Central Kitchen Procurement and Operations Executive

GREENDOT GOURMET PTE. LTD.; Singapore; On-site; SGD 42,000 - 62,000; Full time

Job summary

GREENDOT GOURMET PTE. LTD. is seeking a Central Kitchen Operations & Procurement Executive to manage procurement, supplier coordination, inventory control, and cost efficiency for central kitchen and restaurant outlets.

You will ensure timely supply of ingredients, negotiate with suppliers, place orders, monitor stock, and work closely with the kitchen and outlets to align purchasing with demand forecasts. The role emphasizes cost optimization, waste reduction, and accurate inventory management

Responsibilities

• Source and negotiate with suppliers to secure best pricing, quality, and service for central kitchen ingredients.
• Place purchase orders with suppliers accurately and promptly to maintain supply continuity.
• Monitor stock levels and forecast purchasing needs to prevent shortages and overstock.
• Collaborate with central kitchen team and restaurant outlets to align procurement decisions with demand forecasts.
• Track central kitchen inventory levels and implement measures to minimize food wastage.
• Conduct regular stock counts and reconcile inventory discrepancies to maintain accurate records.

Job description

Company Overview / Employee Value Proposition

Greendot is a lifestyle F&B brand embracing the \"Green Transformation\" by serving plant-based meals with a local touch. We inspire positive habits and meaningful experiences that nourish mind and body, promoting kindness and a greener lifestyle.

Job Summary

The Central Kitchen Operations & Procurement Executive manages procurement, supplier coordination, inventory control, and cost efficiency to ensure timely supply of ingredients and optimize purchasing for central kitchen and restaurant outlets.

Responsibilities

• Source and negotiate with suppliers to secure best pricing, quality, and service for central kitchen ingredients


• Place purchase orders with suppliers accurately and promptly to maintain supply continuity


• Monitor stock levels and forecast purchasing needs to prevent shortages and overstock


• Collaborate with central kitchen team and restaurant outlets to align procurement decisions with demand forecasts


• Track central kitchen inventory levels and implement measures to minimize food wastage


• Conduct regular stock counts and reconcile inventory discrepancies to maintain accurate records