1. Meat Procurement:

- Source and purchase raw meat (beef, poultry, pork, lamb, etc.) from approved suppliers and abattoirs.

- Evaluate and select suppliers based on quality, cost, reliability, and compliance with industry standards

- Negotiate pricing, contracts, and delivery schedules to ensure consistent and cost-effective supply.

- Monitor market trends, supply risks, and seasonal variations affecting meat availability and cost.

2. Packaging Procurement:

- Source and manage procurement of food-grade packaging materials (vacuum packs, trays, labels, cartons, etc.).

- Ensure packaging meets functional, safety, and branding requirements.

- Liaise with packaging suppliers to manage lead times, MOQ, and design changes.

3. Supplier Management:

- Develop and maintain strong relationships with key suppliers for both meat and packaging.

- Conduct regular supplier performance reviews covering quality, delivery, cost, and compliance.

- Ensure all suppliers meet legal, ethical, and food safety standards, including audits and documentation.

4. Inventory and Cost Control:

- Maintain optimal stock levels of meat and packaging materials to avoid stockouts or overstocking.

- Work closely with production planning to forecast demand and align procurement schedules.

- Monitor and report on procurement KPIs, cost savings, and budget adherence.