necessary

tain stock

Kitchenhand
AIBT 
SYDNEY

PART B. STORAGE INFORMATION

Quantity Received Quantity Available Storage Area

1 Liter ( 3 Bottle ) 100 Liter Cool Room

3 Tray 50 Tray Cool Room
5 Kg 78 Kg Cool Room
10 Kg 65 Kg Cool Room
500 ML (6 Bottle) 244 Bottles Dry Store
2 Liter ( 2 Bottle ) 50 Bottles Dry Store
1Kg ( 3 Blocks ) 77 Blocks Cool Room
5 Kg 50Kg Cool Room
5 Kg ( 4 Bags ) 50Kg Cool Room
1 Kg ( 20 Bags ) 50Kg Cool Room
150 Gr ( 5 Bags ) 100 Bags Cool Room
10 Kg 80 Kg Cool Room
250Gr ( 20 Side ) 80 Sides Cool Room

Add more items as necessary

Perishable (Yes/No) Date Code Rotation Label

Yes #1 #3
Yes #2 #4
Yes #3 #5
Yes #4 #6
Yes #5 #7
Yes #6 #8
Yes #7 #9
Yes #8 #10
Yes #9 #11
Yes #10 #12
Yes #11 #13
Yes #12 #14
Yes #13 #15
 Remarks

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