1. Food & Beverage
- Ensure all food and beverage purchases, requisitions and transfers are properly checked and recorded.
- To assist Cost Controller to prepare the daily food cost report for all outlets.
- Cost standard recipes of food and beverage and update the purchase price, unit of measure etc., whenever there is a price change on ingredients or recipe. All new F&B promotions should be supported by approved recipes and cost calculation.
- To assist Cost Controller to co-ordinate with chefs and Department Heads for month end stock-take, and be responsible for pricing and closing balance of all F&B inventories.
- Schedule and arrange count sheets for stock-take at each month end.
- To assist Cost Controller to random check selling prices and costs in the Micro POS system to the inventory system and the inventory reports.
- Compile lists of potential cost, production cost, recipe and reconcile with potential sales and actual sales for all outlets.
- Perform all end of month food and beverage inventory reconciliation.
- To assist Cost Controller to prepare monthly Slow Moving Inventories Report.
- To assist Cost Controller to prepare monthly inventories report and reconcile to General Ledger, carry out monthly stocking of kitchens and bars at the end of the month.
- Record daily entertainment and House Use in standard recipe cost.
- Reconcile fresh seafood sales against seafood receiving records.
- Reconcile sales, costs and stock inventories of all premium food, i.e. shark fin, abalone, bird nest etc.
- Review the food & beverage inventory turnover and advise revision of par stock.

2. Other Materials and Supplies
- By comparison of the potential cost and actual cost for various material/supplies consumption, bring  to the attention of Cost Accountant of any discrepancies and remedial action.
- Arrange and attend month-end and periodic inventory taking.
- Investigate Loss & Breakage Report and recommend ways to improve.

3.Others
- To assist Cost Controller to respond to the changes in department functions as dictated by the industry, the company or the hotel.
- To assist Cost Controller to provide courteous and professional service and to maintain good working relationship with all hotel associates.
- To have a complete understanding of the hotel policies relating to fire, safety and hygiene.
- To assist Cost Controller to carry out any other duties and responsibilities as assigned.