Intern, Cost Control

Requirements

• No experience required as training will be provided
• Other Prerequisites
• Possess basic accounting knowledge
• Attention to detail

Benefits

Additional Information

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE! Be part of our diverse and inclusive team. Job Responsibilities 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 Job Requirements Education & Certification Diploma in Business/Accountancy or equivalent Applicant must be a full-time matriculated student.

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Company Intel

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