• Preparing the daily flash food cost and sending to the concerned Departments.• Responsible for obtaining quality documentation from suppliers and, checking that delivery is in line with ordered quantities, qualities and price. Performs cross checking of price quotations with purchase order prices.• Verify that Notice of Error Correction and Goods Received without Invoice forms have been prepared where appropriate.• Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage or final delivery.• Responsible for performing spot checks in Housekeeping, Laundry and Stewarding areas and verifying use of materials in regards to dosage and proper use.• Responsible for verifying that food recipes are accurate and have updated cost and sale prices, as well as compliance during preparation.• Makes sure that information entered into FBM system is accurate, all documents attached to a daily transaction report and delivered to AP Supervisor every day, responsible for balancing all stores account together with AP Supervisor daily.• Responsible for performing spot checks in the culinary area and verifying yielding and wastage.• Responsible for verifying that food recipes are accurate and have updated cost and sale prices, as well as compliance during preparation.• Responsible for performing spot checks in Housekeeping, Laundry and Stewarding areas & verifying use of materials in regards to dosage & proper use.• Responsible for performing spot checks in the bars & verifying recipes and portion standards are followed.• Proposes cost controlling method to the F&B Manager, Executive Chef and other Department Heads without hampering the standards of the property. Conducts surprise inventory checks without interrupting the operation.• Conducts SOE Inventory quarterly & preparation of the Spoilage & Breakage reports.• Responsible to conduct month end Inventory in all the outlets and preparation of month end reports.

• Receive and verify goods on behalf of the Hotel against the purchase orders by taking into account the quality and quantity of the received products and note any discrepancies.• Inspect the physical condition and count or measures the quality and weight of all items or supplies at the time they are received and before they are placed in storage.• Receiving the Frozen items and chilled items and checking the temperature of the items and keeping the records for future references.• Ensure all deliveries are received at the designated receiving area only.• Ensure all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries.• Ensure that all rejected goods are properly documented and accounted for by issuing Goods Return Notes (GRN) to suppliers.• Deliver goods received to the location that is specified on the Purchase Order.• Ensure that all the goods received are posted daily in FBM system.• Complete a daily food and beverage receiving log and submit a daily report with relevant documents to the Accounts Payable, and send a copy of the receiving log to the Executive Chef and Cost Controller.• Notify the non and partial receipt of the goods and inform the Purchasing Manager for further action.• Maintain an up-to-date file of the receiving copy of all approved Purchase Orders. All Purchase Orders may clearly stat the status of deliver (i.e.; open or partial)• Ensure that the receiving area is clean and accessible.• Maintain HACCP standards at all levels – from product sourcing to storage, etc

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