To control physically, thereceiving, storeroom and production areas for proper and adequatefood and beverage handling and presentation;
according to what isestablished by the Food & Beverage Manager and the hotelmanagement
To assist in checking andestablishing the purchasing specifications, to spot check quality,price and service of purveyors and market in order to make sure theoperation gets the best quality prices from regular and reliablesupply sources.
He / she spot checks receiving practices andcontrols that receiving meets specifications by checking dailyfood, beverage and supply reports list and registers the purchasesin the cost books and perpetual inventory cards
To supervise the receiving, storing and issuingprocedures and supervises storeroom and personnel and premises forproper recording, storing, inventory turnover, issuing checks forproper inventory rotation avoiding waste and pilferage.
He / she isresponsible for storeroom order and cleanliness
To check for waste, pilferage, proper utilization of foodand beverage in production (kitchen) and bars. To check CostController recipes are followed.
To control portion sizes accordingto meat cart and standard recipes and checks captain orders forproper credit to the kitchen and the bar, when items issued.
On aperiodic basis, he reviews standard recipes