Purchasing Manager (Cloud KItchen)

Sec Bowl; Jakarta Pusat; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

Sec Bowl is seeking a dedicated Procurement Manager to oversee end-to-end purchasing for cloud kitchen operations in Jakarta. You will source suppliers, forecast ingredient demand, raise PRs/POs, and ensure accurate ESB data for BOM and costing.

You will monitor stock, reduce food costs, and maintain halal, food safety, and hygiene standards while leading purchasing staff and coordinating with Finance, Operations, and Marketing to support menu promotions.

Qualifications

• Bachelor's degree in a related field and 3–5 years of F&B purchasing experience, including 1–2 years in a senior/manager role.
• Proficient in ESB (purchasing, inventory, and recipe modules) or similar F&B POS/ERP systems.
• Advanced in Excel/Google Sheets.
• Strong negotiation skills; analytical, detail-oriented, and decisive.

Responsibilities

• Sourcing and evaluate suppliers for quality, price, and delivery reliability; negotiate terms and contracts; maintain supplier relationships.
• Prepare ingredient demand forecasts, create PRs and POs, and set par stock levels.
• Manage ESB master data, process PRs/POs/GRs, ensure BOM/recipes accuracy, and monitor stock and variances.
• Monitor food cost trends, identify cost efficiencies, and analyze stock variances.
• Coordinate with Head Chef/Kitchen and Quality Control to ensure halal, food safety, and hygiene standards; manage warehouse coordination.
• Lead and train purchasing staff and warehouse admins; coordinate with Finance, Operations, and Marketing.

Skills

Negotiation skills

Analytical thinking

Detail-oriented

Decisive

Education

Bachelor's degree in Management/Industrial Engineering/Food Technology

Tools

ESB/POS-ERP systems

Excel/Google Sheets Advanced

Job description

Responsible for the entire procurement process of ingredients and supplies for the cloud kitchen, from supplier selection and negotiation to ordering and recording in the ESB system. The goal is to keep stock secure, quality consistent, and food cost under control.

Key Responsibilities

Responsible for the entire procurement process of ingredients and supplies for the cloud kitchen, from supplier selection and negotiation to ordering and recording in the ESB system. The goal is to keep stock secure, quality consistent, and food cost under control.

1. Sourcing and Suppliers

• Find, select, and evaluate suppliers (quality, price, delivery reliability).
• Negotiate prices, payment terms, and contracts with suppliers.
• Maintain supplier relationships and prepare alternative suppliers.

2. Planning and Ordering

• Prepare ingredient demand forecasts based on sales data and the menu.
• Create and approve Purchase Requests (PR) and Purchase Orders (PO).
• Set par stock and minimum stock levels for each ingredient.

3. ESB Management (Purchasing and Inventory)

• Manage master data for items, suppliers, units, and purchase prices in ESB.
• Process PRs, POs, and goods receipts in ESB.
• Ensure recipes/BOM and unit conversions in ESB are accurate so food cost calculations are correct.
• Monitor stock in, stock out, transfers, waste, and stock opname in ESB.
• Perform 3-way matching of PO, delivery note, and invoice together with the Finance/Accounts Payable team.
• Produce regular purchasing, stock, and variance reports from ESB.
• Manage ESB user access rights for the purchasing and warehouse teams.

4. Cost Control

• Monitor food cost and ingredient price trends.
• Identify cost efficiencies without lowering quality.
• Analyze stock variances and follow up on them.

5. Warehouse and Quality

• Ensure goods received meet specifications and that FIFO/FEFO is followed.
• Coordinate with the Head Chef/Kitchen and Quality Control.
• Ensure suppliers meet halal, food safety, and hygiene standards.

6. Team and Coordination

• Lead and train purchasing staff and warehouse admins.
• Coordinate with Finance, Operations, and Marketing (promotions/new menu items).

Qualifications

• Bachelor’s degree (Management, Industrial Engineering, Food Technology, or similar).
• 3-5 years of F&B purchasing experience (cloud kitchen, restaurant, or central kitchen), including at least 1-2 years in a senior or manager role.
• Proficient in ESB (purchasing, inventory, and recipe modules) or similar F&B POS/ERP systems.
• Advanced in Excel/Google Sheets.
• Strong negotiation skills; analytical, detail-oriented, and decisive.

Suggested KPIs

• Food cost on target (% of sales)
• Stock accuracy (stock opname variance)
• Ingredient availability (no stockouts)
• Supplier on-time delivery
• Cost savings from negotiation
• ESB data accuracy (PO, GR, and invoice match)