Purchaser

Description

Job Summary: Ensure strategic procurement of food ingredients, packaging, and support materials, guaranteeing cost-effectiveness, quality, and supply continuity. Key Highlights: 1. Experience in procurement within the food service/industrial kitchen sector. 2. Proficiency in negotiating with local and national suppliers. 3. Agility and sense of urgency, combined with an ethical and committed profile. **Job Objective:** Ensure strategic procurement of food ingredients, packaging, and support materials, guaranteeing optimal cost\-effectiveness, product quality, and supply regularity, with emphasis on food safety and waste control. **Technical Requirements (Hard Skills)** * Prior experience in procurement within the food service/industrial kitchen/collective dining sector * Solid knowledge of technical specifications, shelf life, seasonal items, and perishables * Proficiency in negotiating with local and national suppliers * Skill in inventory control, consumption forecasting, and procurement planning * Familiarity with ERP systems (e.g., Sênior, TOTVS, Linx, etc.) * Ability to manage tenders, contracts, and commercial agreements * Basic understanding of hygiene, food safety, and product traceability **Behavioral Competencies (Soft Skills)** * Agility and sense of urgency without compromising technical rigor * Logical reasoning and organizational skills to manage multiple quotations and deadlines * Strategic negotiation * Emotional resilience, especially during periods of scarcity or cost pressure * Ethical, trustworthy, and results-oriented profile * Ability to handle operational contingencies (supply issues, seasonality, weather) **Performance Indicators** * Cost reduction per item without compromising quality * Average delivery time versus scheduled delivery time * Inventory turnover and % of losses * Supply SLA compliance for units * Kitchen and production satisfaction level **Desirable Differentiators** * Experience in procurement for industrial kitchens, collective meals, or centralized food preparation units (UANs) * Knowledge of ANVISA regulations (RDCs) * Relationships with regional suppliers (optimized logistics) * Basic knowledge of nutritional specifications or collaboration with the company’s nutritionist Minimum Education Level: Bachelor’s Degree