Inventory Purchasing Executive

Sebuah syarikat yang menjalankan perniagaan dalam bidang F&B, membuka restoran yong taufoo di melaka. Lokasi HQ di plaza semabok, melaka.

**Job description**

1. **Inventory Management**:

- **Stock Monitoring**: Regularly check stock levels for ingredients (perishable and non-perishable), beverages, and kitchen supplies to ensure there is enough for daily operations.
- **Expiration Management**: Track expiration dates of perishable items (e.g., vegetables, dairy, meat, seafood) and ensure that these items are used before they spoil.
- **FIFO (First-In-First-Out)**: Implement FIFO methods to ensure that the oldest stock is used first, reducing food wastage.
- **Stock Counts**: Conduct regular inventory counts to match actual stock with system records, ensuring data accuracy.
- **Food Waste Management**: Monitor and analyze food waste to adjust purchasing and inventory strategies, ensuring mínimal wastage.

2. **Purchasing and Procurement**:

- **Supplier Management**: Identify and maintain relationships with reliable suppliers for fresh produce, beverages, and other kitchen essentials.
- **Price Negotiation**: Negotiate with suppliers for better pricing, bulk discounts, or favorable payment terms without compromising quality.
- **Purchase Orders**: Prepare purchase orders based on the restaurant's menu requirements and forecasted customer demand.
- **Seasonal Purchases**: Plan ahead for seasonal ingredients and adjust procurement strategies to reflect market availability and pricing.
- **Order Tracking**: Monitor the status of orders to ensure timely delivery of goods, avoiding supply shortages.

3. **Planning and Forecasting**:

- **Demand Forecasting**: Analyze past sales trends, seasonal fluctuations, and special events to predict ingredient needs, ensuring sufficient stock during busy periods.
- **Menu Planning**: Collaborate with chefs and kitchen staff to forecast ingredient needs based on the menu and promotional items.
- **Cost Control**: Plan purchases based on cost optimization, avoiding over-purchasing or unnecessary expenditures, particularly for perishable items.

4. **Cost Management and Quality Control**:

- **Budgeting**: Create and adhere to a purchasing budget that aligns with the restaurant’s financial goals.
- **Quality Assurance**: Ensure that all purchased goods, especially food products, meet the restaurant’s quality standards and freshness requirements.
- **Waste Reduction**: Implement strategies to minimize spoilage and wastage, thus improving cost efficiency.

5. **Storage and Stock Organization**:

- **Proper Storage Practices**: Ensure that all items are stored correctly, following hygiene and safety guidelines (e.g., refrigeration for perishables, proper shelving for dry goods).
- **Labeling and Organizing**: Maintain well-organized storage areas where products are labeled clearly, making it easier for kitchen staff to locate items.
- **Safety and Hygiene Compliance**: Ensure storage and inventory management comply with food safety and health regulations to avoid contamination and spoilage.

6. **Collaboration with Kitchen and Operations**:

- **Kitchen Coordination**: Work closely with the head chef and kitchen staff to monitor ingredient usage, identify fast-moving items, and plan future orders accordingly.
- **Special Events or Promotions**: Coordinate inventory needs for special menus, events, or promotions, ensuring necessary ingredients are available for such occasions.
- **Communication**: Serve as the key contact between the kitchen, suppliers, and management regarding inventory levels, deliveries, and purchasing decisions.

7. **Utilization of Inventory Software and Reports**:

- **Inventory Management Systems**: Use specialized software to track inventory levels, manage orders, and generate real-time reports on stock availability.
- **Reporting**: Provide management with regular inventory reports, including stock levels, wastage, and cost analysis to help make informed decisions.

8. **Documentation and Compliance**:

- **Accurate Record-Keeping**: Maintain records of all purchases, including invoices, receipts, and delivery notes for auditing purposes.
- **Compliance with Health Regulations**: Ensure that all purchasing and inventory management practices comply with local food safety and health regulations.
- **Supplier Audits**: Conduct periodic evaluations of suppliers to ensure they meet hygiene, safety, and quality standards.

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

Pay: RM2,000.00 - RM3,000.00 per month

**Benefits**:

- Free parking
- Maternity leave
- Parental leave

Supplemental Pay:

- Performance bonus
- Yearly bonus

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- inventory / Purchasing: 1 year (preferred)