Công ty Đầu tư Phát triển Máy Việt Nam - VIMID

1. To ensure that Purchasing obtain up-to-date and accurate quotations.

2. To ensure that alterations are not made to the purchase orders unless approved.

3. To ensure that all goods are channeled to the Receiving Department.

4. To spot check that all scales are working properly and that all goods are not left unattended.

5. To ensure that all invoices are stamped and signed by the Material Associate.

6. Spot check to ensure that goods are received as per specifications.

7. To ensure receiving clerk does not receive goods without purchase order or purchase list.

8. To check that the Material Associate only holds files for current purchase orders and purchase list for goods not yet received.

9. To verify that the deliveries of goods by suppliers are consistent with the receiving schedule.

10. To ensure that the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat.

11. To ensure that goods leaving the hotel premise are documented.

12. To check merchandise variance reports are checked daily for discrepancies, i.e., price and quantity.

13. To implement and ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking.

14. To verify time to time that the set schedule for stock issuance are adhered to.

15. To check if issues against the request are not in excess.

16. To implement that all stocks are rotated on a true FIFO basis in the commissary stores.

17. To verify that all conversion recipes are checked regularly for their accuracy.

18. That all standard pricing tables are maintained and as current as possible.

19. That all units of measure tables are maintained and correct.

20. That all liquor bottles are stickered and stamped with the correct control labels.

21. That all outlet recipes are accurate and portion sizes are consistent.

22. That all outlets/departments do not overstock, especially during month-end.

23. That bottle for bottle policy is established and adhered to.

24. That all menu items have a recipe and that they are linked to the corresponding inventory items.

25. To audit monthly stock, to take and prepare stock reconciliation for all stockrooms

26. To perform month end and inventory counts in accordance with department standards

27. To ensure that all policies and procedures are being followed.

28. To maintain organized files of all pertinent records.

29. To prepare the daily Food & Beverage cost reports in accordance with department standards

30. To prepare Kitchen training report

31. To prepare Menu Engineering for F&B

32. To prepare Month end JV

• Attractive benefits

• Duty meals and uniforms provided

Social Insurance, In & Out patient covered

• Hard - working

• Ability to work under pressure

• Highly customer-oriented and result-driven

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