Making individual recipe costing, menu costing & updating on periodic basis. Make customized menu costing as per client requirements. Make yearly consumption reports for F&B items. Ensure cost cutting when excess orders are placed for F&B items. Make individual estimated and actual F&B costing. Send monthly inventory report to line manager. Audit non-moving and expired items on periodic basis.
Duty Meals Provided Visa, Medical and Insurance
Nearly fifty years ago, GroupL was founded with a dream. A dream to fulfill human potential. It is a dream that we work on every day. Today, GroupL opens doors for international migrant workers and empowers them to earn a better livelihood. Recruitin... Read More
