PURCHASING EXECUTIVE (SENIOR EXEC/EXEC)

Key Responsibilities:

1. Food & Beverage Procurement

·       Source and purchase raw ingredients, beverages, packaging materials, and kitchen supplies, etc.

·       Ensure all items meet the company’s quality, freshness, and food safety standards.

·       Monitor daily usage and adjust purchasing plans based on sales, inventory levels, or seasonal trends.

·       Monitor and follow up on pending orders with suppliers.

2. Supplier & Vendor Management

·       Identify and evaluate suppliers specializing in F&B ingredients, fresh produce, frozen goods, and packaging, etc.

·       Negotiate pricing, credit terms, and delivery schedules with existing and new vendors.

·       Conduct regular supplier performance reviews, focusing on quality, consistency, and reliability.

3. Inventory Control

·       Work closely with outlets/central kitchen/warehouse to check stock levels and forecast requirements.

·       Prevent overstocking and wastage by ensuring optimal order quantities.

·       Track expiry dates, batch numbers, and first-in-first-out (FIFO) compliance.

4. Quality & Compliance

·       Ensure all purchased food and non-food items comply with food safety standards (e.g., HACCP, Halal, GMP).

·       Verify supplier certification validity and ensure documentation is up to date.

·       Ensure all purchases are cost-effective, delivered on time and meet quality standards.

5. Cost Management

·       Conduct price comparisons to secure the best cost without compromising quality.

·       Support menu costing and cost-reduction initiatives (e.g., alternative suppliers, bulk purchases).

·       Analyse monthly purchasing expenses and highlight cost variances to management.

6. Documentation & Reporting

·       Prepare purchase orders (POs), delivery scheduling, and receiving documentation.

·       Maintain accurate databases for supplier pricing, product specifications, and agreements.

·       Generate weekly or monthly purchasing and inventory reports for management.

7. Coordination with Operations

·       Work closely with Outlet Managers, Chefs, and Central Kitchen teams to understand ingredient requirements.

·       Respond promptly to urgent or last-minute purchasing needs.

·       Assist in resolving delivery issues, missing items, or quality complaints.

Key Competencies:

·       Familiar with F&B ingredients, market pricing, suppliers, and supply chain processes and quality standards

·       Good negotiation and vendor management skills

·       Cost-conscious and analytical

·       Good time management

·       Ability to work under pressure and multitask

·       Strong attention to detail and the ability to work in a fast-paced F&B environment