Job Scope:
1. Develop SOPs on procurement practices.
2. Manage day to day procurement requirements for the Central Kitchen.
3. Ensure accurate input to Requisition (Inventory System) and generate reports.
4. Carrying out responsibilities for the use of automated and computerized systems.
5. Has a strong network of suppliers and close connections with suppliers and ability to negotiate good credit terms.
6. Check documents for thoroughness and completeness and prepare additional documentation when necessary for order processing.
7. Supervise and manage the cooking/preparation of South Indian, North Indian dishes and Mamak Marination, such as Tandoori Chicken, Tikka Masala, Rogan Josh, Mutton Keema, Chicken/Fish/Mutton Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Channa/Panneer/Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Nasi Goreng Pastes, Satay Sauces and Marination, Maggi/Mee/Kway Teow Goreng Pastes, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, etc. Plan periodic stock checks to tally with Inventory System for the above items.
8. Able to supervise meat processing such as cutting, slicing and de-veining meats and vegetable cutting methods for gravy and sauces.
9. Inventory Control - responsible for working with the warehouse team and the Processing team to ensure inventories accuracy;
10. Manage cleaners for the shift to ensure all equipment and products are ready for the next shift for cooking and production.
11. Demonstrate safe storage and handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.
12. Ensure cost effective procurement practices are conducted and assess quality of procured goods.
13. Physically fit to carry heavy loading up to 40kg.
14. Ensure department KPIs are met.
15. Ensure continual improvements are identified and followed through completion.
16. Reports to Director.
Skills Required:
1. Possess strong knowledge in Indian food production in large quantities (100-500kg).
2. Possesses strong knowledge of suppliers and comes with a wide network if import and export contracts.
3. Possesses Class 3 Driving licence.
4. Able to work long hours due to its 24-hour kitchen operations. Able to manage both day or night shifts.
5. Able to lift heavy bags (up to 40kg)
Education Requirements / Experience:
Degree in Hospitality or Procurement or more than 12 years’ experience in procurement role or related food retail/production role.
Key Selection Criteria:
1. Strong network of Suppliers and knowledge of the Culinary Arts to understand the entire cooking and mixing processes.
2. Strong Ability to work on different shifts
3. Able to work long hours and lift heavy stuff (up to 40kg)
Working Condition:
1. Wet Kitchen areas, Hot Kitchen and warehouse environment.
2. Long hours due to long operational hours
3. Physically able to stand long hours and lift heavy weights (up to 40kg)
Specific Training Requirements:
Basic Hygiene Cert is a must, if not we will send for training
Salary Range: $9000 to $10,500
Remunerations:
Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave
Contact:
Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected]
