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崗位職責/職位描述

·?To evaluate standard recipe and determine its potential cost.

根據預算的標準來決定成本潛在價值。

·?To advise the Cost Controller of food and beverage costs.

協助成本控制經理控制酒店的成本。

·?To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.

檢查倉庫和收貨部確保其部門按照政策程序工作。

·?To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.

定期對半成品肉食進行檢查確保半成品肉食系統工作正常。

·?To check and advise the food and beverage cost of the talent meal in the Talent Canteen and Restaurant.

對人才餐廳和餐廳的食品和酒水的成本要進行復查。

·?To check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.

檢查采購清單、收貨記錄、成本報表確保系統工作正常。

·?To supervise stock-tacking in stores, kitchens and bars.

管理倉庫、廚房和酒吧的存貯。

·?To pre-cost all menus for the purpose of determining proper selling price.

為餐飲的特式菜單計算成本及建議定價。

·?To assist in establishing par stock for all the bars and restaurants.

協助酒吧和餐廳建立庫存。

·?To assist in costing and pricing of all new menu.

協助制定所有新菜單的成本價格。

·?To perform periodic checks on balance of stock at store.

在倉庫中定期抽查倉庫盤點表。

·?To make suggestions for possible improvement in cost control procedures.

對成本控制程序提出合理建議。

·?To review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.

定期根據餐飲出品報表復核餐飲銷售是一致而正常的，并復核客人賬單與菜單上的標價一致，同時還要檢查是否未標價而存在廚房的食物。

·?Ensure the Operation Equipment shall be checked according to P&P regularity and distribute the analysis report to Director of Finance.

定期按照制度與程序對OE 物品的規定進行盤點并向財務總監上交分析報表。