Work Experience: At least 10 years of experience in the food service industry with solid knowledge and hands-on experience in sourcing, supply chain management, and other business operations within a dynamic environment.
Strategic Food Sourcing: Demonstrated experience in strategic food sourcing in at least one of the following categories: seafood, meat, dairy/milk, bakery, flour, sauce, dressing, or non-food sourcing (e.g., packaging, hotel direct materials).
Operational Management: Extensive experience in managing sourcing operations, including daily and tactical operation issues.
Team Management: Proven track record in managing large teams and fostering people development.
Stakeholder Management: Demonstrated success in managing executive stakeholders, both internal and external business partners.
Strategic Sourcing Background: Regional or global experience in strategic food sourcing is advantageous.
Qualifications:
Expertise in Sourcing: Proven expertise in strategic sourcing for food and non-food items, with comprehensive knowledge of manufacturing processes from upstream (raw materials) to downstream (processing).
Strategic Thinking and Leadership: Strong strategic thinking abilities, with exceptional leadership skills, executive stakeholder management, and hyper-collaboration capabilities.
Problem-Solving and Project Management: Proficient in systematic problem-solving and project management, both operationally and in project-based areas, utilizing fact-based data analysis and unstructured data gathering.
Product Development: Experienced in managing product development projects, including identifying raw materials, defining finished goods specifications, and setting up/tuning processing lines to achieve optimal cost structures.
People Development: Proven track record in developing and mentoring team members.
Language and Technical Skills: Strong command of English and proficiency in computer literacy.
