Procurement Officer and Buyer

1. Maintain storage room in a proper manner: locked and according to food safety specs
2. Provide kitchen team with ingredients needed daily as per production sheet provided
3. Take daily / weekly physical inventory count
4. Prepare stock needs for each week according to the set limits (min and max)
5. Input all Purchase Orders (PO) into ERP system weekly
6. Follow up on POs and their deliveries, both on ground and system
7. Receive all goods from suppliers according to the approved specs by food safety
8. Maintain a petty cash accurately and pay suppliers upon delivery
7. Prepare quarterly reports assessing the prices of suppliers versus other suppliers and
8. Collect and organize all records such as data sheets from suppliers for ingredients
Post date: Today
Publisher: Hirelebanese
Post date: Today
Publisher: Hirelebanese