I responsible for an effective food and beverage control system, including standart determination, operating budget, cost-volume-profit analysis, cost control, menu pricing, market survey, regular surprise check on each store to control the stock level; taking six months inventory of chinaware, glassware, cutlery ware, hollow ware and housekeeping linen in circulation and prepare the report of breakage, shortage and losses; labour cost control and computer applications. I performe menu engineering analysis, applied principles and procedures important in controlling the purchasing and receiving processes, and recognised the need to incorporate quality requirements in purchasing and receiving activities. I identifiy the goal of effective storage and issuing controls, made physical and perpetual inventory system control.

I responsible for an effective food and beverage control system and pre-accounting.

I was responsible for suppliement Edelweiss luxury residences project which started in 2005 and Ahsel Kent 6844 Dwelling Houses Project which started in 2006 in Almaty.

Business Center Class A, contains 21 floors office building, Fitness center, Patisserie, Fast Food Café and Fine Dining English Pub / Restaurant, “Grand Park Esil Hotel” 4 star hotel. I developed and implemented an effective purchasing program, focusing on issues pertaining to supplier relations and selection, negotiation and evaluation. I was responsible for suppliement of Engineering stores, Operating equipment store, General store, F&B store. My work in purchase department is based on 5 basic principles: to buy the right quality goods from right supplier in the right quantity at the right time and the right price. I had pre-opening assignment to setup purchasing/ receiving system and stores of the “Gand Park Esil Hotel”.

Store Managment, Cost Managment, F&B Recipe Control I was responsible for an effective food and beverage control system, including standarts determination, operating budget, cost-volume-profit analysis, cost control, menu pricing, market survey, regular surprise check on each store to control the stock level; taking quaterly inventory of chinaware, glassware, cutleryware, hollowware and housekeeping linen in circulation and prepare the report of breakage, shortage and losses; labour cost control and computer applications. I performed menu engineering analysis, applied principles and procedures important in controlling the purchasing and receiving processes, and recognised the need to incorporate quality requirements in purchasing and receiving activities. I identified the goal of effective storage and issuing controls, made physical and perpetual inventory system control.

General Cashier, Banking I was in charge of collecting cash envelope from front office, deposed cash amount, cheque and foreign currency in banks on regular bases, estimated foreign currency course variation, prepared bank reconciliation statements of deposit, withdrawal and foreign currency at the end of each month, reconciled the cash in hand on regular bases and put the report to the finance manager.

Pre-opening Assignment, was responsible to setup purchasing /receiving system, stores. Store control, Costing, F&B Cost managment.Took physical inventory in stores on monthly basis, prepared store consumption schedule, prepared journal vouchers for consumption through consumption schedule at the end of each month, prepared an annual demand for general store on average bases, eliminated waste, Pilferage or loss of F&B, provided management with accurate and timely operational cost figures, regulary checked received items of F&B during when the items received to provide the best quality of Food stuff.

Chief Storekeeper

Cashier, General Account, Cost controller

Restaurant &Bar Traning