1.         Asses stock levels in all kitchens and review daily requisition raised by Executive Chef in accordance with business forecast.

2.         Monitor daily receiving of fruit, vegetable, meal, chicken and sea food.

3.         Spot checking of the all food & beverage outlets.

4.         Check and sign the receiving reports, purchase requisition and purchase orders of Food, Beverage, General and Engineering.

5.         Review ordering of as and when required items of Food & Beverage and General items, keeping in mind that inventory, levels must be kept as low possible without compromising the efficiency of the hotel.

6.         Review and finalize the stewarding list prepared by Executive Chef.

7.         Monitor quarterly inventory of crockery cutlery and linen.

8.         Responsible for finalization of monthly reconciliation of food, beverage, general and engineering.

9.         Menu / Recipe costing with the co-ordination of Executive Chef.

10.      Involve in price negotiations of fruit, vegetables and conduct market survey before finalization of monthly purchase order.

11.      Responsible to report daily food cost to the management.

12.      Assist and organize training, development and administration of all subordinate Associates so that they can perform their functions effectively.

13.      To attend weekly Food & Beverage Executive committee meeting, headed    by Director Food & Beverage.

14.    Practice and Preparation of menu engineering worksheets as directed.

15.       Perform any additional duties as assigned by the management.