Procurement Manager

Procurement Manager – Bakery Manufacturing Position Summar yThe Procurement Manager is responsible for overseeing all purchasing activities for CT Bakery manufacturing operation, ensuring the timely, cost-effective, and compliant sourcing of raw materials, packaging, ingredients, services, and indirect supplies .This role plays a critical part in maintaining uninterrupted production by managing supplier relationships, controlling inventory levels, negotiating contracts, and ensuring all materials meet food safety, quality, and regulatory standards. The Procurement Manager works closely with Production, Quality, Finance and all other applicable departments to support operational efficiency and cost optimization. This is an office role with frequent plant floor exposure .

Key Responsibiliti esProcurement & Supply Chain Manageme ntDevelop and execute procurement strategies for bakery ingredients, packaging materials, and production supplie s.Source, evaluate, and manage suppliers to ensure reliability, quality, and cost-effectivenes s.Issue purchase orders and ensure timely delivery of goods and service s.Monitor supply availability to prevent production disruptions or shortage s.Maintain optimal inventory levels in alignment with production demand and shelf-life requirement s.Coordinate with production planning to forecast material need s.Supplier Manageme ntBuild and maintain strong relationships with approved supplier s.Negotiate pricing, contracts, terms, and service agreement s.Conduct supplier performance evaluations based on quality, delivery, and complianc e.Manage supplier onboarding and approval processes in collaboration with Quality Assuranc e.Address supply issues, non-conformances, and corrective actions with vendor s.Food Safety & Quality Complian ceEnsure all purchased materials comply with food safety standards (GMP, HACCP, SQF/BRCGS or equivalent ).Work closely with Quality Assurance to ensure supplier compliance and approva l.Maintain and update approved supplier lists and documentatio n.Ensure traceability of all raw materials and packaging component s.Support audits by providing procurement and supplier documentation as require d.Cost Control & Budget Manageme ntManage procurement budgets and support cost reduction initiative s.Identify opportunities for cost savings without compromising quality or supply reliabilit y.Analyze market trends for key bakery commodities (flour, sugar, oils, packaging materials, etc. ).Provide regular reporting on spend, savings, and supplier performanc e.Inventory & Planning Coordinati onWork closely with Inventory Manager to align purchasing with forecasted deman d.Monitor inventory turnover, shelf life, and expiry risks (especially for perishable ingredients ).Support demand planning and production scheduling activitie s.Prevent overstocking and minimize waste or obsolescenc e.Documentation & Reporti ngMaintain accurate procurement records, contracts, pricing agreements, and supplier documentatio n.Generate reports on purchasing activity, cost trends, and supplier performanc e.Ensure compliance with internal controls and procurement policie s.Health & Safety & Complian ceEnsure procurement practices support workplace safety and regulatory complianc e.Work with suppliers to ensure safe handling, transportation, and storage requirements are me t.Support sustainability initiatives where applicable (packaging reduction, waste reduction, etc. ).Continuous Improveme ntIdentify opportunities to improve procurement efficiency and supply chain performanc e.Implement process improvements related to purchasing systems and inventory managemen t.Collaborate cross-functionally with Operations, Quality, and Finance to enhance supply chain effectivenes s. Qualificati onsEducat ionPost-secondary education in Supply Chain Management, Business Administration, Logistics, or a related field preferr ed.Experie nce3–7 years of procurement or supply chain experience, preferably in food manufacturing or bakery production environmen ts.Experience managing ingredient-based supply chains (flour, dairy, oils, packaging, etc.) is highly preferr ed.Experience with ERP/MRP systems is an ass et.Experience working within GMP, HACCP, SQF, BRCGS or similar food safety systems is preferr ed. Knowledge, Skills & Abili tiesStrong understanding of procurement and supply chain princip les.Knowledge of food manufacturing requirements and ingredient specificati ons.Strong negotiation and vendor management ski lls.Excellent analytical and cost management abilit ies.Strong organizational and time management ski lls.Ability to manage multiple priorities in a fast-paced manufacturing environm ent.Strong communication and cross-functional collaboration ski lls.Proficiency in Microsoft Office and ERP syst ems.

Physical Require mentsPrimarily office-based role with occasional plant floor expo sure.Ability to visit production areas and interact in manufacturing environm ents.May require occasional lifting of up to 10–15 kg (inspection/sample handl ing).