· To evaluate standard recipe and determine its potential cost.
根据预算的标准来决定成本潜在价值。
· To advise the Cost Control Manager and Cost Control Supervisor of food and beverage costs.
协助成本控制经理及成本控制主管控制酒店的成本。
· To check Store and Receiving to ensure the control policies and procedures are followed. Ensure proper record keeping of inventories.
检查仓库和收货部确保其部门按照政策程序工作。
· To conduct periodical butchering and yielding tests to ensure the effectiveness of the control system in Butchery.
定期对半成品肉食进行检查确保半成品肉食系统工作正常。
· To supervise stock-tacking in stores, kitchens and bars.
管理仓库、厨房和酒吧的存贮。
· To pre-cost all menus for the purpose of determining proper selling price.
为餐饮的特式菜单计算成本及建议定价。
· To assist in establishing par stock for all the bars and restaurants.
协助酒吧和餐厅建立库存。
· To assist in costing and pricing of all new menu.
协助制定所有新菜单的成本价格。
· To perform periodic checks on balance of stock at store.
在仓库中定期抽查仓库盘点表。
· To make suggestions for possible improvement in cost control procedures.
对成本控制程序提出合理建议。
· 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.
定期根据餐饮出品报表复核餐饮销售是一致而正常的，并复核客人账单与菜单上的标价一致，同时还要检查是否未标价而存在厨房的食物。
· Ensure the Operation Equipment shall be checked according to P&P regularity and distribute the analysis report to Director of Finance.
定期按照制度与程序对OE 物品的规定进行盘点并向财务总监上交分析报表。
