Source and procure food ingredients, beverages, packaging materials, disposables, cleaning supplies, and kitchen equipment.
Identify and maintain relationships with reliable vendors and suppliers.
Obtain competitive quotes, negotiate pricing, and finalize purchase orders (POs).
Ensure quality standards and timely delivery of perishable and non-perishable items.
Monitor vendor performance and resolve supply issues proactively.
Store & Inventory Management
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Receive and inspect all incoming materials as per quality and quantity standards.
Organize and maintain proper storage of raw materials, semi-prepared items, and consumables.
Monitor stock levels across outlets (if applicable) and ensure timely replenishment.
Maintain daily stock registers and conduct weekly/monthly stock audits.
Reduce wastage and manage inventory based on shelf life and usage trends.
SCM Coordination
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Coordinate with chefs, cafe managers, and kitchen staff to forecast material requirements based on menu planning and consumption patterns.
Align procurement with sales trends, seasonality, and promotions.
Ensure proper documentation of inward/outward stock movement.
Implement FIFO (First-In, First-Out) and FEFO (First-Expiry, First-Out) inventory methods.
Documentation & Reporting
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Maintain and update all purchase records, delivery challans, and invoices.
Prepare and share daily, weekly, and monthly inventory and procurement reports.
Ensure all compliance and hygiene standards are followed in storage areas.
Required Skills & Competencies
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Knowledge of cafe or foodservice supply chain and inventory practices.
Strong negotiation and vendor management skills.
Familiarity with FSSAI norms and basic food handling standards.
Proficiency in inventory software, POS systems, Excel, and documentation.
Organizational skills and attention to detail.
Educational Qualifications
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Graduate in Hospitality, Hotel Management, Commerce, or related field.
Preferred: Certification or diploma in