1. To assist the Food Beverage Department on various operational and cost related issues 2. To prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price 3. To prepare the Short expiry slow moving report for Food Beverage Stores 4. To verify outlet void control sheets 5. To random test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of stores issues and sales 6. Prepare Food and Beverage Cost Report Preparing Suppliers Comparison Report 7. Processing manually all raw material suppliers bills on day to day basis.