Job Description

Designation: Production & Inventory Control Manager

Key Responsibilities:

1. Production Planning & Control

Plan and manage daily, weekly, and monthly production schedules for bakery and cafe items.

Ensure timely availability of all products across branches.

coordinate with chefs and production staff to maintain consistent quality and quantity.

2. Inventory Management

Monitor stock levels of raw materials, packaging, and finished goods.

Reduce wastage, pilferage, and overstocking through proper planning.

Conduct regular stock audits in all branches.

3. Procurement & Vendor Coordination

Raise purchase requests based on production requirements and stock levels.

Coordinate with vendors for timely delivery, quality checks, and cost negotiation.

Maintain records of purchase orders, deliveries, and stock usage

5. Cost Control & Budgeting

Control food cost by monitoring material usage and variance.

Prepare and manage monthly production and inventory budgets.

Identify cost-saving opportunities without affecting product quality.

6. Quality Control

Ensure standard recipes and batch consistency.

Monitor hygiene, storage, and food safety standards at production and branch levels.

7. Reporting & Analysis

Prepare daily, weekly, and monthly reports on production, inventory, wastage, and stock movement.

Analyze sales trends and plan production accordingly to avoid shortages or overproduction.

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?20,000.00 per month

Benefits:

Provident Fund
Work Location: In person