Manage stock rotation

Oversee stock levels, paying attention to expiry dates to diminish stock loss.

manage rotated stock
manage inventory
ensure efficient and effective stock rotation
ensure effective and efficient stock rotation, and carry out stock takes
manage rotation of stock

skill/competence

cross-sector

Manage stock rotation is an essential skill of the following occupations:

Head chef: Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Head waiter/head waitress: Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer’s experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
Head sommelier: Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Venue director: Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients’ needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
Restaurant manager: Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.

Manage stock rotation is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Housekeeping supervisor: Housekeeping supervisors are in charge of supervising and coordinating the daily running of cleaning and housekeeping activities hospitality establishments.

References

1. Manage stock rotation – ESCO