Established in 1997 as the first manufacturer of sushi for the UK supermarket industry, Taiko has evolved into the most innovative manufacturer of Sushi, Food To Go, Prepared Meals and Snacking products in the UK, supplying Waitrose, Tesco and Sainsbury’s to name a few. Over the past 25 years Taiko has launched more first to market Sushi and Food to Go products than any other sushi manufacturer in the UK.
About You:
The Inventory Administrator is responsible for ensuring the accurate tracking, management, and organization of inventory within the warehouse. This includes overseeing the stock levels of raw materials and other supplies required for sushi production. The role involves maintaining inventory records, coordinating stock replenishment, ensuring product quality standards, and supporting efficient warehouse operations.
Inventory Management:
- Maintain accurate and up-to-date inventory records, including monitoring stock levels of all raw materials and packaging items.
- Perform daily, weekly, and monthly inventory counts to ensure proper stock levels and minimize the risk of stockouts or overstocking.
- Monitor the expiration dates of perishable items like seafood and vegetables, ensuring proper rotation (FIFO – First In, First Out) and reporting expired products for removal.
Stock Replenishment:
- Coordinate with the purchasing team to place orders for stock replenishment based on consumption patterns and forecasted needs.
- Ensure timely delivery of ordered items and manage the receipt of inventory to confirm correct quantities, quality, and condition of products.
Warehouse Organization:
- Ensure the warehouse is organized and that inventory is stored properly (including temperature-controlled storage for perishables like fish and seafood).
- Label items clearly and maintain accurate storage locations for easy access.
Inventory Tracking & Reporting:
- Use inventory management software to track products and update stock records in real-time.
- Generate and maintain detailed inventory reports, including stock levels, usage trends, and discrepancies.
- Report any discrepancies, damages, or lost items to the supervisor for investigation and resolution.
Quality Control:
- Ensure that inventory is inspected upon receipt for quality assurance purposes, particularly with perishable items.
- Work with the quality control team to ensure that all raw materials meet food safety and quality standards.
Collaboration:
- Communicate effectively with warehouse, production, and purchasing teams to coordinate inventory needs.
- Assist with production planning by ensuring that required materials are available for sushi production and packaging.
Documentation & Compliance:
- Maintain accurate and organized records for all incoming and outgoing inventory.
- Ensure compliance with food safety regulations and hygiene standards for the storage and handling of ingredients and packaging.
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