Position Summary:
The Inventory Officer is responsible for managing, tracking, and maintaining all raw materials, packaging, semi-finished, and finished goods within the bakery production facility. The role ensures optimal stock levels are kept to support uninterrupted production operations while minimizing wastage, expiry, and stock discrepancies.
Role and Responsibilities:
Inventory Management & Control
Maintain accurate records of incoming and outgoing raw materials, ingredients, and packaging materials.
Monitor daily stock levels of key items such as flour, sugar, butter, yeast, and other baking ingredients.
Ensure FIFO (First-In, First-Out) and FEFO (First-Expiry, First-Out) inventory practices are followed.
Conduct daily, weekly, and monthly stock counts and reconcile with system records.
Identify and report discrepancies, damages, or expiries promptly.
Coordination with Departments
Coordinate with the Procurement team for timely replenishment of materials based on production forecasts.
Work closely with the Production team to ensure material availability and prevent production delays.
Support the Quality Control department by maintaining hygiene and storage standards in line with food safety requirements.
Documentation & Reporting
Maintain proper documentation of GRNs (Goods Received Notes), Material Issue Slips, and Delivery Notes.
Prepare daily, weekly, and monthly inventory status reports.
Ensure all entries are accurately updated in the ERP/software system.
Track batch numbers, expiry dates, and supplier details for all consumables.
Storage & Handling
Ensure proper stacking, labeling, and segregation of materials in the warehouse.
Monitor storage conditions (temperature, humidity, pest control) for sensitive ingredients.
Implement and follow safety and cleanliness standards as per food manufacturing norms , etc..
Cost & Efficiency
Support cost control by minimizing wastage, overstocking, and pilferage.
Suggest improvements for warehouse layout, inventory accuracy, and workflow efficiency.
Qualifications & Experience:
Bachelor’s degree in Supply Chain Management, Business Administration, or related field.
2–4 years of experience in inventory or warehouse management, preferably in a food or bakery manufacturing setup.
Knowledge of ERP or inventory management software (e.g., SAP, Oracle, Odoo).
Familiarity with food safety and storage requirements.
Proficiency in MS Excel and reporting tools.
Strong attention to detail and accuracy.
Excellent organizational and time management skills.
Good communication and coordination abilities.
Analytical mindset with problem-solving skills.
Integrity, reliability, and sense of ownership.