Participate in defining purchasing policy;
Contribute to preparing technical documents related to products as part of public procurement procedures;
Supervise a team of procurement officers;
Maintain stock records for incoming and outgoing goods;
Act as the point of contact for suppliers, including placing routine orders;
Know reorder thresholds and inform the head chef of missing items;
Receive and inspect deliveries (quality and quantity);
Collaborate on menu development with the manager and the head chef;
Monitor cost prices;
Contribute to the restaurant's financial/accounting monitoring;
Oversee and ensure proper execution of contracts;
Participate in sourcing new products;
Ensure cleanliness of the premises under your responsibility;
Ensure compliance with current hygiene, health and safety regulations.

Requirements

Knowledge of food products (advanced)
Knowledge of the origin and traceability of food products (advanced)
Food hygiene rules (advanced)
Health and safety regulations at work (general knowledge)
Food risk monitoring (advanced)
Techniques for storage, preservation and food packaging (advanced)
Food control services (advanced)
Ability to anticipate supply needs for the smooth operation of the establishment (foodstuffs, cleaning products and disposables).

Benefits

51 days of leave
Meal benefits (in-kind)
75% public transport reimbursement
Contribution to mutual health insurance
Social support services

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

food hygiene ruleshealth and safety regulationsfood risk monitoringtechniques for storagepreservation techniquesfood packaging techniquesfood control servicesknowledge of food productsknowledge of food origintraceability of food products

Soft Skills

team supervisioncommunication with supplierscollaboration on menu developmentanticipation of supply needsfinancial monitoring