Job Summary:
We are seeking a Purchasing Manager responsible for sourcing Bengali cuisine ingredients to support our kitchen operations. The candidate must have proven experience sourcing Bengali spices, herbs, rice, lentils, seafood, and other regional ingredients to maintain ingredient authenticity and quality. This role involves supplier management, cost control, inventory oversight, and close coordination with kitchen management.

Key Responsibilities:

• Develop sourcing strategies tailored to Bengali cuisine ingredients, emphasizing quality and authenticity.
• Identify, evaluate, and maintain relationships with suppliers specializing in Bengali ingredients.
• Negotiate contracts and pricing to ensure competitive costs and timely deliveries.
• Work with kitchen and culinary teams to forecast ingredient needs based on menus and specials.
• Monitor and manage inventory to prevent shortages or excess while maintaining freshness.
• Ensure all ingredients comply with Singapore's food safety regulations.
• Maintain accurate records and supplier databases.
• Coordinate with warehouse/logistics for delivery schedules and proper storage conditions.
• Research market trends and alternative suppliers to optimize sourcing and reduce costs without compromising quality.
• Supervise and train purchasing staff as needed.

Requirements:

5+ years' procurement experience in F&B, with demonstrable experience sourcing Bengali cuisine ingredients.

• Strong knowledge of Bengali spices, herbs, rice, lentils, seafood, and regional ingredient sourcing challenges.
• Excellent negotiation and supplier management skills.
• Familiarity with Singaporean food safety and import regulations.
• Strong organizational, communication, and analytical skills.
• Ability to manage budgets and forecast inventory needs.
• Proficiency with procurement software and inventory management tools.

Advantage:

• Degree or diploma in Culinary Arts, Hotel Management, Supply Chain Management, Business Administration, or a related field is an advantage, enhancing understanding of culinary operations and supplier relationships.