Cost Audit Officer/ Nhân viên kiểm soát chi phí

To implement that all stocks are rotated on a true FIFO basis in the commissary stores.
To check merchandise variance reports are checked daily for discrepancies, i.e., price and quantity.
Spot check to ensure that goods are received as per specifications.
To maintain organized files of all pertinent records.
That all liquor bottles are stickered and stamped with the correct control labels.
To ensure that goods leaving the hotel premise are documented.
To verify that the deliveries of goods by suppliers are consistent with the receiving schedule.
To ensure that alterations are not made to the purchase orders unless approved.
To check that the Material Associate only holds files for current purchase orders and purchase list for goods not yet received.
To ensure that all policies and procedures are being followed.
To ensure receiving clerk does not receive goods without purchase order or purchase list.
That all outlets/departments do not overstock, especially during month- end.
To prepare Month end JV
That all menu items have a recipe and that they are linked to the corresponding inventory items.
To audit monthly stock, to take and prepare stock reconciliation for all stockrooms
To implement and ensure that the correct receiving procedure and cut- off time are followed during month- end stocktaking.
That all outlet recipes are accurate and portion sizes are consistent.
To perform month end and inventory counts in accordance with department standards
To check if issues against the request are not in excess.
To prepare Kitchen training report
To prepare Menu Engineering for F&B
That bottle for bottle policy is established and adhered to.
To verify time to time that the set schedule for stock issuance are adhered to.
To spot check that all scales are working properly and that all goods are not left unattended.
That all units of measure tables are maintained and correct.
That all standard pricing tables are maintained and as current as possible.
To ensure that Purchasing obtain up- to- date and accurate quotations.
To ensure that all invoices are stamped and signed by the Material Associate.
To verify that all conversion recipes are checked regularly for their accuracy.
To prepare the daily Food & Beverage cost reports in accordance with department standards
To ensure that the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat.
To ensure that all goods are channeled to the Receiving Department.

• Highly customer- oriented and result- driven
• Hard- working
• Ability to work under pressure

• Attractive benefits
• Competitive salary
• Duty meals and uniforms provided
Social Insurance, In & Out patient covered

Cập nhật gần nhất lúc: 2024-07-02 07:20:03