Procurement Supervisor
SISBAN
Total years of experience :13 years, 9 Months
Managing supplier payments and
Responsible for managing the flow of operation supplies and equipment throughout the organization
Instructed manufacturing orders to meet schedule demands. Making sure products/services get delivered on time and meet the required standards.
obtaining quotes and finalizing purchase requisitions.
Sourcing suppliers for new resources.
ERP Supply chain works for group to make sure the accurate food cost.
Managing stock and Par levels of Warehouse and locations. Managing orders based on company cash flow and sales. Handling International Purchases.
Handling Preopening food & Non Food
Preparing items list with price to cost control to makesure the recepie cost are acurate before opening
Finding the right suppliers.
Negotiating prices (so the store doesn't get ripped off)
Ensuring that availability of right product with supplier ABC list. Ensuring the products are delivered on time.
Helping to interpret reports and predicting future sales.
Pitching ideas to senior management.
Stock control.
Developing an effective and accurate system for monitoring purchase orders.
Working within the management team to ensure that all deliveries satisfy the assigned orders and report any back ordered or missing products. Assisting the Finance Manager with maintaining inventory levels and materials on a regular basis
Effectively communicating with the management team to ensure all orders are accurate Update and maintain receipts into the systems.
Controlling the purchase order and booking the purchase invoices. Tracking daily stock movement one place to another (Transfers) Preparing cogs and Stock Movement Report.
Supplier price comparison.
Preparing purchase History Report to compare the price changes in the month.
Supplier negotiations as per the market studies and comparisons.
Managing and entire purchasing for crepe delicious brand using FMC system.
working as a kitchen supervisor, doing inventories, checking production, checking quality of production, checking the expiry date, checking the temperature of finished product, cleanliness of kitchen, purchasing product, checking the maintenance work, handling kitchen petty cash,
working as a kitchen in charge, handling purchase of the company, quality of production, billing settlement of deliveries, trails of new recipes. cleanliness of the kitchen.
its very nice opportunity to study different kinds of bread and Italian dishes.
Different sections at hotel line food Industry with highly standardized production and service.
F&B Production, F&B Service, Front Office, House Keeping.Work with Highly standardized 3star resort with international customers.
Supervising Food Safety In Catering.
How to establish haccp system in catering.
ISO 22000:2005 done with spring united trading co.
i have done bsc hospitality science bachelor degree from manglour university,its great opportunity to know about hospitality systems,And capture knowledge of different cuisines.
Basic food safety Training course from Canada.