Procurement Executive (Industrial Catering)

MARK'S FOOD SOLUTIONS SDN. BHD.; Shah Alam; On-site; MYR 67,000 - 100,000; Full time

Job summary

MARK'S FOOD SOLUTIONS SDN. BHD. is seeking a Procurement Executive – Food & Ingredients to manage end-to-end ingredient sourcing for Industrial Catering Service, coordinating with the Culinary Solutions Chef and internal teams to ensure ingredients meet specs, cost and timing.

You will negotiate with suppliers, manage lead times and storage considerations, and maintain supplier records, ensuring halal certification and shelf-life data are up to date.

Qualifications

• Diploma or Degree in Procurement, Supply Chain Management, Business Administration, Food Science or related discipline.
• Good numerical, analytical and Microsoft Excel skills.
• Strong supplier sourcing, negotiation and relationship-management skills.
• Strong communication and cross-functional coordination skills.

Responsibilities

• Source food ingredients including poultry, meat, seafood, vegetables, rice/noodles, dry ingredients, dairy products, seasonings and other ingredients required for ICS menus.
• Translate recipe requirements into supplier specifications (cut size, packing, shelf life).
• Negotiate pricing, MOQs, lead times and payment terms with suppliers.
• Coordinate with internal Production, Planning and Warehouse teams to ensure availability and delivery.
• Maintain supplier database, price lists and product specifications, including halal and allergen information.

Skills

Supplier sourcing

Negotiation

Relationship management

Communication

Cross-functional coordination

Numerical analysis

Education

Diploma/Degree in Procurement or related field

Tools

Microsoft Excel

Job description

We are looking for a Procurement Executive – Food & Ingredients to manage the end-to-end ingredient supply requirements for Industrial Catering Service, covering both externally sourced ingredients and internally produced food products. This is not purely a purchase-order processing role. The successful candidate will work closely with our Culinary Solutions Chef, suppliers, Production, Warehouse, Operations and Quality teams to ensure all ingredients are available in the right specification, quantity, cost and timing.

Key responsibilities

Source food ingredients including poultry, meat, seafood, vegetables, rice/noodles, dry ingredients, dairy products, seasonings and other ingredients required for ICS menus.

Work closely with the Culinary Solutions Chef to translate recipe requirements into clear supplier specifications, including cut size, piece weight, quality/grade, packing size, pre-cut/pre-portioned requirements, storage condition and shelf life.

Identify and develop suitable suppliers capable of meeting customized ingredient requirements.

Source alternative and backup suppliers for critical ingredients to minimize supply risk.

Arrange samples and customized ingredients for Chef trials and follow up on required modifications.

2. Commercial Negotiation & Cost Management

Request, evaluate and compare supplier quotations.

Negotiate pricing, MOQ, lead time, payment terms, packing configuration, delivery frequency and volume pricing.

Maintain updated ingredient pricing to support menu costing and cost-per-meal calculations.

Identify cost-saving opportunities through supplier negotiation, volume consolidation, alternative suppliers/specifications and improved delivery arrangements.

Balance commercial requirements with quality, operational practicality and supply reliability.

3. Internal Product & Production Coordination

Liaise with the internal Production and Planning teams to ensure required in‑house SKUs are available according to the Chef's menu requirements.

Communicate forecasts and confirmed requirements with sufficient production lead time.

Monitor internal product availability alongside externally sourced ingredients.

Identify potential shortages or production constraints early and coordinate solutions with the Chef and relevant teams.

Ensure both internal and externally sourced components are available together according to the required fulfilment timeline.

4. Warehouse & Inventory Coordination

Liaise closely with the Warehouse team to understand available ambient, chilled and frozen storage capacity before committing to purchases.

Confirm stock placement and storage availability for significant incoming quantities.

Balance supplier MOQ and purchasing requirements against actual warehouse capacity.

Coordinate phased or staggered supplier deliveries where storage capacity is limited.

Minimize unnecessary inventory, overstocking, expiry and wastage, particularly for short shelf‑life ingredients.

Ensure procurement decisions consider not only price, but also storage capacity, shelf life and inventory movement.

5. Demand & Supply Planning

Review upcoming client menu plans, meal volumes and ingredient requirements.

Translate menu requirements into external purchasing and internal production requirements.

Consolidate demand across clients where commercially and operationally feasible.

Plan purchases according to forecasted and confirmed requirements while considering supplier lead time, MOQ and shelf life.

Coordinate supplier deliveries, internal production and warehouse receiving according to fulfilment schedules.

Proactively identify potential shortages, delays or supply disruptions and develop alternative solutions before client operations are affected.

Work with internal Quality teams to ensure ingredients and suppliers meet required food safety and quality standards.

Maintain relevant documentation including product specifications, Halal certification, food safety certifications, allergen information and shelf‑life information where applicable.

Monitor supplier performance covering quality, specification consistency, pricing, delivery accuracy and supply reliability.

Follow up on supplier non‑conformance and corrective actions where required.

Maintain an updated supplier and ingredient database covering specifications, pricing, MOQ, lead time, packing size, payment terms and alternative suppliers.

About you

Diploma or Degree in Procurement, Supply Chain Management, Business Administration, Food Science or related discipline

Minimum 3–5 years of procurement/purchasing experience, preferably within the food industry

Experience in food manufacturing, foodservice, industrial catering, central kitchens, QSR, FMCG or fresh‑food procurement

Familiar with sourcing fresh, chilled, frozen and dry food ingredients

Good understanding of food specifications, MOQ, lead time, inventory, shelf life and storage requirements

Strong supplier sourcing, negotiation and relationship‑management skills

Comfortable developing customized ingredient specifications with suppliers

Good numerical, analytical and Microsoft Excel skills

Strong communication and cross‑functional coordination skills

Proactive, resourceful and able to anticipate supply risks before they become operational issues

Today's food and beverage industry is getting more competitive than ever. To survive and succeed, you need to make decisions that are not only cost‑effective but one that increases the production and efficiency of your kitchen.

Running a kitchen can be complicating as there are so many variables involved – from stock checks, managing food cost & food wastage, refrigeration methods of raw ingredients, dealing with high turnover of staff to food consistency, the technicalities of running a profitable and efficient kitchen can be daunting.

At Mark's Food Solutions, we believe in providing efficient and profitable food solutions for today's food & beverage businesses. We specialize in developing authentic recipes using the highest quality of ingredients to keep your menu fresh, exciting and more importantly, delicious.

Today's food and beverage industry is getting more competitive than ever. To survive and succeed, you need to make decisions that are not only cost‑effective but one that increases the production and efficiency of your kitchen.

Running a kitchen can be complicating as there are so many variables involved – from stock checks, managing food cost & food wastage, refrigeration methods of raw ingredients, dealing with high turnover of staff to food consistency, the technicalities of running a profitable and efficient kitchen can be daunting.

At Mark's Food Solutions, we believe in providing efficient and profitable food solutions for today's food & beverage businesses. We specialize in developing authentic recipes using the highest quality of ingredients to keep your menu fresh, exciting and more importantly, delicious.