To purchase all wet and dry food items as authorised by the cost control or one of his managers, meet deliveries and keep an up to date log of all stock in the Food Store.
Duties and Responsibilities
1) To assist in training of the Food Storeman in all areas of his job specification, with follow up where necessary.
2) To administer the M.I.S purchase log of stock in hand and stock needed to be purchased on a daily basis, and update codes and prices on a weekly basis.
3) To carryout comparisons between suppliers daily prices and quality on all wet and dry food items purchased.
4) To check-in at the back door all deliveries for correct quantity, quality and charging.
5) To supervise the correct storage of all items:
a) Date and Labelling items
b) Items put onto or into correct storage containers.
c) Stored in the correct area and environment
d) Stock rotation.
6) The administration of delivery notes and invoices, co-ordinated, documented and passed to the Executive Chef for approval, on a daily (weekday) basis.
7) To administer and supervise the issuing of dry goods at correct daily times.
8) To produce facts and figures for the month end statement to include:
a) Taking concise inventories of dry and wet goods
b) Extending these figures into costs
c) Posting inter-departmental charges
d) Preparing accruals
e) Formatting food cost.
9) To produce and report to the Executive Chef daily food costs.
10) To keep the hygiene standards of the store room up to Marriott SOP.
11) To assure the security of all items under your authority.
12) To carryout you're working hours as required to include evenings and weekends when necessary to complete the job.
13) To attend any meeting required of you. (Off duty meetings will be paid).
14) Breaks and meals as laid down in the Employee Handbook - 2 x 15 minute breaks, and 1 x 30 minute break for lunch or dinner.
15) If an employee is sick, let a Supervisor know as soon as possible then follow the SSP procedures in staff handbook.
16) To be aware of accident prevention and help to enforce safe working conditions. Zero accidents are our goal.
17) No employee is to be on property after working hours without authorisation from manager.
18) Overtime will be paid with manager's prior approval as and when business level demands.
19) Any violation of the above mentioned rules will be subject to disciplinary action.
20) Any other reasonable requests made by the Executive Chef or his managers, including stooping, bending, lifting weights up to and including 30lbs will normally be required.
Job Details
| Date Posted: | 2013-02-04 |
| Job Location: | Cairo, Egypt |
| Job Role: | Accounting/Banking/Finance |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
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