MTR Foods Supply Chain Executive Interview: Rounds, Questions and Preparation

What the job involves

A Supply Chain Executive in agri, food and FMCG manages the flow of raw materials, packaging and finished goods from farms and suppliers to factories and then to distributors or retailers. Day to day work includes demand planning, procurement follow-ups, inventory tracking, coordinating with production and logistics, and ensuring food safety and freshness norms are met. In fast-growing food companies, the role often involves handling seasonal produce, cold chain, wastage control and cost optimisation across the chain.

Role and Sector Knowledge

1. 1

   What does a Supply Chain Executive do in a food processing company, and how is it different from supply chain in, say, an automotive company?

   Cover planning, procurement, inventory and distribution. Highlight perishability, shelf life, food safety, seasonality of agri inputs and cold chain as key differences.

2. 2

   Explain FIFO and FEFO. Why is FEFO more important in food and FMCG?

   Define First In First Out and First Expired First Out. Explain that FEFO prevents expiry and wastage, which directly affects cost and brand trust in food.

3. 3

   What is OTIF, and why do food companies track it closely?

   OTIF means On Time In Full. It measures delivery reliability to distributors and retailers. Poor OTIF leads to stockouts, lost sales and unhappy trade partners.

4. 4

   Name a few agri commodities used in Indian food processing and explain one supply chain challenge for each.

   Pick items like mango, tomato, milk, wheat or spices. Mention seasonality, perishability, price volatility, weather dependence or fragmented sourcing.

Technical and Functional Concepts

1. 5

   How would you calculate reorder level for a fast-moving SKU in a food company?

   Use average daily demand multiplied by lead time, plus safety stock. Mention that shelf life and MOQ of suppliers also influence the final number.

2. 6

   What is the difference between demand planning and procurement? How do they work together?

   Demand planning forecasts what and how much is needed. Procurement buys it. Demand plan drives purchase orders, vendor selection and delivery schedules.

3. 7

   What are the key costs in a food supply chain, and how can a fresher help reduce them?

   List procurement, storage, cold chain, transport, wastage and packaging. Suggest ideas like route optimisation, vendor consolidation, better forecasting and wastage tracking.

4. 8

   What is FSSAI, and what supply chain records does a food business need to maintain?

   FSSAI is the food safety regulator. Mention licences, batch traceability, temperature logs, vendor audit records and hygiene documentation for storage and transport.

Practical Scenarios

1. 9

   A key raw material like tomato paste is delayed by two weeks due to unseasonal rain. How do you handle it?

   Assess current stock and production impact. Look for alternate vendors or regions, adjust production schedule, inform sales, and plan buffer stock for next season.

2. 10

   You notice 8 percent wastage in the warehouse for a perishable SKU. What steps do you take?

   Investigate root cause: receiving quality, storage temperature, handling or over-ordering. Then fix FEFO discipline, reduce order quantity, improve cold storage and track daily wastage.

3. 11

   A distributor complains that a fast-moving product is out of stock while a slow-moving one is overstocked. How do you resolve this?

   Check forecast accuracy and distribution norms. Rebalance inventory across depots, push slow mover with trade offers, and improve SKU-level planning.

4. 12

   Your company wants to reduce logistics cost without hurting delivery speed. What would you analyse?

   Look at route planning, vehicle fill rate, milk runs, depot location, and mode mix. Suggest clubbing orders and using return trips to cut empty running.

Behavioural and HR Questions

1. 13

   Tell me about a time you coordinated with multiple people to complete a task under a deadline.

   Use a college project, internship or event example. Show clear communication, follow-ups and how you handled one conflict or delay.

2. 14

   This role may require you to work at a plant or visit mandis and cold storages. Are you comfortable with that?

   Answer honestly. If yes, give a reason like interest in hands-on operations. If hesitant, show willingness to learn and adapt.

3. 15

   How do you handle pressure when a supplier fails at the last minute?

   Show calm prioritisation: check alternate sources, inform stakeholders, and document the issue. Mention learning from the incident to avoid repeats.

4. 16

   Why do you want to work in agri and food supply chain rather than another sector?

   Connect to India's food processing growth, your interest in perishable and seasonal supply chains, and the visible impact on farmers and consumers.