Job Opportunities in Malaysia

October 1, 2024

tokmer enterprise

Melaka

OTHER & FULL TIME

INVENTORY CUM 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 minimal 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 - RM2,500.00 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)

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