• Cost preparation for recipes and menus prepared by the Executive Chef and suggest the selling price
• Monitor cost to ensure that actual is in line with the budget
• Understand expense accounts and cost centers
• Analyze cost variances and identify areas of overspending or inefficiencies
• Evaluate spending practices and identify opportunities for cost savings
• Ensure that procurement and spending comply with internal policies and approved budgets
• Address cost-related queries and resolve discrepancies
• Develop and enforce cost control procedures and guidelines.
• Monitor changes in market conditions that could impact costs, such as fluctuations in material or labor prices
• Compare purchase orders, prices, terms of payment and other charges
• Spot check all departments to ensure adherence in company rules and policies.
• Monitor of inventory and stock control.
• Check and submit the inventory report for the month
• Review and Submit staff meal consumption report to Finance Manager for cost allocation
• Review and Submit F&B consumption for marketing/customers presentation report to Finance Manager
• Review and submit wastage report to Finance Manager
• Maintain and improve internal controls to prevent errors and fraud

Skills

• At least one year experience in Food and Beverages Industry
• Preferably with ZOHO system experience