Check the goods when delivered to make sure they are correct and complete according to the bill or invoice. Store the goods neatly, check the balance and count the stock, send daily and monthly reports or as specified by the supervisor. Plan the goods to order with the purchasing department so that there is no shortage of goods in stock. Take the bill or invoice to receive the goods in the program system. Arrange the goods to be delivered to each restaurant branch of the company. Take care and inspect the goods regularly. Withdraw the goods to the kitchen or QC department. Take the raw materials to produce.