At Nora Real Food, I manage €60,000 per month in purchases across 20 active suppliers for a central kitchen producing 2,000 orders daily. I negotiated prices and terms, planned weekly demand, and handled supply continuity and incidents.
I redesigned purchasing and stock-control processes to reduce operating costs by €12,000 per month. A weekly supplier and category dashboard helped bring sustained waste down from 7% to 3%.
I maintain a digital master-stock control covering 141 active references, and designed Claude agents to automate stock-versus-forecast validation and weekly reporting. Earlier at Nora Real Food, I led kitchen teams of up to 20 people.
