Recipe costing in co-ordination with chef.Monitoring high cost items like fish, meat, poultry & imported items.Reconciling store activities (like receiving, issues, variances, etc.) & managing variances.Taking inventory of food, beverage & liquor items.
Establishes and implements an effective system of control in the food and beverage areas audits the costs of the department within the Unit through the methodical, systematic checking of day-to-day business transactions, in order to ensure that the appropriate internal control procedures are followed and that funds, equipment and resources are employed in the most effective manner provides timely and accurate information for Management.
Experience : 0 – 2 Years
Hospitality and Tourism, India, Mumbai