Senior Executive (F&B)

• Analyzing recipes to determine the cost of each ingredient used.
• Work closely with chefs and kitchen staff to monitor food costs & identify was to reduce waste and improve efficiency with involvement of inventory management strategies and purchasing practices to lower food costs.
• Collaborate with chefs to create menus that balance cost-effectiveness with customer preferences. Eg: recommend menu adjustments, such as adding high-profit items or removing low-profit items to maximize profitability.
• Setting menu price that reflect the cost of ingredient, labor and overhead expenses while remaining competitive in the market.
• Analyze, review and cross checking on Sales Quotation, Event Order internal breakdown to ensure the accuracy and consistency of the food quality and pricing.
• To involve in quantifying daily operation raw material ordering.
• Other Ac hod duties that assigned by the Manager.

• Must be able to accurately calculate food costs for recipes and menu items
• Must be detail - oriented and organized to keep track of purchases and prices
• Must be familiar with food service industry standards and best practices for controlling costs.
• Must have good communication skills to work closely with chefs, purchasing departments and other staff to ensure accurate cost tracking.
• Must be proficient in using computer software and spreadsheets to keep track of food costs and analyze data.
• Purchasing / good receiving background will be an added advantage.
• Strong attention to detail, good communication skills, and the ability to prioritize and multitask effectively.
• Able to work independent.

Marina Sanctuary Resort Sdn Bhd