Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Menu Development & Standardisation: Support menu development, recipe standardisation, product trials, and ensure consistent execution of new and existing menu items.
Inventory Management : Monitor stock levels of merchandise items and informing superior when restocking is necessary and assist in receiving and storing deliveries. To perform monthly stocktake counting.