Policies and Procedures of Kitchen Storage Control

To effectively maintain proper kitchen storage control in a corporate setting, it is

imperative to implement the following policies and procedures:

I. Key Handling
a. Only the personnel designated as key handler, officially assigned by the management
office, shall have access to the stockroom or storage area.
b. The key handler is the sole authorized staff member responsible for entering the
storage area and managing stocks.
c. The key handler is accountable for organizing and maintaining the stocks within the
storage.

II. Inventory Chart

a. A comprehensive chart listing the inventory stocks within the kitchen storage must be
consistently maintained.
b. This chart should be updated on a daily basis to ensure accurate records.
c. Bi-weekly inventory checks are to be conducted by assigned personnel on Mondays
at 7 AM and on Fridays at 5 PM.

III. Stock Requisition

a. The assigned personnel must utilize a stock requisition form when requesting stocks
from the kitchen storage or stockroom.
b. Prior to the release of stocks, the stock requisition form must be approved and signed
by the property/inventory office department head.
c. The guard responsible for the storage area must verify and cross-check the physical
stocks against the list on the requisition form, countersigning the form.
d. The stock requisition form must be retained in the property office for record-keeping
purposes.
IV. Emergency Key Handling
a. In the event that the assigned key holder is unable to report for duty or is on
emergency leave, the next responsible personnel must promptly notify the Front Office
via chat messaging or Viber.
b. Approval from the team leader or the assigned key holder is required to borrow the
key from the Front Office.
c. The personnel borrowing the key must be accompanied by the guard to the kitchen
storage stockroom.
d. It is essential to adhere to the same procedure for obtaining stocks and maintaining
the stock requisition form.
e. After completing the stock requisition, the keys must be returned to the guard, who
bears the responsibility of returning them to the Front Office.

Through the implementation of these strict policies and procedures, a corporate

kitchen can establish a solid framework for stock management and storage, ensuring
precise inventory control and reducing the possibility of any problems or
inconsistencies.