Job Description

He/She is responsible for planning and managing the flow of food and non-food items across the supply chain, ensuring freshness, availability, and cost efficiency. This role focuses on demand forecasting, inventory control, and coordination with suppliers, commissary, warehouses, and store operations to prevent stockouts and minimize waste—especially for perishable goods. Duties & Responsibilities -Develop demand forecasts based on sales trends, seasonality, promotions, and store requirements -Plan and monitor inventory levels of perishable and non-perishable items -Ensure timely replenishment of raw materials, ingredients, and packaging supplies -Coordinate with procurement and suppliers to ensure on-time and complete deliveries -Work closely with kitchen, commissary, or production teams for daily/weekly production planning -Monitor shelf life and expiry to minimize spoilage and wastage -Analyze sales and consumption data to optimize ordering and stock levels -Manage supply disruptions and implement contingency plans (e.g., alternative suppliers) -Ensure compliance with food safety standards and proper storage practices (FIFO/FEFO) -Maintain accurate data in ERP or inventory systems -Prepare planning reports and performance dashboards Qualifications -Bachelor’s degree in Supply Chain Management, Food Technology, Business Administration, Industrial Engineering, or related field -2–5 years experience in supply chain, inventory planning, or food operations -Experience in restaurant, commissary, or food manufacturing is highly preferred -Knowledge of food safety standards (HACCP, GMP) is an advantage -Proficient in Excel and ERP systems

Skills Required

• Supply Chain