Job Description
Job Responsibilities
- Calculate the cost of Inter-Kitchen Transfers and Inter-Kitchen Bars and charge to the respective cost centre
- Calculate the recipe cost based on the input from Chefs/Beverage and review the Selling Price/Profit Margin of the dishes/items. Recipe Costing must be done regularly.
- Conduct Yield Test & Butchery Test with Butchery Chefs every 6 months.
- Update Point-of-Sales System on time and test the new items setup and printing before the new menu is launched
- Update Tobacco issues, requisitions and cost for each outlet and conduct Tobacco inventory every month.
- Update stock take worksheets for F&B Store, Bars and Non-F&B outlets every month.
- Conduct periodic spot checks in F&B Stores & Bars without notice.
- Conduct monthly stock take in F&B Stores & Bars at the end of the month.
- Update Inventory Reports every month (based on physical stock take).
- Update Beverage Analysis, and...