Key Responsibilities:
Warehouse and Inventory
Maintain accurate records of all stock, including grains, rice, and other consumables, using inventory management systems.
Track and monitor stock levels to ensure optimal supply at all times, preventing overstocking or shortages.
Update inventory data daily, ensuring transparency and accuracy for all stock movements in and out of the warehouse.
Warehousing Operations:
Oversee the receiving, storage, and dispatch of goods, ensuring proper documentation and adherence to warehousing protocols.
Ensure that the dukas and Kitchen stores are organized and food items are stored under optimal conditions, adhering to food safety regulations.
Coordinate with logistics teams to ensure timely delivery of stock to school kitchens, minimizing disruptions in meal preparations.
Conduct regular stock audits and physical counts to reconcile inventory levels with system records.
Investigate discrepancies in stock levels and recommend corrective measures to avoid future inconsistencies.
Identify opportunities for process improvements within warehousing and inventory management to enhance efficiency and reduce wastage.
Implement best practices for stock rotation, FIFO (First In, First Out), and minimize food spoilage or wastage.
Ensure compliance with food safety standards, warehousing regulations, and organizational policies.
Implement and monitor safety practices within the warehouse, ensuring the well-being of all staff and the proper handling of goods.
Reporting
Prepare and share periodic inventory reports with management, highlighting key trends and areas for improvement.
Ensure the AppSheet (or any other stock management tool) is accurately updated with real-time inventory data, and monitor its usage for data consistency.
Train warehouse staff on data entry protocols and best practices for maintaining accurate records.
Collaborate with kitchen staff to track the consumption of ingredients and identify usage trends for forecasting.
Run monthly reports/queries for the receipt accrual process
Procurement
Work closely with suppliers to ensure timely replenishment of stocks, maintaining a strong relationship for seamless operations.
Monitor the quality of delivered goods, ensuring that all supplies meet program standards before being accepted into the warehouse.
Plan, organize, direct, control and evaluate the purchasing of perishable and non-perishable goods at kitchen level
Support the purchasing committee by helping to formalise processes, templates and policies
Support the Purchasing Intelligence project by gathering and analysing relevant market information on a certain spending category
Define and lead improvement projects and set up sourcing projects for indirect purchases
Review market trends for perishable goods across all regions and advise changes in recipes to drive cost per meal down where applicable
Monitor unit purchase price for all items to ensure all kitchens meet the targeted cost per meal.
On-board new Vendors, and keep a detailed record of all vendor data
Conduct periodic spot-checks of vendors to review and ensure they meet food safety and health standards
Desired Candidate Profile
Diploma or Bachelor's degree in Supply Chain Management, Logistics,, Business Administration, or a related field
Minimum of 3 years of experience in inventory management, warehousing, or supply chain roles, preferably within food programs or the FMCG industry.
Proficient in inventory management software (e.g., AppSheet, Odoo, G-Sheets/Excel, or similar tools)
Strong understanding of warehousing and stock management principles.
Knowledge of food safety standards and handling requirements.
Excellent analytical skills with attention to detail.
Strong organizational and time management abilities.
Effective communication and teamwork skills.
Problem-solving mindset with the ability to adapt to dynamic operational needs.