• Implementing SOP to entire purchase department. • Purchase of Imported goods through L/C • Supervising purchasing management. • Bring development in purchase operation management • Supervise the process of requisitions and purchase orders for supplies and equipment • Market and material analysis to buy product at best price • Vendor enlistment to make product price more competitive • Tender Management.

• Maintain records of goods ordered and received. • Prepare and process requisitions and purchase orders for supplies and equipment. • Direct and coordinate activities in buying, selling, and distributing materials, equipment, machinery, and supplies. • Review purchase order claims and contracts for conformance to company policy.

• Receive, Record and Preservation Materials • Post Materials, Quantity & Invoice of purchasing Order • Inventory Report • Maintain records of goods ordered and received. • Prepare and process requisitions and purchase orders for supplies and equipment. • Direct and coordinate activities in buying, selling, and distributing materials, equipment, machinery, and supplies. • Review purchase order claims and contracts for conformance to company policy.

• Receiving of Materials and check Quantity of Purchase odder • Preservation & Recording of materials Inventory • Report materials damages and for surplus sales • Expiry check and report generation of store materials • HACHP Hygenic and fifo, Lifo check & maintain of materials • Monthly, annually inventory report (Physical counting) • Updating stock card for inquiries and monitor the availability of the Materials • Monitoring the materials availability and prepare request for purchase when it is needed

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way • Follow recipes, including measuring, weighing and mixing ingredients • Maintain a clean and safe work area, including handling utensils, equipment and dishes • Handle and store ingredients and food • Maintain food safety and sanitation standards • Clean and sanitize work areas, equipment and utensils • Set up workstations with required ingredients and equipment • Check the quality and freshness of ingredients • Monitor station inventory levels • Monitor equipment quality and order new equipment as needed • Creating menu costing • Help the restaurant determine how much food and supplies need to be ordered • Train new kitchen staff

• Introduction to the art of Cookery • Kitchen Equipment • Types of equipment • Basic Principle of Cutting & Chopping • Types of cut & uses • Methods of Cooking • Basic preparations • Service Areas • Service Equipment • Food and Beverage Service • Servic