Purchasing

**Duties & Responsibilities**:
**Purchasing**
- Oversee and ensure the effective implementation of the purchasing system so that the continuous supply of quality goods and services to the hotel is not compromised.
- Ensure the timely preparation of purchase orders so that all approved purchase requests can be ordered, and the goods delivered by the suppliers on the date needed.
- Conducting of periodic market surveys in association with the departments concerned to determine and/or validate the availability and prices of market goods.
- Coordinate and liaise with the Head of Department on all matters relating to quality and reliability of delivery with respect to current and potential suppliers.
- Inform responsible person and Head of Finance on any price differences / fluctuations.
- Able to negotiate on the delivery, payment, and quality terms with suppliers with preference from the Hotel.
- Establish product standards and quality control procedures and monitor adherence.
- Overlooking the internal transfer forms and ensuring complete recording.
- Prepares monthly Purchasing Efficiency reports, commenting on key performance indicators and action taken to keep on target.

**Cost Controlling**
- All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
- All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
- All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.
- All administration matters to be carried out according to company policy and the direction of the Head of Finance.
- Daily contact and exchange of information with Executive Chef and Head Chef.
- Carry out inventories without fail as agreed with Head of Finance and food and beverage stocks.
- Deal with any variances and carry out recounts as informed by Head of Finance.
- To carry out regular checking on recipe costing to adhere with changes of Market List pricing.

**Cost Controlling**
- All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
- All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
- All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.
- All administration matters to be carried out according to company policy and the direction of the Head of Finance.
- Daily contact and exchange of information with Executive Chef and Head Chef.
- Carry out inventories without fail as agreed with Head of Finance and food and beverage stocks.
- Deal with any variances and carry out recounts as informed by Head of Finance.
- To carry out regular checking on recipe costing to adhere with changes of Market List pricing.

**Job Types**: Full-time, Permanent, Fresh graduate

Pay: From RM2,400.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Meal allowance
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Fixed shift
- Monday to Friday

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Buyer/Purchaser: 1 year (preferred)

**Language**:

- Mandarin (preferred)
- Bahasa (preferred)