DESKRIPSI PEKERJAAN
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 variance every month
Update Spoilage/Wastage form submitted by the respective dept
Prepare and send weekly F&B report to outlets
Review month end selling price / cost margin for respective outlets in charge
Reconciliation of month end stock inventory for variances
Rise and follow up on costing issues to outlets on a monthly basis
REQUIREMENT
Diploma or Degree in Accountancy / Business or related field preferred
Experience
Above 2 years of accounting experience, preferably in Cost Control and in F&B / Hospitality industry
Other Prerequisites
Team player possesses excellent interpersonal and communication skills
Assist in any other duties assigned by superiors
Proficient in Microsoft Office - Excel, Word
DETAIL LOWONGAN
- Umur -
- Min GPA -
- Min. Qualification D3
- Min Experience Supervisor / Coordinator
