Job Description

Job Description:

01. Perform Stock Count

2. Knowledge about SAP Module

3. Inventory managed by Excel and controlled by SAP

4. Knowledge of production cost or receipt cost

5. Cost Variance report Budget vs. Actual

6. Checked store physical cost every 10 day as per SAP report

7. Recipe costing as per physical checked

8. Event Menu costing


Qualification: Minimum Bachelors.

Experience: 2 to 3 years with Restaurant business is preferable.