Operations & Supply Chain Executive

Hakshan; Kuala Lumpur; On-site; MYR 70,000 - 110,000; Full time

Job summary

Hakshan is seeking a Purchasing & Operations Coordinator in Kuala Lumpur to oversee purchasing, supplier management, Central Kitchen operations, inventory control, food costing and outlet support across all outlets.

Responsibilities include coordinating daily operations with suppliers and outlets, managing procurement, monitoring stock levels, updating food costs and recipes, and maintaining accurate records and SOPs to ensure cost efficiency and consistent quality across all locations.

Qualifications

• Diploma or Bachelor’s Degree in Business Administration, Supply Chain Management, Operations Management or related field.
• Experience in F&B operations, purchasing, inventory control or Central Kitchen operations is an advantage.
• Good communication and coordination skills.
• Strong numerical, analytical and problem-solving abilities.
• Proficient with Microsoft Excel and Google Sheets.
• Able to manage multiple tasks and follow up independently.
• Detail-oriented, responsible and organised.
• Able to communicate with suppliers, kitchen teams and outlet staff.
• Strong ownership and accountability.
• Proactive in improving operational efficiency and cost control.

Responsibilities

• Coordinate purchasing and procurement of raw materials and supplies.
• Plan material requirements based on outlet demand and Central Kitchen production needs.
• Monitor stock levels and coordinate replenishment to avoid shortages or overstocking.
• Source new suppliers, ingredients and food products; compare pricing and quality.
• Update food costs based on latest material prices and monitor cost fluctuations.
• Maintain Recipe Book and portion standards; assist in new product development as needed.
• Coordinate production planning based on outlet orders and stock requirements.
• Arrange deliveries from Central Kitchen to all outlets; ensure accuracy of packing/quantities.
• Prepare and maintain monthly stock count templates; review submissions for discrepancies.
• Prepare and generate operational reports (usage, purchasing, inventory, food costing) and analyze data for improvements.

Skills

Communication

Coordination

Numerical skills

Excel

Google Sheets

Multitasking

Detail oriented

Education

Diploma or Bachelor’s Degree in Business Administration, Supply Chain Management, Operations Management or related field

Tools

Microsoft Excel

Google Sheets

Job description

To oversee and coordinate purchasing, supplier management, Central Kitchen operations, inventory control, food costing and outlet support, ensuring smooth daily operations, cost efficiency and consistent food quality across all outlets.

Key Responsibilities

• Communicate and coordinate with suppliers and outlets on daily operational matters.
• Handle supplier and outlet issues related to product quantity, quality, pricing and delivery.
• Follow up on shortages, incorrect deliveries, returns and product quality complaints.
• Ensure timely delivery of goods between suppliers, Central Kitchen and outlets.
• Maintain good working relationships with suppliers and outlet teams.

2. Purchasing & Material Planning

• Manage purchasing and procurement of raw materials and operational supplies.
• Plan material requirements based on outlet demand and Central Kitchen production needs.
• Monitor stock levels and coordinate replenishment to avoid shortages or overstocking.
• Source new suppliers, ingredients and food products.
• Compare supplier pricing, quality and specifications.

3. Food Costing & Recipe Management

• Calculate and update food costs based on the latest raw material prices.
• Monitor food cost fluctuations and identify opportunities for cost improvement.
• Update recipes, ingredient quantities, portion standards and selling specifications.
• Monitor production yield and yield loss, and investigate unusual variances.
• Maintain and update the company’s Recipe Book and food portion standards.
• Assist in sourcing and testing new ingredients for new product development.
• Monitor and manage daily Central Kitchen production records.
• Coordinate production planning based on outlet orders and stock requirements.
• Arrange and coordinate deliveries from Central Kitchen to all outlets.
• Monitor finished goods production, packing quantities and product standards.
• Develop and improve Central Kitchen SOPs and operational processes.
• Ensure production records and food preparation follow company standards.

5. Inventory & Stock Count Management

• Prepare and maintain monthly stock count templates.
• Monitor and review outlet and Central Kitchen stock count submissions.
• Identify discrepancies, incorrect quantities, unit mistakes and unusual stock values.
• Investigate stock variances and follow up with relevant PICs.
• Monitor inventory movement, material usage, wastage and stock accuracy.
• Ensure proper inventory recording and stock control procedures.

6. Reports & Data Analysis

• Prepare and generate various operational reports, including:
• Material Usage Reports
• Purchasing Reports
• Inventory & Stock Count Reports
• Food Costing Reports
• Production Reports
• Yield Loss Reports
• Analyse data and identify unusual trends, discrepancies and areas for improvement.
• Provide regular updates and reports to management for decision-making.
• Verify supplier invoices, delivery orders, credit notes and purchase orders.
• Cross-check billing quantities, prices and delivery records.
• Follow up on billing discrepancies with suppliers and relevant departments.
• Maintain proper purchasing, inventory and operational documentation.

Requirements

• Diploma or Bachelor’s Degree in Business Administration, Supply Chain Management, Operations Management or a related field.
• Experience in F&B operations, purchasing, inventory control or Central Kitchen operations is an advantage.
• Good communication and coordination skills.
• Strong numerical, analytical and problem-solving abilities.
• Good knowledge of Microsoft Excel and Google Sheets.
• Able to manage multiple tasks and follow up independently.
• Detail-oriented, responsible and organised.
• Able to communicate effectively with suppliers, kitchen teams and outlet staff.
• Strong ownership and accountability.
• Good coordination and follow-up skills.
• Analytical and detail-oriented.
• Able to identify problems and propose solutions.
• Able to work independently and manage multiple responsibilities.
• Proactive in improving operational efficiency and cost control.