Monitor daily food and beverage consumption and record wastage.
Prepare cost reports for menu items, recipes, and inventory usage.
Compare actual costs against budgeted figures and highlight variances.
Assist in menu engineering by analyzing food cost percentages and profitability.
Maintain accurate records of supplier invoices, stock transfers, and returns.
Support monthly inventory counts and reconciliation of stock discrepancies.
Collaborate with chefs, purchasing, and finance teams to optimize cost control.
Ensure compliance with portion control and standard recipes.
Prepare weekly and monthly cost analysis reports for management review.
Assist in fixed asset management procedures
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