Key Responsibilities:

Vendor Management:

• Identify and vet potential suppliers, negotiate contracts, and establish relationships with reliable vendors.
• Monitor vendor performance, quality of goods, pricing, and delivery schedules to ensure optimal supply chain management.

Purchasing and Procurement:

• Develop and implement procurement strategies to source high-quality ingredients, supplies, and equipment at competitive prices.
• Coordinate purchasing activities, place orders, and manage inventory levels to meet operational needs while minimizing costs.

Inventory Control:

• Maintain accurate inventory records, track stock levels, and conduct regular inventory audits to prevent stockouts or overstock situations.
• Implement inventory control measures to reduce waste, manage perishable items effectively, and optimize stock rotation.

Cost Analysis and Budgeting:

• Conduct cost analyses, price comparisons, and budget forecasts to optimize purchasing decisions and control expenses.
• Monitor budget allocations, identify cost-saving opportunities, and recommend strategies to improve cost efficiency in procurement.

Compliance and Documentation:

• Ensure compliance with food safety regulations, industry standards, and company policies in all purchasing activities.
• Maintain procurement documentation, contracts, and records in accordance with auditing and reporting requirements.

Communication and Collaboration:

• Collaborate with kitchen staff, managers, and other departments to understand operational needs and align purchasing activities with business goals.
• Communicate effectively with suppliers, internal stakeholders, and team members to coordinate purchasing activities and resolve issues promptly.