As part of the production division's growth, the Executive Chef of Maison Philippe Conticini Paris is looking for an inventory manager responsible for managing and negotiating merchandise flows.
Position location:
↳Paris
Hierarchy:
↳N+1 // Executive Chef of Maison Philippe Conticini
Responsibilities:
↳Negotiate the purchase of raw materials based on volume needs and product typology, in agreement with the Executive Chef
↳Manage the delivery of raw materials, in compliance with the production laboratory's volume and time requirements
↳Ensure the quality of raw materials during purchases, in accordance with the quality standards of the Maison, set by the Executive Chef
Tasks:
↳Management of daily delivery and reception with qualitative and quantitative control and distribution of items to the various production departments in compliance with the Maison's procedures and hygiene and safety rules
↳Storage of products in reserves
↳Daily preparation of stock withdrawal requests to supply the various departments
↳Ensure the cleanliness and tidiness of storage areas
↳Inform hierarchy of any "abnormal" situation concerning the safety or risk of accidents to customers or colleagues
↳Processing of purchase orders from various suppliers via inventory management software
↳Entry of merchandise flows: deliveries and withdrawals
↳Management of production renewals based on consumption analysis
↳Management of external storage in relation to suppliers
↳Control and optimize stock rotation
↳Control and correction of stock discrepancies between each inventory
↳Optimization of storage space
↳Development of existing tools and procedures
↳Ensures follow-up of returns and outstanding items, credits to be received
↳Ensures information is sent to accounting for payments
↳Execution of physical inventories.
↳Control and analysis of discrepancies, presentation of consumption.
↳Assistance with inventory management reporting.
Communication & Management:
↳Achieve the objectives set by the Executive Chef
↳Comply with legislation, quality standards, hygiene specific to a high-end pastry House
↳Communicate unforeseen events or risks instantly to members of the Executive Committee via internal communication tools (Slack, Email)
Required qualities and skills:
↳Exemplariness
↳Organization, methodical and logical mind
↳Internal / external relations
↳Dynamism
↳Responsiveness and anticipation
↳Priority management
↳Rigor and meticulousness
↳Mastery of food hygiene and safety standards
↳Minimum ease and responsiveness in using internal communication tools (Emails, Slack)
↳Knowledge of the gastronomy sector, if possible high-end pastry
↳Knowledge of hygiene rules (H.A.C.C.P. standards),
↳Knowledge of stock management rules and store operation (FIFO, etc.),
↳Knowledge of products and suppliers in the food industry
↳Ability to use inventory management software specific to the role of Inventory Manager (e.g., Material Controls, Koust, etc.)
Required experience:
↳First experience in a similar position is essential
CV and cover letters
gianni.spadafora@conticini.fr
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Mandatory email subject: "Application for Inventory Manager"