Purchasing

Duties & Responsibilities:

Purchasing

• Oversee and ensure the effective implementation of the purchasing system so that the continuous supply of quality goods and services to the hotel is not compromised.
• Ensure the timely preparation of purchase orders so that all approved purchase requests can be ordered, and the goods delivered by the suppliers on the date needed.
• Conducting of periodic market surveys in association with the departments concerned to determine and/or validate the availability and prices of market goods.
• Coordinate and liaise with the Head of Department on all matters relating to quality and reliability of delivery with respect to current and potential suppliers.
• Inform responsible person and Head of Finance on any price differences / fluctuations.
• Able to negotiate on the delivery, payment, and quality terms with suppliers with preference from the Hotel.
• Establish product standards and quality control procedures and monitor adherence.
• Overlooking the internal transfer forms and ensuring complete recording.
• Prepares monthly Purchasing Efficiency reports, commenting on key performance indicators and action taken to keep on target.

Cost Controlling

• All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
• All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
• All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.
• All administration matters to be carried out according to company policy and the direction of the Head of Finance.
• Daily contact and exchange of information with Executive Chef and Head Chef.
• Carry out inventories without fail as agreed with Head of Finance and food and beverage stocks.
• Deal with any variances and carry out recounts as informed by Head of Finance.
• To carry out regular checking on recipe costing to adhere with changes of Market List pricing.

Cost Controlling

• All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
• All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
• All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.
• All administration matters to be carried out according to company policy and the direction of the Head of Finance.
• Daily contact and exchange of information with Executive Chef and Head Chef.
• Carry out inventories without fail as agreed with Head of Finance and food and beverage stocks.
• Deal with any variances and carry out recounts as informed by Head of Finance.
• To carry out regular checking on recipe costing to adhere with changes of Market List pricing.

Job Types: Full-time, Permanent, Fresh graduate

Pay: From RM2,400.00 per month

Benefits:

• Health insurance
• Maternity leave
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Fixed shift
• Monday to Friday

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Buyer/Purchaser: 1 year (Preferred)

Language:

• Mandarin (Preferred)
• Bahasa (Preferred)