Posted:6 days ago| Platform: Linkedin logo

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Work Mode

On-site

Job Type

Full Time

Job Description

  • Monitor and control food and beverage costs for all catering events and commissary.
  • Collaborate with Executive chef and production teams to update recipe costing, standard yield, and portion sizes.
  • Track consumption, wastage and yield to ensure cost-effective production.
  • Analyse event-wise costing, profitability, and provide reports to the management.
  • Implement and monitor portion control standards across kitchens and prep units.
  • Conduct periodic and surprise audits of inventories, including raw materials, perishables and disposables.
  • To Verify supplier invoices along with GRN and POs to ensure accurate billing and delivery.
  • Maintain an accurate database of food costs and pricing trends.
  • Reconcile inventory discrepancies, track spoilage and report on variance analysis.
  • Coordinate with the procurement and store teams to streamline ordering and stock rotation.
  • Support the Sales and finance team in monthly closing, budgeting and forecasting for catering business.

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