Store raw food materials

Keep in reserve raw materials and other food supplies, following stock control procedures.

stored raw food materials
stock raw prime ingredients
store materials of raw food
stock raw food materials

skill/competence

cross-sector

Store raw food materials is an essential skill of the following occupations:

Pasta operator: Pasta operators manufacture dry pasta products. They unload raw ingredients from storage silos and ingredient delivery systems. These operators mix, press, extrude as to reach desired drying levels of pasta.
Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Baker: Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.

Pasta maker: Pasta makers prepare fresh pasta, fillings, and other types of pasta following specific recipes and processes.
Pastry chef: Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.
Pizzaiolo: Pizzaiolos are responsible for preparing and cooking pizzas.
Private chef: Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer’s home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Food grader: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Airline food service worker: Airline food service workers prepare food and serve customers. They prepare simple dishes to be used in places that serve food such restaurants, cafetarias, hotels, hospitals and ensure that kitchen operations run smoothly and efficiently.
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Grill cook: Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.
Fish preparation operator: Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Raw material reception operator: Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.
Pastry maker: Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

Store raw food materials 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.

Livestock worker: Livestock workers maintain the health and welfare of animals. They oversee the breeding/production and day-to-day care such as feeding and watering of animals.
Dietetic technician: Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Green coffee coordinator: Green coffee coordinators organise and manage the operations performed by workers in coffee plants and plan the functioning of machines that blend various types of green coffee beans.

References

1. Store raw food materials – ESCO