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