Procurement & Sourcing
Source and purchase F&B items, consumables, and kitchen equipment as per internal requisitions.
Negotiate prices, terms, and delivery conditions with suppliers.
Establish and maintain vendor relationships and approved supplier lists.
Inventory & Stock Control
Coordinate with storekeepers to track inventory levels and reorder supplies accordingly.
Ensure par levels are maintained without overstocking or understocking.
Conduct regular audits with the cost controller or finance team.
Quality & Compliance
Ensure all products meet company quality standards and food safety regulations.
Inspect deliveries for quality, quantity, expiration dates, and compliance with specs.
Liaise with chefs to confirm quality and substitutions if needed.
Cost Control & Budgeting
Monitor purchasing budgets and report variances.
Suggest alternatives to reduce food costs while maintaining quality.
Keep records of price changes and supplier performance.
Documentation & Systems
Maintain accurate records of purchases, receipts, returns, and stock usage.
Use procurement software or ERP systems to streamline orders and reporting.
Prepare daily, weekly, and monthly reports for management.
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