Role Purpose

* Manage the sourcing and procurement of fresh produce, including fruits, vegetables, and other perishable food items.

* Ensure premium quality, freshness, and consistent availability across all restaurants pan-India.

Key Responsibilities

* Source fruits and vegetables from mandis, farms, and premium vendors that meet fine-dining standards.

* Build farm-to-restaurant partnerships to improve freshness and cost efficiency.

* Plan city- and season-wise procurement calendars aligned with menu requirements.

* Enforce quality grading, freshness checks, and cold-chain handling for perishable products.

* Negotiate rates with local and regional vendors while maintaining consistent quality across cities.

* Coordinate with the Culinary team on specialty and imported produce for premium and seasonal menus.

* Monitor and control wastage, spoilage, and shelf-life management.





* Build a multi-city vendor network with backup sourcing options for critical items.

* Track market price fluctuations and manage cost impact through forward planning.

* Support new restaurant launches with city-specific F&V; vendor identification and onboarding.

Qualifications & Experience

* Education: Graduate in any discipline; certification in agri-sourcing is preferred.

* Experience: 5–9 years of experience in fruit & vegetable/fresh produce procurement.

* Industry Exposure: Experience in hospitality, fine dining, or QSR is preferred.

Pay: ₹85,000.00 - ₹95,000.00 per month

Perks:

- Cell phone reimbursement
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Purchase Manager (India)
🏢 Burma Burma Restaurant & Tea Room
📍 India