Purchaser Cum Stock Control Officer

Edge Trading Company is recruiting a Stock Control Officer cum Purchaser for its "Carnivore" 5-star BBQ restaurant in Thao Dien Ward, Thu Duc City.
Job Description
Purchasing
1. As necessary on a daily basis coordinate with the Executive Chef and Restaurant Manager to conduct price surveys of all products that are required to operate the restaurant, and to provide written feedback the Executive Chef and Restaurant Manager. Receive their feedback and update products, prices and delivery times as necessary.
2. Receive purchase requests from the Executive Chef and Restaurant Manager; analyse and precisely define purchasing requirements and needs, including type, quantity, colour, size, and other specifications, in order to plan and place orders with clearly detailed descriptions.
3. Create Purchase Orders for approval by the Chief Accountant and Director.
4. Contact suppliers to place approved orders and confirm their receipt of orders. Notify the Executive Chef and Restaurant Manager immediately if the quantity, quality or delivery times of the ordered products does not comply with an order.
5. Actively communicate with all key suppliers to keep abreast of market price fluctuations of products.
6. Directly purchase emergency supplies as and when needed.
Stock Control Officer
1. Receive and validate delivered products together with the Executive Chef and Restaurant Manager or their delegates, validate and sign delivery notes.
2. Handover the products to the internal ordering party and receive their signature on the internal stock control receipt documents.
3. Input the delivery note details and products into the iPOS system and into the stock control software.
4. Receive internal stock requisition forms and verify their accuracy, process the request out of the stock system according to the stock requisition forms.
5. Monitor stock quantity, quality, and status to ensure that remaining quantities of stock are available for ongoing operations. If not request the Executive Chef and Restaurant Manager to place orders for top-up stock.
6. Compare daily stock inflows and outflows to financially and operationally optimise stock levels.
7. Ensure that products are stored and arranged properly and preserved in accordance with government and manufacturers' standards, are not mouldy, broken, etc.
8. Once per week/daily forward the stock control accounts to the Chief Accountant.