Requisition

I OBJECTIVE

The objective of this policy is to implement store issuing system in order to ensure a smooth and efficient system.

II PROCEDURES

1. Daily Market List items will be issued direct to the Main Kitchen.

The food requisition must be prepared by Requestor and approved by the Executive Chef / Sous Chef before to getting the needed items out from the storeroom.

The Beverage requisition must be prepared by Requestor and approved by the Restaurant Manager before to getting the needed items out from the storeroom.

The General items requisition must be prepared by Requestor and approved by the Head of Department concern and FC before to getting the needed items out from the storeroom.

Storekeeper must verify the approved signatures and that the requisitions are properly completed and legible.

Storekeeper will arrange all approved items according to the requisitions by using first in - first out system.

The requisition is printed in duplicate without a number. Storekeeper will put the number on each requisition and key in the number in to the computer system

Storekeeper and the Requestor will have to sign all requisitions before taking any item out of the Store. One copy of storeroom requisition will be given to the requestor.

Update the bin cards for outgoing items in order to control the receiving, storing and issuing

After closing of issuing hours, all Store Requisition forms have to be cleared, account codes filled for every issued item and passed to Cost Control Office for keying items out from the storeroom inventory system.

The Storekeeper is responsible for the maintenance of all the Store areas and ensure that it is clean, hygienic and properly organized. Special attention must be given to the temperature control of all fridges and chillers located within the Store areas.

All storeroom keys must be deposited at Security Check Point after the closing off Storeroom by signing in the log book and signing out for the next morning for Storeroom’s operating hours.

Security Department will have to prepare a “ Key Book” for the Proper record of the key. Whenever the key is taken, there must be a sign in/ out in the book.

Either the Executive Chef or the Sous Chef is able to sign the key out from Security Check Point in the case of an emergency.

The operating of the store and issuing of items after office hours will have to be witnessed by the Manager on Duty.

The proper requisition will have to be prepared and approved, prior to any item taken out from the store.
The Store Requisition has to be left on the counter in order to trace for the next working day by storekeeper.

The Cost Controller is the person in charge of the supervision of all Stores operations, and has to ensure that the above policies & procedures are properly followed by all the related staff.

Any problem or irregularity encountered should be immidiatelly reported to the Head of Accounts so that proper action can be taken to resolve it.